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Nutritional chemical analysis of Taro (Colocasia esculenta Schott) accessions from the state of Tabasco, Mexico

Sánchez Chino, Xariss Miryam [autora] | Corzo Ríos, Luis Jorge [autor] | Jiménez Martínez, Cristian [autor] | Argüello García, Elizabeth [autora] | Martínez Herrera, Jorge [autor].
Tipo de material: Artículo en línea Artículo en línea Tipo de medio: Computadora Tipo de portador: Recurso en líneaTema(s): Colocasia esculenta | Análisis químico de las plantas | Actividad antioxidanteTema(s) en inglés: Colocasia esculenta | Plants chemical analysis | Antioxidant activityDescriptor(es) geográficos: Cunduacán (Tabasco, México) | Huimanguillo (Tabasco, México) Nota de acceso: Acceso en línea sin restricciones En: Agro productividad 2021. Volumen VI (noviembre 2021). --ISSN: 2594-0252Número de sistema: 61603Resumen:
Inglés

Objective: To determine the main nutritional properties and content of bioactive compounds of five varieties of taro, grown in the municipalities of Huimanguillo and Cunduacán, Tabasco. Methodology: The Campechana, Chiapaneca, Tabasqueña, Dulce (P1 and P2) varieties were evaluated to determine their proximal chemical composition, non-nutritional compounds, and antioxidant activity. An analysis of variance and the Tukey test were applied to the data obtained. Results: These varieties had a protein, lipid, ash, and moisture content of 1.13-3.95, 0.64-2.94, 1.58-7.32, and 2.28-5.34%, respectively. In all cases, the starch content stood out with 62.7-74.7% values. This compound is important in the food industry because its functional properties enable its use in various food systems or other applications. Among the non-nutritional compounds, the following concentrations were identified: phytates (0.235-0.40 Eq/g sodium phytate/100 g sample); total phenols (0.54-5.76 Eq/g gallic acid/100 g sample); condensed phenols (1.20-1.51 Eq/mg catechin/100 g sample); saponins (0.37-1.02 Eq/mg Diosgenin/100 g sample); and trypsin inhibitors (0.00-0.70 UIT/100 g sample). Finally, the antioxidant activity had 0.29-0.57 Eq/mg of trolox/g of flour values. Limitations: This work had no limitations. Conclusions: The varieties evaluated presented low concentration of non-nutritional compounds and adequate antioxidant activity; therefore, the taro varieties from the State of Tabasco can be considered sources of starch and compounds with antioxidant activity.

Recurso en línea: https://doi.org/10.32854/agrop.v14i10.2074
Lista(s) en las que aparece este ítem: Mujeres en la ciencia-ECOSUR Villahermosa
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Tipo de ítem Biblioteca actual Colección Signatura Estado Fecha de vencimiento Código de barras
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Recursos en línea (RE) 		ECOSUR Recurso digital ECO40000061603

Acceso en línea sin restricciones

Objective: To determine the main nutritional properties and content of bioactive compounds of five varieties of taro, grown in the municipalities of Huimanguillo and Cunduacán, Tabasco. Methodology: The Campechana, Chiapaneca, Tabasqueña, Dulce (P1 and P2) varieties were evaluated to determine their proximal chemical composition, non-nutritional compounds, and antioxidant activity. An analysis of variance and the Tukey test were applied to the data obtained. Results: These varieties had a protein, lipid, ash, and moisture content of 1.13-3.95, 0.64-2.94, 1.58-7.32, and 2.28-5.34%, respectively. In all cases, the starch content stood out with 62.7-74.7% values. This compound is important in the food industry because its functional properties enable its use in various food systems or other applications. Among the non-nutritional compounds, the following concentrations were identified: phytates (0.235-0.40 Eq/g sodium phytate/100 g sample); total phenols (0.54-5.76 Eq/g gallic acid/100 g sample); condensed phenols (1.20-1.51 Eq/mg catechin/100 g sample); saponins (0.37-1.02 Eq/mg Diosgenin/100 g sample); and trypsin inhibitors (0.00-0.70 UIT/100 g sample). Finally, the antioxidant activity had 0.29-0.57 Eq/mg of trolox/g of flour values. Limitations: This work had no limitations. Conclusions: The varieties evaluated presented low concentration of non-nutritional compounds and adequate antioxidant activity; therefore, the taro varieties from the State of Tabasco can be considered sources of starch and compounds with antioxidant activity. eng

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