Efecto del bicarbonato de sodio y cloruro de calcio en antocianinas y capacidad antioxidante de Solanum tuberosum escaldada variedad leona
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Date
2024
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Universidad Nacional de Trujillo
Abstract
Las antocianinas son un grupo de compuestos con una gran actividad biológica y contribuyen de manera importante capacidad antioxidante; sin embargo, durante el escaldado pueden perderse o degradarse. Por tal motivo, este trabajo tuvo como objetivo evaluar el efecto del bicarbonato de sodio y cloruro de calcio en el contenido de antocianinas y capacidad antioxidante de papa nativa (Solanum tuberosum) escaldada variedad “leona”. Para ello se establecieron muestras de papa en forma de paralelepípedo de 4x2x1 cm las cuales fueron escaldadas (80 °C x 4 min) en agua conteniendo bicarbonato de sodio y cloruro de calcio en concentraciones entre 0 – 5 % p/p. El diseño experimental fue un Diseño Compuesto Central Rotable (2k+2k+pc) con 11 tratamientos (tres repeticiones en el punto central). Las muestras frescas de papa presentaron una concentración de antocianinas totales de 27.41 mg C3G/l y una capacidad antioxidante de 68.94 % (inhibición del radical DPPH). Durante el escaldado, las antocianinas variaron entre 13.42 y 21.34 mg C3G/l mientras que la capacidad antioxidante entre 31.89 – 50.38 %, siendo su mayor concentración en los tratamientos centrales del diseño experimental. Las variables independientes influyeron significativamente (p<0.05) sobre las dependientes, siendo la región óptima una concentración de bicarbonato de sodio entre 2.84 – 3.18 % p/p y de cloruro de calcio entre 2.78 – 3.28 % p/p. En consecuencia, el uso de sales en concentraciones moderadas atenúa la degradación de antocianinas totales como la capacidad antioxidante en el escaldado de papa nativa.
ABSTRACT Anthocyanins are a group of compounds with great biological activity and contribute significantly to antioxidant capacity; However, during blanching they can be lost or degraded. For this reason, this work aimed to evaluate the effect of sodium bicarbonate and calcium chloride on the anthocyanin content and antioxidant capacity of native potato (Solanum tuberosum) blanched Leona variety. For this, potato samples were established in the shape of a 4x2x1 cm parallelepiped, which were blanched (80 °C x 4 min) in water containing sodium bicarbonate and calcium chloride in concentrations between 0 – 5 % w/w. The experimental design was a Rotating Central Composite Design (2k+2k+pc) with 11 treatments (three repetitions at the central point). Fresh potato samples presented a total anthocyanin concentration of 27.41 mg C3G/l and an antioxidant capacity of 68.94 % (DPPH radical inhibition). During blanching, anthocyanins varied between 13.42 and 21.34 mg C3G/l while the antioxidant capacity between 31.89 – 50.38 %, with its highest concentration in the central treatments of the experimental design. The independent variables significantly influenced (p<0.05) the dependent ones, with the optimal region being a concentration of sodium bicarbonate between 2.84 – 3.18 % w/w and calcium chloride between 2.78 – 3.28 % w/w. Consequently, the use of salts in moderate concentrations attenuates the degradation of total anthocyanins as well as the antioxidant capacity in native potato blanching.
ABSTRACT Anthocyanins are a group of compounds with great biological activity and contribute significantly to antioxidant capacity; However, during blanching they can be lost or degraded. For this reason, this work aimed to evaluate the effect of sodium bicarbonate and calcium chloride on the anthocyanin content and antioxidant capacity of native potato (Solanum tuberosum) blanched Leona variety. For this, potato samples were established in the shape of a 4x2x1 cm parallelepiped, which were blanched (80 °C x 4 min) in water containing sodium bicarbonate and calcium chloride in concentrations between 0 – 5 % w/w. The experimental design was a Rotating Central Composite Design (2k+2k+pc) with 11 treatments (three repetitions at the central point). Fresh potato samples presented a total anthocyanin concentration of 27.41 mg C3G/l and an antioxidant capacity of 68.94 % (DPPH radical inhibition). During blanching, anthocyanins varied between 13.42 and 21.34 mg C3G/l while the antioxidant capacity between 31.89 – 50.38 %, with its highest concentration in the central treatments of the experimental design. The independent variables significantly influenced (p<0.05) the dependent ones, with the optimal region being a concentration of sodium bicarbonate between 2.84 – 3.18 % w/w and calcium chloride between 2.78 – 3.28 % w/w. Consequently, the use of salts in moderate concentrations attenuates the degradation of total anthocyanins as well as the antioxidant capacity in native potato blanching.
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Keywords
Bicarbonato de sodio, Cloruro de calcio, Antocianinas totales, Capacidad antioxidante, Papa nativa