PO14 Proximal composition of oca (Oxalis tuberosa) and ultrasound-microwave assisted extraction of polyphenols

Authors

  • Adriana Rocío Chantre López Universidad Autonoma de Coahuila
  • Jose Fernando Solanilla Duque Departamento de Agroindustria, Facultad de Ciencias Agrarias, Universidad del Cauca, 190002, Popayán, Cauca, Colombia. https://orcid.org/0000-0001-6664-9134
  • Juan Alberto Ascacio Valdes Facultad de Química. Universidad Autónoma de Coahuila, Unidad Saltillo, Saltillo, Coahuila 25280, México
  • Margarita del Rosario Salazar Sanchez Departamento de Agroindustria, Facultad de Ciencias Agrarias, Universidad del Cauca, 190002, Popayán, Cauca, Colombia. https://orcid.org/0000-0002-3636-2922
  • Adriana Carolina Flores Gallegos Facultad de Química. Universidad Autónoma de Coahuila, Unidad Saltillo, Saltillo, Coahuila 25280, México
  • Sonia Yesenia Silva Belmares Facultad de Química. Universidad Autónoma de Coahuila, Unidad Saltillo, Saltillo, Coahuila 25280, México
  • Claudia Magdalena López Badillo Facultad de Química. Universidad Autónoma de Coahuila, Unidad Saltillo, Saltillo, Coahuila 25280, México
  • Raul Rodriguez Herrera Facultad de Química. Universidad Autónoma de Coahuila, Unidad Saltillo, Saltillo, Coahuila 25280, México

DOI:

https://doi.org/10.3407/h55ake95

Keywords:

Polifenoles, taninos, extraccion

Abstract

Ensuring food security and improving nutrition continues to be a global challenge, as malnutrition and micronutrient deficiencies persist, especially in developing regions [1]. For this reason, currently, different alternatives have been explored as food sources, among them the Andean roots [2]. These crops are characterized by their significant content of dietary fiber and resistant starch. In addition, they contain a variety of vitamins (A, C, B, E and K), minerals (Ca, Mg, K, P and Na) and bioactive compounds such as phenolic acids, carotenoids, saponins, glycoalkaloids and anthocyanins. 

Author Biography

  • Adriana Rocío Chantre López, Universidad Autonoma de Coahuila

    Persona activa, dinámica con facilidad de desarrollar conocimientos para así lograr una
    mejora continua, buscar nuevas estrategias de progreso grupal y que permitan cumplir
    con los objetivos y la misión de la empresa o lugar de trabajo que establezcan.
    Capacitada para buscar nuevas oportunidades en contextos socioeconómicos,
    alimentario y no alimentario para integrar los diferentes eslabones de una cadena
    agroindustrial y generar valor agregado a productos usando desarrollos tecnológicos e
    impulsando la investigación y talento humano, también ser operaria, asesora en
    empresas relacionadas a la agroindustria o afines. Investigación en la obtención de
    nanopartículas a partir de bagazo de fique, manipulación de equipos para
    caracterización física, química y mecánica.

References

[1] KAALE, L. D. y EDUARDO, M. (2025). Development of Value Added Cassava-Based Foods Enriched with Irish Potato Peels and Moringa Leaves for Sustainable Food Security and Improved Nutrition. Applied Food Research 5(1): 100762. [DOI]

[2] RICO, D. y MARTÍN DIANA, A. B. (2023). Nutracéuticos Y Alimentos Funcionales Aliados Para La Salud: La Necesidad De Un Diseño “a Medida”. Nutrición Clínica En Medicina 17(2): 103-118. URL

[3] ACURIO, L., et al. (2023). Characterization of Second-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours. Foods 13(1). [DOI]

[4] EMON, D. D., et al. (2025). Recent Applications of Microencapsulation Techniques for Delivery of Functional Ingredient in Food Products: A Comprehensive Review. Food Chemistry Advances 6: 100923. [DOI]

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Published

2025-06-02

Issue

Vol. 6 No. 1 (2025): I Colombian Congress of Natural Products (2025)

Section

Abstract

Categories

License

Copyright (c) 2025 Adriana Rocío Chantre López, José Fernando Solanilla Duque, Juan Alberto Ascacio Valdes, Margarita del Rosario Salazar Sanchez, Adriana Carolina Flores Gallegos, Sonia Yesenia Silva Belmares, Claudia Magdalena López Badillo, Raul Rodriguez Herrrera

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How to Cite

Chantre López, A. R., Solanilla Duque, J. F., Ascacio Valdes, J. A., Salazar Sanchez, M. del R., Flores Gallegos, A. C., Silva Belmares, S. Y., López Badillo, C. M., & Rodriguez Herrera, R. (2025). PO14 Proximal composition of oca (Oxalis tuberosa) and ultrasound-microwave assisted extraction of polyphenols. Revista Productos Naturales, 6(1), 69-72. https://doi.org/10.3407/h55ake95