Browsing by Autor "Teodora Popova"

Filter results by typing the first few letters
Now showing 1 - 4 of 4
  • Thumbnail Image
    Item type: Item ,
    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.
  • Thumbnail Image
    Item type: Item ,
    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.
  • Thumbnail Image
    Item type: Item ,
    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
  • Thumbnail Image
    Item type: Item ,
    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