Carrera Ingeniería en Alimentos

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Author: search.filters.author.Balladares Moyano, Viviana PatriciaSubject: search.filters.subject.PAPAS NATIVAS ECUATORIANAS

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    Evaluación del contenido de antocianinas y micronutrientes (hierro, calcio y magnesio) en papas nativas (Solanum andigena) enteras y peladas de las variedades Puca Shungo, Yana Shungo y Yema de huevo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-04) Balladares Moyano, Viviana Patricia; Ramos Moya, Milton Rubén
    The production, commercialization and consumption of native potatoes (Solanum andigena) is low compared with the commercial potatoes (Solanum tuberosum). However, native potatoes have a great nutritional potential. The purpose of this investigation was to evaluate the content of antioxidants (anthocyanin) and micronutrients (iron, magnesium and calcium) in the native, peeled and unpeeled potatoes Puca Shungo, (red heart) Yana Shungo (“black heart”) and Yema de huevo (egg yolk). Physical and chemical analyses were made in order to characterize the varieties of native potatoes. Also, the differential pH method by UV-visible spectroscopy was used to quantify the content of anthocyanin and the official methods of analysis (AOAC) in combination with the flame atomic absorption spectroscopy technique to determinate the content of micronutrients. The highest content of anthocyanin was found in the unpeeled Yana Shungo variety with 252.77 mg per100 g (dryweight). The highest contents of iron and magnesium were found in the unpeeled Yana Shungo variety with 8.38 and 152.64 mg per 100 g (dry weight), respectively. In the other hand, the highest level of calcium was found in the unpeeled Yema de huevo variety with 55.47 mg per 100 g.