Scientia Agropecuaria

Zonificación agrícola de riesgos climáticos para el cultivo de quinua (Chenopodium quinoa Willd) en el Altiplano Peruano

Wilfredo Julián Yzarra-Tito — 2025-10-05

The objective of this study was to conduct agricultural zoning of climate risk for quinoa cultivation. Data from 38 meteorological stations of the National Meteorology and Hydrology Service in Puno region were used. The zoning was based on the development of the water balance model, applying the water requirement satisfaction index (ISNA), for two levels of soil available water capacity (115 mm/m and 145 mm/m). Spatial analysis of the ETr/ETm ratio, obtained from the SARRAZON model, was carried out for each phenological stage through frequency analysis of ISNA values. These data were processed in ArcGIS10.0, using the ordinary kriging interpolation method. Once the maps were generated, they were clipped to the quinoa production zones of the region and classified as follows: for Phase I: low risk (ISNA ≥ 0.65); medium risk (0.55 < ISNA < 0.65) and high risk (ISNA ≤ 0.55), considered for the emergency stage; and for phase III the following ranges were considered: low risk (ISNA ≥ 0.55); medium risk (0.45 < ISNA < 0.55) and high risk (ISNA ≤ 0.45) during flowering and grain filling. September was identified as the month with the highest exposure to climate risk; October presented intermediate conditions; and November was the safest month, showing a predominance of low-risk zones: However, late sowing may expose the crop to critical water deficits during the final phases of quinoa cultivation.

Polyphenols and theobromine in cacao (Theobroma cacao): Compositional changes across variety, growing region, fermentation, drying and roasting

Joel Tigrero-Vaca — 2025-10-05

In recent years, cacao and its derivatives have gained significant attention due to their potential health benefits. The primary bioactive compounds in cacao are polyphenols and methylxanthines, predominantly represented by theobromine. Their concentrations vary widely, influenced by cacao variety, growth region, and postharvest processing. Fermentation typically leads to a marked decrease in polyphenols and theobromine, with further reductions during drying and roasting. This review aims to consolidate current knowledge on how these factors affect compound levels, providing insights crucial for optimizing practices to enhance the health benefits and quality of cacao products. Literature consistently shows that cacao properties are shaped by genetics, environmental conditions, and processing stages. Moreover, the unique polyphenol and theobromine profiles can serve as distinctive fingerprints to differentiate cacao origins. Understanding these dynamics is essential for improving both nutritional value and industrial applications.

Nutrients and foods associated with people's emotional state: Scientific advances and future perspectives

Teófilo Espinoza-Tellez — 2025-10-05

This review is scientific research that seeks to explore the relationship between the consumption of certain foods and the emotional state, determining the effects that these foods produce when consumed by individuals. The intake of specific foods containing certain functional properties may help enhance our emotional health. There are particular nutrients present in certain foods that play an important role in overall health, especially in brain function. The objective of this review study was to highlight double-blind studies in humans that demonstrate the effectiveness of nutrients present in foods that interact with neurotransmitters (melatonin, endorphins, serotonin, dopamine, and oxytocin), which affect people's mood and well-being. For this study, specialized journals and scientific articles published in the last five years were selected. The results show that there is a wide variety of foods that contribute to people's well-being when consumed, and that this is not exclusive to a particular group of foods. Thus, meat products, dairy products, fruits, vegetables, and seafood, among others, contain nutrients with functional properties associated with people's emotional state. Finally, future studies should incorporate other variables such as ethnic groups, race, age, and body type, which may affect the results obtained.