Carrera de Biotecnología

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Author: search.filters.author.Silva Aldaz, Melanie CarolinaSubject: search.filters.subject.PAPA CHINA

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    Determinación de componentes fenólicos y antioxidantes en harina de papa china (Colocasia esculenta) y zanahoria blanca (Arracacia xanthorrhiza)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Silva Aldaz, Melanie Carolina; Pérez Aldas, Lander Vinicio
    Currently, a public health problem is the simultaneous presence of malnutrition and overweight, 11 percent of children under 5 years of age in Latin America and the Caribbean present serious malnutrition problems and 7 percent present overweight problems, in Ecuador it has been evidenced the tendency to suffer from malnutrition and overweight, This is directly related to the current diets, which are rich in fats, sugar and salt, therefore, this work focused on determining and highlighting the phenolic compounds present in Andean crops such as the Chinese Potato and White Carrot and determining their antioxidant capacity. Flour is one of the main products in the food area, therefore, the phenolic compounds present in flour of Chinese Potato and White Carrot were determined by HPLC UV VIS analysis and the antioxidant capacity of these food matrices was determined by DPPH assay, where malonic acid, protocatechuic acid, hexoxide ferulic acid, gallic acid, 3- O-caffeoylquinic acid, rutin, 5-O-caffeoylquinic acid, quinol, quinic acid, p-coumaric acid, p-coumaric acid, p-coumaric acid, p-coumaric acid, p-coumaric acid and p-coumaric acid were identified, p-coumaric acid, chlorogenic acid and caffeic acid, which are considered nutraceuticals of great importance as they have great health benefits, especially for the prevention of chronic diseases such as diabetes II, heart disease, obesity and metabolic syndrome, thanks to their antioxidant properties, obtaining an inhibition percentage of DPPH radicals of 24.29 percent for the white carrot flour and 18.61 percent for the Chinese potato flour.