[Free radical scavenging capacity of traditional Mexican food]

Objective and methodology: the aim of this research was to determine the TAC of foods traditionally prepared in Mexico. TAC was assessed using the oxygen radical absorbance capacity (ORAC) assay, the 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical (ABTS), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays. Additionally, the capacity of the samples to reduce ferric ions to ferrous ions (FRAP) was measured. Results: the TAC of prepared foods and beverages ranged from 6 to 102 µmol ET/g in the ORAC assay, with mole pastes showing the highest values. Beverages ranged from 0 to 25 µmol ET/g in ORAC. For the ABTS assay, values ranged from 21-342 mg EAA/g, from 0 to 297 µmol ET/g with DPPH, and from 11-298 mg EAA/g in FRAP. Foods such as grilled tuna, bell peppers with onions, red mole, stewed huitlacoche, refried black beans, rajas with cream, and corn exhibited the highest values. Conclusions: the foods and beverages examined in this study exhibited significant TAC, which can be attributed to both: the ingredients (e.g., peppers, tomatoes, spices such as garlic, pepper, cilantro, and lemon) and methods of preparation.