Abstract
Chicha is a traditional ethnic corn-based fermented beverage with a profound cultural relevance in the Andean region, especially in Peru where it has been part of religious ceremonies since pre-Inca civilizations. Chicha de Guiñapo is made with purple corn and is a typical beverage from the Peruvian region of Arequipa (South of Peru) where some local people still preserve its traditional process and use, but no investigation has been focused on the study of its potential health-relevant functional properties linking the historical perspectives. The current research was aimed at advancing the ethnic cultural relevance of this traditional beverage with an understanding of deep historical and ecological roots and further by evaluating the differences in the traditional processing of Chicha de Guiñapo from five geographical zones in Arequipa (Peru). Furthermore, to understand the potential health relevance, the influence on the total phenolic content (TPC), the total anthocyanin content (TAC), the antioxidant capacity, the in vitro inhibition of α-glucosidase and α-amylase relevant for hyperglycemia management, along with the physicochemical characteristics, were evaluated. No significant differences were observed in the physicochemical parameters, the antioxidant capacity, and the phenolic contents among the Chicha samples from different origins. However, all samples showed a remarkable in vitro inhibition of α-glucosidase and α-amylase with a significant influence of the geographical zone of origin that links historical usage and contemporary health benefits. The Z2 Chicha sample that followed the most traditional preparation had the highest values of TAC, in vitro antioxidant capacity, and anti-hyperglycemia-relevant α-glucosidase and α-amylase inhibitory activities. Results from the current study reveal that Chicha has an important health-relevant functional potential and that the preservation of the traditional historical and ethnic knowledge about its processing is critical for its validation for wider use across all communities.
Highlights
The word “Chicha” is used to describe a great variety of traditional ethnic fermented beverages highly consumed along the Andean region in South America, and made from different plant sources especially from maize (Zea mays L.) and among other grains such as some Andean pseudo cereals like quinoa (Chenopodium quinoa)
The percentages of inhibitory activity obtained from the DPPH and ABTS radical scavenging assays were calculated and results were expressed as micromole of Trolox equivalents (TE) per 100 mL of Chicha using a curve of Trolox standard (100 to 900 μM) for both methods
A total of five zones corresponding to different districts (Z1:Arequipa, Z2:Characato, Z3:Socabaya, Z4: Chiguata, and Z5:Uchumayo) located in the province of Arequipa were selected based on the historical perspectives and ethnic antiquity of “picanterias” and because such places coincide with the location of pre-colonial “curacazgos” where Chicha was likely prepared according to some historical records [6]
Summary
The word “Chicha” is used to describe a great variety of traditional ethnic fermented beverages highly consumed along the Andean region in South America, and made from different plant sources especially from maize (Zea mays L.) and among other grains such as some Andean pseudo cereals like quinoa (Chenopodium quinoa) (see Additional file 1, A). The geographical spread of the empire of the Incas (thirteenth to sixteenth century) extended to the present-day countries of Peru, Ecuador, Chile, and Argentina allowing the spread of Chicha preparation and consumption throughout the Andean region (Fig. 1) This beverage was used both as part of daily diet of the Inca population and as an essential element during the political and religious ceremonies. In Arequipa, the beverage is known as “Chicha de Güiñapo” and has become unique compared to Chicha from other regions of Peru due to the use of partially germinated purple corn (Güiñapo) as the main ingredient according to the oral tradition This type of Chicha is produced by first germinating grains of local purple-black corn in a “poyo” (a rectangular stone container) which is covered with straws and watered for 15 days approximately. This study would help to understand the potential of Chicha as a functional ethnic beverage based on historical perspectives and to target the improvement of the traditional processing of Chicha relevant for its validation and preservation of its ethnic roots and historical value
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