RIU - Investiga

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Browsing RIU - Investiga by Subject "Antioxidants"

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    Evaluation and modeling of the properties and antioxidant characteristics of a new potato variety (Primavera) during storage at 4 °C
    (Universidad Nacional de Colombia, 2019) Gallón Bedoya, Manuela; Cortés Rodríguez, Misael; Cotes Torres, José Miguel; Grupo de Investigación Mundo Organizacional
    Potatoes are one of the crops with the greatest influence worldwide, and Colombia is the most important exporter of “Criolla” or diploid potato. Universidad Nacional de Colombia has developed varieties of new diploid potatoes with high antioxidant properties and colored flesh: Primavera, Paola, Violeta, Milagros, and Paysandú. The aim of this research was to characterize and evaluate the stability of physicochemical properties of the raw potato cv Primavera during storage at 4 °C. It was used the potato variety Primavera grown in Santa Elena, Antioquia, during season mayo-august 2016. The evaluated properties were the antioxidant capacity (DPPH and ABTS), phenolic compounds (Folin-Ciocalteu method), moisture, texture in whole tuber and slices, and color in the pulp (CIELab). Samples were stored in bags at a constant temperature of 4 °C and were evaluated for 0, 7, 14, 21, and 30 d. Polynomial regression was performed for each variable vs time. In general, properties for potato variety Primavera did not show a defined trend; otherwise, they were fluctuating; this may be associated with various factors such as primary production and the interaction of physic-chemical phenomena of the matter with its environment. Potato presented an important content of antioxidant compounds compared with other varieties (ABTS: 2.89→2.94 mg Trolox g-1; DPPH: 2.33→1.48 mg Trolox g-1; phenolic compounds: 6.09→6.27 mg gallic acid equivalent g-1). The “criolla” potato cv Primavera has a lot of important antioxidant properties which could confer it an agro-industrial potential in a short and medium term.
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    Kinetics of the quality attributes degradation for potato chips (Solanum phureja cv Primavera) during storage
    (Hikari, 2018) Gallón Bedoya, Manuela; Cortés Rodriguez, Misael; Cotes Torres, José Miguel; Grupo de Investigación Mundo Organizacional
    Potato variety Primavera has a large amount of antioxidant compounds thus is proposed as a snack with functional properties. The aim of this research was to determine the degradation kinetics of the quality attributes of the vacuum fried potatoes variety Primavera, during storage. Vacuum frying of potato variety Primavera was performed under the following conditions: Toil = 136 °C, vacuum pressure = 59.4 kPa and time = 420 s. Quality attributes were approached by antioxidant capacity (DPPH ABTS), phenolic compounds, peroxide value, and free fatty acids. Samples were stored in climatic chambers at a relative humidity of 65%, at three temperatures (15, 25 and 35 °C), two packaging atmospheres (N2 and air), and were evaluated during the days 0, 30, 60, 90,120 and150. The order of reaction and the reaction constants for each attribute were determined. There was a decrease in the phenolic compounds and antioxidants in the fried diploid potatoes during the storage period. In all treatments, an increase of peroxides and free fatty acids were evident. The reaction orders were ABTS: 1.24, DPPH: 1.21, total phenols: 1.87, free fatty acids: 2.36, peroxides: 2.50. The temperature and packing atmosphere significantly affected the quality attributes of the potato chips during storage. At temperatures of 15 ° C and packing in an atmosphere of Nitrogen, most of the properties and up to 50% of the antioxidant compounds were conserved, allowing to obtain a product with the desired characteristics and functional properties, until the 150 days of storage.