Open AccessNutritional Chemical Analysis of Taro (Colocasia esculenta Schott) Accessions from the State of Tabasco, Mexico
Author(s) -
Xariss M. SánchezChino,
Luis Jorge Corzo Ríos,
Cristian JiménezMartínez,
Elizabeth Argüello García,
Jorge Martínez Herrera
Publication year - 2021
Publication title -
agro productividad
Language(s) - English
Resource type - Journals
ISSN - 2594-0252
DOI - 10.32854/agrop.v14i10.2074
Subject(s) - colocasia esculenta , gallic acid , food science , trolox , starch , chemistry , phenols , antioxidant , catechin , chemical composition , dpph , horticulture , polyphenol , biology , biochemistry , organic chemistry
Objective: To determine the main nutritional properties and content of bioactive compounds of five varieties of taro, grown in the municipalities of Huimanguillo and Cunduacán, Tabasco.Methodology: The Campechana, Chiapaneca, Tabasqueña, Dulce (P1 and P2) varieties were evaluated to determine their proximal chemical composition, non-nutritional compounds, and antioxidant activity. An analysis of variance and the Tukey test were applied to the data obtained.Results: These varieties had a protein, lipid, ash, and moisture content of 1.13-3.95, 0.64-2.94, 1.58-7.32, and 2.28-5.34 %, respectively. In all cases, the starch content stood out with 62.7-74.7% values. This compound is important in the food industry because its functional properties enable its use in various food systems or other applications. Among the non-nutritional compounds, the following concentrations were identified: phytates (0.235-0.40 Eq/g sodium phytate / 100 g sample); total phenols (0.54-5.76 Eq/g gallic acid / 100 g sample); condensed phenols (1.20-1.51 Eq/mg catechin / 100 g sample); saponins (0.37-1.02 Eq/mg Diosgenin / 100 g sample); and trypsin inhibitors (0.00-0.70 UIT / 100 g sample). Finally, the antioxidant activity had 0.29-0.57 Eq/mg of trolox / g of flour values.Limitations: This work had no limitations.Conclusions: The varieties evaluated presented low concentration of non-nutritional compounds and adequate antioxidant activity; therefore, the taro varieties from the State of Tabasco can be considered sources of starch and compounds with antioxidant activity.