Optimization of the functional properties of a drink based on tubers of purple mashua (Tropaeolum tuberosum Ruíz y Pavón)

Frank Velásquez-Barreto; Edson Ramírez; Roberto Chuquilín; Isaac Aliaga-Barrera

doi:10.17268/agroind.sci.2020.01.09

Autores/as

Frank Velásquez-Barreto Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional Autónoma de Chota, Colpamatara, Chota. Proyecto FOCAM, Universidad Nacional de Huancavelica. http://orcid.org/0000-0001-8954-9769
Edson Ramírez Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional Autónoma de Chota, Colpamatara, Chota.
Roberto Chuquilín Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Huancavelica, Comun Era, Acobamba. Proyecto FOCAM, Universidad Nacional de Huancavelica. http://orcid.org/0000-0002-8751-691X
Isaac Aliaga-Barrera Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Huancavelica, Comun Era, Acobamba. Proyecto FOCAM, Universidad Nacional de Huancavelica.

DOI:

https://doi.org/10.17268/agroind.sci.2020.01.09

Resumen

This work optimized the temperature and time of pasteurization of purple mashua (Tropaeolum tuberosum Ruíz and Pavón) tubers drink based on its antioxidant capacity, total phenolics, total flavonoids, anthocyanins content, and acceptability. For this, purple mashua tubers from the province of Acobamba-Huancavelica-Peru were weighed, washed, peeled, cut and placed in a juice extractor. The beverage of tubers was prepared using the juice of tubers, the thermal treatment of the samples was carried out at temperatures between 75 to 85 °C and time 10 to 25 min. The design was planned using a Rotational Composite Central Design and a response surface analysis was performed on the samples obtained. The content of total phenolics, anthocyanins, total flavonoids, and antioxidant capacity was influenced by the time and temperature of pasteurization. At higher temperatures and pasteurization times there was a reduction in the content of total phenolics, anthocyanins, total flavonoids, and antioxidant capacity. The greatest general acceptability of the panelists was at high pasteurization temperatures and times. The temperature of 77 °C and time of 13 minutes showed the maximum value of response variables with low degradation of the antioxidant compounds and good acceptability of mashua extract drinks.

Citas

Aguilar-Galvez, A.; Pedreschi, R.; Carpentier, S.; Chirinos, R.; García-Ríos, D.; Campos, D. 2019. Proteomic analysis of mashua (Tropaeolum tuberosum) tubers subjected to postharvest treatments. Food Chemistry 305: 1-9.

AOAC. 2012. Official Methods of Analysis of the Association of Official Analytical Chemists Methods: 925.09B, 920.39C, 960.52, and 985.29. Washington, DC., USA.

Aoyama, S.; Yamamoto, Y. 2007. Antioxidant activity and flavonoid content of welsh onion (Allium fistulosum) and the effect of thermal treatment. Food Science and. Technology Research 13(1): 67–72.

Apaza, L.; Rumbero, A.; Orozco, O.; Ortega, M. 2020. Antimicrobial compounds isolated from Tropaeolum tuberosum. Natural Product Research (in press).

Barba, F.J.; Nikmaram, N.; Roohinejad, S.; Khelfa, A.; Zhu, Z.; Koubaa, M. 2016. Bioavailability of Glucosinolates and Their Breakdown Products: impact of Processing. Front Nutrition 3: 1-12.

Branco, I.G.; Moraes, I.C.; Argandoña, E.J.; Madrona, G.S.; Santos, C.; Ruiz, A.L.T.; Carvalho, J.E.; Haminiuk, C.W. 2016. Influence of pasteurization on antioxidant and in vitroanti-proliferative effects of jambolan (Syzygium cumini (L.) Skeels) fruit pulp. Industrial Crops and Products 89: 225-230.

Brasili, E.; Chaves, D.F.S.; Xavier, A.A.O.; Mercadante, A.Z.; Hassimotto, N.M.A.; Lajolo, F.M. 2017. Effect of Pasteurization on Flavonoids and Carotenoids in Citrus sinensis (L.) Osbeck cv. ‘Cara Cara’ and ‘Bahia’ Juices. Journal of Agriculture and Food Chemistry 65(7): 1371-1377.

Brizzolari, A.; Brandolini, A.; Glorio-Paulet, P.; Hidalgo, A. 2019. Antioxidant capacity and heat damage of powder products from South American plants with functional properties. Italian Journal of Food Science 31: 731-748.

Brownmiller, C.; Howard, L.R.; Prior, R.L. 2008. Processing and Storage Effects on Monomeric Anthocyanins, Percent Pozlymeric Color, and Antioxidant Capacity of Processed Blueberry Products. Journal of Food Science 73(5): 77-79.

Buchner, N.; Krumbein, A.; Rhon, S.; Kroh, L.W. 2006. Effect of thermal processing on the flavonols rutin and quercetin. Rapid Communications in Mass Spectrometry 20: 3229-3235.

Buckow, R.; Kastell, A.; Terefe, N.S.; Versteeg, C. 2010. Pressure and temperature effects on degradation kinetics and storage stability of total anthocyanins in blueberry juice. Journal of Agriculture and Food Chemistry 58(18): 10076-10084.

Chaaban, H.; Ioannou. I.; Chebil, L.; Slimane, M.; Gérardin, C.; Paris, C.; Charbonnel, C.; Chekir, L.; Ghoul, M. 2017. Effect of heat processing on thermal stability and antioxidant activity of six flavonoids. Journal of Food Processing and Preservation 41(5): e13203.

Chirinos, R.; Campos, D.; Arbizu, C.; Rogez, H.; Rees, J-F.; Larondelle, Y.; Noratto, G.; 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: 437-446.

Chirinos, R.; Campos, D.; Warnier, M.; Pedreschi, R.; Rees, J-F.; Larondelle, Y. 2008. Antioxidant properties of mashua (Tropaeolum tuberosum) phenolic extracts against oxidative damage using biological in vitro assays. Food Chemistry 111: 98-105.

De Oliveira, M.A.; Maia, G.A.; De Figueiredo, R.W.; De Souza, A.C.R.; De Brito, E.S.; De Azeredo, H.M.C. 2009. Addition of cashew tree gum to maltodextrin-based carriers for spray drying of cashew apple juice. International Journal of Food Science & Technology 44: 641-645.

Hager, A.; Howard, L.R.; Prior, R.L.; Brownmiller, C. 2008. Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed black raspberry products. Journal of Food Science 73(6): 134-140.

INIA. 2009. Instituto Nacional de Innovación Agraria. Accesiones promisorias; Banco de Germoplasma de la SUDIRGEB - INIA. Subdirección De Recursos Genéticos y Biotecnología-INIA, Perú.

Ioannou, I.; Hafsa, I.; Hamdi, S.; Charbonnel, C.; Ghoul, M. 2012. Review of the effects of food processing and formulation on flavonol and anthocyanin behavior. Journal of Food Engineering 111: 208-217.

Kapcum, C.; Uriyapongson, J. 2018. Effects of storage conditions on phytochemical and stability of purple corn cob extract poder. Food Science and Technology (Campinas) 38(1): 301-305.

Karker, M.; Falleh, H.; Msaada, K.; Smaoui, A.; Abdelly, C.; Legault, J.; Ksouri, R. 2016. Antioxidant, anti-inflammatory and anticancer activities of the medicinal halophyte Reaumuria vermiculata. Excli Journal 15: 297-307.

Kim, S-J.; Ishii, G. 2006. Glucosinolate profiles in the seeds, leaves and roots of rocket salad (Eruca sativa Mill.) and anti-oxidative activities of intact plant powder and purified 4-methoxyglucobrassicin. Soil Science and Plant Nutrition 52: 394-400

Kirca, A.; Ozkan, M.; Cemeroglu, B. 2007. Effects of temperature, solid content and pH on the stability of black carrot anthocyanins. Food Chemistry 101: 212-218.

Klopotek, Y.; K. Otto, K.; Bohm, V. 2005. Processing strawberries to different products alters contents of vitamin c, total phenolics, total anthocyanins, and antioxidant capacity. Journal of Agriculture and Food Chemistry 53: 5640-5646.

Loh, S.K.; Man, Y.B.C.; Tan, C.P.; Osman, A.; Hamid, N.S. 2005. Process optimisation of encapsulated pandan (Pandanus amaryllifolius) powder using spray-drying method. Journal of Science and Food Agriculture 85: 1999-2004.

Lu, Q.; Peng, Y.; Zhu, C.; Pan, S. 2018. Effect of thermal treatment on carotenoids, flavonoids and ascorbic acid in juice of orange cv. Cara Cara. Food Chemistry 265(1): 39-48.

Ma, T.; Tian, C.; Luo, J.; Zhou, R.; Sun, X.; Ma, J. 2013. Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice. Food Chemistry 141: 1637-1644.

Machado, A.P.D.F.; Pereira, A.L.D.; Barbero, G. F.; Martínez, J. 2017. Recovery of anthocyanins from residues of Rubus fruticosus, Vaccinium myrtillus and Eugenia brasiliensis by ultrasound assisted extraction, pressurized liquid extraction and their combination. Food Chemistry 231: 1-10.

Martín, J.C.; Higuera, B.L. 2016. Glucosinolate composition of Colombian accessions of mashua (Tropaeolum tuberosum Ruíz & Pavón), structural elucidation of the predominant glucosinolate and assessment of its antifungal activity. Journal of Science and Food Agriculture 96: 4702-4712.

Onyeoziri, U.P.; Romanus, E.N.; Onyekachukwu, U.I. 2016. Assessment of antioxidant capacities and phenolic contents of Nigerian cultivars of onions (Allium cepa l) and garlic (Allium sativum l). Pakistan Journal of Pharmaceutical Sciences 29(4): 1183-1188.

Qiu, G.; Wang, D.; Song, X.; Deng. Y.; Zhao, Y. 2018. Degradation kinetics and antioxidant capacity of anthocyanins in air-impingement jet dried purple potato slices. Food Research International 105: 121-128.

Sardarodiyan, M.; Sani, A.M. 2016. Natural antioxidants: sources, extraction and application in food systems. Nutrition & Food Science 46(3): 363-373.

Singh, J.P.; Kaur, A.; Shevkani, K.; Singh, N. 2016. Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetables. Journal of Food Science and Technology 53(11): 4056-4066.

Singh, K.; Bhori, M.; Kasu, Y.A.; Bhat, G.; Marar, T. 2018. Antioxidants as precision weapons in war against cancer chemotherapy induced toxicity – Exploring the armoury of obscurity. Saudi Pharmaceutical Journal 26(2): 177-190.

Skrede, G.; Wrolstad, R.E.; Durst, R.W. 2000. Changes in anthocyanins and polyphenolics during juice processing of highbush blueberries (Vaccinium corymbosum L.). Journal of Food Science 65: 357-364.

Song, H-N.; Ji, S-A.; Park, H-R.; Kim, H-H.; Hogstrand, C. 2018. Impact of Various Factors on Color Stability of Fresh Blueberry Juice during Storage. Preventive Nutrition and Food Science 23(1): 46-51.

Velásquez-Barreto, F.F.; Velezmoro, C. 2018. Propiedades reológicas y viscoelásticas de almidones de tubérculos andinos. Scientia Agropecuaria 9(2): 189-197.

Zhang, Q.; Wu, C.; Fan, G.; Li, T.; Wen, X. 2018. Characteristics and enhanced antioxidant activity of glycated Morchella esculenta protein isolate. Food Science and Technology (Campinas) 38(1): 126-133.