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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha : |
02/01/2017 |
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Actualizado : |
25/01/2019 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Autor : |
SILVEIRA, A.C.; FALAGÁN, N.; AGUAYO, E.; VILARO, F.; ESCALONA, H. |
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Afiliación : |
ANA CECILIA SILVEIRA, Universidad de la República (UdelaR)/ Facultad de Agronomía; Centro de Estudio Postcosecha (CEPOC), Facultad de Ciencias Agronómicas, Universidad de Chile; NATALIA FALAGÁN, Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Universidad Politécnica de Cartagena, España; ENCARNA AGUAYO, Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Universidad Politécnica de Cartagena, España; FRANCISCO LUIS VILARO PAREJA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; HUGO ESCALONA, Centro de Estudio Postcosecha (CEPOC), Facultad de Ciencias Agronómicas, Universidad de Chile. |
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Título : |
Compositional changes on colored and light-yellow-fleshed potatoes subjected to two cooking processes. [Cambios en la composición de papas de pulpa coloreada y amarilla sujetas a dos procesos de cocción.] |
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Fecha de publicación : |
2017 |
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Fuente / Imprenta : |
CYTA - Journal of Food, 2017, v.15 (2): 241-2488. OPEN ACCESS. |
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DOI : |
10.1080/19476337.2016.1243155 |
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Idioma : |
Inglés |
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Notas : |
Article Information: Received 20 Jun 2016; Accepted 20 Sep 2016; Published online: 08 Dec 2016 |
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Contenido : |
ABSTRACT.
Five potatoes varieties both raw and microwave (800 W, 8 min) and fried (180°C, 5 min) were evaluated. Colored-fleshed potatoes showed between 2- and 2.5-fold higher total polyphenols (TP, 2880.5?3241.6 mg GAE/kg DW) than the light-yellow. Chlorogenic acid was predominant. However, related to the others identified phenols, microwave and fried presented different phenolic profile. Vitamin C and total antioxidant capacity were also higher on colored ones with values in the range of 260.7?511.6 mg AA/kg DW and 344.1?527.8 mg GAE/kg DW respectively. Microwave and frying reduced TPs and vitamin C. Conversely, microwave increased total antioxidant capacity in 1?2-fold while frying reduced more than half compared to raw potatoes. Microwave and fried-colored potatoes represent an interesting alternative compared to light-yellow potatoes due to its contribution
of phytochemicals to the consumer?s diet.
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RESUMEN.
Se evaluaron cinco variedades de papa tanto crudas como cocidas en microondas (800 W, 8 min) y fritas (180°C, 5 min). Las de pulpa coloreada presentaron entre 2 y 2,5 veces más polifenoles totales (2880,5 a 3241,6 mg EAG/kg PS), que la de pulpa amarilla. El ácido clorogénico se encontró en mayor proporción. Con relación a los restantes fenoles identificados, las hervidas y fritas presentaron un perfil diferente. La vitamina C y capacidad antioxidante total también fueron superiores en las de pulpa coloreada, con valores de entre 260,7 a 511,6 mg AA/kg PS y 344,1 y 527,8 mg EAG/kg PS respectivamente. Los procesos de cocción redujeron el contenido de polifenoles totales y vitamina C. Por el contrario, la capacidad antioxidante de la papa hervida al microondas fue entre 1 y 2 veces superior a la de las crudas, mientras que en las fritas fue de alrededor de la mitad. Las
papas de pulpa coloreada representan una alternativa interesante para los consumidores, comparadas con las de pulpa amarilla, debido a su mayor aporte de fitoquímicos a la dieta.
© 2016 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group MenosABSTRACT.
Five potatoes varieties both raw and microwave (800 W, 8 min) and fried (180°C, 5 min) were evaluated. Colored-fleshed potatoes showed between 2- and 2.5-fold higher total polyphenols (TP, 2880.5?3241.6 mg GAE/kg DW) than the light-yellow. Chlorogenic acid was predominant. However, related to the others identified phenols, microwave and fried presented different phenolic profile. Vitamin C and total antioxidant capacity were also higher on colored ones with values in the range of 260.7?511.6 mg AA/kg DW and 344.1?527.8 mg GAE/kg DW respectively. Microwave and frying reduced TPs and vitamin C. Conversely, microwave increased total antioxidant capacity in 1?2-fold while frying reduced more than half compared to raw potatoes. Microwave and fried-colored potatoes represent an interesting alternative compared to light-yellow potatoes due to its contribution
of phytochemicals to the consumer?s diet.
.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.--.
RESUMEN.
Se evaluaron cinco variedades de papa tanto crudas como cocidas en microondas (800 W, 8 min) y fritas (180°C, 5 min). Las de pulpa coloreada presentaron entre 2 y 2,5 veces más polifenoles totales (2880,5 a 3241,6 mg EAG/kg PS), que la de pulpa amarilla. El ácido clorogénico se encontró en mayor proporción. Con relación a los restantes fenoles identificados, las hervidas y fritas presentaron un perfil diferente. La vitamina C y capacidad antioxidante total también fueron superiores en las de pulpa coloreada, con valores ... Presentar Todo |
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Palabras claves : |
ANTIOXIDANT CAPACITY; DRY MATTER; FRIED POTATO; MICROWAVE POTATO; PAPA FRITA; PAPA HERVIDA AL MICROONDAS; POLYPHENOLS; VITAMIN C. |
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Thesagro : |
CAPACIDAD ANTIOXIDANTE; PAPA; POLIFENOLES; VITAMINA C. |
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Asunto categoría : |
-- |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/12336/1/Compositional-changes-on-colored-and-light-yellow-fleshed-potatoes-subjected-to-two-cooking-processes.pdf
http://www.tandfonline.com/doi/pdf/10.1080/19476337.2016.1243155
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Marc : |
LEADER 03288naa a2200337 a 4500
001 1056405
005 2019-01-25
008 2017 bl uuuu u00u1 u #d
024 7 $a10.1080/19476337.2016.1243155$2DOI
100 1 $aSILVEIRA, A.C.
245 $aCompositional changes on colored and light-yellow-fleshed potatoes subjected to two cooking processes. [Cambios en la composición de papas de pulpa coloreada y amarilla sujetas a dos procesos de cocción.]$h[electronic resource]
260 $c2017
500 $aArticle Information: Received 20 Jun 2016; Accepted 20 Sep 2016; Published online: 08 Dec 2016
520 $aABSTRACT. Five potatoes varieties both raw and microwave (800 W, 8 min) and fried (180°C, 5 min) were evaluated. Colored-fleshed potatoes showed between 2- and 2.5-fold higher total polyphenols (TP, 2880.5?3241.6 mg GAE/kg DW) than the light-yellow. Chlorogenic acid was predominant. However, related to the others identified phenols, microwave and fried presented different phenolic profile. Vitamin C and total antioxidant capacity were also higher on colored ones with values in the range of 260.7?511.6 mg AA/kg DW and 344.1?527.8 mg GAE/kg DW respectively. Microwave and frying reduced TPs and vitamin C. Conversely, microwave increased total antioxidant capacity in 1?2-fold while frying reduced more than half compared to raw potatoes. Microwave and fried-colored potatoes represent an interesting alternative compared to light-yellow potatoes due to its contribution of phytochemicals to the consumer?s diet. .-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.--. RESUMEN. Se evaluaron cinco variedades de papa tanto crudas como cocidas en microondas (800 W, 8 min) y fritas (180°C, 5 min). Las de pulpa coloreada presentaron entre 2 y 2,5 veces más polifenoles totales (2880,5 a 3241,6 mg EAG/kg PS), que la de pulpa amarilla. El ácido clorogénico se encontró en mayor proporción. Con relación a los restantes fenoles identificados, las hervidas y fritas presentaron un perfil diferente. La vitamina C y capacidad antioxidante total también fueron superiores en las de pulpa coloreada, con valores de entre 260,7 a 511,6 mg AA/kg PS y 344,1 y 527,8 mg EAG/kg PS respectivamente. Los procesos de cocción redujeron el contenido de polifenoles totales y vitamina C. Por el contrario, la capacidad antioxidante de la papa hervida al microondas fue entre 1 y 2 veces superior a la de las crudas, mientras que en las fritas fue de alrededor de la mitad. Las papas de pulpa coloreada representan una alternativa interesante para los consumidores, comparadas con las de pulpa amarilla, debido a su mayor aporte de fitoquímicos a la dieta. © 2016 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group
650 $aCAPACIDAD ANTIOXIDANTE
650 $aPAPA
650 $aPOLIFENOLES
650 $aVITAMINA C
653 $aANTIOXIDANT CAPACITY
653 $aDRY MATTER
653 $aFRIED POTATO
653 $aMICROWAVE POTATO
653 $aPAPA FRITA
653 $aPAPA HERVIDA AL MICROONDAS
653 $aPOLYPHENOLS
653 $aVITAMIN C
700 1 $aFALAGÁN, N.
700 1 $aAGUAYO, E.
700 1 $aVILARO, F.
700 1 $aESCALONA, H.
773 $tCYTA - Journal of Food, 2017$gv.15 (2): 241-2488. OPEN ACCESS.
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Registro original : |
INIA Las Brujas (LB) |
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 | Acceso al texto completo restringido a Biblioteca INIA Las Brujas. Por información adicional contacte bibliolb@inia.org.uy. |
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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha actual : |
24/11/2022 |
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Actualizado : |
24/11/2022 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Circulación / Nivel : |
Internacional - -- |
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Autor : |
FERNÁNDEZ, L.; ALANIZ, S.; DERITA, M.; LUTZ, A.; GARIGLIO, N.; MONDINO, P.; FAVARO, M.A. |
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Afiliación : |
LAURA NOEMÍ FERNÁNDEZ, ICiAgro Litoral, Universidad Nacional del Litoral, CONICET , Facultad de Ciencias Agrarias, Esperanza, Argentina;; SANDRA ALANIZ, Departamento de Protección Vegetal, Facultad de Agronomía, Universidad de la República, Montevideo, Uruguay; MARCOS GABRIEL DERITA, ICiAgro Litoral, Universidad Nacional del Litoral, CONICET, Facultad de Ciencias Agrarias, Esperanza, Argentina; ALEJANDRA LUTZ, Facultad de Ciencias Agrarias, Universidad Nacional del Litoral, Santa Fe, Argentina; NORBERTO FRANCISCO GARIGLIO, ICiAgro Litoral, Universidad Nacional del Litoral, CONICET , Facultad de Ciencias Agrarias, Esperanza, Argentina; PEDRO EMILIO MONDINO, Departamento de Protección Vegetal, Facultad de Agronomía, Universidad de la República, Montevideo, Uruguay; MARÍA ALEJANDRA FAVARO, ICiAgro Litoral, Universidad Nacional del Litoral, CONICET , Facultad de Ciencias Agrarias, Esperanza, Argentina. |
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Título : |
Characterization of Colletotrichum siamense the causal agent of bitter rot and leaf spot in low-chill apple cultivars in central Argentina. |
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Fecha de publicación : |
2022 |
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Fuente / Imprenta : |
International Journal of Pest Management, 2022, vol. 68, issue 4: "Uruguayan Society of Phytopathology (SUFIT): Plant protection for a sustainable agriculture", p.295-310. doi: https://doi.org/10.1080/09670874.2022.2116659 |
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ISSN : |
1366-5863 (online) |
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DOI : |
10.1080/09670874.2022.2116659 |
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Idioma : |
Inglés |
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Notas : |
Article history: Received 15 April 2022, Accepted 18 August 2022, Published online 11 November 2022. Funding: This work was supported by Universidad Nacional del Litoral under Grant CAI + D 2016 50020150100034LI. |
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Contenido : |
ABSTRACT.- Bitter rot (BR), caused by Colletotrichum spp., is one of the most prevalent fungal diseases of apple worldwide. Some Colletotrichum spp. also causes Glomerella leaf spot (GLS), a disease restricted to a few regions worldwide. Recently, we reported the presence of C. siamense causing BR on low-chill apple cultivars in central Argentina. In further studies we detected the presence of apple leaf spot also associated to Colletotrichum spp. Thus, this study was focused to determine and characterize the Colletotrichum species involved in fruit rot and apple leaf spot diseases in Santa Fe, Argentina. A total of thirty-one isolates were obtained from symptomatic fruits and leaves. Morphological characteristics in combination with multilocus phylogenetic analysis revealed that Colletotrichum siamense is the single species associated with fruit rot and leaf spots on low-chill apples in Santa Fe, Argentina. Although in this study we obtained and characterized isolates of C. siamense from leaf spot, we found remarkable differences with typical GLS indicating that this disease is not present in Argentina until now. These findings will be useful to undertake studies of fungicide sensitivity and to understand the epidemiology of the disease in the region based on identified species. © 2022 Informa UK Limited, trading as Taylor & Francis Group |
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Palabras claves : |
"Caricia"; "Eva"; "Princesa"; Bitter rot; C. gloeosporioides species complex. |
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Asunto categoría : |
H10 Plagas de las plantas |
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Marc : |
LEADER 02616naa a2200289 a 4500
001 1063776
005 2022-11-24
008 2022 bl uuuu u00u1 u #d
022 $a1366-5863 (online)
024 7 $a10.1080/09670874.2022.2116659$2DOI
100 1 $aFERNÁNDEZ, L.
245 $aCharacterization of Colletotrichum siamense the causal agent of bitter rot and leaf spot in low-chill apple cultivars in central Argentina.$h[electronic resource]
260 $c2022
500 $aArticle history: Received 15 April 2022, Accepted 18 August 2022, Published online 11 November 2022. Funding: This work was supported by Universidad Nacional del Litoral under Grant CAI + D 2016 50020150100034LI.
520 $aABSTRACT.- Bitter rot (BR), caused by Colletotrichum spp., is one of the most prevalent fungal diseases of apple worldwide. Some Colletotrichum spp. also causes Glomerella leaf spot (GLS), a disease restricted to a few regions worldwide. Recently, we reported the presence of C. siamense causing BR on low-chill apple cultivars in central Argentina. In further studies we detected the presence of apple leaf spot also associated to Colletotrichum spp. Thus, this study was focused to determine and characterize the Colletotrichum species involved in fruit rot and apple leaf spot diseases in Santa Fe, Argentina. A total of thirty-one isolates were obtained from symptomatic fruits and leaves. Morphological characteristics in combination with multilocus phylogenetic analysis revealed that Colletotrichum siamense is the single species associated with fruit rot and leaf spots on low-chill apples in Santa Fe, Argentina. Although in this study we obtained and characterized isolates of C. siamense from leaf spot, we found remarkable differences with typical GLS indicating that this disease is not present in Argentina until now. These findings will be useful to undertake studies of fungicide sensitivity and to understand the epidemiology of the disease in the region based on identified species. © 2022 Informa UK Limited, trading as Taylor & Francis Group
653 $a"Caricia"
653 $a"Eva"
653 $a"Princesa"
653 $aBitter rot
653 $aC. gloeosporioides species complex
700 1 $aALANIZ, S.
700 1 $aDERITA, M.
700 1 $aLUTZ, A.
700 1 $aGARIGLIO, N.
700 1 $aMONDINO, P.
700 1 $aFAVARO, M.A.
773 $tInternational Journal of Pest Management, 2022, vol. 68, issue 4: "Uruguayan Society of Phytopathology (SUFIT): Plant protection for a sustainable agriculture", p.295-310. doi: https://doi.org/10.1080/09670874.2022.2116659
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