Resumen

NATIVIDAD BARDALES, Ángel David et al. Effect of Thermal Treatment and In Vitro Digestion of Bioactive Compounds from Four Native Potatoes Types (Solanum tuberosum spp. andigena). Cienc. Tecnol. Agropecuaria [online]. 2023, vol.24, n.3, e3177.  Epub 30-Sep-2023. ISSN 0122-8706.  https://doi.org/10.21930/rcta.vol24_num3_art:3177.

In Peru, more than 3,500 varieties of potatoes are produced, however, little information is available on their antioxidant properties. The objective of the research was to evaluate the effect of thermal treatments of boiling and frying, and in vitro digestion on the content of total polyphenols, anthocyanins, and antioxidant activity in four varieties of native potatoes. The native potatoes Clone with red pulp (C1), Clone with blue pulp (C2), variety elena 1198 (V4) and the variety kitipsho (V8), were obtained from the town of Huallmish at 3,500 m s.n.m., for the evaluation of active principles, the samples subjected to cooking and frying were liquefied and extractions with methanol, also in vitro digestion was also carried out. The results in the native potatoes showed differences in weight, length, and diameter, but the presence of Vitamin C was not found. Thermal treatments by boiling, frying, and after the in vitro digestion process, caused variations in the content of bioactive components (P<0.05), the four potato varieties showed an increase in their ability to inhibition of the ABTS cation, which would be related to the type of antioxidant and hydrogen potential of the medium to which it was subjected during in vitro digestion. In conclusion, samples of native potatoes after boiling, frying and in vitro digestion treatments increased the antioxidant activity to sequester the ABTS cation.

Palabras clave : Anthocyanins; Antioxidants; Digestion; Pepsin; Phenolic compounds.

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