Resumen

YABAR-VILLANUEVA, Emilio et al. Biocomponents and antioxidant capacity of native potatoes such as chuño and tunta under freezing temperature different conditions. Cienc. Tecnol. Agropecuaria [online]. 2023, vol.24, n.1, e2958.  Epub 30-Abr-2023. ISSN 0122-8706.  https://doi.org/10.21930/rcta.vol24_num1_art:2958.

Chuño Chuño and tunta are ancestral food products made from native tuber varieties (Solanum genus) of great importance in the high Andean zones of Bolivia and Peru. Nonetheless, the chemical-nutritional composition of these products is little studied. Therefore, the aim of this study was to determine the content of total phenolic compounds (PC), total anthocyanins (AN), total carotenoids (CAR) and antioxidant capacity (AC) of chuño and tunta made from yana siri (Solanum x juzepczukii, 2n=3x=36) and yuraq siri (Solanum x curtilobum, 2n=5x=60). Ten kilograms of native tubers were distributed in a Completely Randomized Block design of three treatments (T): T1 (production of tunta without ascorbic acid), T2 (production of tunta with ascorbic acid) and T3 (production of chuño), subjected at -10, -20 and -30 °C of freezing. For tunta and chuño, the maximum contents of PC (162,8± 0.6 and 230,6± 5.24 mg gallic acid/100 g b. s), ANT (3,4 ± 0.6 and 0,74 ± 0,15 mg cyanidin-3-glucoside/100 g), AC (411,54 ± 1,03 and 454,51± 1,52 µmol Trolox/g b.s.) and CAR (3,38 ± 0,59 and 0,74 ± 0,147 mg β-carotene/100 g b. s.) were recorded in yana siri at -30 °C (p>0,01). Therefore, the study shows that the best conditions for extraction of biocomponents and antioxidant capacity for chuño and tunta were achieved at the freezing temperature of -30°C, with drying for chuño at 40°C x 48 h and 35°C x 72 h for tunta. It is recommended to continue researching technological conditions to improve the quality of these Andean products.

Palabras clave : Andean food; phenolic compounds; anthocyanins; carotenoids; natural freeze-drying; Solanum; tubers.

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