Zambrano Moreno, Erika L.

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    Contenido de antioxidantes en berenjena (Solanum melongena) y yautía (Xanthosoma violaceum) orgánica y convencional tratadas térmicamente
    (2013) Zambrano Moreno, Erika L.; Chávez Jáuregui, Rosa N.; College of Agricultural Sciences; Negrón, Edna; Plaza, María L.; Department of Food Science and Technology; Figueroa, Carmen I.
    Research in organic production has been triggered by the global necessity of consuming healthy food that increases the quality of life. Eggplant (Solanum melongena) and tanier (Xanthosoma violaceum) are characterized by their antioxidants content that have health promoting effects. Thermal processing of food causes changes in its phytochemical content. The objective of this work was to determine the total hydrosoluble and hydrolysable polyphenols and flavonoids, total anthocyanins content and their antioxidant capacity in organically and conventionally produced eggplant and tanier in three thermal treatments (boiled, steamed and baked) and a control (no-thermal treatment). Total hydrosoluble and hydrolysable polyphenols and flavonoids contents were quantified by colorimetric methods. Anthocianins were quantified according to the pH differential method. Finally, the antioxidant capacity was determined by DPPH• and ORAC methods. Overall, there were not significant differences regarding agricultural management of eggplant and tanier (organic versus conventional). However, there were significant differences regarding thermal treatments. The polyphenols content (36.95-72.25 mg of Gallic acid equivalents (GAE)/100g sample) and flavonoids (13.27-29.96 mg of catechin equivalents (CE)/100g sample) in the control (fresh eggplant) significantly increased in the steamed treatment (102.42-110.23 GAE/100g sample and 79.37-68.4280 mg CE/100g sample, respectively). The anthocyanins content in eggplant decreased from 3.81 (control) to 0.25 mg of cyanidin-3-glucoside equivalents (Cyd-3-gluE)/100g sample (baked). Interestingly the results showed that total phenolic content and antioxidant capacity of treated samples were generally higher compared with the control. Considering the results obtained under either organic or conventional cropping, from a nutritional standpoint, steaming rather than baking can be recommended for eggplant cooking. On the other hand, polyphenols content (50.73-63.44 mg GAE/100g sample) and flavonoids (29.28 mg CE/100g sample) in the control (fresh tanier) significantly decreased in boiled treatment (29.47-44.32 mg GAE/100g sample and 13.01 mg CE/100g sample, respectively). Anthocyanins content in tanier increased from 0.86 (control) to 1.37 mg Cyd-3-gluE/100g sample (baked). The antioxidant capacity in conventional management tanier showed no significant difference respect to heat treatments. The results showed that agricultural management had no significant effect on the content and activity of phenolic compounds. However organic products tended to have a slight increase.