Proximal characteristics, phenolic compounds profile, and functional properties of Ullucus tuberosus and Arracacia xanthorrhiza
Aim: The Andean tubers Ullucus tuberosus and Arracacia xanthorrhiza are of great international importance due to their nutritional value (carbohydrates, fiber), functional and phenolic compounds. This study aimed to determine the proximate composition of the flours of these tubers, their functional...
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| Format: | Article |
| Language: | English |
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Open Exploration Publishing Inc.
2024-11-01
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| Series: | Exploration of Foods and Foodomics |
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| Online Access: | https://www.explorationpub.com/Journals/eff/Article/101058 |
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| author | Steffanny Sanchez-Portillo Margarita del Rosario Salazar-Sánchez Lizeth Guadalupe Campos-Muzquiz Juan Alberto Ascacio-Valdés José Fernando Solanilla-Duque Claudia Magdalena Lopez Badillo Adriana Carolina Flores-Gallegos Raúl Rodríguez-Herrera |
| author_facet | Steffanny Sanchez-Portillo Margarita del Rosario Salazar-Sánchez Lizeth Guadalupe Campos-Muzquiz Juan Alberto Ascacio-Valdés José Fernando Solanilla-Duque Claudia Magdalena Lopez Badillo Adriana Carolina Flores-Gallegos Raúl Rodríguez-Herrera |
| author_sort | Steffanny Sanchez-Portillo |
| collection | DOAJ |
| description | Aim: The Andean tubers Ullucus tuberosus and Arracacia xanthorrhiza are of great international importance due to their nutritional value (carbohydrates, fiber), functional and phenolic compounds. This study aimed to determine the proximate composition of the flours of these tubers, their functional properties, and the phenolic profiles of both the skin and the pulp, since the flour used is a mixture of both.
Methods: The proximal characteristics were determined as established by the Association of Official Analytical Chemists (AOAC), the functional properties, water holding capacity (WHC), swelling capacity (SC), and oil holding capacity (OHC); and the profile of phenolic compounds was carried out by high performance liquid chromatography-mass spectrometry (HPLC-MS).
Results: Results revealed that the tubers contain more than 50% carbohydrates, with U. tuberosus having 14% fiber and A. xanthorrhiza having 4.07% fiber. Notably, they are rich in minerals, such as potassium (K), with levels of 4.12% and 3.32% for U. tuberosus and A. xanthorrhiza, respectively. In terms of functional properties, U. tuberosus exhibited a WHC of 0.78 g water/g dry matter (DM), an SC of 1.42 g water/g DM, and an OHC of 0.44 g oil/g DM. In contrast, A. xanthorrhiza showed a WHC of 0.96 g water/g DM, an SC of 3.86 g water/g DM, and an OHC of 0.18 g oil/g DM. Additionally, the study identified various hydroxycinnamic acids, including caffeic acid 4-O-glucoside and p-coumaroyl glucose, as well as methoxyflavonols, such as 3,7-dimethylquercetin.
Conclusions: These characteristics suggest that the flours could be valuable for the production of bakery products, pastries, pastas, or foods requiring high viscosity. Furthermore, U. tuberosus and A. xanthorrhiza flours have potential applications in the development of functional foods, thus promoting their use and adding value to these tubers produced in the Andean region. |
| format | Article |
| id | doaj-art-28bcd98d8b0048dd8712f2d97e3265e7 |
| institution | Kabale University |
| issn | 2837-9020 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Open Exploration Publishing Inc. |
| record_format | Article |
| series | Exploration of Foods and Foodomics |
| spelling | doaj-art-28bcd98d8b0048dd8712f2d97e3265e72024-11-22T06:18:00ZengOpen Exploration Publishing Inc.Exploration of Foods and Foodomics2837-90202024-11-012667268610.37349/eff.2024.00058Proximal characteristics, phenolic compounds profile, and functional properties of Ullucus tuberosus and Arracacia xanthorrhizaSteffanny Sanchez-Portillo0https://orcid.org/0000-0003-0869-517XMargarita del Rosario Salazar-Sánchez1Lizeth Guadalupe Campos-Muzquiz2https://orcid.org/0000-0002-7507-0885Juan Alberto Ascacio-Valdés3https://orcid.org/0000-0001-6595-863XJosé Fernando Solanilla-Duque4https://orcid.org/0000-0001-6664-9134Claudia Magdalena Lopez Badillo5Adriana Carolina Flores-Gallegos6https://orcid.org/0000-0001-5092-1404Raúl Rodríguez-Herrera7https://orcid.org/0000-0002-6428-4925School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Coahuila 25280, MéxicoAgroindustry Department, School of Agrarian Sciences, Universidad del Cauca, 190002 Cauca, ColombiaSchool of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Coahuila 25280, MéxicoSchool of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Coahuila 25280, MéxicoAgroindustry Department, School of Agrarian Sciences, Universidad del Cauca, 190002 Cauca, ColombiaSchool of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Coahuila 25280, MéxicoSchool of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Coahuila 25280, MéxicoSchool of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Coahuila 25280, MéxicoAim: The Andean tubers Ullucus tuberosus and Arracacia xanthorrhiza are of great international importance due to their nutritional value (carbohydrates, fiber), functional and phenolic compounds. This study aimed to determine the proximate composition of the flours of these tubers, their functional properties, and the phenolic profiles of both the skin and the pulp, since the flour used is a mixture of both. Methods: The proximal characteristics were determined as established by the Association of Official Analytical Chemists (AOAC), the functional properties, water holding capacity (WHC), swelling capacity (SC), and oil holding capacity (OHC); and the profile of phenolic compounds was carried out by high performance liquid chromatography-mass spectrometry (HPLC-MS). Results: Results revealed that the tubers contain more than 50% carbohydrates, with U. tuberosus having 14% fiber and A. xanthorrhiza having 4.07% fiber. Notably, they are rich in minerals, such as potassium (K), with levels of 4.12% and 3.32% for U. tuberosus and A. xanthorrhiza, respectively. In terms of functional properties, U. tuberosus exhibited a WHC of 0.78 g water/g dry matter (DM), an SC of 1.42 g water/g DM, and an OHC of 0.44 g oil/g DM. In contrast, A. xanthorrhiza showed a WHC of 0.96 g water/g DM, an SC of 3.86 g water/g DM, and an OHC of 0.18 g oil/g DM. Additionally, the study identified various hydroxycinnamic acids, including caffeic acid 4-O-glucoside and p-coumaroyl glucose, as well as methoxyflavonols, such as 3,7-dimethylquercetin. Conclusions: These characteristics suggest that the flours could be valuable for the production of bakery products, pastries, pastas, or foods requiring high viscosity. Furthermore, U. tuberosus and A. xanthorrhiza flours have potential applications in the development of functional foods, thus promoting their use and adding value to these tubers produced in the Andean region.https://www.explorationpub.com/Journals/eff/Article/101058starchmineralspolyphenols |
| spellingShingle | Steffanny Sanchez-Portillo Margarita del Rosario Salazar-Sánchez Lizeth Guadalupe Campos-Muzquiz Juan Alberto Ascacio-Valdés José Fernando Solanilla-Duque Claudia Magdalena Lopez Badillo Adriana Carolina Flores-Gallegos Raúl Rodríguez-Herrera Proximal characteristics, phenolic compounds profile, and functional properties of Ullucus tuberosus and Arracacia xanthorrhiza Exploration of Foods and Foodomics starch minerals polyphenols |
| title | Proximal characteristics, phenolic compounds profile, and functional properties of Ullucus tuberosus and Arracacia xanthorrhiza |
| title_full | Proximal characteristics, phenolic compounds profile, and functional properties of Ullucus tuberosus and Arracacia xanthorrhiza |
| title_fullStr | Proximal characteristics, phenolic compounds profile, and functional properties of Ullucus tuberosus and Arracacia xanthorrhiza |
| title_full_unstemmed | Proximal characteristics, phenolic compounds profile, and functional properties of Ullucus tuberosus and Arracacia xanthorrhiza |
| title_short | Proximal characteristics, phenolic compounds profile, and functional properties of Ullucus tuberosus and Arracacia xanthorrhiza |
| title_sort | proximal characteristics phenolic compounds profile and functional properties of ullucus tuberosus and arracacia xanthorrhiza |
| topic | starch minerals polyphenols |
| url | https://www.explorationpub.com/Journals/eff/Article/101058 |
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