Oca

Composición química de oca (Oxalis tuberosa), arracacha (Arracaccia xanthorriza) y tarwi (Lupinus mutabilis). Formulación de una mezcla base para productos alimenticios

4.25
Average: 4.3 (4 votes)
Your rating: None

 
 

Authors: 
María Elena León Marroú
Authors: 
Misael Ydilbrando Villacorta González
Authors: 
Sandra Elizabeth Pagador Flores
Publisher: 
Revista Venezolana de Ciencia y Tecnología de Alimentos
Year: 
2,011

Antioxidant capacity and secondary metabolites in four species of Andean tuber crops: native potato (Solanum sp.), mashua (Tropaeolum tuberosum Ruiz & Pavo´ n), Oca (Oxalis tuberosa Molina) and ulluco (Ullucus tuberosus Caldas)

4
Average: 4 (1 vote)
Your rating: None

Four species of edible tubers endemic to and domesticated in the Andes, native potato (Solanum sp.), mashua (Tropaeolum tuberosum Ruiz & Pavón), oca (Oxalis tuberosa Molina) and ulluco (Ullucus tuberosus Caldas), were studied for their antioxidant capacity and associated secondary metabolites. The antioxidant capacity was measured using ABTS radicals and total phenolics, carotenoids, anthocyanin, betaxanthin and betacyanin content were also characterized.

Authors: 
David Campos
Authors: 
Giuliana Noratto
Authors: 
Rosana Chirinos
Authors: 
Carlos Arbizu
Authors: 
Willian Roca
Authors: 
Luis Cisneros-Zevallos
Publisher: 
Journal of the Science of Food and Agriculture
Year: 
2,006
Syndicate content