Postharvest storage and cooking techniques affect the stability of glucosinolates and myrosinase activity of Andean mashua tubers (<i>Tropaeolum tuberosum</i>)

Simple item page
dc.contributor.authorCampos, David
dc.contributor.authorAguilar-Galvez, Ana
dc.contributor.authorGarcia-Rios, Diego
dc.contributor.authorChirinos, Rosana
dc.contributor.authorLimaymanta, Evelin
dc.contributor.authorPedreschi, Romina
dc.date.accessioned2025-01-23T21:11:53Z
dc.date.available2025-01-23T21:11:53Z
dc.date.issued2019
dc.description.abstractThe identification and quantification of Glucosinolates (Gls) via UPLC (R) MS-MS/PDA/qToF in ten mashua cultivars was carried out. Gls total contents were within the 4.9-54.2 mu molg(-1) dry matter range, of which 96-99% corresponded to glucoaubrietin. Other less abundant Gls were glucotropaeolin and tentatively two isomers of hydroxybenzyl Gls. Postharvest refrigeration and shade storage conditions increased the content of Gls up to day 6 in 39.7% and 51.5% respectively. Sun exposure increased the Gls content in 40% up to day 3 but from day 6 considerable losses were attained (92% at day 15). Low correlation levels (R-2) between the Gls and myrosinase (MYR) activity of 0.57, 0.28 and 0.39 for the refrigeration, shade and sun exposure treatments were obtained. The cooking regimes tested, boiling, microwaving and baking totally inactivated MYR without affecting the Gls content.
dc.description.funderPrograma Nacional de Innovacion para la Competitividad y Productividad (Innovate Peru)
dc.fuente.origenWOS
dc.identifier.doi10.1111/ijfs.14150
dc.identifier.eissn1365-2621
dc.identifier.issn0950-5423
dc.identifier.urihttps://doi.org/10.1111/ijfs.14150
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/100927
dc.identifier.wosidWOS:000475692500009
dc.issue.numero7
dc.language.isoen
dc.pagina.final2395
dc.pagina.inicio2387
dc.revistaInternational journal of food science and technology
dc.rightsacceso restringido
dc.subjectGlucosinolates
dc.subjectmashua
dc.subjectmyrosinase
dc.subjectpostharvest storage and cooking
dc.subjectTropaeolum tuberosum
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titlePostharvest storage and cooking techniques affect the stability of glucosinolates and myrosinase activity of Andean mashua tubers (<i>Tropaeolum tuberosum</i>)
dc.typeartículo
dc.volumen54
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
Files
Collections
Artículos de revistas