Acceso usuarios
Latacunga, Ecuador
Quito, Ecuador
Las hojas de zanahoria y camote son una fuente de alimento multinutricional, ricos en compuestos bioactivos naturales, reconocidos por sus efectos nutracéuticos y beneficios para la salud. Por ello, el presente objetivo fue evaluar el efecto de la cocción en la disminución de antinutrientes de hojas de zanahoria blanca (A. xanthorrhiza) y camote (I. batatas). Para el cual, se utilizó un Diseño Completamente al Azar con 8 tratamientos, donde se evaluaron cuatro hojas de diferentes genotipos de material vegetal y dos estados (fresca y cocida). Determinando que, la cocción, permite reducir los niveles de antinutrientes de las hojas de zanahoria blanca y camote, de esta forma, se demuestra que, disminuye significativamente el contenido de alcaloides (5.21 – 0.93 mg/100g) y (4.52 mg/100g – 0.80 mg/100g); saponinas (3.03 mg/100g – 1.72 mg/100g) y (3.56 mg/100g – 0.80 mg/100g); oxalatos (11.33 mg/100g – 3.96 mg/100g) y (12.64 mg/100g – 7.88 mg/100g); taninos (2.80 g/100g – 0.18 g/100g) y (4.83 g/100g – 0.61 g/100g); nitratos (14.63 mg/100g – 7.13 mg/100g) y (19.16 mg/100g – 8.79 mg/100g) y glucosinolatos (932.80 - mg/100g) y (690.80 – 336.13 mg/100g ). Así como también, se ve influenciado el contenido de carotenoides (932.80 mg/100g) y (314.26 – 214.82 µg/g) antioxidantes (33.26 – 2.21 g/100g), mientras que, los fenoles no presentaron incidencia en ninguno de los materiales vegetales. De esta manera se concluye que los tratamientos térmicos reducen significativamente el contenido de antri nutrientes presentes en las hojas
Carrot and sweet potato leaves are a multi-nutritional food source, rich in natural bioactive compounds, recognised for their nutraceutical effects and health benefits. Objective: to evaluate the effect of cooking on the anti-nutrient depletion of white carrot (A. xanthorrhiza) and sweet potato (I. batatas) leaves. A completely randomised design with 8 treatments was used, where four leaves of different genotypes of plant material and two states (fresh and cooked) were evaluated. It was determined that cooking reduces the levels of antinutrients in the leaves of white carrot and sweet potato, thus, it is demonstrated that it significantly reduces the content of alkaloids (5.21 - 0.93 mg/100g) and (4.52 mg/100g - 0.80 mg/100g); saponins (3.03 mg/100g - 1.72 mg/100g) and (3. 56 mg/100g - 0. 80 mg/100g); oxalates (11.33 mg/100g - 3.96 mg/100g) and (12.64 mg/100g - 7.88 mg/100g); tannins (2.80 g/100g - 0.18 g/100g) and (4.83 g/100g - 0.61 g/100g); nitrates (14.63 mg/100g – 7.13 mg/100g) and (19.16 mg/100g – 8.79 mg/100g) and glucosinolates (932.80 - mg/100g) and (690.80 – 336.13 mg/100g). The content of carotenoids (932.80 mg/100g) and antioxidants (314.26 - 214.82 µg/g) (33.26 - 2.21 g/100g) was also influential, while phenols had no effect on any of the plant materials. In this way, it is concluded that heat treatments significantly reduce the content of antrinutrients present in the leaves.
