https://revistas.udea.edu.co/index.php/vitae/issue/feed 2026-01-28T14:46:58-05:00 Editor [email protected] Open Journal Systems <ul> <li class="show"><span style="font-family: Avenir;"><strong>ISSN Impreso:</strong> 0121-4004</span></li> <li class="show"><span style="font-family: Avenir;"><strong>ISSN electrónico: </strong>2145-2660</span></li> <li class="show"><span style="font-family: Avenir;"><strong>Periodicidad:</strong> cuatrimestral</span></li> <li class="show"><span style="font-family: Avenir;"><strong>Creative Commons:</strong> <a href="https://creativecommons.org/licenses/by-nc-sa/2.5/co/" target="_blank" rel="noopener">by-nc-sa</a></span></li> </ul> https://revistas.udea.edu.co/index.php/vitae/article/view/362612 2026-01-20T11:06:37-05:00 Ruth Mary Benavides Guevara [email protected] Ibeth Rodriguez [email protected] Yuneidys Oñate Perpiñán [email protected]

<p><strong>BACKGROUND: </strong>In Latin America, approximately 4,732 native potato varieties have been recorded, representing an autochthonous product that plays a crucial role in food security and nutrition for the population. However, there remains a need to explore new forms of consumption, such as native potato flour, and to recognize its technological potential and antioxidant capacity, positioning it as an alternative and innovative ingredient for the food industry. <strong>OBJECTIVE: </strong>This research evaluated the technofunctional properties, color, and antioxidant capacity of six varieties of native potato flours. <strong>METHODS: </strong>Six native potato varieties (<em>Solanum tuberosum</em>): Yana Shungo, Puca Shungo, Alcarrosa, Quincha, Valvanera, and Sangre de Toro, were studied. For analysis, the samples were dried and ground. Water and oil absorption capacities, swelling power, color parameters, total phenolic content, and antioxidant capacity (DPPH, ABTS, and FRAP) were determined<strong>. RESULTS: </strong>The Puca Shungo variety exhibited the highest water absorption capacity (4.61 ± 0.28 g/g), while Valvanera showed the greatest swelling power (5.45 ± 0.40 mL/g). Sangre de Toro presented the highest oil absorption capacity (2.75 ± 0.03 g/g). Regarding color parameters, Valvanera displayed the highest lightness (L* = 78.91 ± 0.81), whereas Puca Shungo and Alcarrosa exhibited intense yellow coloration (b* = 21.25 ± 2.77 and 22.76 ± 2.67, respectively). In contrast, Sangre de Toro showed an intense red coloration (a* = 21.65 ± 1.32) and lower lightness (L* = 48.57 ± 1.73). Furthermore, the Sangre de Toro variety demonstrated significantly high antioxidant properties, with antioxidant capacities of 5.386 ± 0.209 µmol TE/g DM (ABTS), 3.528 ± 0.153 µmol TE/g DM (DPPH), and 5.104 ± 0.144 µmol TE/g DM (FRAP), as well as a total phenolic content of 1.442 ± 0.06 mg GAE/g DM. The Yana Shungo variety ranked second in terms of antioxidant capacity. <strong>CONCLUSION: </strong>The flours obtained from the evaluated varieties exhibit high antioxidant content and high water and oil absorption capacities. This study contributes to the recognition and characterization of native potatoes cultivated in the Cundiboyacense region of Colombia for their use as ingredients in the food industry.</p>

2026-01-26T00:00:00-05:00 Copyright (c) 2026 Ruth Mary Benavides-Guevara , Ibeth Rodríguez-González, Yuneidys Mariet Oñate Perpiñán https://revistas.udea.edu.co/index.php/vitae/article/view/363667 2026-01-28T14:46:58-05:00 L. M. Preciado-Rojo [email protected]

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2025-01-26T00:00:00-05:00 Copyright (c) 2025 L. M. Preciado-Rojo