<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0122-8706</journal-id>
<journal-title><![CDATA[Ciencia y Tecnología Agropecuaria]]></journal-title>
<abbrev-journal-title><![CDATA[Cienc. Tecnol. Agropecuaria]]></abbrev-journal-title>
<issn>0122-8706</issn>
<publisher>
<publisher-name><![CDATA[Corporación Colombiana de Investigación Agropecuaria - Corpoica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0122-87062023000100018</article-id>
<article-id pub-id-type="doi">10.21930/rcta.vol24_num1_art:2958</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Biocomponentes y capacidad antioxidante de papas nativas como chuño y tunta bajo diferentes condiciones de temperatura de congelación]]></article-title>
<article-title xml:lang="en"><![CDATA[Biocomponents and antioxidant capacity of native potatoes such as chuño and tunta under freezing temperature different conditions]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Yábar-Villanueva]]></surname>
<given-names><![CDATA[Emilio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Huicho-Espinoza]]></surname>
<given-names><![CDATA[Wilson]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Suazo-Peña]]></surname>
<given-names><![CDATA[Aldo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rojas-Zacarías]]></surname>
<given-names><![CDATA[Edgar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Álvarez-Tolentino]]></surname>
<given-names><![CDATA[Daniel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional del Centro del Perú  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Perú</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional del Centro del Perú  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Perú</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Nacional del Centro del Perú  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Perú</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Nacional del Centro del Perú  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Perú</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad Nacional Intercultural de la Selva Central Juan Santos Atahualpa  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Perú</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2023</year>
</pub-date>
<volume>24</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0122-87062023000100018&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0122-87062023000100018&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0122-87062023000100018&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El chuño y la tunta son productos alimenticios ancestrales de gran importancia en las zonas altoandinas de Bolivia y Perú, sin embargo, son todavía poco estudiados. Por lo anterior, el objetivo de este trabajo fue determinar el contenido de compuestos fenólicos totales (CF), antocianinas totales (AN), carotenoides totales (CAR) y capacidad antioxidante (CA) del chuño y la tunta. Se utilizaron 10 kilogramos de tubérculos nativos: yana siri (Solanum x juzepczukii, 2n = 3x = 36) y yuraq siri (Solanum x curtilobum, 2n = 5x = 60), distribuidos en un diseño de bloques completamente al azar de tres tratamientos (T): T1: producción de tunta sin ácido ascórbico, T2: producción de tunta con ácido ascórbico y T3: producción de chuño, sometidos a -10 °C, -20 °C y -30 °C de congelación. Para la tunta y el chuño, los contenidos máximos de CF son 162,8 ± 0,6 y 230,6 ± 5,24 mg ácido gálico/100 g b. s., de ANT son 3,4 ± 0,6 y 0,74 ± 0,15 mg cianidina-3-glucósido/100 g, de CA son 411,54 ± 1,03 y 454,51 ± 1,52 µmol Trolox/g b. s. y de CAR son 3,38 ± 0,59 y 0,74 ± 0,147 mg &#946;-caroteno/100 g b. s., donde se registraron en yana siri a -30 °C (p &lt; 0,01). Este estudio muestra que las mejores condiciones de extracción de los biocomponentes y la capacidad antioxidante para el chuño y la tunta se lograron a la temperatura de congelación de -30 ºC, con un secado para el chuño de 40 ºC por 48 h y de 35 ºC por 72 horas para la tunta. Se recomienda seguir investigando las condiciones tecnológicas para mejorar la calidad de estos productos andinos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract 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 &#946;-carotene/100 g b. s.) were recorded in yana siri at -30 °C (p&gt;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.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[alimentos andinos]]></kwd>
<kwd lng="es"><![CDATA[compuestos fenólicos]]></kwd>
<kwd lng="es"><![CDATA[antocianinas]]></kwd>
<kwd lng="es"><![CDATA[carotenoides]]></kwd>
<kwd lng="es"><![CDATA[liofilización natural]]></kwd>
<kwd lng="es"><![CDATA[Solanum]]></kwd>
<kwd lng="es"><![CDATA[tubérculo]]></kwd>
<kwd lng="en"><![CDATA[Andean food]]></kwd>
<kwd lng="en"><![CDATA[phenolic compounds]]></kwd>
<kwd lng="en"><![CDATA[anthocyanins]]></kwd>
<kwd lng="en"><![CDATA[carotenoids]]></kwd>
<kwd lng="en"><![CDATA[natural freeze-drying]]></kwd>
<kwd lng="en"><![CDATA[Solanum]]></kwd>
<kwd lng="en"><![CDATA[tubers]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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