Browsing by Author "Garcia-Rios, Diego"

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    Analysis of Maillard reaction precursors and secondary metabolites in Chilean potatoes and neoformed contaminants during frying
    (2024) Garcia-Rios, Diego; Hernandez, Ignacia; Alvaro, Juan E.; Pedreschi, Franco; Campos, David; Behn, Anita; Pedreschi, Romina
    Southern Chile native potatoes are an interesting raw material to produce novel snacks like colored potato chips. These novel products should be comprehensively evaluated for the presence of undesirable compounds such as acrylamide, 5-hydroxymethylfurfural and furan, the main neoformed contaminants in starchy rich fried foods. This study evaluated the neoformed contaminant levels and oil content on chips made from eleven Chilean potato accessions and compared them with commercial samples. The neoformed contaminant contents were related to Maillard reaction precursor levels (reducing sugars and asparagine) and secondary metabolites (phenolic compounds and carotenoids). Neoformed contaminants correlated well among them and were weakly correlated with reducing sugars and asparagine. Acrylamide level in native potato chips ranged from 738.2 to 1998.6 mu g kg- 1 while from 592.6 to 2390.5 mu g kg- 1 in commercial samples. Thus, there is need to implement neoformed contaminant mitigation strategies at different steps of the production chain of colored potato chips.
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    Atmospheric immersion and vacuum impregnation of gallotannins and hydrolysed gallotannins from tara pods (Caesalpinia spinosa) mitigate acrylamide and enhances the antioxidant power in potato chips
    (2024) Campos, David; Chirinos, Rosana; Huaraca-Espinoza, Paola; Aguilar-Galvez, Ana; Garcia-Rios, Diego; Pedreschi, Franco; Pedreschi, Romina
    This research aimed to evaluate atmospheric pressure immersion (API) and vacuum impregnation (VI) of non -hydrolyzed and hydrolyzed tara gallotannins (TE and THE) extracts and the purification process by leaching with ethyl acetate (TE-L and THE-L) and absorption chromatography on the acrylamide (AA) mitigation in potato chips. Better results were obtained with THE-L at hydrolysis degrees of 48.5 and 99.8 % and API with AA reduction of 57.9 and 61.7 %, respectively (p > 0.05), while with TE-L, AA reduction was 29.2 %. Instead, THE-L and TE-L with VI reduced AA by 70.3 and 66.4 %, respectively. In potato chips subjected to THE-L treatment, phenolic compounds and ABTS AC increased in 86.5-91.0 % and 71.0-103.2 %, respectively compared to the control. The main antioxidants were identified in the extracts and in potato chips. Tara gallotannins are an interesting alternative to mitigate AA formation and to enhance the antioxidant power of potato chips.
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    Postharvest storage and cooking techniques affect the stability of glucosinolates and myrosinase activity of Andean mashua tubers (Tropaeolum tuberosum)
    (2019) Campos, David; Aguilar-Galvez, Ana; Garcia-Rios, Diego; Chirinos, Rosana; Limaymanta, Evelin; Pedreschi, Romina
    The 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.