Examinando por Materia "Polyphenols"

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Mycotoxins, antioxidant capacity, physicochemical and sensory quality of specialty coffees from Cajamarca, Peru
(Elsevier Ltd, 2026-04-28) Sarasara Akuts, Linder; Bobadilla Vásquez, Franklin Amilkar; Fernández Jibaja, Jorge Antonio; Álvarez Robledo, Yeltsin Abel; Garcia Frias, Larry Dustin; Cabrejos Barriga, Jorge B.; Taboada Mitma, Víctor Hujgo; Rojas Briceño, Nilton B.; Huamán Castilla, Nils L.; Mamani Pari, Salome; Cruz Luis, Juancarlos Alejandro; Goñas Goñas, Malluri; Tineo Flores, Daniel
Coffee is a globally important crop with significant economic and social relevance, particularly in the Cajamarca region of Peru, which is recognized for the production of high-quality beans. This study aimed to evaluate the occurrence of mycotoxins in three specialty coffee varieties while simultaneously assessing their physical, sensory, and compositional characteristics. A total of 36 parchment coffee samples were randomly collected from two storage facilities located in the provinces of Jaén and San Ignacio. The results revealed the exclusive presence of aflatoxin G₂, with concentrations varying between storage conditions. The Catimor variety exhibited the highest antioxidant activity and total polyphenol content; however, it showed lower physical yield and reduced sensory scores. In contrast, the Bourbon variety displayed a more balanced profile between bean composition and cup quality, producing a beverage with superior physical and sensory attributes and enriched with bioactive compounds associated with potential health benefits. These findings highlight the relevance of varietal selection, post-harvest management, and storage conditions for maintaining coffee quality. Nevertheless, the detection of aflatoxin G₂ indicates persistent food safety concerns, emphasizing the need for stricter monitoring and control measures during harvesting, drying, storage, and handling to mitigate potential health risks.
Phenolic compounds and in vitro antioxidant activity of six accessions of mashua (Tropaeolum tuberosum R. & P.) from Puno Region, Peru
(Universidad Nacional de Colombia, 2021-09-01) Behar, Haim; Reategui, Oscar; Liviac, Danae; Arcos Pineda, Jesús; Best, Ivan
Mashua (Tropaeolum tuberosum R. & P.) es un cultivo andino de alto valor nutricional y propiedades medicinales, que presenta una gran diversidad en morfología y color. El objetivo del estudio fue evaluar el contenido de compuestos fenólicos y la actividad antioxidante in vitro de las accesiones de mashua de mayor importancia económica en la Región Puno, Perú. Se evaluaron seis accesiones de mashua (tres de color púrpura y tres de color amarillo). El contenido de polifenoles totales, flavonoides totales e identificación de compuestos fenólicos se determinó mediante el ensayo de Folin-Ciocalteu, método colorimétrico de cloruro de aluminio y HPLC-DAD, respectivamente. La actividad antioxidante in vitro se evaluó mediante los ensayos FRAP y DPPH. En general, la mashuas de color púrpura presentaron un contenido significativamente mayor de polifenoles totales, flavonoides totales, y actividad antioxidante in vitro en comparación con las mashua de color amarillo; siendo la accesión Tt-23 de color púrpura (piel/pulpa, púrpura/púrpura), la que presentó un contenido significativamente mayor de compuestos fenólicos y actividad antioxidante in vitro en comparación con las otras accesiones evaluadas (P<0,05). Asimismo, se observó una correlación significativa entre las actividades de FRAP y DPPH con el contenido de polifenoles y flavonoides totales (P<0,01), así como entre la actividad de FRAP y los niveles de ácido cafeico y rutina (P<0,05). Estos resultados sugieren que las mashua de color púrpura, particularmente la accesión Tt-23 (piel/pulpa, púrpura/ púrpura), presenta mejores propiedades nutracéuticas y antioxidantes debido a su mayor contenido de compuestos fenólicos.
Phytochemicals in native Peruvian Capsicum pubescens (Rocoto)
(Springer Nature, 2015-07-29) Meckelmann, Sven W.; Jansen, Christian; Riegel, Dieter W.; Van Zonneveld, Maarten J.; Ríos Lobo, Llermé; Peña Pineda, Karla Mónica; Mueller Seitz, Erika; Petz, Michael
Peru is considered a hotspot with maybe the highest diversity of domesticated chili peppers. Capsicum pubescens is the least explored domesticated chili pepper, especially with regard to its chemical composition. Thirty-two different C. pubescens (Rocoto) accessions, out of the national Peruvian Capsicum germplasm collection at the Instituto Nacional de Innovación Agraria, were selected for investigating the phytochemical content and its variability. After drying and milling, the fruits were analyzed for the three major capsaicinoids (capsaicin, dihydrocapsaicin and nordihydrocapsaicin), flavonoid aglycons (quercetin, kaempferol, luteolin, apigenin), total polyphenol content, antioxidant capacity, tocopherol (α-, β- and γ-) content, fat content, ascorbic acid content, surface color and extractable color. The concentrations for selected traits ranged as follows: total capsaicinoids from 55 to 410 mg/100 g (corresponding to ca. 8400–60,000 SHU), total polyphenols from 1.8 to 2.5 g gallic acid equivalents/100 g, antioxidant capacity from 2.4 to 4.6 mmol Trolox/100 g and tocopherols from 6.8 to 18.4 mg/100 g. Only very few of the accessions contained detectable amounts of the major chili flavonoid quercetin. The results indicate that C. pubescens is generally less diverse and exhibits a lower content of almost all analyzed traits when compared to 147 Peruvian chili pepper accessions belonging to the other four domesticated species.