Determinación de Compuestos Funcionales en las Partes Comestibles de Diez Especies Vegetales Ecuatorianas con Coloración entre Naranja y Rojo

  • Coyago Cruz, Elena Del Rocio (PI)
  • Beltrán Sinchiguano, Elena del Rosario (CoI)
  • Cruz Narvaez, Karen Michelle (Student)
  • Guachamin Ushiña, Aida Graciela (Student)
  • Gualoto Tipantasig, Paola Elizabeth (Student)
  • Portilla Paredes, Grace Fernanda (Student)
  • Romero Sinaluisa, Jenny Beatriz (Student)
  • Simbaña Tasintuña, Jessica Geovanna (Student)
  • Soto Perez, Antonio Alexander (Student)
  • Tapia Andino, Carlos Leonardo (Student)
  • Torres Carvajal, Pamela Sofia (Student)
  • Ushiña Simbaña, Christian Fernando (Student)
  • Villacis Tuza, Michael Eduardo (Student)
  • Yumiseba Goya, Adelaida Denisse (Student)
  • Beltrán Sinchiguano, Elena del Rosario (CoI)

Project Details


General objective Determine functional compounds in the edible parts of ten Ecuadorian plant species with coloration between orange and red. Justification Most efforts in relation to functional compounds have focused on the interaction between food and oxidative stress, since it has been shown that there is a correlation between the aging process and different chronic diseases. Thus, many of the studies have focused on the search for foods that contain natural antioxidants that contribute to strengthening the body's natural antioxidant defense. On the other hand, Ecuador is a country that has a wide variety of edible plant species that have been poorly studied either due to low commercial interest, lack of promotion or because Ecuadorians do not tend to innovate the daily diet, commonly considering products traditional. Within the group of little-known species in the national and international scientific field, fruits such as taxo (Passiflora tripartita), tree tomato (Solanum betaceum), bitter melon (Momordica charantia), Chinese fruit (Averrhoa carambola), medlar ( Eriobotrya japonica), hobo (Spondias purpurea), among others, and little is scientifically known in the field of edible flowers such as pumpkin flower (Cucurbita maxima), calendula (Calendula hybrida), achira (Canna indica), dahlia (Dahlia hybrida) , renealmia (Renealmia alpina), among others. At the same time, it should be noted that in the gastronomic field, flowers have had a notable increase in use in recent years, without there being clear evidence of the benefits they provide for the health of those who consume them. In addition, the great diversity of floral species that Ecuador has and the little diffusion that they have within the gastronomy would provide another resource in food within direct consumption or through isolates of bioactive compounds that fortify different products, favoring the health of the consumer and giving opportunity to the interaction of new investigations that relate several disciplines such as agronomy, botany, food science, toxicology, among others. For this reason, this study aims to determine the different functional compounds (minerals, vitamin C, organic acids and carotenoids) of the part food of 10 Ecuadorian vegetable species with colorations between orange and red and that have been little studied. The results of this study will provide the starting line for a large number of investigations and offer the public the possibility of knowing the potential benefits that they present; in addition, to generate the possibility of opening new market niches, improving the economic income of the producers.
Effective start/end date25/04/1925/04/21


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