PHYSICOCHEMICAL CHARACTERIZATION OF FOUR VARIETIES OF NATIVE POTATOES (Solanum tuberosum) SUITABLE FOR FRYING CULTIVATED IN TWO ZONES IN HUÁNUCO

• Autores: Natividad Bardales, Ángel David, Muñoz Garay, Sergio Grimaldo, Villanueva Tiburcio, Juan Edson, Rojas Portal, Rubén Max, Chamorro Gómez, Ruth Esther, Cueto Rosales, Cesar Robert, Bravo Romaina, Joana Milagros, Beraun Bedoya, Janet Rocío, Mendoza Aguilar, Alejandro
• Formato: artículo
• Fecha de Publicación: 2022
• Institución: Sociedad Química del Perú
• Repositorio: Revista de la Sociedad Química del Perú
• Lenguaje: español
• OAI Identifier: oai:rsqp.revistas.sqperu.org.pe:article/400
• Enlace del recurso: https://revistas.sqperu.org.pe/index.php/revistasqperu/article/view/400
• Nivel de acceso: acceso abierto
• Materia: ABTS; gallic acid; Cyanidin-3-glucoside; total phenolics; DPPH; ácido gálico; cianidina-3-glucósido; fenólicos totales

The purpose of the present study was to determine the effects of the cultivation zones in the four varieties of native potatoes subjected to the frying process. The methodology consisted of determining the physicochemical characteristics, anthocyanin content and antioxidantcapacity of the potatoes harvested in the Cahuac and Huallmish area, before and after the frying process. The most outstanding results found according to the growing area, statistical differences were found with ρ ≤ 0,05 in ash and reducing sugars. Potatoes after frying had statistical differences with ρ ≤ 0,05 in the content of dry matter, ash, protein, total phenolics, antioxidant capacity with DPPH and ABTS. The total phenolic contents were found between43,23 ± 8,61 to 632, 60 ± 12,82 in fresh and between 79,63 ± 9,13 to 1131,16 ± 13,16 mg of GAE / 100 g db in fried, being statistically higher after the frying process. The antioxidant capacity with DPPH was found between 7, 54 ± 1,55 to 150, 15 ± 17,31 (raw) and between 64,55 ± 9,19 to 576,97 ± 30,97 μmol TE / 100 g db (fried). The antioxidant capacity by ABTS was found between 77,23 ± 2,96 to 245,04 ± 6,30 (fresh) and between 164,45 ± 11,13 to 1137,27 ± 4,8 2 μmol TE / 100g bs (fried). The anthocyanins in fresh fluctuated 0 to 321,46 ± 4,94 and in fried from 0,23 to 313,63 ± 0,60 mg of cyanidin 3 glucoside / 100 g db. The total phenolics and antioxidant capacity by DPPH and ABTS were increased after frying.