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Oca

Composición química de oca (Oxalis tuberosa), arracacha (Arracaccia xanthorriza) y tarwi (Lupinus mutabilis). Formulación de una mezcla base para productos alimenticios

 
 

Authors: 
María Elena León Marroú
Authors: 
Misael Ydilbrando Villacorta González
Authors: 
Sandra Elizabeth Pagador Flores
Publisher: 
Revista Venezolana de Ciencia y Tecnología de Alimentos
Year: 
2,011
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Antioxidant capacity and secondary metabolites in four species of Andean tuber crops: native potato (Solanum sp.), mashua (Tropaeolum tuberosum Ruiz & Pavo´ n), Oca (Oxalis tuberosa Molina) and ulluco (Ullucus tuberosus Caldas)

Four species of edible tubers endemic to and domesticated in the Andes, native potato (Solanum sp.), mashua (Tropaeolum tuberosum Ruiz & Pavón), oca (Oxalis tuberosa Molina) and ulluco (Ullucus tuberosus Caldas), were studied for their antioxidant capacity and associated secondary metabolites. The antioxidant capacity was measured using ABTS− radicals and total phenolics, carotenoids, anthocyanin, betaxanthin and betacyanin content were also characterized.

Authors: 
David Campos
Authors: 
Giuliana Noratto
Authors: 
Rosana Chirinos
Authors: 
Carlos Arbizu
Authors: 
Willian Roca
Authors: 
Luis Cisneros-Zevallos
Publisher: 
Journal of the Science of Food and Agriculture
Year: 
2,006
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