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]

Downloads

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

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

License Terms

The Creative Commons Attribution License (CC BY 4.0) allows users to copy, distribute and transmit an article and adapt the article and make commercial use of the article. The CC BY license permits commercial and non-commercial re-use of an open access article, as long as the author is properly attributed.

You are free to:

  • Share — copy and redistribute the material in any medium or format for any purpose, even commercially.
  • Adapt — remix, transform, and build upon the material for any purpose, even commercially.
  • The licensor cannot revoke these freedoms as long as you follow the license terms.

Under the following terms:

  • Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
  • No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.

Notices:

  • You do not have to comply with the license for elements of the material in the public domain or where your use is permitted by an applicable exception or limitation.
  • No warranties are given. The license may not give you all of the permissions necessary for your intended use. For example, other rights such as publicity.

How to Cite

PO14 Proximal composition of oca (Oxalis tuberosa) and ultrasound-microwave assisted extraction of polyphenols. (2025). Revista Productos Naturales, 6(1), 69-72. https://doi.org/10.3407/h55ake95
Crossref
Scopus
Google Scholar
Europe PMC