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Entidad Solicitante
Universidad Peruana Cayetano Heredia
Entidades Asociadas
National Institute for Agronomical Innovation
(INIA)
APEGA
APE El Pimental
Agroexport Topara (Chincha, Ica)
Huaral-INIA
50 accessions
Gastronomical
Commercial
Pucallpa- El Pimental
4 Samples
32 Samples
12 Samples
Agro-morphological Characterization
Days to flowering
Days to fruitfulness
Days to harvest
Charapita
Fruit length
Amarillo
6.4 mm
122 mm
Malagueti
Fruit diameter
Fruit weight
5.1 mm
0.2 g
Rocoto amarillo
64.4 mm
90.2 g
Tomatito rojo
Rojito
Plant height
27.4 cm
197.6 cm
Picante
Rojito
13
Charapn
Rocoto rojo
Yield
0.6 t/ha
44.2 t/ha
Chemical/Nutritional Analysis
Fredy Quispe
Karina Ccapa
Total carotenoids
Total phenolics
Ascorbic acid
Extractable color
ABTS test
Nutritional Analysis
Limo
Panca
Protein: 25.7%
Fiber: 30.1%
Pucunucho
Fat: 9.7%
Ascorbic acid: 328.3 mg/100 g
FATTY ACIDS
- Palmitic acid (saturated)
- Linoleic Acid (unsaturated)
- Linoleic (unsaturated) -6
c e
T IC : 1 0 4 E N E 1 .D \ d
a ta .m s
.4 e + 0 7
.2 e + 0 7
2 e + 0 7
Aprox. 65%
Linoleic acid
GC-FID/MS
.8 e + 0 7
.6 e + 0
7
2 7 .1 1 5
.4 e + 0
7
1 9 .7 7 7
2 7 .
3 8
8
.2 e + 0
7
1 e + 0
7
0 0 0 0 0 0
2 8 .3 9
2
0 0 0 0 0 0
0 0 0 0 0 0
1 3 .8 9 5
.0 0 2
0 0 0 0 0 0
1 5 .0
0
1 9
2 7 .4 8
1
3 9 .5 1 0
5 2 .2 2 0
2 0 .0
0
2 5 .0
0
3 0 .0
0
3 5 .0
0
4 0 .0
0
4 5 .0
0
5 0 .0
0
Apigenin
Antioxidants
Kaempferol
Quercetin
Luteolin
FLAVONOIDS
HPLC-DAD/UV
Anticancer
DAD-CH2 360 nm
07(I)-30032015
60
60
50
50
40
40
Quercetin
30
Antiallergic
mAU
Antiinf lammatory
30
20
20
10
10
0
0
0.0
2.5
5.0
7.5
10.0
12.5
15.0
17.5
20.0
22.5
25.0
27.5
30.0
32.5
35.0
QUERCETIN
APIGENIN
LUTEOLIN
KAEMPFEROL
fruits.
Few labs in Peru.
ORAC
results
Mirasol
Panca
Determination of Capsaicinoids
HPLC-DAD
HPLC-DAD/UV
Name
Area
800
700
700
600
600
500
500
400
400
300
300
200
200
DHC
mAU
Placenta
CAP
DAD-CH1 278 nm
ICA01PS(I)24022015
800
100
100
NDHC
Seeds
0
0
8
Minutes
10
11
12
13
14
15
16
mAU
Flesh
Macruzori picante
1/2
=
Jalapeo
Bhut Jolokia
10x
CAPSAICINOIDS
IN0-10
FLESH
CAPSAICINOIDS
in FLESH:
g/g
CAPSAICINOIDS
IN0-10
FLESH
CAPSAICINOIDS
in FLESH:
g/g
Puca limo
Rojo
Ua de gaviln
Cerezo
Macruzori picante
Ayucllo
Largo
SENSORY ANALYSIS
79 candidates
10
months
Sensitivity
(aromas and
flavors)
Classification
Thresholds
(aroma and
flavors)
10 QDA
descriptors
5 trained
panelists
QDA DEL AJ
Nombre: _________________________ Fecha: ___________ Cdigo: ________
Organo (aroma)
Hierba (aroma)
Manzana (aroma)
Organo
10
Ctrico (aroma)
Maracuy
9
8
Acidez
7
6
5
Frutal (aroma)
Manzana
Dulce
3
2
1
0
Maracuy (aroma)
Dulce (sabor)
Hierba
Pimiento
Frutal
Tomate
Ctrico
Pimiento (sabor)
Acidez (sabor)
QDA
Organo
Organo
Maracuy
Manzana
10
9
8
7
6
5
4
3
2
1
0
Hierba
Acidez
Dulce
Pimiento
Frutal
Tomate
Ctrico
Maracuy
Manzana
10
9
8
7
6
5
4
3
2
1
0
Hierba
Acidez
Dulce
Pimiento
Frutal
Tomate
Ctrico
QDA
Mono
Rocoto amarillo
Organo
Maracuy
Manzana
10
9
8
7
6
5
4
3
2
1
0
Hierba
Organo
Acidez
Dulce
Pimiento
Frutal
Tomate
Ctrico
Maracuy
Manzana
10
9
8
7
6
5
4
3
2
1
0
Hierba
Acidez
Dulce
Pimiento
Frutal
Tomate
Ctrico
QDA
Maracuy
Manzana
Challuaruro
Organo
Organo
10
9
8
7
6
5
4
3
2
1
0
Hierba
Acidez
Dulce
Pimiento
Frutal
Tomate
Ctrico
Maracuy
Manzana
10
9
8
7
6
5
4
3
2
1
0
Hierba
Acidez
Dulce
Pimiento
Frutal
Tomate
Ctrico
50 Peruvian
Native
Chili
Peppers
VOLATILE COMPOUNDS
SPME
Adsorcin
Bao ultrasonido
80 o C
30 min
GC-MS
-gradiente de t o
-NIST08 y Flavor2
Bao ultrasonido
80 o C
5 min
CHARAPN
Compuesto
tR (min)
% rea relativa
Nota
1,3-Dimetil-1-ciclohexeno
32.7
7.4
Metil salicilato
32.8
3.8
Hexil n-valerato
cis-3-Hexenil isovalerato
10-metil-3-Undeceno
33.2
34.7
35.0
21.4
4.8
5.4
40.6
2.2
43.4
6.2
46.9
5.1
48.0
3.0
49.5
4.9
madera
OLFACTOMETRY
Volatile samples
Myrcene
GC/MS-O
Rose
Herbs
Grass
Fruity
Fruity
Passion fruit
Cheese
CIRCULO DE INVESTIGACIN
BIODIVERSIDAD Y GASTRONOMA
CIRCULO DE INVESTIGACIN
BIODIVERSIDAD Y GASTRONOMA
OBJECTIVES
Estudio metabolmico de 5 ajes nativos.
Buscar predictores qumicos de sabor y aroma.
Sostenibilidad cultivo de 5 ajes nativos en
Chincha, Huaral y Chiclayo.
Cultivo orgnico.
Reproducibilidad
de
resultados
en
caractersticas agro-morfolgicas, qumicas y
sensoriales.
Agradecimientos