Propiedades funcionales de productos tradicionales congelados y secados al sol de oca (Oxalis tuberosa Molina) y olluco (Ullucus tuberosus Caldas): Una revisión


  • Roberto Carlos Chuquilín Goicochea Universidad Nacional de Huancavelica, Perú
  • Mónica Carolim Martínez Laurente Universidad Nacional de Huancavelica, Perú
  • Jesús Teodoro Rodrigo-Chumbes Universidad Nacional de Huancavelica, Perú


Palabras clave:

Capacidad antioxidante, antocianinas, betalaininas, ocatina, almidón, kaya, chullcce


El objetivo fue comprender la importancia de dos tubérculos andinos orgánicos como Oxalis tuberosa Molina y Ullucus tuberosus Caldas, en cuanto a sus componentes benéficos para la salud humana, así como darle un valor agregado mediante una técnica ancestral, llamada comúnmente “chuño”, conocidos como caya y chullce en la región Huancavelica. Se revisaron bases de datos Science direct, Taylor & Francis, Wiley, PubMed, Scielo y Alicia, con una antigüedad de 20 años. Los resultados más relevantes se sistematizaron en tablas y se analizaron para resaltar las cualidades que ambos tubérculos tienen como producto fresco y, las posibilidades que puedan tener al convertirlos en productos agroindustriales que retienen sus propiedades funcionales.


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Biografía del autor/a

Roberto Carlos Chuquilín Goicochea, Universidad Nacional de Huancavelica, Perú

Mónica Carolim Martínez Laurente, Universidad Nacional de Huancavelica, Perú

Jesús Teodoro Rodrigo-Chumbes, Universidad Nacional de Huancavelica, Perú


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Cómo citar

Chuquilín Goicochea, R. C., Martínez Laurente, M. C., & Rodrigo-Chumbes, J. T. . (2020). Propiedades funcionales de productos tradicionales congelados y secados al sol de oca (Oxalis tuberosa Molina) y olluco (Ullucus tuberosus Caldas): Una revisión. PURIQ, 2(3), 363-387.

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