Castañeta Grover, Miranda-Flores Daniela, Bustos Atma-Sol, García Rocio, Loayza Erick, Carrasco Cristhian, Tejeda Leslie, Cabrerizo Franco M, Peñarrieta J Mauricio
Instituto de Investigaciones Químicas (IIQ), Universidad Mayor de San Andrés (UMSA), Av. Villazón N 1995, La Paz, 0201-0220, Bolivia.
Instituto de Investigación y Desarrollo de Procesos Químicos, Chemical Engineering, Faculty of Engineering, Universidad Mayor de San Andrés (UMSA), PO Box 12958, La Paz, Bolivia.
Plant Foods Hum Nutr. 2025 Mar 18;80(2):91. doi: 10.1007/s11130-025-01330-x.
Oca (Oxalis tuberosa), a potato like crops, is cultivated extensively in the high altitude regions of the Andes. Traditionally, consumers have used sunlight to enhance the sweetness of oca and have used methods to produce a dehydrated product known as 'khaya' for its preservation. This research seeks to assess the chemical and nutritional changes that four oca cultivars undergo after exposure to sunlight and traditional dehydration techniques. The results of the study indicate that exposure of freshly harvested oca to sunlight contributes to antioxidant capacity, increased concentration of polyphenols, carotenoids and polyunsaturated fatty acids, and an overall improvement in nutritional properties characterized by a reduction in oxalate content and a significant increase in sugar concentration. On the other hand, dehydration byproducts are associated with a decrease in antioxidant capacity and polyphenols, a reduction in oxalate content and is accompanied by an increase in amylopectin. The changes in sugar content depend on the specific dehydration treatment used. Taken together, these results suggest that exposure of oca to sunlight not only improves its chemical and nutritional profile, but also contributes to an overall improvement in quality. On the other hand, dehydration of oca serves as a preservation technique, extending its shelf life while maintaining certain nutritional properties. This research provides valuable insights into optimizing the post-harvest handling of oca to improve quality and prolong shelf life.
欧卡（Oxalis tuberosa）是一种类似土豆的作物，在安第斯山脉的高海拔地区广泛种植。传统上，消费者利用阳光来提高欧卡的甜度，并采用一些方法生产一种名为“卡亚”的脱水产品用于保存。本研究旨在评估四个欧卡品种在经过阳光照射和传统脱水技术处理后发生的化学和营养变化。研究结果表明，将刚收获的欧卡暴露在阳光下有助于提高抗氧化能力，增加多酚、类胡萝卜素和多不饱和脂肪酸的浓度，总体营养特性得到改善，表现为草酸盐含量降低和糖分浓度显著增加。另一方面，脱水副产物与抗氧化能力和多酚的减少、草酸盐含量的降低有关，同时伴随着支链淀粉的增加。糖分含量的变化取决于所采用的具体脱水处理方式。综合来看，这些结果表明，欧卡暴露在阳光下不仅改善了其化学和营养特征，还有助于整体品质的提升。另一方面，欧卡脱水是一种保存技术，在保持一定营养特性的同时延长了其保质期。这项研究为优化欧卡的采后处理以提高品质和延长保质期提供了有价值的见解。
