Ácido fítico en papa nativa Solanum tuberosum L. determinado por 31P RMN
Resumen
La escasa información publicada acerca de la significancia del ácido fítico en nutrición y salud humana hace necesario iniciar un estudio para identificarlo y cuantificarlo en la papa, que es el cuarto alimento más consumido a nivel mundial y es ingrediente importante de las papillas que ingieren los bebes desde los 4 meses de edad. El objetivo de la presente investigación fue identificar y cuantificar el ácido fítico en papa nativa Huagalina de la Región La Libertad, cultivada con abono orgánico y compararlo con el contenido en papa comercial. Para la extracción de fitato, se utilizó NaOH - EDTA y el análisis de los compuestos se realizó mediante RMN 31 P. En estos espectros además de las señales del 31P del ácido fítico se observaron la del fosfato a 5.50 ppm y la del glicerol fosfato a 4.42 ppm. Dado que estos desplazamientos químicos coinciden con lo reportado en la literatura, se emplearon las áreas debajo de estas señales para cuantificar su presencia en los distintos extractos de papa abordados. En particular, resalta el alto contenido de ácido fítico de la pulpa de la papa comercial (0.078 %) comparada con el de la pulpa de Huagalina (0.035 %).
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Asuntos:
papa nativa andinaDisciplinas:
Resonancia Magnética NuclearLenguajes:
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