Determination of functional proprieties in Andean crops

SAMMAN NORMA; BASSETT NATALIA; VALDEZ REMONDA CECILIA; ROSSI ANALIA; JIMENEZ EUGENIA; ACUÑA ELINA

Granada, España

Conferencia; 10th International Food Data Conference (IFDC); 2013

FAO (INFOODS), FINUT e INYTA (Instituto de Nutrición y tecnología de los Alimentos José Mataix Verdú) (Universidad de Granada)

The native varieties of potatoes (Solanum tuberosum ssp. andigenum), Amaranths (Amaranthus caudatus) and black, white and red beans (Phaseolus vulgaris) are cultivated in the northwest of Argentine; they have value due to its role in the nourishment of the Andean population. They are adapted to different altitudes, which influence their agronomic characteristics. It is important to study regional foods that have both features, which provides nutrients and they are functional. Argentine Food Composition Tables (FCT) does not contain information about regional foods so that it was necessary to realize an analysis of them. This study aimed determinate fibre and antioxidant activity in Andean crops. Six varieties of Andean potatoes were selected and analyzed: Collareja, Revolución, Señorita, Churqueña, Imilla Negra, Imilla Colorada and Runa. The Spunta (S. tuberosum) variety was used as a reference because it is the most widespread commercially. In all food samples soluble and insoluble fibre (AOAC method 985.29) was determined. Antioxidant activity (Brand-Willians et al.) in beans was assay. The IC50 value, which corresponds to the concentration which consumes 50% of the radical was determined and is expressed in mg of legume. Potatoes varieties contain between 1.95 and 3.30 g total fibre/100g potato, with slightly higher values for var. Runa. The total fibre content of the different varieties of Amaranths ranged from 5.71 to 9.97 g total fibre/100 g food. Whereas for black, white and red beans the total fibre content were 22.15, 22.62 and 21.96 g respectively. IC50 for white, red and black bean was 73.6 ± 3.6; 102.3 ± 3.2 and 129.4 ± 7.3 respectively. This result suggested that these Andean crops are good contributors of fibre, especially the legumes. Also, it is necessary to recover and develop the food ancient culture of the population in addition to revalue regional foods.