Nutritional Chemical Analysis of Taro (Colocasia esculenta Schott) Accessions from the State of Tabasco, Mexico

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Xariss Myriam Sánchez Chino https://orcid.org/0000-0002-8599-8150
Luis Jorge Corzo Ríos https://orcid.org/0000-0003-0987-7522
Cristian Jiménez Martínez https://orcid.org/0000-0001-8921-9858
Elizabeth Argüello García https://orcid.org/0000-0002-4109-4168
JORGE MARTINEZ HERRERA

Keywords

Colocasia esculenta, antioxidants, taro, nutritional, starch.

Resumen



  1. 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.



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