15E-24 |
TAS determination in minimally process refrigerated jicama (Pachyrhizus erosus L. Urban) |
V. M. HUERTA-ESPINOSA1, I. Garcia2, and E. Urrutia1. (1) Especialidad en Tecnologia de Alimentos, Universidad Popular Autonoma del Estado de Puebla, 21 Sur 1103, CP 72160 Col. Santiago, Puebla, Pue, 72160, Mexico, (2) Instituto de Farmacia y Alimentos, Universidad de La Habana, La Coronela, La Lisa, Ciudad Habana, Cuba Jicama (Pachyrhizus erosus L. Urban) is a modified root with a white watery flesh, It is consumed raw. Previous research have demostrated that changes in diet such as reduced lipid intake and increased amounts of fruits, vegetables and cereals will lower cancer risk. Antioxidants in foods have special interest since it is possible to vary people´s exposure to these substances by dietary change or the use of supplements, increased intakes of antioxidant foods may reduce oxidative stress and help to restore the balance between oxidants and antioxidants in the human body The objective of this study was to determine total antioxidant status (TAS) in minimally processed refrigerated (MPR) Jicama. The Jicamas were obtained from local market, selected, washed and sanitized with 200 ppm of chlorine, were peeled, cutted and preserved in a dipping solution with 2% NaCl, 1%Citric acid, 1% Sacarose, 0.1% Ascorbic acid and were preserved in refrigeration (4°C). Extraction to determine TAS was done from 10 g of edible portion using 50 ml methanol/H2O, after one hour it was centrifuged at 3000 rpm during 15 min, the precipitate was redisolved with 40 ml acetone/H2O (70:30) and again centrifuged at same rpm and time as before. Both supernatants were afored to 100 ml. Total antioxidant status was determined by Randox assay (Randox Labs Kit, Pat. 2250819) using Trolox (hydrosoluble sinthetic form of vitamin E) as control. Jicama had 416 (10.15) TAS(mMeq Trolox/g of fruit). Similar values are reported for orange juice and beer. These results demostrate the potential of jicama MPR as a funtional food. Key words.- Jicama, MPR, antioxidants, cancer.
Session 15E, Nutraceuticals & Functional Foods I
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