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Plant Foods for Human Nutrition

, Volume 74, Issue 3, pp 350–357 | Cite as

Chemical Composition and Antioxidant Activity of the Main Fruits, Tubers and Legumes Traditionally Consumed in the Andean Regions of Ecuador as a Source of Health-Promoting Compounds

  • Doménica Pérez-Balladares
  • Michael Castañeda-Terán
  • María G. Granda-Albuja
  • Eduardo Tejera
  • Gabriel Iturralde
  • Silvana Granda-Albuja
  • Tatiana Jaramillo-Vivanco
  • Francesca Giampieri
  • Maurizio BattinoEmail author
  • José M. Alvarez-SuarezEmail author
Original Paper

Abstract

Thirteen fruits, eight legumes and three tubers consumed in the Andean regions of Ecuador were studied to determine their bioactive compounds, organic acids, sugars content, total antioxidant capacity, as well as to determine which among them showed the greatest contribution in terms of antioxidant activity and which compounds contributed to it. Among fruits, taxo fruits (Passiflora mollissima (Kunth) L.H. Bailey) presented the highest values of total phenolic, carotene content, and total antioxidant capacity. The ají ratón (Capsicum chinense Jacq) showed the highest content of vitamin C. Taxo showed the highest content of β carotene, whilst lycopene was identified only in guayaba fruits (Psidium guajava L.) and ají ratón was the principal source of lutein. In legumes, chocho perla (Lupinus mutabilis Sweet) showed the highest values for both total phenolic and flavonoid content, whilst frejol negro (Phaseolus vulgaris L.) and frejol canario (Vigna unguiculata (L.) Walp) showed the highest values for FRAP and DPPH assay, respectively. Between tubers, the jícama (Smallanthus sonchifolius (Poepp.) H. Rob.) had the majors values in terms of total phenolic, flavonoid content, and total antioxidant capacity. In terms of total antioxidant capacity, taxo fruits have the highest contribution in terms of total antioxidant capacity, whilst the dendogram shown the occurrence of five distinct groups in which taxo was located in the first largest group. Our data contributing towards gaining better knowledge about the Andean Ecuadorian diet and the composition of Andean food in order to estimate dietary intakes of health-promoting components.

Keywords

Andean fruits Andean legumes Andean tubers Ecuador Antioxidant capacity Bioactive compounds 

Abbreviations

TPC

Total phenolic content

TFC

Total flavonoid content

ACY

Total anthocyanin content

FW

Fresh weight

TAC

Total antioxidant capacity

FRAP

Ferric reducing antioxidant power

DPPH

2,2-diphenyl-1-picrylhydrazyl

TCC

Total carotenoid content

Notes

Funding

This study was funded by the Universidad de Las Américas [grant number: VET.JMA.17.05], Quito, Ecuador. Access to plant genetic resources was granted by means of the “Framework agreement for access to plant genetic resources: MAE-DNB-CM-2017-0072-M-001” celebrated between the Environment Ministry, Ecuador and the Universidad de Las Américas, Ecuador.

Compliance with Ethical Standards

Conflict of Interest

The authors declare no conflicts of interest.

Supplementary material

11130_2019_744_MOESM1_ESM.doc (214 kb)
ESM 1 (DOC 214 kb)

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • Doménica Pérez-Balladares
    • 1
  • Michael Castañeda-Terán
    • 1
  • María G. Granda-Albuja
    • 2
  • Eduardo Tejera
    • 3
  • Gabriel Iturralde
    • 2
  • Silvana Granda-Albuja
    • 4
  • Tatiana Jaramillo-Vivanco
    • 5
    • 6
  • Francesca Giampieri
    • 7
    • 8
  • Maurizio Battino
    • 7
    • 8
    Email author
  • José M. Alvarez-Suarez
    • 1
    Email author
  1. 1.Facultad de Ingeniería y Ciencias Aplicadas, Grupo de Investigación en Biotecnología Aplicada a Biomedicina (BIOMED)Universidad de Las AméricasQuitoEcuador
  2. 2.Laboratorios de InvestigaciónUniversidad de Las AméricasQuitoEcuador
  3. 3.Facultad de Ingeniería y Ciencias Aplicadas, Grupo de Bio-Químioinformática (CBQ)Universidad de Las AméricasQuitoEcuador
  4. 4.Departamento de BiotecnologíaUniversidad de Las Fuerzas ArmadasSangolquíEcuador
  5. 5.Jardín Botánico de QuitoQuitoEcuador
  6. 6.Grupo de Investigación en Biotecnología Aplicada a Biomedicina (BIOMED)Universidad de Las AmericasQuitoEcuador
  7. 7.Nutrition and Food Science Group, Department of Analytical and Food Chemistry, CITACA, CACTIUniversity of VigoVigoSpain
  8. 8.Department of Clinical SciencesUniversità Politecnica delle MarcheAnconaItaly

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