Efecto de la fritura sobre los componentes bioactivos de la papa nativa (Solanum tuberosum sp.) Puka Ambrosio

Abstract

Efecto de la fritura sobre los componentes bioactivos de la papa nativa (Solanum tuberosum sp.) Puka Ambrosio Effect of frying on the bioactive components of the native potato (Solanum tuberosum sp.) Puka Ambrosio

Nanoencapsulation of Phenolic Extracts from Native Potato Clones (Solanum tuberosum spp. andigena) by Spray Drying

“…The variability in the abovementioned properties is attributed to genotypic factors related to variety, agroecological conditions, and crop farming [ 26 ]. Furthermore, native potatoes contain bioactive compounds that prevent various degenerative diseases due to their high content of polyphenols, anthocyanins, flavonoids, carotenoids, and vitamins C, B 3 , and B 6 [ 38 , 41 , 42 , 43 , 44 , 45 ]. Taking into account phenolic compounds, flavonoids, antioxidant capacity (DPPH and ABTS), and anthocyanins, clone 1 had the highest values, so it was chosen to develop the nanoencapsulation of its phenolic extracts in maltodextrin and gum arabic matrices.…”

CARACTERIZACIÓN FISICOQUÍMICA DE CUATRO VARIEDADES DE PAPAS NATIVAS (Solanum tuberosum) CON APTITUD PARA FRITURA, CULTIVADAS EN DOS ZONAS EN HUÁNUCO

“…Lo mencionado está sujeto al color rojo que presentaron estas variedades (2). La variedad de color amarilla (Azúcar cantina) capacidad antioxidante en fresco mediante el ABTS (26) .…”

Bioactive Compounds and Sensory Quality in Chips of Native Potato Clones (Solanum tuberosum spp. andigena) Grown in the High Andean Region of PERU

“…There are different varieties adapted to extreme conditions with unique properties that are undervalued by agribusiness; that is why it is necessary to study processing alternatives to reduce poverty and food insecurity in the country’s poorest areas [ 1 ]. Native potato clones contain bioactive compounds that prevent various degenerative diseases due to their high content of polyphenols, anthocyanins, flavonoids, carotenoids, vitamins C, B 3 , and B 6 ; they also contain minerals, such as potassium, iron, zinc, phosphorus, and magnesium, as well as various flavors, colors, and shapes, which are valued in the preparation of different foods [ 2 , 3 , 4 , 5 , 6 , 7 ]. The cultivation and conservation of native pigmented potatoes in Peru are rooted in the ancestral culture of the high Andean populations [ 8 ], and the participation of men and women in agricultural work is differentiated [ 9 ].…”

“…Frying can generate unique sensory properties in the final product, but also generates adverse effects, such as high caloric content due to fat absorption and toxic compounds, such as oxysterols and acrylamides [ 17 ]. Oil absorption is one of the main drawbacks and is influenced by temperature, time, food characteristics, the formation of wetting agents, and treatments before and after frying [ 4 ].…”

“…The problem is that their consumption needs to be diversified, which could lead to their replacement by improved varieties over time, causing this type of potato to disappear [ 21 ]. Its low diversification and demand are because very few companies use them in their technological processes, especially fried flakes [ 4 ]. Therefore, the present study seeks to add value to these underutilized raw materials, on account of higher field yields, high dry matter content, low levels of reducing sugars, and better nutritional and functional properties than other native potatoes grown in Peru and other countries in the Andean region of South America.…”