Regeneration of Pouteria lucuma (Sapotaceae) plants in vitro of P. lucuma was attempted. . Reyes C () El cultivo del lticumo (Pouteria lucuma [R et. Por su consumo en los diversos paises latinos, la lúcuma se le conoce con distintos nombres como: • Lúcuma, Lucma (Perú). • Logma, Lúcuma. Granados-Friely, J.C. () El cultivo del zapote en Guatemala: investigación, desarrollo e industria. Lucuma Calzada-Benza, J. () Frutales Nativos.
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Dietary fiber in fruits, roots, tubers, cereals and pulses from peruvian cultivars. Universidad Nacional Agraria La Molina. Peruvian cultivars have called attention due to their bioactive components, but no dietary fiber information was available. Between pulses, beans showed highest TDF values specially the caraota negra variety. The beneficial aspects of dietary fiber DF in humans diet have been studied extensively through the years.
Fiber consumption was initially recommended to improve the colonic function, properties mainly attributed to the insoluble fraction. Important physiological effects were attributed to soluble fiber such as normalizing serum lipid levels as lucuam or attenuating postprandial glucose response. The increased incidence of cardiovascular and chronic diseases has lead to the awareness need for a change on food consumption habits, towards foods with bioactive properties, such as those rich in DF.
Nowadays, consumers are demanding DF in their foods. Dietary fibers, as suberin in tubers, cutin and waxes in leafy cultovo and phenolic esters in lignified tissues of wheat bran have shown beneficial effects which depend not only on the amount of fiber present, but also in the extend of the intact botanical structure conserved. Thus, a consumption of whole foods: Typical peruvian roots cultivars, tubers, andean cereals and fruits have called attention due to their bioactive properties.
In addition, important ingredients for the food industry have been identified in yacon, such as fructans, a source of a low-calorie sweetener 4 and in lucuma, natural pigments and flavor compounds. Cultlvo fruits, their content of vitamins and minerals is remarkably. Finally, for the andean cereals the contributions of essential aminoacids, as lysine in amaranth and quinoa protein, is noteworthy 5.
Regeneration of Pouteria lucuma (Sapotaceae) plants in vitro 
Curiously, we found a lack of information regarding dietary fiber content in peruvian cultivars, even though there is abundance of other nutritional data for peruvian crops. However, there exists DF information for cultivars from lycuma countries of the region.
The purpose of this study was to find and provide dietary fiber information to consumers and processors, determining the soluble SDFinsoluble IDF and total dietary fiber TDF in those cultivars by using the enzymatic-gravimetric methodology based in AOAC Fruits, from different regions of the country, showing sensorial maturity were sampled and purchased from the producers market at Lima – Cultivk. The cereals determined by their culhivo content were: The leguminous studied were lentils Lens ulcumaChick-pea Cicer arietinum and Lima beans Phaseolus lunatus commercially obtained.
Beans Phaseolus vulgaris L. Roots and tubers were: Sweet potato Ipomoea batatas Jewell, Solanum tuberosum ssp andigena varieties killo acoto, muro shocco and camusa; Solanum stenotomum varieties calhua rosada, poluya, morar nayra mari; Solanum chauca variety huayro; Solanum goniocalyx variety Garhuash Pashon, yacon Polymnia sonchifolia Poepp.
Native potato samples were grown at the province of Huacavelica at m. About 4 Kg from each sampled cultivar was prepared as followed. Fruits were manually peeled and cut for the selection of the edible portion and for some cases, such as culttivo, pineapple and banana; they were sulfite bleached before freeze-drying.
Oleaginous seeds were manually selected, peeled and husk removed, luckma, and finally defatted using a soxhlet extraction apparatus with hexane as solvent. All samples were grounded till 0,3 mm mesh, before packaging in high density polyethylene bags.
Fruits were characterized in terms of acidity, Brix, protein and ash content, following AOAC 7 procedures. For determinations of soluble and insoluble fiber the enzymaticgravimetric method was followed, cultifo on official method from AOAC Sample determinations for insoluble dietary fiber IDF and soluble dietary fiber SDF content were performed by quadruplicates so that protein and ash determinations in the fiber residues could be determined by duplicates following experimental design earlier reported by Marlett and Vollendorf clutivo standards deviations were calculated and used for the estimations of the confidence interval C.
Fractions determined as fiber using this methodology includes hemicelluloses, celluloses, lignin, pectin, nondigestible oligosaccharides, gums and waxes. Lucuma’s dietary fiber was found as mainly insoluble. This information supports the importance of those fruit consumption for assuring health promoting properties reported for soluble fiber.
SF nature in fruits could be affected by intrinsic maturation processes during post-harvest and extrinsic factors, like storage conditions and processing; being frequently observed during maturation, the solution of pectin and loss of galactose from lateral ramifications. Dietary fiber analysis in roots and tubers.
Also, such results expressed on fresh weight were comparable with red potato data reported by Marlett and Cheung Differences were perceived as resulting, not only due to variety differences, but also, in changes due to processing cooking and boiling applied to samples in the references. Potato huayro variety is commonly used in dishes such as stews and sauces where absorption of juices is sought. Therefore the observed lower value in IF could be consistent with the more permeable nature of cells in this potato variety.
Solanum tuberosum spp, yungay TDF determinations expressed on fresh weight approached results published for unpeeled baked chltivo potato by Marlett and Cheung 8.
Among the native potato cultivars studied killo acoto showed the highest TDF value with a high insoluble fiber component. The culivo components of SF have been identified as pectin and hemicellulose and interestingly in our study Killo acoto showed also the highest values of SF among native potatoes, suggesting that this variety may also have greater plasma cholesterolreducing properties since that property was observed in pectin rich food rather than in IF rich ones except for oats fiber.
Finally, it is worth to mention that consumption of g fw of this fw cultivar which is not a rare, for andean populations in Peru during some seasons would be providing the recommended daily fiber intake stated by the American Dietetic Association.
This root was traditionally cultivated for subsistence by samallholders in the Andes. Its fructo-oligosaccharides FOS and its organoleptic attributes reported by Herman et al.
LÚCUMA by Fiorella Muñoz Chavez on Prezi
In Brazil and Japan processing of yacon such as air-dried tuber slices offers a low calorie food. This tuber has a high content of oligofructans. Roca et al2 reports for mashua antibacterial E.
Olluco, potato and sweet potato are commonly consumed by peruvian population mainly as a source of calories but at the same time they get important quantity of dietary fiber. Dietary fiber analysis in andean cereals. The kaniwa variety cupi had the highest total dietary fiber content. The kaniwa variety LP1 had the highest content of soluble dietary fiber.
The high value of total and insoluble dietary fiber of the kaniwa seed is consistent with its higher luduma of pericarp in comparison with the other cereals. The pericarp contains luduma cellulose, lignin and hemicellulose which are part of the insoluble dietary fiber. The values of total dietary fiber in Table 3 are somewhat higher than luuma values of the rye and much higher than the values of other common cereals, like wheat, oat, barley and maize Some of these values are very similar to wheat The content of Cultiivo was also similar to the content of dietary fiber in wheat and in oat.
The salcedo variety had the highest content of dietary fiber, similar to the values of lucum. The content of total dietary fiber in amaranth variety centenario presented similar values to barley The content of SF was similar to the quinoa, wheat and oat. Those results are similar to the results of Piccoli da Silva and Santorio According to Prosky et al 20 the method lacks of sensitivity when evaluating samples with low level of soluble dietary fiber.
▷ El Lúcumo: cultivo del árbol que produce el oro de los Incas ⋆ Lúcuma
Among the pulses, beans showed the highest values of TDF, specially the variety caraotas negras. Dietary fiber content information from commonly consumed peruvian cultivars is provided here. This data show a big diversity cultivk those TDF values among dultivo. Those cultivars are utilized in the region as the main source of energy and nutrients. We included in this work as reference materials some cultivars common in other parts of the world for whom there is already fiber content data from other laboratories, However, further work is recommended for improving the estimations of accuracy and precision for these data, such as recovery studies with standards of insoluble and soluble fiber in the matrix of each cultivar studied.
This is lucuna of the fist attempts in providing valuable dietary fiber information for those cultivars. Dietary fiber information generated here will help consumers to improve their diet and food processors and nutritionists to explore new food formulations for local and foreign markets.
We are cultkvo away of the world consumers cuultivo for searching a better quality of life through an improved diet and due to the high costs of medicine, people is each day more concerned about this matter.
This work was part of the data presented at the Symposium: Y, between may 22 We acknowledge the technical assistance of Karina Ccapa.
J Am Diet Assoc cultivvo, Compositional Diversity of the Yacon Storage Roots. J Sci Food Agric cultivi Manual of official methods of analysis of the association of official analytical chemist, 16 ed. Evaluation of Analytical Data. W; editors, Food Carbohydrates: Chemistry, Physical Properties and culrivo. Wenzel de Menezes, E, editors. Carbohidratos en Alimentos Regionales Iberoamericanos.
Journal of Food Composition and Analysis. Journal of the American Dietetic Association. Picolli Da Silva, L. Journal of Food Composition and Analysis Journal of Association of Analytical Chemistry International71, Journal of Agricultural and Food Chemistry, Food Chemistry80, De Almeida Costa, G. Journal of Food Composition and Analysis10, Method of chemical analysis: Statistical Sample determinations for insoluble dietary fiber IDF and soluble dietary fiber SDF content were performed by quadruplicates so that protein and ash determinations in the fiber residues could be determined by duplicates following experimental design earlier reported by Marlett and Vollendorf 8; standards deviations were calculated and used for the estimations of the confidence interval C.
Dietary fiber analysis in andean cereals The andean cereals: