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Resumen
En Perú se producen más de 3500 variedades de papas, sin embargo, es poca la información disponible sobre las propiedades antioxidantes que poseen. El objetivo de la investigación fue evaluar el efecto de los tratamientos térmicos de hervido y de fritura, y la digestión in vitro en el contenido de polifenoles totales, antocianinas y actividad antioxidante en cuatro variedades de papas nativas. Las papas nativas clon de pulpa rojo (C1), clon de pulpa azul (C2), variedad Elena 1198 (V4) y la variedad Kitipsho (V8) fueron obtenidas del centro poblado de Huallmish a 3500 m s.n.m. para la evaluación de principios activos, las muestras sometidas a cocción y fritura fueron licuadas y se realizaron extracciones con metanol y también se realizó la digestión in vitro. Los resultados en las papas nativas mostraron diferencias en peso, longitud y diámetro, además, tampoco se encontró la presencia de vitamina C. Los tratamientos térmicos mediante hervido, fritura y luego del proceso de digestión in vitro, indujeron variaciones en el contenido de componentes bioactivos (P < 0,05), donde las cuatro variedades de papa mostraron un incremento en su capacidad para inhibir el catión abts, lo que estaría relacionado con el tipo de antioxidante y el potencial de hidrógeno del medio al cual fue sometido durante la digestión in vitro. En conclusión, las muestras de papas nativas luego de los tratamientos de hervido, fritura y digestión in vitro incrementaron la actividad antioxidante para secuestrar el catión ABTS.
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