Browsing by Autor "Leslie Tejeda"

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A Comprehensive Analysis of the Nutritional Value, Antioxidant Potential and Fatty Acid Composition of Lucuma (Pouteria lucuma) Fruit, Grown in the High-Altitude Valleys of Bolivia.
(National Institutes of Health, 2025) Solan Glez; Cristhian Carrasco; Olof Böök; Grover Castañeta; Erick Loayza; J. Mauricio Peñarrieta; Teodora Popova; Franco M Cabrerizo; Leslie Tejeda
The lucuma tree (Pouteria lucuma), native to South America, is gaining attention for its unique nutritional profile and potential health benefits. This study aimed to analyze the nutritional composition, antioxidant capacity, and fatty acid profile of lucuma fruit from a high-altitude valley in Bolivia. The proximate analysis revealed high levels of carbohydrates (41.7%), dietary fibre (2.4%), and protein (6.9%). Antioxidant assays identified significant amounts of polyphenols, flavonoids, and carotenoids, known for their antioxidant and anti-inflammatory properties. The fruit's fatty acid profile showed a healthy omega-6:omega-3 ratio of 0.21. These results highlight lucuma's potential as a functional food and support further research into its health benefits.
Antioxidant potential and fatty acid profile of different canihua (Chenopodium pallidicaule) cultivars, raised in Bolivian Altiplano
(2023) Jimena Limachi; Susana Huanca; Grover Castañeta; Daniela Miranda-Flores; Valeria de Los Angeles Aponte Palma; Jorge Yañiquez; Leslie Tejeda; Patricia Mollinedo; K. Dimov; Teodora Popova
Though widely used in the Andes in the ancient times, canihua has been considered a forgotten crop for a long time. Only lately, due to increasing demand in European countries, canihua reveals significantly growing market potential. With the current scarcity of research about the composition, nutritional and healthy profile, this study aimed to provide new information about the antioxidant capacity and the fatty acid profile of Bolivian canihua cultivars with different grain colour. Samples of 28 cultivars were used in the study, divided into three groups according to the grain colour– light brown, pink and dark brown. Total antioxidant capacity, content of the total phenols and flavonoids, as well as fatty acid composition were quantified for the groups. The cultivars with light brown grains displayed the strongest antioxidant potential and the highest content of phenols and flavonoids. Regardless of the colour, canihua cultivars were rich in saturated fatty acids, linoleic and oleic acid. The pink grained cultivars displayed the most favourable fatty acid profile, with lowest amount of C16:0. Correlation analysis showed that total phenols and flavonoids, as well as saturated and monounsaturated fatty acids had strong and positive contribution for the antioxidant potential of the canihua grains.
Antioxidants and Nutritional Composition of 52 Cultivars of Native Andean Potatoes
(Springer Science+Business Media, 2020) Leslie Tejeda; Patricia Mollinedo; Enzo Aliaga‐Rossel; J. Mauricio Peñarrieta
Changes in phenolic antioxidants during chuño production (traditional Andean freeze and sun-dried potato)
(Elsevier BV, 2010) J. Mauricio Peñarrieta; Trinidad G Salluca; Leslie Tejeda; Juan Alvarado; Björn Bergenståhl
Characterization of Bolivian chili peppers; antioxidant capacity, total phenolic compounds, capsaicin and β-carotene concentration
(Emerald Publishing Limited, 2022) Leslie Tejeda; Pamela Elizabeth Vasquez Iriarte; Jimena Ortíz; Enzo Aliaga‐Rossel; Patricia Mollinedo; J. Mauricio Peñarrieta
Purpose Chili pepper pods are a worldwide used and cultivated spice with a high economic and cultural importance. Bolivia is a center of origin and diversification of important crops including wild pepper varieties, but little is known about the chemical composition, antioxidant activity and the Scoville and bioactive compounds of these chili peppers. The purpose of this study was to contribute with new data about the chemical composition and the Scoville scale of Bolivian Chili peppers. Design/methodology/approach A total of 26 samples of Bolivian Chili peppers were extracted using distilled water and methanol. Total antioxidant capacity was determined by the ferric-reducing antioxidant power (FRAP) and by the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) methods. The total phenolic content was determined by Folin and Ciocalteu. Carotene, protein and ashes were determined by Bolivian analytical norms. Capsaicin was determined by high-performance liquid chromatography. All determinations were expressed as mean values± standard deviation of six replicates measured over three days of one extract. All values were less than 5% of coefficient of variation. Principal component analysis was applied to reveal patterns in the data. PC1 and PC2 together explained 78% of the total variance. Findings The protein content (3.8–6.3 g/100 g of dw) and the antioxidant activity (88.2 to 374 by FRAP and 87.0 to 172 evaluated by ABTS) studied in these species revealed that the values were above the average reported in the literature. The amount of pungency or capsaicin content expressed as Scoville Heat Units were reported moderately highly and very highly pungent (5,696–148,800 g dw) in several of the Bolivian peppers which demonstrates a good potential for capsaicin extraction and different applications for industry and as food ingredients. Originality/value This manuscript presents an important and novel contribution to the knowledge of the chili peppers in the region.
Chemical composition, antioxidant capacity and content of phenolic compounds in meals collected in hospitals in Bolivia and Sweden.
(National Institutes of Health, 2013) Leslie Tejeda; Magdalena Dębiec; Lars Nilsson; J. Mauricio Peñarrieta; Juan Alvarado
The objective of this study was to evaluate the proximal composition, as well as Total Antioxidant Capacity (TAC) and Total Phenols (TPH) in meals that represent a complex food matrix, from different hospitals in Bolivia and Sweden. Protein, fat, ash, dietary fiber and carbohydrate contents were measured in 29 samples: 20 from two Bolivian hospitals and 9 from the university hospital in Lund, Sweden. The antioxidant capacity was measured by three spectrophotometric methods: the ferric reducing antioxidant power (FRAP) method, the 2, 2'- azinobis-3-ethylbenzotiazoline-6-sulfonic acid (ABTS) method and Total Phenolic Compounds (TPH) using the Folin-Ciocalteu reagent. The results show that fat, protein, carbohydrate and dietary fiber in Bolivian and Swedish hospital meals are following internationally established recommendations. Regarding the main courses, TPH contents in both countries were in the same range. However, TAC and dietary fiber content were higher in Swedish meals than in Bolivian meals and the TAC was far lower, in both cases, in comparison with the value obtained from individual food items reported from literature. The results show that antioxidant levels can be easily overestimated by considering only individual uncooked ingredients. An interesting consideration is, the fiber content in the meals, which can be an important source of antioxidants and non-extractable phenolic compounds.
COMPOSICIÓN DE ÁCIDOS GRASOS EN CARNE DE LLAMA DE MERCADOS BOLIVIANOS, OBSERVACIÓN DE TRES MERCADOS DIFERENTES
(2020) Teodora Popova; Jimena Limach; Leslie Tejeda; Patricia Mollinedo; J. Mauricio Peñarrieta
El presente trabajo es un intento de caracterizar la carne de llama disponible en los mercados bolivianos más populares (departamento de Oruro) en términos de su perfil de ácidos grasos, con el fin de proporcionar información sobre su calidad nutricional y saludable y aumentar el interés de los consumidores bolivianos. en esta carne La carne de llama se obtuvo de tres mercados diferentes. M. Longissimus lumborum, así como el tejido adiposo subcutáneo e intermuscular, se sometieron a análisis del perfil de ácidos grasos y, además, la carne se comparó con la carne de otras especies. El tejido adiposo de la llama mostró una saturación significativa comparable a la observada en los depósitos de grasa de los animales rumiantes, sin embargo, se detectaron proporciones considerables de los beneficiosos C18: 1n-9 y C18: 1n-7 y también se observaron en el tejido muscular. M. Longissmus lumborum presentó un porcentaje considerable de ácidos grasos poliinsaturados esenciales (AGPI) (C18: 2n-6 y C18: 3n-3), ácido linoleico conjugado (CLA), así como ácidos grasos poliinsaturados n-3 de cadena larga (C20:5n-3 y C22:5n-3). Las ventajas de la carne de llama con respecto a su perfil de ácidos grasos se compararon con la carne de res, cordero y cerdo. Los datos indican que la carne de llama no debe considerarse inferior a las carnes mencionadas anteriormente. Presentaba una relación favorable de AGPI n-6/n-3, así como P / S, y bajo potencial aterogénico
DETERMINACIÓN DE LOS PARAMETROS TEMPERATURA, pH Y CONCENTRACIÓN PARA LA NUEVA ENZIMA α-AMILASA Mg.
(2019) Jorge Fabio Yañiquez Vedia; Susana Huanca Lopez; Leslie Tejeda; Enzo Aliaga Rossel; J. Mauricio Peñarrieta Loria; Patricia A. Mollinedo Portugal
Los parámetros fisicoquímicos de pH, concentración y temperatura de las reacciones de las α-amilasas en sus diferentes aplicaciones, determinan la eficiencia de la reacción enzimática. El presente estudio muestra la relación entre los parámetros fisicoquímicos demostrándose que el pH es el parámetro determinante para la eficiencia máxima de la enzima. También se determinan los valores óptimos de estos parámetros para la reacción enzimática a pH 5 y T=50°C para una concentración de 5,6 U/mL de la enzima, α-amilasa-Mg, modificada de acuerdo a la patente 002-2017.
DETERMINACIÓN DE TEOBROMINA, CATEQUINA, CAPACIDAD ANTIOXIDANTE TOTAL Y CONTENIDO FENÓLICO TOTAL EN MUESTRAS REPRESENTATIVAS DE CACAO AMAZÓNICO BOLIVIANO Y SU COMPARACIÓN ANTES Y DESPUÉS DEL PROCESO DE FERMENTACIÓN.
(2019) Jimena Ortiz S.; Milenka Chungara; Gabriela Ibieta; Isabel Alejo; Leslie Tejeda; Carmelo Peralta; Enzo Aliaga‐Rossel; Patricia Mollinedo; J. Mauricio Peñarrieta
El cacao Amazónico Boliviano silvestre (Theobroma cacao) es una especie que crece de forma natural en los bosques, se caracteriza por ser único en sabor y aroma dentro de los grupos de cacaos más finos, por este motivo, y durante tres años consecutivos ha sido reconocido y seleccionado en el evento internacional “Salón du Chocolat” Paris Francia, entre los mejores cacaos del mundo, caracterizado por su aroma y sabor. Estas características son directamente relacionadas con el contenido de compuestos químicos tales como los polifenoles y metilxantinas. En la presente investigación se determinaron las características funcionales químicas del cacao Amazónico Boliviano tanto silvestre como cultivadas en parcelas agroforestales de la región amazónica de Bolivia. Se cuantificaron teobromina y catequina por cromatografía líquida de Alta resolución HPLC, la actividad antioxidante total (TAC) por por los métodos ABTS y FRAP y el contenido total de polifenoles (TPH), en muestras, de grano de cacao antes y después del proceso de fermentación. Los valores obtenidos en este estudio son relevantes y esta información servirá para realzar las características que hacen especial al cacao Amazónico Boliviano, incrementando además su valor.
Influence of Sunlight Exposure and Traditional Dehydration on Chemical and Nutritional Properties of Oxalis tuberosa (oca) Tubers
(Springer Science+Business Media, 2025) Grover Castañeta; Daniela Miranda-Flores; Atma‐Sol Bustos; Rocío García; Erick Loayza; Cristhian Carrasco; Leslie Tejeda; Franco M. Cabrerizo; J. Mauricio Peñarrieta
Meat of South American camelids - Sensory quality and nutritional composition
(Elsevier BV, 2020) Teodora Popova; Leslie Tejeda; J. Mauricio Peñarrieta; Melanie A. Smith; R. D. Bush; David Hopkins
PHENOLIC COMPOUNDS FROM BACCHARIS PAPILLOSA SUBSP. PAPILLOSA
(Universidad Autónoma del Estado de México, 2009) Zilma Escobar; Yonny Flores; Leslie Tejeda; Juan Alvarado; Olov Sterner; Giovanna R. Almanza
"Cuatro compuestos fenólicos fueron aislados Ermanine 1, Isokamferine 2, Drupanine 3 and 5,7,5 ,4 - tetrahidroxi- 3-metoxiflavona 4 a partir de las hojas secas de Baccharis papillosa subsp. papillosa. Sus estructuras fueron determinadas por métodos espectroscópicos y comparados con datos bibliográficos. El material vegetal fue colectado en dos estaciones; invierno y verano, en ambos casos fueron determinados los mismos compuestos pero con diferentes rendimientos, incrementandose la cantidad de los compuestos 2, 3 y 4 en verano. Además, se evaluó la actividad antioxidante de cada compuesto puro mediante dos métodos: ABTS y FRAP, determinandose una potente actividad para el compuesto 4, una significante actividad para el compuesto 2 y una débil actividad para los compuestos 1 y 3."
Relating genes in the biosynthesis of the polyphenol composition of <scp>A</scp>ndean colored potato collection
(Wiley, 2013) Leslie Tejeda; Juan Alvarado; Magdalena Dębiec; J. Mauricio Peñarrieta; Oscar Cárdenas; María Teresa Álvarez; Aakash Chawade; Lars Nilsson; Björn Bergenståhl
The objective of this study was to evaluate total antioxidant capacity (TAC), total phenolic content (TPH), and the identification of anthocyanidin and polyphenolic compounds in 13 colored potatoes collected from the Andean region of Bolivia, and understand how the chemical composition correlated with the botanical classification and molecular characterization of genes, ans (anthocyanidin synthase) and stan1 (Solanum tuberosum anthocyanidin synthase), associated with the synthesis of anthocyanidins. The results show the existence of a limited correlation between botanical classification, based on morphological identification and polyphenol composition. No association between genetic grouping of the ans and stan genes and botanical classification was found. However, it was possible to identify a correlation between the ans gene clades and the levels of anthocyanidins as well as of other polyphenols. Thus, this result confirms the concept that potato color can be used in the search for high polyphenol potato cultivars.
Steam pretreatment and fermentation of the straw material “Paja Brava” using simultaneous saccharification and co-fermentation
(Elsevier BV, 2010) Cristhian Carrasco; Henrique Macedo Baudel; J. Mauricio Peñarrieta; Carlos Solano; Leslie Tejeda; Christian Roslander; Mats Galbe; Gunnar Lidén
Whole Chloroplast Genomes reveals the uniqueness of Bolivian native cacao ( <i>Theobroma cacao</i> ) from the northern part of Bolivia
(2021) Márcia Gumiel; OM Rollano-Peñaloza; Carmelo Peralta Rivero; Leslie Tejeda; Vera Palma; Preston Cartagena; Patricia Mollinedo; JM Peñarrieta
ABSTRACT We report the complete chloroplast sequences of two varieties of Theobroma cacao collected in the Bolivian Amazonia using Next-Generation Sequencing. Comparisons made between these two chloroplast genomes and the Belizean reference plastid genome identified 19 and 22 nucleotide variants. The phylogenetic analysis reported three main T. cacao clades belonging to the Forastero, Criollo and Trinitario groups. The Bolivian Native Cacao varieties were located inside the Trinitario group forming their unique branch. The Bolivian Native Cacao branch reveals a possible new subpopulation different from the well-characterized T. cacao subpopulations. The phylogenetic trees showed that the relationships among the T. cacao varieties were consistent with their geographical locations placing the Cacao Center of Origin in Western Amazon. The data presented here will contribute to the usage of ultrabarcoding to distinguish different T. cacao varieties and to identify native cacaos from introduced cacaos. Thus helping in the conservation of local native varieties of T. cacao .