Efecto del secado con aire caliente en la humedad libre y el contenido de fenólicos totales de tres morfotipos de mashua (Tropaelum tuberosum Ruíz y Pav.)
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Jan 10, 2025
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Fenólicos, compuestos bioactivos, deshidratación, tubérculo andino, Huancavelica
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Tropaeolum tuberosum Ruíz & Pav. (mashua) es un tubérculo cultivado en zonas altoandinas como Huancavelica, con uso tradicional en la alimentación y potencial funcional por su contenido de compuestos bioactivos. Debido a su corta vida útil en fresco, se requiere su conservación. El secado por aire caliente, alternativa al secado solar, puede afectar la estabilidad de estos compuestos según la temperatura aplicada. Por tanto, el objetivo fue evaluar el efecto de la temperatura (50, 60, 70 y 80 °C) de secado con aire caliente en la humedad libre (Y) y el contenido de fenólicos totales (CFT) en tres morfotipos de mashua (Zapallo, Sangre de Cristo y Negra). Los tubérculos fueron lavados, desinfectados con hipoclorito de sodio (50 ppm), cortados (2,5 mm), y secados (150 g) durante 16 h. La humedad libre se determinó en las muestras secas. Luego, se molieron (partículas < 850 μm) y se prepararon extractos (metanol al 80 %, 50 mg/mL) para la determinación del CFT. La temperatura de secado influyó significativamente (p < 0,05) en el CFT, a medida que se incrementó de 50 a 80 °C, y no influencio en la Y. El CFT variaron de 1608 ± 80,22 a 2069 ± 82,01, 1732 ± 59,43 a 2069 ± 30,32 y 5286 ± 143,74 a 7929 ± 120,48 mg equivalente de ácido gálico/100 g mashua seca para la Zapallo, Sangre de Cristo y Negra, respectivamente. Estos resultados indican que el secado con aire caliente a 60 °C puede ser usado para obtener mashua seca de la variedad Sangre de Cristo y Negra con mayor CFT, mientras que a 80 °C se preserva mejor el CFT para la variedad Zapallo.
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Raquel N. Veliz-Sagarvinaga, Nelssi G. Chamorro-Diaz, Yaser M. Chavez-Solano, Heber P. Cornelio-Santiago, & Karina S. Gutiérrez-Valverde. (2025). Efecto del secado con aire caliente en la humedad libre y el contenido de fenólicos totales de tres morfotipos de mashua (Tropaelum tuberosum Ruíz y Pav.). Revista De Investigaciones De La Universidad Le Cordon Bleu, 12(1), 115 - 129. https://doi.org/10.36955/RIULCB.2025v12n1.009
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Berk, Z. (2018). Dehydration. Food Process Engineering and Technology, 513–566. https://doi.org/10.1016/B978-0-12-812018-7.00022-1
Betalleluz-Pallardel, I., Chirinos, R., Rogez, H., Pedreschi, R., y Campos, D. (2012). Phenolic compounds from Andean mashua (Tropaeolum tuberosum) tubers display protection against soybean oil oxidation. Food Science and Technology International, 18(3), 271–280. https://doi.org/10.1177/1082013211427794
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Chirinos, R., Campos, D., Costa, N., Arbizu, C., Pedreschi, R., y Larondelle, Y. (2008). Phenolic profiles of andean mashua (Tropaeolum tuberosum Ruíz & Pavón) tubers: Identification by HPLC-DAD and evaluation of their antioxidant activity. Food Chemistry, 106(3), 1285–1298. https://doi.org/10.1016/J.FOODCHEM.2007.07.024
Chirinos, R., Campos, D., Warnier, M., Pedreschi, R., Rees, J. F., y Larondelle, Y. (2008). Antioxidant properties of mashua (Tropaeolum tuberosum) phenolic extracts against oxidative damage using biological in vitro assays. Food Chemistry, 111(1), 98–105. https://doi.org/10.1016/J.FOODCHEM.2008.03.038
Chirinos, R., Pedreschi, R., Cedano, I., y Campos, D. (2015). Antioxidants from Mashua (Tropaeolum tuberosum) Control Lipid Oxidation in Sacha Inchi (Plukenetia volubilis L.) Oil and Raw Ground Pork Meat. Journal of Food Processing and Preservation, 39(6), 2612–2619. https://doi.org/10.1111/JFPP.12511;WGROUP:STRING:PUBLICATION
Chirinos, R., Rogez, H., Campos, D., Pedreschi, R., y Larondelle, Y. (2007). Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum tuberosum Ruíz & Pavón) tubers. Separation and Purification Technology, 55(2), 217–225. https://doi.org/10.1016/J.SEPPUR.2006.12.005
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García-Chacón, J. M., Marín-Loaiza, J. C., y Osorio, C. (2023). Camu Camu (Myrciaria dubia (Kunth) McVaugh): An Amazonian Fruit with Biofunctional Properties-A Review. ACS Omega, 8(6), 5169–5183. https://doi.org/10.1021/ACSOMEGA.2C07245/ASSET/IMAGES/LARGE/AO2C07245_0003.JPEG
Grau, A., Andrade, N. J. P., y Sørensen, M. (2025). Traditional uses, processes, and markets: the case of Mashua (Tropaeolum tuberosum Ruíz & Pav.). Traditional Products and Their Processes, 269–278. https://doi.org/10.1016/B978-0-323-90844-3.00009-3
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Kaloudi, T., Tsimogiannis, D., y Oreopoulou, V. (2022). Aronia Melanocarpa: Identification and Exploitation of Its Phenolic Components. Molecules, 27(14), 4375. https://doi.org/10.3390/MOLECULES27144375
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Onwude, D. I., Iranshahi, K., Rubinetti, D., Schudel, S., Schemminger, J., Martynenko, A., y Defraeye, T. (2022). How much do process parameters affect the residual quality attributes of dried fruits and vegetables for convective drying? Food and Bioproducts Processing, 131, 176–190. https://doi.org/10.1016/J.FBP.2021.11.005
Pacheco, M. T., Escribano-Bailón, M. T., Moreno, F. J., Villamiel, M., y Dueñas, M. (2019). Determination by HPLC-DAD-ESI/MSn of phenolic compounds in Andean tubers grown in Ecuador. Journal of Food Composition and Analysis, 84, 103258. https://doi.org/10.1016/J.JFCA.2019.103258
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Aguilar‐Galvez, A., García‐Ríos, D., Lindo, J., Ramírez‐Guzmán, D., Chirinos, R., Pedreschi, R., y Campos, D. (2022). Impact of cold storage followed by drying of mashua tuber (Tropaeolum tuberosum) on the glucosinolate content and their transformation products. International Journal of Food Science & Technology, 57(12), 7797–7805. https://doi.org/10.1111/ijfs.16088
Bahnasawy, A. H., y Shenana, M. E. (2004). A mathematical model of direct sun and solar drying of some fermented dairy products (Kishk). Journal of Food Engineering, 61(3), 309–319. https://doi.org/10.1016/S0260-8774(03)00134-1
Behar, H., Reategui, O., Liviac, D., Arcos, J., y Best, I. (2021). Phenolic compounds and in vitro antioxidant activity of six accessions of mashua (Tropaeolum tuberosum R. & P.) from Puno Region, Peru. Revista Facultad Nacional de Agronomía Medellín, 74(3), 9707–9714. https://doi.org/10.15446/rfnam.v74n3.93020
Berk, Z. (2018). Dehydration. Food Process Engineering and Technology, 513–566. https://doi.org/10.1016/B978-0-12-812018-7.00022-1
Betalleluz-Pallardel, I., Chirinos, R., Rogez, H., Pedreschi, R., y Campos, D. (2012). Phenolic compounds from Andean mashua (Tropaeolum tuberosum) tubers display protection against soybean oil oxidation. Food Science and Technology International, 18(3), 271–280. https://doi.org/10.1177/1082013211427794
Campos, D., Chirinos, R., Gálvez Ranilla, L., y Pedreschi, R. (2018). Bioactive Potential of Andean Fruits, Seeds, and Tubers. Advances in Food and Nutrition Research, 84, 287–343. https://doi.org/10.1016/BS.AFNR.2017.12.005
Campos, D., Noratto, G., Chirinos, R., Arbizu, C., Roca, W., y Cisneros‐Zevallos, L. (2006). 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). Journal of the Science of Food and Agriculture, 86(10), 1481–1488. https://doi.org/10.1002/jsfa.2529
Castañeta, G., Miranda-Flores, D., Bascopé, M., y Peñarrieta, J. M. (2024). Characterization of carotenoids, proximal analysis, phenolic compounds, anthocyanidins and antioxidant capacity of an underutilized tuber (Tropaeolum tuberosum) from Bolivia. Discover Food, 4(1), 1–12. https://doi.org/10.1007/S44187-024-00078-8/FIGURES/4
Castillo-Zapata, K. C., Reyes-Diaz, J. D., Cornelio-Santiago, H. P., Espinoza-Espinoza, L. A., Valdiviezo-Marcelo, J., y Ruiz-Flores, L. A. (2024). Efecto del secado con aire caliente en el contenido de fenólicos totales y capacidad antioxidante de la cáscara de pitahaya roja (Hylocereus guatemalensis). Revista de Investigaciones de La Universidad Le Cordon Bleu, 11(2), 97–106. https://doi.org/10.36955/RIULCB.2024v11n2.009
Chirinos, R., Campos, D., Arbizu, C., Rogez, H., Rees, J., Larondelle, Y., Noratto, G., y Cisneros‐Zevallos, L. (2007). Effect of genotype, maturity stage and post‐harvest storage on phenolic compounds, carotenoid content and antioxidant capacity, of Andean mashua tubers (Tropaeolum tuberosum Ruiz & Pavón). Journal of the Science of Food and Agriculture, 87(3), 437–446. https://doi.org/10.1002/jsfa.2719
Chirinos, R., Campos, D., Betalleluz, I., Giusti, M. M., Schwartz, S. J., Tian, Q., Pedreschi, R., y Larondelle, Y. (2006). High-Performance Liquid Chromatography with Photodiode Array Detection (HPLC−DAD)/HPLC−Mass Spectrometry (MS) Profiling of Anthocyanins from Andean Mashua Tubers (Tropaeolum tuberosum Ruíz and Pavón) and Their Contribution to the Overall Antioxidant Activity. Journal of Agricultural and Food Chemistry, 54(19), 7089–7097. https://doi.org/10.1021/jf0614140
Chirinos, R., Campos, D., Costa, N., Arbizu, C., Pedreschi, R., y Larondelle, Y. (2008). Phenolic profiles of andean mashua (Tropaeolum tuberosum Ruíz & Pavón) tubers: Identification by HPLC-DAD and evaluation of their antioxidant activity. Food Chemistry, 106(3), 1285–1298. https://doi.org/10.1016/J.FOODCHEM.2007.07.024
Chirinos, R., Campos, D., Warnier, M., Pedreschi, R., Rees, J. F., y Larondelle, Y. (2008). Antioxidant properties of mashua (Tropaeolum tuberosum) phenolic extracts against oxidative damage using biological in vitro assays. Food Chemistry, 111(1), 98–105. https://doi.org/10.1016/J.FOODCHEM.2008.03.038
Chirinos, R., Pedreschi, R., Cedano, I., y Campos, D. (2015). Antioxidants from Mashua (Tropaeolum tuberosum) Control Lipid Oxidation in Sacha Inchi (Plukenetia volubilis L.) Oil and Raw Ground Pork Meat. Journal of Food Processing and Preservation, 39(6), 2612–2619. https://doi.org/10.1111/JFPP.12511;WGROUP:STRING:PUBLICATION
Chirinos, R., Rogez, H., Campos, D., Pedreschi, R., y Larondelle, Y. (2007). Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum tuberosum Ruíz & Pavón) tubers. Separation and Purification Technology, 55(2), 217–225. https://doi.org/10.1016/J.SEPPUR.2006.12.005
Choquechambi, L. A., Callisaya, I. R., Ramos, A., Bosque, H., Mújica, A., Jacobsen, S. E., Sørensen, M., y Leidi, E. O. (2019). Assessing the Nutritional Value of Root and Tuber Crops from Bolivia and Peru. Foods, 8(11), 526. https://doi.org/10.3390/FOODS8110526
Coloma, A., Flores-Mamani, E., Quille-Calizaya, G., Zaira-Churata, A., Apaza-Ticona, J., Calsina-Ponce, W. C., Huata-Panca, P., Inquilla-Mamani, J., y Huanca-Rojas, F. (2022). Characterization of Nutritional and Bioactive Compound in Three Genotypes of Mashua (Tropaeolum tuberosum Ruiz and Pavón) from Different Agroecological Areas in Puno. International Journal of Food Science, (1), 7550987. https://doi.org/10.1155/2022/7550987
García-Chacón, J. M., Marín-Loaiza, J. C., y Osorio, C. (2023). Camu Camu (Myrciaria dubia (Kunth) McVaugh): An Amazonian Fruit with Biofunctional Properties-A Review. ACS Omega, 8(6), 5169–5183. https://doi.org/10.1021/ACSOMEGA.2C07245/ASSET/IMAGES/LARGE/AO2C07245_0003.JPEG
Grau, A., Andrade, N. J. P., y Sørensen, M. (2025). Traditional uses, processes, and markets: the case of Mashua (Tropaeolum tuberosum Ruíz & Pav.). Traditional Products and Their Processes, 269–278. https://doi.org/10.1016/B978-0-323-90844-3.00009-3
Jacobo-Velázquez, D. A., Peña-Rojas, G., Paredes-Avila, L. E., Andía-Ayme, V., Torres-Contreras, A. M., y Herrera-Calderon, O. (2022). Phytochemical Characterization of Twenty-Seven Peruvian Mashua (Tropaeolum tuberosum Ruíz & Pavón) Morphotypes and the Effect of Postharvest Methyl Jasmonate Application on the Accumulation of Antioxidants. Horticulturae, 8(6), 471. https://doi.org/10.3390/HORTICULTURAE8060471
Kaloudi, T., Tsimogiannis, D., y Oreopoulou, V. (2022). Aronia Melanocarpa: Identification and Exploitation of Its Phenolic Components. Molecules, 27(14), 4375. https://doi.org/10.3390/MOLECULES27144375
Kerr, W. L. (2019). Food Drying and Evaporation Processing Operations. Editor(s): Myer Kutz (Third Edition) Handbook of Farm, Dairy and Food Machinery Engineering, 353–387. https://doi.org/10.1016/B978-0-12-814803-7.00014-2
Leidi, E. O., Altamirano, A. M., Mercado, G., Rodriguez, J. P., Ramos, A., Alandia, G., Sørensen, M., y Jacobsen, S. E. (2018). Andean roots and tubers crops as sources of functional foods. Journal of Functional Foods, 51, 86–93. https://doi.org/10.1016/J.JFF.2018.10.007
Li, H., Nunekpeku, X., Adade, S. Y.-S. S., Sheng, W., Kwadzokpui, B. A., Ahlivia, E. B., y Chen, Q. (2025). Phenolic compounds detection and quantification in whole grains: A comprehensive review of recent advancements in analytical methods. TrAC Trends in Analytical Chemistry, 187, 118215. https://doi.org/10.1016/J.TRAC.2025.118215
Luziatelli, G., Alandia, G., Rodríguez, J. P., Manrique, I., Jacobsen, S. E., y Sørensen, M. (2023). Ethnobotany of Andean minor tuber crops: tradition and innovation—Oca (Oxalis tuberosa Molina—Oxalidaceae), Mashua (Tropaeolum tuberosum Ruíz & Pav.—Tropaeoleaceae) and Ulluco (Ullucus tuberosus Caldas—Basellaceae). Varieties and Landraces: Cultural Practices and Traditional Uses: Volume 2: Underground Starchy Crops of South American Origin: Production, Processing, Utilization and Economic Perspectives, 2, 79–100. https://doi.org/10.1016/B978-0-323-90057-7.00009-7
Onwude, D. I., Iranshahi, K., Rubinetti, D., Schudel, S., Schemminger, J., Martynenko, A., y Defraeye, T. (2022). How much do process parameters affect the residual quality attributes of dried fruits and vegetables for convective drying? Food and Bioproducts Processing, 131, 176–190. https://doi.org/10.1016/J.FBP.2021.11.005
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