Chemical Composition and Antioxidant Activity of the Main Fruits, Tubers and Legumes Traditionally Consumed in the Andean Regions of Ecuador as a Source of Health-Promoting Compounds
| Autor: | María G. Granda-Albuja, Eduardo Tejera, Francesca Giampieri, Michael Castañeda-Terán, Tatiana Jaramillo-Vivanco, Gabriel Iturralde, José M. Alvarez-Suarez, Doménica Pérez-Balladares, Maurizio Battino, Silvana Granda-Albuja |
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| Rok vydání: | 2019 |
| Předmět: |
0301 basic medicine
DPPH medicine.medical_treatment Phytochemicals Ascorbic Acid Health Promotion Asteraceae Antioxidants Vigna Passiflora 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Phenols medicine Food science Flavonoids Psidium 030109 nutrition & dietetics biology Carotene food and beverages Lupinus mutabilis Fabaceae 04 agricultural and veterinary sciences biology.organism_classification beta Carotene 040401 food science Carotenoids Lycopene Plant Tubers chemistry Chemistry (miscellaneous) Fruit Ecuador Capsicum Food Science |
| Zdroj: | Plant foods for human nutrition (Dordrecht, Netherlands). 74(3) |
| ISSN: | 1573-9104 |
| Popis: | Thirteen fruits, eight legumes and three tubers consumed in the Andean regions of Ecuador were studied to determine their bioactive compounds, organic acids, sugars content, total antioxidant capacity, as well as to determine which among them showed the greatest contribution in terms of antioxidant activity and which compounds contributed to it. Among fruits, taxo fruits (Passiflora mollissima (Kunth) L.H. Bailey) presented the highest values of total phenolic, carotene content, and total antioxidant capacity. The aji raton (Capsicum chinense Jacq) showed the highest content of vitamin C. Taxo showed the highest content of β carotene, whilst lycopene was identified only in guayaba fruits (Psidium guajava L.) and aji raton was the principal source of lutein. In legumes, chocho perla (Lupinus mutabilis Sweet) showed the highest values for both total phenolic and flavonoid content, whilst frejol negro (Phaseolus vulgaris L.) and frejol canario (Vigna unguiculata (L.) Walp) showed the highest values for FRAP and DPPH assay, respectively. Between tubers, the jicama (Smallanthus sonchifolius (Poepp.) H. Rob.) had the majors values in terms of total phenolic, flavonoid content, and total antioxidant capacity. In terms of total antioxidant capacity, taxo fruits have the highest contribution in terms of total antioxidant capacity, whilst the dendogram shown the occurrence of five distinct groups in which taxo was located in the first largest group. Our data contributing towards gaining better knowledge about the Andean Ecuadorian diet and the composition of Andean food in order to estimate dietary intakes of health-promoting components. |
| Databáze: | OpenAIRE |
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