The importance of the consumption of functional drinks made from promising fruits goes through their nutraceutical contribution, which is essential for human health. The objective of the present investigation was to elaborate a functional drink from aguaymanto (Physalis peruviana) and chia (Salvia hispanica L.), for its subsequent evaluation of the physicochemical characteristics and antioxidant activity. Aguaymanto and chia were from the province of Acobamba, Huancavelica-Peru. For the analytical determinations, 04 treatments (T) of functional drink (BF) were conditioned: T1 = BF + 0.0% of chia, T2 = BF + 0.5% of chia, T3 = BF + 1.0% of chia and T4 = BF + 1.5% of chia. For the physicochemical analyzes, methods described by the AOAC were used and for the antioxidant capacity the ABTS+ radical. Aguaymanto functional drink managed to increase its physicochemical characteristics and antioxi...

La importancia del consumo de bebidas funcionales elaboradas a partir de frutos promisorios pasa por su aporte nutracéutico, la misma que es esencial para la salud humana. El objetivo de la presente investigación fue elaborar una bebida funcional a partir de aguaymanto (Physalis peruviana) y chía (Salvia hispanica L.), para su posterior evaluación de las características fisicoquímicas y actividad antioxidante. El aguaymanto y la chía fueron provenientes de la provincia de Acobamba, Huancavelica-Perú. Para las determinaciones analíticas se acondicionó 04 tratamientos (T) de bebida funcional (BF): T1= BF + 0,0% de chía, T2= BF + 0,5% de chía, T3= BF + 1,0% de chía y T4= BF + 1,5% de chía. Para los análisis fisicoquímicos se emplearon métodos descritos por la AOAC y para la capacidad antioxidante el radical ABTS+. La bebida funcional de aguaymanto logró incrementar sus car...

At present, the increase in degenerative diseases such as cardiovascular diseases, cancer and diabetes, demand the frequent consumption of foods with great antioxidant potential that help to inhibit the effect of free radicals. The objective of the present investigation was to evaluate the pasteurization time and its response in the chemical characteristics, the antioxidant capacity and the degradation kinetics of the phenolic compounds of the aguamiel of Agave americana L. The aguamiel was collected from plants with ten to twelve years during the month of April in Acobamba, Huancavelica-Peru. For the analytical determinations fresh and pasteurized aguamiel was conditioned at 80°C for 10, 30 and 45 minutes. Methods described by the AOAC and for the antioxidant capacity the DPPH radical were used. The antioxidant capacity of fresh mead was 40.03% DPPH inhibition and 42.03% at 80 °C for ...

At present, the increase in degenerative diseases such as cardiovascular diseases, cancer and diabetes, demand the frequent consumption of foods with great antioxidant potential that help to inhibit the effect of free radicals. The objective of the present investigation was to evaluate the pasteurization time and its response in the chemical characteristics, the antioxidant capacity and the degradation kinetics of the phenolic compounds of the aguamiel of Agave americana L. The aguamiel was collected from plants with ten to twelve years during the month of April in Acobamba, Huancavelica-Peru. For the analytical determinations fresh and pasteurized aguamiel was conditioned at 80°C for 10, 30 and 45 minutes. Methods described by the AOAC and for the antioxidant capacity the DPPH radical were used. The antioxidant capacity of fresh mead was 40.03% DPPH inhibition and 42.03% at 80 °C for ...

At present, the increase in degenerative diseases such as cardiovascular diseases, cancer and diabetes, demand the frequent consumption of foods with great antioxidant potential that help to inhibit the effect of free radicals. The objective of the present investigation was to evaluate the pasteurization time and its response in the chemical characteristics, the antioxidant capacity and the degradation kinetics of the phenolic compounds of the aguamiel of Agave americana L. The aguamiel was collected from plants with ten to twelve years during the month of April in Acobamba, Huancavelica-Peru. For the analytical determinations fresh and pasteurized aguamiel was conditioned at 80°C for 10, 30 and 45 minutes. Methods described by the AOAC and for the antioxidant capacity the DPPH radical were used. The antioxidant capacity of fresh mead was 40.03% DPPH inhibition and 42.03% at 80 °C for ...

It is necessary to know the definition of Nutritional Food Security, under a right to food approach. FAO and national policies define it as: “Nutritional food security is the physical, economic and socio-cultural access of all people at all times to sufficient, safe and nutritious food, so that they can be used properly to meet their nutritional needs, in order to lead an active and healthy life”. This study presents the results of the descriptive analysis on Nutritional Food Security in Peru, focused on the analysis of the Agro-Food Availability component and its nutritional contribution towards the person.

El presente trabajo de investigación se desarrolló en las comunidades de “Tres de Octubre” y “Bellavista”, en la provincia de Acobamba, región Huancavelica, donde se estudió la Seguridad Alimentaria Nutricional en sus familias que tengan niños menores de 5 años de edad, el objetivo del estudio fue evaluar la influencia de la producción agroalimentaria y la situación socioeconómica en la seguridad alimentaria nutricional en las familias con niños menores de 5 años en las comunidades de “Tres de Octubre” y “Bellavista”, en la provincia de Acobamba – Huancavelica. El estudio de la investigación es tipo descriptivo y nivel correlacional. Para la recolección de datos de la variable seguridad alimentaria en hogares se utilizó la técnica de la entrevista, cuyo instrumento fue el cuestionario; y para la variable estado nutricional, se utilizó la técnica antropo...

Recently, interest in studying pigments from lichens has been aroused due to their bioactive properties and health benefits. The Geolashon (Teloschistes flavicans) is a thousand-year-old lichen from the Peruvian Andes characterized by its yellow filaments, traditionally used by the Peruvian inhabitants as a natural pigment for making handicrafts and medicinal purposes. In this sense, this article aims to compile all the studies on Geolashon as a source of natural yellow pigments, starting from its importance and applications by the Andean population to research on obtaining, characterizing, and properties of its extracts. Although studies on this lichen are limited, it was observed that the obtained from lichen are rich in 3-[1’-(2”,3”-dihydroxy-phenyl)-propyl]-7-hydroxy- chroman-4-one, vicanicin, parietin, other compounds and has antidiabetic, antibacterial, antileukemic, antimicr...

Recently, interest in studying pigments from lichens has been aroused due to their bioactive properties and health benefits. The Geolashon (Teloschistes flavicans) is a thousand-year-old lichen from the Peruvian Andes characterized by its yellow filaments, traditionally used by the Peruvian inhabitants as a natural pigment for making handicrafts and medicinal purposes. In this sense, this article aims to compile all the studies on Geolashon as a source of natural yellow pigments, starting from its importance and applications by the Andean population to research on obtaining, characterizing, and properties of its extracts. Although studies on this lichen are limited, it was observed that the obtained from lichen are rich in 3-[1’-(2”,3”-dihydroxy-phenyl)-propyl]-7-hydroxy- chroman-4-one, vicanicin, parietin, other compounds and has antidiabetic, antibacterial, antileukemic, antimicr...