Morphological, Nutritional Characteristics, and Antioxidant Compounds of Ten (10) Native Potato Varieties from Apurímac-Perú Region

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dc.contributor.authorLozano, Franklin
dc.contributor.authorChaquilla Quilca, Guadalupe
dc.contributor.authorPérez Falcon, Luis F.
dc.contributor.authorTerán Hilares, Félix
dc.contributor.authorSotelo Méndez, Alejandrina H.
dc.contributor.authorVilcanqui Perez, Fulgencio
dc.date.accessioned2026-03-12T21:02:10Z
dc.date.available2026-03-12T21:02:10Z
dc.date.issued2026-03-12
dc.description.abstractThe aim of this study was to evaluate the morphological, nutritional, and antioxidant characteristics of ten native potato varieties from the region of Apurímac in Peru, harvested between May 2022 and June 2022. The colour, size, weight, and shape of the tubers were determined according to the International Potato Center guidelines. The colour of the pulp and peel was determined with the colorimeter PCE-CSM7 and their nutritional component by AOAC method. Finally, the total phenolic compound content and antioxidant activity were characterized using DPPH and ORAC assays. The morphological characterization showed that the predominant colours in the peel were red–purple, blackish, and pink. The pulp showed red, purple, violet, and yellow colouration on the entire surface, as a vascular ring, or as spots, and this was attributed to various bioactive compounds. The highest number of tuber varieties had medium-size tubers (41–60 g). The Puka huayro machu variety had the largest (> 90 g), and the Amachi had the smallest (20–40 g) tubers. The shapes were mainly oblong and round, with an average weight of 60 g. The instrumental colour values (L*, a*, and b*) showed differences (p < 0.05), with a tendency to red, purple, and blue-violet colours. The Amachi, Cuchi aca, and Yawar manto varieties showed higher values in the pulp, which were related to their peel colouration. The total phenolic compounds and antioxidant activity of Amachi, Yawar manto, and Puka huayro machu varieties showed differences (p < 0.05) with intense colourations. These results show the characteristics and actual value of native potato biodiversity from Apurímac to ensure better use and integral exploitation.
dc.description.sponsorshipEscuela Académico Profesional de Ingeniería Agroindustrial of the Universidad Nacional Micaela Bastidas de Apurímac (UNAMBA)
dc.formatapplication/pdf
dc.identifier.doihttps://doi.org/10.1007/s11540-023-09658-0
dc.identifier.urihttps://hdl.handle.net/20.500.14195/1500
dc.language.isoeng
dc.publisherJournal of the European Association for Potato Research (EAPR)
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectAntioxidant activity
dc.subjectBioactive compounds
dc.subjectMorphology
dc.subjectPeruvian native varieties
dc.subjectPotatoes
dc.subject.ocdehttps://purl.org/pe-repo/ocde/ford#2.11.00
dc.titleMorphological, Nutritional Characteristics, and Antioxidant Compounds of Ten (10) Native Potato Varieties from Apurímac-Perú Region
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersion

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