Quantitative determination of antioxidant capacity found in ahuyama seeds (cucurvita máxima), a vegetable typical of the Department of Quindio

Abstract

Current importance of antioxidants, such as A, E and C vitamin, becomes more important due to their effect on human health. Bearing in mind this fact, the research was carried out using samples of ahuyama seeds, in the postharvest stage, in the municipality of Armenia, Quindio. A physic-chemical characterization is made. Hydrogen potential (pH); soluble solids (°Brix), water activity (aw), color and acidity. ABTS technique was used to find the antioxidant capacity of this specie.