Contenido de grasa total y compuestos bioactivos de diferentes genotipos de ajo (Allium sativum L.), cultivados en República Dominicana
DOI:
https://doi.org/10.17268/agroind.sci.2025.02.09Palabras clave:
Allium sativum L., Genotipos, Grasa Total, Capacidad Antioxidante, Compuestos BioactivosResumen
El ajo es una especie vegetal muy consumida alrededor del mundo. En República Dominicana existe alta diversidad genética en las variedades de ajo blanco y morado cultivadas en Constanza, La Vega, habiendo sido cultivados más de veinte genotipos; sin embargo, algunos han desaparecido o su producción ha sido descontinuada debido a poca adaptabilidad, productividad o conveniencia, principalmente por la ausencia de caracterización a nivel químico. En esta investigación se analizó el contenido de grasa total y compuestos bioactivos de los genotipos que prevalecen y se cultivan: Taiwán 1, Taiwán 2, Taiwán 3, Taiwán 3A, Taiwán 05, Morado cubano, Morado cubano #3, Morado Rosello, Morado Rosello #1, Morado Niño, IDIAF 1, IDIAF SEA 14 y Ramón Collado. Se empleó un diseño completamente al azar y se aplicó un ANOVA y la prueba de Tukey al 95% de confianza. Los resultados fueron: grasa total (0,08 a 0,38 % base seca), alicina (167,92 a 2.335,55 mg/Kg), actividad antioxidante (23,83 a 98,83 μmolTE/100g), contenido fenólico total (89,70 a 136,85 mgGAE/100g), taninos (293,33 a 535,76 mg TAE/Kg) y flavonoides (23,78 a 61,62 μgEqRutin/g). La grasa total y los compuestos bioactivos fluctúan entre los genotipos, remarcando la diferencia en la composición química según su variación genética.
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Derechos de autor 2025 Nelson Blanco-Rodríguez, Gacela Castillo-Morrobel, Atharva Rosa-de la Cruz, Julio Mejía-Brea, Esclaudys Pérez-González, Yulisa Alcántara-Marte, Yanilka Alcántara-De Tejada
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