Determination of the effect of cooking processes in pigmented native potatoes (Solanum tuberosum spp. andigena) on their bioactive compounds
| Autor: | Juan Marcos Aro Aro, Melquiades Barragán Condori |
|---|---|
| Jazyk: | Spanish; Castilian |
| Rok vydání: | 2017 |
| Předmět: |
Cooking process
Cyanidin radicales libres free radicals 04 agricultural and veterinary sciences 040401 food science Anthocyanins chemistry.chemical_compound 0404 agricultural biotechnology antioxidants chemistry Cyanidin-3-glucoside Anthocyanin flavonoides Antocianinas antioxidantes flavonoids Gallic acid Food science polifenoles polyphenols |
| Zdroj: | Revista de Investigaciones Altoandinas, Volume: 19, Issue: 1, Pages: 47-52, Published: MAR 2017 |
| Popis: | RESUMEN Se extrajo los colorantes de papas nativas pigmentadas, se purifico y en esta solucion se identifico los espectros de antocianinas por FTIR y UV Visible. En el extracto se ha evaluado el efecto causado por diferentes procesos de coccion (hervido, frito y microondas) de papas nativas pigmentadas, cuantificandose para ello el contenido de antocianinas totales (CAT) y polifenoles totales (PFT) antes y despues de cada proceso. El contenido de (CAT) en la papa nativa pigmentada sangre de toro (PST) y papa wenq’os (PWQ) fue de 59.21 y 19,35 (mg cianidina 3 glucosido/100g) respectivamente y una vez procesadas la papa (PST) disminuye su (CAT) a 4.63 (mg cianidina 3-glucosido/100g) en el proceso de coccion por horno microondas, al igual que la papa (PWQ) a 1,31 (mg cianidina 3-glucosido/100g) en fritura. Tambien se determino la composicion de (PFT) en la papa (PST) y (PWQ) de 179,51 y 87,92 (mg acido galico/100g) respectivamente y una vez procesados son 125,27 (mg acido galico/100g) al horno microondas de la papa (PST) y 12,19 (mg acido galico/100g) en fritura de la papa (PWQ). La disminucion mas severa en contenido de (CAT) y (PFT), presento la papa nativa wenq’os ambos en el proceso de coccion por fritura, lo cual determina que este proceso de coccion tiene mayor efecto de degradacion sobre los compuestos antioxidantes en papas nativas pigmentadas. Palabras clave : Antocianinas, polifenoles, antioxidantes, radicales libres, flavonoides. DETERMINATION OF THE EFFECT OF COOKING PROCESSES IN PIGMENTED NATIVE POTATOES ( Solanum tuberosum spp. andigena) ON THEIR BIOACTIVE COMPOUNDS ABSTRACT The colors of native pigmented potatoes were extracted, purified and the anthocyanin spectra identified by FTIR and UV Visible in this solution. In the extract, the effect caused by different cooking processes (boiled, fried and microwaved) of native pigmented potatoes was quantified for total anthocyanins (CAT) and total polyphenols (PFT) before and after each process. The content of (CAT) in the native red potato (PST) and purple potato (PWQ) was 59.21 and 19.35 (mg cyanidin 3 glucoside / 100 g) respectively and once processed the potato (PST) decreases its (CAT) to 4.63 (mg cyanidin 3-glucoside / 100g) in the process of cooking by microwave oven, like potato (PWQ) at 1.31 (mg cyanidin 3-glucoside / 100g) in frying. The composition of (PFT) in potato (PST) and (PWQ) of 179.51 and 87.92 (mg gallic acid / 100g) respectively and after processing, are 125.27 (mg gallic acid / 100g) in the microwave oven of the potato (PST) and 12.19 (mg gallic acid / 100g) in potato frying (PWQ). The most severe decrease in (CAT) and (PFT) content, presented the native potato wenq'os, the most severe decrease in (CAT) and (PFT) content, presented the native fried purple potato, which determines that this cooking process has a greater degradation effect on the antioxidant compounds in native pigmented potatoes. Keywords: Anthocyanins, polyphenols, antioxidants, free radicals, flavonoids. |
| Databáze: | OpenAIRE |
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