ASSESSMENT ANTHOCYANIN CONTENT OF THREE ACCESSIONS OF OCA (OXALIS TUBEROSA) IN COOL AND COOKED THE DEPARTMENT OF JUNIN

Abstract

Oca accessions cultivation was performed in the annex Masacancha, Jauja Province, in coordination with the Office of Genetic Resources INIA-EESA-Huancayo, cultivation had a growing season of 290 days after this time was harvest and then the physical and physicochemical analysis of accessions purple, red, yellow, pink. Samples were analyzed in fresh and cooked fresh evaluated the color, the size, weight and shape. It was also found physiological maturity index based on the content of soluble solids and total acidity was also determined pH value as an indicator of the degree of acidity and maturity of the tubers. Extraction of anthocyanins was performed using 80% ethanol acidified with C18 SPE purified, evaporated and resuspended in acidified water (0.1%), then analyzed the content of total polyphenols, anthocyanins and antioxidant capacity of these compounds. While fresh, purple goose shows a higher content of 1.2 and 3.5 times that accessions Peruanito red and pink. Regarding the monomeric anthocyanin content (mg/100 g sample), the fresh purple goose shows a higher level of 1.2 and 2.1 times larger than the other accessions. After cooking by boiling, the three accessions showed a significant reduction (P < 0.05) antioxidant polyphenols and these compounds are very thermolabile at temperatures above 40 ° C. The chromatograms of the purple goose shows two peaks with significant area and height and with retention times 8.4 and 4.5 min.