Chile is considered to be a sub-center of origin for the cultivated potato, with native and introduced genetic material coexisting in the country. Thus, the different varieties present in Chiloe Island are characterized by a rich diversity of forms, sizes, colours and phenological characteristics. In the present work, the level of polymorphism and the genetic relationship were studied by means of molecular markers using the amplified fragment length polymorphism (AFLP) technique and twenty-seven morphological characters. Twenty varieties of potatoes from the Chiloe Island were analyzed. The commercial variety Desirée and one specie from the Etuberosa series, Solanum fernandezianum, collected in the Juan Fernandez Island were included as controls. A similarity tree-diagram was made, based on all the AFLP bands generated in the range between 65 and 290 base pairs. With these tools, it was possible to identify molecular differences and similarities that might be associated with important morphological traits such as the predominant forms of the tuber, flower colour and resistance to disease.
RESUMENEl pan de abeja es polen almacenado parcialmente fermentado que las obreras de Apis mellifera L. recolectan y lo mezclan con sus propias enzimas digestivas, haciéndolo un alimento sano y nutritivo para ellas debido a las propiedades funcionales. Por esta razón, el objetivo de este estudio fue determinar la concentración de polifenoles presentes en pan de abeja provenientes de dos sectores de la Región de La Araucanía mediante dos métodos de extracción. Para ello se obtuvieron cinco panales con pan de abeja del sector de Pillanlelbún en la comuna de Lautaro y el sector de Pidenco-Codihue comuna de Carahue. El total de compuestos fenólicos se analizó colorimétricamente por medio del método de Folin Ciocalteu en el Laboratorio de Bromatología de la Universidad Católica de Temuco. La mayor concentración de polifenoles se observó en la localidad de Pillanlelbún, tanto para la extracción con metanol como con agua arrojando resultado de 2394 mg 100 g -1 y 689 mg 100 g -1 de pan de abeja base seca, respectivamente, en cambio en el sector de Carahue los resultados fueron de 1972 mg 100 g -1 de pan de abeja base seca extracción con metanol y 605 mg 100 g -1 de pan de abeja base seca extracción con agua. Esta diferencia estaría dada por la composición floral de los pólenes de cada sector, siendo más abundante en polifenoles en el sector de Pillanlelbún.Palabras clave: polen, método de extracción, Carahue, Pillanlelbún. ABSTRACT The bee bread stored pollen fermentation is that workers of
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