Antioxidant capacity and secondary metabolites in four species of Andean tuber crops: native potato (Solanum sp.), mashua (Tropaeolum tuberosum Ruiz & Pavón), Oca (Oxalis tuberosa Molina) and ulluco (Ullucus tuberosus Caldas)

2006 ◽  
Vol 86 (10) ◽  
pp. 1481-1488 ◽  
Author(s):  
David Campos ◽  
Giuliana Noratto ◽  
Rosana Chirinos ◽  
Carlos Arbizu ◽  
Willian Roca ◽  
...  
Keyword(s):  
Secondary Metabolites ◽  
Antioxidant Capacity ◽  
Oxalis Tuberosa ◽  
Ullucus Tuberosus ◽  
Andean Tuber Crops ◽  
Tropaeolum Tuberosum ◽  
Tuber Crops

scholarly journals Cultivation of minor tuber crops in Peru and Bolivia

1988 ◽  
Vol 60 (2) ◽  
pp. 87-92
Author(s):  
Leena Pietilä ◽  
Paula Jokela
Keyword(s):  
Climatic Variation ◽  
Mountainous Area ◽  
Chemical Fertilizers ◽  
Oxalis Tuberosa ◽  
The Andes ◽  
Animal Dung ◽  
Ullucus Tuberosus ◽  
Andean Tuber Crops ◽  
Full Utilization ◽  
Tuber Crops

A collection mission of three Andean tuber crops, oca (Oxalis tuberosa, Oxalidaceae), ulluco (Ullucus tuberosus, Basellaceae) and añu (Tropaeolum tuberosum, Tropaeolaceae), was carried out in southern Peru, Bolivia and northern Argentina. This article deals with the observations made during this mission. 55 ulluco fields were visited. In general, the fields are small, 240m2 on average, and they are mostly situated on mountain slopes. The fields are fertilized with animal dung; chemical fertilizers are quite rare. In the fields, people work with hoes ang ploughs as they did hundreds of years ago. Mechanization of agriculture would prevent full utilization of the mountainous area of the Andes. Ulluco is usually interplanted with other crops, usually, many forms of ulluco in one field. Because of crop rotation description of the fields is partly valid for the cultivation of other crops, too. Due to drastic climatic variation, cultivation of mixed varieties maybe the best way to guarantee some yield. When results of the investigations are wished to benefit developing countries, knowledge of social, agricultural and environmental factors is of great value.

scholarly journals Other Natural Hosts of Potato virus T

Plant Disease ◽  
2000 ◽  
Vol 84 (7) ◽  
pp. 736-738 ◽  
Author(s):  
C. Lizárraga ◽  
M. Querci ◽  
M. Santa Cruz ◽  
I. Bartolini ◽  
L. F. Salazar
Keyword(s):  
Potato Virus ◽  
Germplasm Bank ◽  
Chain Reaction ◽  
Oxalis Tuberosa ◽  
Pcr Product ◽  
Ullucus Tuberosus ◽  
Natural Hosts ◽  
Polymerase Chain ◽  
Andean Tuber Crops

Potato virus T (PVT), a member of the genus Trichovirus, was isolated from leaves of naturally infected ulluco (Ullucus tuberosus), oca (Oxalis tuberosa), and mashua (Tropaeolum tuberosum). These Andean tuber crops are often grown in small plots in association with potato (Solanum tuberosum) in the Peruvian highlands. PVT isolates from ulluco, oca, mashua, and potato infected virus-free ulluco, oca, and potato genotypes by mechanical inoculation. The incidence of PVT in mashua, oca, and ulluco accessions from the International Potato Center (CIP) in vitro germplasm bank was less than 10%. A polymerase chain reaction (PCR) product of approximately 330 bp was obtained from each of the four isolates using primers designed from the published PVT sequence. Restriction enzyme digestions of the PCR product did not demonstrate variability.

scholarly journals The physical, chemical and functional characterization of starches from Andean tubers: oca (Oxalis tuberosa Molina), olluco (Ullucus tuberosus Caldas) and mashua (Tropaeolum tuberosum Ruiz & Pavón)

2013 ◽  
Vol 49 (3) ◽  
pp. 453-464 ◽  
Author(s):  
Beatriz Valcárcel-Yamani ◽  
Gerby Giovanna Rondán-Sanabria ◽  
Flavio Finardi-Filho
Keyword(s):  
High Stability ◽  
Functional Characterization ◽  
Starch Granules ◽  
Oxalis Tuberosa ◽  
Physical Chemical ◽  
Ullucus Tuberosus ◽  
Starch Gels ◽  
Tropaeolum Tuberosum ◽  
Freezing Storage

The physical, chemical, and functional properties of starches isolated from the Andean tubers oca (Oxalis tuberosa M.), olluco (Ullucus tuberosus C.) and mashua (Tropaeolum tuberosum R. & P.) were studied. The tubers were obtained from a local grocery. The morphology of the starch granules (size and shape) was studied with scanning electron microscopy (SEM), which revealed ellipsoid, oval, conical, pear-shaped and prismatic forms: ellipsoids and oval granules with lengths up to 54.30 µm in oca; with lengths up to 32.09 µm for olluco starch granules; and with predominantly truncated spherical or oval forms and smaller dimensions (up to 16.29 um) for mashua starch granules. Amylose contents were similar among the samples: 27.60% (oca), 26.49% (olluco) and 27.44% (mashua). Olluco starch had less swelling power, forming opaque, less firm gels. All three starch gels showed the same stability on refrigeration and presented high syneresis under freezing temperatures, with a variation of 40.28 to 74.42% for olluco starch. The starches cooked easily, with high peak viscosity. The low gelatinization temperatures and high stability during cooling make these starches suitable feedstock for use in formulations that require milder processing temperatures and dispense freezing storage.

Agrophysiological characterisation and parametrisation of Andean tubers: Potato (Solanum sp.), oca (Oxalis tuberosa), isaño (Tropaeolum tuberosum) and papalisa (Ullucus tuberosus)

2008 ◽  
Vol 28 (4) ◽  
pp. 526-540 ◽  
Author(s):  
Bruno Condori ◽  
Pablo Mamani ◽  
Ruben Botello ◽  
Fernando Patiño ◽  
André Devaux ◽  
...  
Keyword(s):  
Oxalis Tuberosa ◽  
Ullucus Tuberosus ◽  
Tropaeolum Tuberosum

scholarly journals Determination of the Morphology of the Starch Granules and the Optimum Internal Cooking Temperature of Four Andean Crops: Oca (Oxalis tuberosa Molina), Olluco (Ullucus tuberosus Loz), Isaño (Tropaeolum tuberosum Ruiz & Pavon) and Arracacha (Arracacia xanthorrhiza Bancroft)

2017 ◽  
Vol 21 (2) ◽  
pp. 33-42
Author(s):  
Omar Bellido-Valencia ◽  
Paul K. Huanca-Zúñiga ◽  
Luis A. Medina-Marroquín
Keyword(s):  
Starch Granules ◽  
Internal Temperature ◽  
Oxalis Tuberosa ◽  
Sensory Acceptability ◽  
Cooking Temperature ◽  
Ullucus Tuberosus ◽  
Cooking Times ◽  
Andean Crops ◽  
Tropaeolum Tuberosum

Abstract Andean grains (i.e. quinoa, amaranth) have been increasingly studied in recent times, mainly due to the increase in international consumption. However, Andean tubers other than potatoes have not been so widespread and are mainly studied for their starch, previously extracted. This work studied the morphology of native starch in four of these crops (oca, olluco, isaño and aracacha), during cooking and the evolution of their internal temperature in relation to sensory acceptability. Using scanning electron microscopy, it was determined that the size of crude starch granules was between 9 μm to 38.2 μm for oca, 4.48 to 24.9 μm for olluco, 4.45 to 22.9 μm for isaño, and 5.36 to 23.8 μm for arracacha. Sensorially, it was determined that the optimum cooking temperature for arracacha was 89.1°C, 90.9°C for oca, 91°C for isaño, and 91.4 °C for olluco. All samples had optimal cooking times shorter than potato, with the isaño having the best heat transfer.

scholarly journals Evaluación de la capacidad antioxidante y metabolitos secundarios de extractos de dieciséis plantas medicinales / Evaluation of antioxidant capacity and secondary metabolites of sixteen medicinal plants extracts

Ciencia Unemi ◽  
2016 ◽  
Vol 9 (20) ◽  
pp. 29 ◽  
Author(s):  
Ana Echavarria ◽  
Haydelba D'Armas Regnault ◽  
Nubia Lisbeth ◽  
Lisbeth Matute ◽  
Carmita Jaramillo ◽  
...  
Keyword(s):  
Secondary Metabolites ◽  
Antioxidant Capacity ◽  
Radical Scavenging ◽  
Dpph Radical ◽  
Melissa Officinalis ◽  
Artemisia Absinthium ◽  
Borago Officinalis ◽  
Bougainvillea Spectabilis ◽  
Parietaria Officinalis ◽  
Cnidoscolus Chayamansa

El presente estudio evaluó la capacidad antioxidante de los extractos de dieciséis plantas medicinales: escoba amarga (Parthenium hysterophons), ajenjo (Artemisia absinthium), guarumo (t), chaya (Cnidoscolus chayamansa), borraja (Borago officinalis), balsa (Ochroma sp.), linaza (Linum usitatissimum), hierba Luisa (Cymbopogon citratus), toronjil (Melissa officinalis), buganvilla (Bougainvillea spectabilis), alcachofa (Cynara scolymus), guaviduca (Piper carpunya), altamisa (Ambrosia cumanensis), diente de león (Taxacum officinales), buscapina (Parietaria officinalis) y moringa (Moringa oleifera). Para ello, se usó el método DPPH (radical 1,1-difenil-2-picrilhidrazil); además, se realizaron ensayos de reconocimiento de metabolitos secundarios a fin de obtener los primeros indicios de compuestos de interés fitoquímico. La actividad captadora de radicales libres de los extractos se expresó como valor de IC50 (μg/mL) (cantidad necesaria para inhibir la formación de radicales DPPH en un 50%). El valor bajo de IC50 refleja mejor acción eliminadora de radicales libres. Aunque la mayoría de las muestras evaluadas mostraron buena capacidad antioxidante con este método (DPPH), los ensayos de los extractos hidro-alcohólicos demuestran que la alcachofa (IC50 9,89 μg/mL), moringa (IC50 11,4 μg/mL) y borraja (IC50 14,0 μg/mL) presentaron mayor capacidad antioxidante. Mediante las pruebas químicas de caracterización, se detectó la presencia de flavonoides, taninos, triterpenos, alcaloides y saponinas en la mayoría de las especies analizadas (aproximadamente 56-69%); tan sólo un 20% de las mismas mostró la presencia de polifenoles, glucósidos cianogénicos, lactonas, cumarinas, esteroles y antraquinonas. Según los resultados, se podría considerar a estas plantas como fuentes prometedoras de metabolitos secundarios con actividad antioxidante.  ABSTRACTThis study evaluated the antioxidant capacity of sixteen medicinal plants: Escoba amarga (Parthenium hysterophons), ajenjo (Artemisia absinthium), guarumo (Cecropia obtusifolia), chaya (Cnidoscolus chayamansa), borraja (Borago officinalis), balsa (Ochroma sp.), linaza (Linum usitatissimum), hierba Luisa (Cymbopogon citratus), toronjil (Melissa officinalis), buganvilla (Bougainvillea spectabilis), alcachofa (Cynara scolymus), guaviduca (Piper carpunya), altamisa (Ambrosia cumanensis), diente de León (Taxacum officinales), buscapina (Parietaria officinalis)and moringa (Moringa oleifera). For this, the DPPH (radical 1, 1-difenil-2-picrilhidrazil) method was used; furthermore, recognition assays of secondary metabolites were performed, in order to obtain the first signs of phytochemical compounds of interest. The free radical scavenging activity of the extracts was expressed as IC50 value (g/mL) (necessary amount to inhibit the formation of 50% of DPPH radical). The low value of IC50 reflects better free radical scavenging action. Although most of the samples tested showed good antioxidant capacity with this method (DPPH), tests of hydroalcoholic extracts show that alcachofa (IC50 9.89 mg/mL), moringa (IC50 11.4 mg/mL) and borraja (IC50 14.0 mg/mL) were those with higher antioxidant capacity. Through chemical characterization tests, the presence of flavonoids, tannins, triterpenes, alkaloids and saponins were detected in most of the analyzed species (approximately 56-69%); only 20% of them showed the presence of polyphenols, cyanogenic glycosides, lactones, coumarins, anthraquinones and sterols. According to the results obtained, these plants might be considered as promising sources of secondary metabolites with antioxidant activity.

scholarly journals Propiedades funcionales de productos tradicionales congelados y secados al sol de oca (Oxalis tuberosa Molina) y olluco (Ullucus tuberosus Caldas): Una revisión

PURIQ ◽  
2020 ◽  
Vol 2 (3) ◽  
Author(s):  
Roberto Carlos Chuquilín Goicochea ◽  
Mónica Carolim Martínez Laurente ◽  
Jesús Teodoro Rodrigo-Chumbes
Keyword(s):  
Oxalis Tuberosa ◽  
Ullucus Tuberosus

El objetivo fue comprender la importancia de dos tubérculos andinos orgánicos como Oxalis tuberosa Molina y Ullucus tuberosus Caldas, en cuanto a sus componentes benéficos para la salud humana, así como darle un valor agregado mediante una técnica ancestral, llamada comúnmente “chuño”, conocidos como caya y chullce en la región Huancavelica. Se revisaron bases de datos Science direct, Taylor & Francis, Wiley, PubMed, Scielo y Alicia, con una antigüedad de 20 años. Los resultados más relevantes se sistematizaron en tablas y se analizaron para resaltar las cualidades que ambos tubérculos tienen como producto fresco y, las posibilidades que puedan tener al convertirlos en productos agroindustriales que retienen sus propiedades funcionales.

scholarly journals Bromatological and Microbiological Characterization of Andean Tubers Mashwa (Tropaeolum Tuberosum) and Oca (Oxalis Tuberosa)

2021 ◽  
Author(s):  
Cristian José Esparza Bonilla ◽  
Cesar Iván ◽  
Flores Mancheno ◽  
Tatiana Elizabeth Sánchez Herrera
Keyword(s):  
Factor Analysis ◽  
Analysis Of Variance ◽  
Aerobic Bacteria ◽  
Oxalis Tuberosa ◽  
Tropaeolum Tuberosum

The objective of this research was to analyze the bromatological and microbiological composition of Andean tubers, to determine whether their state of maturation influences their composition. Mashwa (Tropaeolum tuberosum) and oca (Oxalis tuberosa) tubers were analyzed. Different degrees of maturation (tender, ripe) were considered. In each analysis, three treatments were carried out, using 100g of sample. The data were analyzed through a two-factor analysis of variance with several samples per group. The average values obtained from the bromatological data of tender mashwa were: 12.33% protein, 0.87% fat, 5.17% ash and 6.41% moisture. The values for mature mashwa were: 15.27% protein, 1.00% fat, 6.74% ash and 5.85% moisture. For tender oca, the values were: 7.47% protein, 0.65% fat, 4.59% ash and 7.03% moisture. Finally, the values for mature oca were 8.92% protein, 0.64% fat, 5.40% ash and 6.03% moisture. In terms of the microbiological evaluation, a minimal presence of the following aerobic bacteria was observed: Stapylococus aureos, coliforms, Eschericha coli. The results showed that the microbiological values ​​for Andean tubers (mashwa and oca) were within the safe parameters, so the tubers are suitable for consumption. Keywords: bromatological, microbiological, Tropaeolum tuberosum, Oxalis tuberosa, maturation. RESUMEN El objetivo de esta investigación fue analizar la composición bromatológica, microbiológica, y determinar si el estado de maduración influye en la composición de los tubérculos andinos. Los tubérculos analizados, mashwa (Tropaeolum tuberosum) y oca (Oxalis tuberosa), donde se considero diferentes grados de maduración (tierno, maduro), en cada análisis se empleo 3 tratamientos utilizando 100g de muestra. Los datos fueron analizados mediante el programa Excel con un análisis de varianza de dos factores con varias muestras por grupo. El promedio obtenido en los datos bromatológicos de mashwa tierna son: proteína de 12,33%, grasa 0,87%, ceniza 5,17% y humedad 6,41%, mashwa madura 15,27% de proteína, 1,00% de grasa, 6,74% de ceniza y 5,85% de humedad, para la oca tierna en proteína de 7,47%, grasa 0,65%, ceniza 4,59% y humedad 7,03%, oca madura son de 8,92% de proteína, 0,64% de grasa, 5,40% de ceniza y 6,03% de humedad. En el caso de la evaluación microbiológica se observó la presencia mínima de Bacterias Aerobias, Stapylococus Áureos, Coliformes, Eschericha Coli. Determinando que los valores microbiológicos para los tubérculos andinos (mashwa, oca) se encuentran dentro de los parámetros por lo que están libres de patógenos y son aptos para el consumo. Palabras claves: bromatológico, microbiológico, Tropaeolum tuberosum, Oxalis tuberosa, maduración.

Metagenomic survey of the bacterial communities in the rhizosphere of three Andean tuber crops

Symbiosis ◽  
2019 ◽  
Vol 79 (2) ◽  
pp. 141-150 ◽  
Author(s):  
Eduardo Chica ◽  
Lenys Buela ◽  
Adrián Valdez ◽  
Paulina Villena ◽  
Denisse Peña ◽  
...  
Keyword(s):  
Bacterial Communities ◽  
Andean Tuber Crops ◽  
Tuber Crops

Exogenous salicylic acid and 24-epi-brassinolide improve antioxidant capacity and secondary metabolites of Brassica nigra

2020 ◽  
Vol 26 ◽  
pp. 101636 ◽  
Author(s):  
Kazem Ghassemi-Golezani ◽  
Nasim Hassanzadeh ◽  
Muhammad-Reza Shakiba ◽  
Behrooz Esmaeilpour
Keyword(s):  
Salicylic Acid ◽  
Secondary Metabolites ◽  
Antioxidant Capacity ◽  
Brassica Nigra ◽  
Exogenous Salicylic Acid
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