Physicochemical composition and amino acid profile of the beverage of Ungurahua (Oenocarpus bataua) from the Amazonian Region of Ecuador.

Authors

DOI:

https://doi.org/10.70099/BJ/2024.01.03.3

Keywords:

Amino acid profile, chemical composition, microbiological analysis, sensory analysis, Ungurahua (Oenocarpus bataua)

Abstract

Oenocarpus bataua, also known as Ungurahua, is a palm species indigenous to Ecuador's Amazon region. The fruit is used for oil extraction and beverage production. This research aimed to evaluate a beverage made from O. bataua by characterizing its physicochemical properties, amino acid profile, formulation, and sensory and microbiological properties. The research employed quantitative, exploratory, and experimental methodologies utilizing a bifactorial design (3 × 2). This research investigated the effect of cooking and the type of sweetener on the quality of sweetened products. Six treatments were applied, and sensory analysis was performed to determine the optimal treatment. The most effective treatment was a2b2 (cooked for 30 min at 65 ±3°C and sweetened with panela). Upon further analysis, this treatment had a moisture content of 94.7%, ash content of 0.85%, protein content of 0.59%, ethereal extract EE of 2.18%, fiber content of 0.80%, non-nitrogenous extract-ENN of 0.85%, pH of 4.37, Brix of 1.80°, and titratable acidity of 1.92%. A comparison of O. bataua beverages with similar beverages indicated their acceptable nutritional value. Amino acid profile analysis showed the presence of 10 amino acids, of which 8 were essential, and 10 were non-essential. Histidine had the highest concentration in the beverage, with an average of 77%. To ensure the safety and quality of the beverage, a microbiological analysis was performed in compliance with NTE-INEN 3028 standards. No mesophilic aerobes, Salmonella spp., or total coliforms were detected. Therefore, the proposed beverage is safe and nutritionally valuable because of its high amino acid content, balanced physicochemical composition, and sufficient microbiological composition.

References

1. Vargas-Tierras YB, Prado-Beltrán JK, Nicolalde-Cruz JR, Casanoves F, Virginio-Filho E de M, Viera-Arroyo WF. Characterization and role of Amazonian fruit crops in family farms in the provinces of Sucumbíos and Orellana (Ecuador). Cienc. tecnol. agropecuaria Méx.2018;19(3):501-15. https://doi.org/10.21930/rcta.vol19_num3_art:812

2. Méndez-Durazno C, Cisneros-Perez PA, Loja-Ojeda BA, Monge-Sevilla R, Romero-Estévez D, Fernández L, et al. Antioxidant Capacity through Electrochemical Methods and Chemical Composition of Oenocarpus bataua and Gustavia macarenensis from the Ecuadorian Amazon. J Antioxidants. 2023;12(2):318. https://doi.org/10.3390/antiox12020318

3. Pérez D. Etnobotánica medicinal y biocidas para malaria en la región Ucayali. J Folia Amazónica. 2002;13(1–2):87–108. https://doi.org/10.24841/fa.v13i1-2.136

4. Desmarchelier C, Mongelli E, Coussio J, Giulietti A, Ciccia G. Etnobotánica y bioactividad de plantas medicinales utilizadas por un grupo indígena Takana de la Amazonía peruana. Acta Farmacéutica Bonaerense. 1995; 14:195–208.

5. Cerón C. Etnobotánica quichua del río Yasuní, Amazonía ecuatoriana. R. Cinchonia. 2003;4(1):1–20.

6. Herrera Criollo DA. Composición química y perfil aminoacídico en una bebida elaborada en base a ungurahua [Pregrado en Nutrición]. [Riobamba]: Escuela Superior Politécnica de Chimborazo; 2022.

7. Asanza M, Inca J, Neil D. Plantas útiles del nororiente ecuatoriano en el área de influencia de PETROECUADOR. Quito. 2008; 1–200.

8. Valencia R, Montúfar R (edit.), Navarrete H (edit.), Balslev H (Edit.). Palmas Ecuatorianas: biología y uso sostenible. Herbario QCA de la PUCE; 2013.

9. Mushtaq M, Akram S, Hasany SM. Seje (Oenocarpus bataua) Palm Oil. Fruit Oils. J Chemistry and Functionality. 2019;883–98. https://doi.org/10.1007/978-3-030-12473-1_49

10. Comisión Nacional contra la Biopiratería. Ungurahui [Internet]. Perú; 2019 [cited 2023 Jun 27]. Available from: https://www.indecopi.gob.pe/documents/1902049/4367066/N%C2%B012_Ungurahui.pdf/af874f8e-1c26-67d0-352d-93ea866d201b

11. Vargas-Arana G, Merino-Zegarra C, Maytahuari Aricari G, Ochoa Ipushima M. Valor nutricional y capacidad antioxidante de cuatro frutos de palmeras nativas de la amazonía Peruana. J Folia Amazónica. 2022;31(1):17–29. http://dx.doi.org/10.24841/fa.v31i1.557

12. da Cunha DT, Assunção Botelho RB, Ribeiro de Brito R, de Oliveira Pineli L de L, Stedefeldt E. Métodos para aplicar las pruebas de aceptación para la alimentación escolar: validación de la tarjeta lúdica. RCHNUT. 2013;40(4):357–63. http://dx.doi.org/10.4067/S0717-75182013000400005

13. García Martínez EM, Fernández Segovia I. Determinación de la humedad de un alimento por un método gravimétrico indirecto por desecación [Internet]. Valéncia: Universitat Politècnica de València; 2012 [cited 2023 Jun 27]. Available from: https://riunet.upv.es/bitstream/handle/10251/16339/Determinaci%C3%B3n%20de%20humedad.pdf

14. Vásquez FMFF, Fernández HZ. Análisis proximal en alimentos Fundamentos teóricos y técnicas experimentales. In: Biblioteca Colloquium. 2020.

15. Greenfield H, Southgate DAT. Datos de composición de alimentos: obtención, gestión y utilización. Food & Agriculture Org.; 2006; 1–320.

16. Moreno AH. Fibra alimentaria. Vol. 4. Editorial CSIC-CSIC Press. 2002;10–120.

17. Hernandez AGDRT. Tratado de nutricion/Nutrition Treatise: Composicion y Calidad Nutritiva de los Alimentos/Composition and nutritional quality of foods. Vol. 2. Ed. Médica Panamericana; 2010. 1–5.

18. Barbagelata R, Fuentes V, Baschini M. Grados Brix (índice refractométrico): Concepto Fisicoquímico Aplicado a la Resolución de un Problema Agronómico. J. Industria y química. 2016;11–5.

19. Rivera M, Romero ON. Niveles de grasa, proteína, lactosa, agua y acidez titulable de la leche de vaca producida y destinada al consumo humano en el municipio de Olanchito, departamento de Yoro, Honduras. Sistema de Investigación Científica y Tecnológico de Educación Superior. R. SICES. 2020;51-58.

20. Badawy AAB. The EZ:Faast Family of Amino Acid Analysis Kits: Application of the GC-FID Kit for Rapid Determination of Plasma Tryptophan and Other Amino Acids. 2012; 153–64. https://doi.org/10.1007/978-1-61779-445-2_14

21. Instituto Ecuatoriano de Normalización (INEN). NTE-INEN-4832, Microbiología de los alimentos para consumo humano y alimentación animal. método horizontal. 2015.

22. Instituto Ecuatoriano de Normalización (INEN). NTE-INEN-4833, Microbiología de la cadena alimentaria - Método horizontal para el recuento de microorganismos. 2021.

23. Instituto Ecuatoriano de Normalización (INEN). NTE-NE-6579, Microbiología de los alimentos para consumo humano y alimentación animal. Método horizontal para la detección de Salmonella spp (ISO 6579:2002, IDT). 2014.

24 Association of Analytical Communities (AOAC). NTE-INEN-401, Determinación de Humedad. 2000.

25. Instituto Ecuatoriano de Normalización (INEN). NTE-INEN-401: 2013, Conservas vegetales. Determinación de cenizas. 2013.

26. Instituto Ecuatoriano de Normalización (INEN). Norma para los productos acuosos de coco -leche de coco y crema de coco (CODEX STAN 240-2003, MOD). 2013.

27. Instituto Ecuatoriano de Normalización (INEN). ISO3720:2011, Té negro, Definiciones y requerimientos básicos (IDT). Número de referencia. 2011.

28. Instituto Ecuatoriano de Normalización (INEN). NTE-NEN-ISO 20483. Cereales y leguminosas. Determinación del contenido en nitrógeno y cálculo del contenido de proteína bruta. Método de Kjendahl (IDT).

29. Association of Analytical Communities (AOAC). AOAC 942.15-2016 Acidity (Titratable) of Fruit Products. 2016

30. Instituto Ecuatoriano de Normalización (INEN). NTE-INEN-ISO 21, Determinación del contenido de sólidos solubles - método picnométrico.1983.

31 Instituto Ecuatoriano de Normalización (INEN). NTE-INEN-ISO 750, Productos vegetales y de frutas - Determinación de la acidez titulable. 2013.

32. Vargas-Arana G, Merino-Zegarra C, del-Castillo ÁMR, Quispe C, Viveros-Valdez E, Simirgiotis MJ. Antioxidant, Antiproliferative and Anti-Enzymatic Capacities, Nutritional Analysis and UHPLC-PDA-MS Characterization of Ungurahui Palm Fruits (Oenocarpus bataua Mart) from the Peruvian Amazon. Antioxidants. 2022 Aug 18;11(8):1598. https://doi.org/10.3390/antiox11081598

33. Souza RS de, Andrade JS, Costa S de S. Effect of the Harvest Date on the Chemical Composition of Patauá (Oenocarpus bataua Mart.) Fruits from a Forest Reserve in the Brazilian Amazon. International Journal of Agronomy. 2012; 2012:1–6. https://doi.org/10.1155/2012/524075

34. Méndez-Durazno C, Cisneros-Perez PA, Loja-Ojeda BA, Monge-Sevilla R, Romero-Estévez D, Fernández L, et al. Antioxidant Capacity through Electrochemical Methods and Chemical Composition of Oenocarpus bataua and Gustavia macarenensis from the Ecuadorian Amazon. Antioxidants. 2023 Jan 30;12(2):318. https://doi.org/10.3390/antiox12020318

35. Cerezal Mezquita P, Acosta Barrientos E, Rojas Valdivia G, Romero Palacios N, Arcos Zavala R. Desarrollo de una bebida de alto contenido proteico a partir de algarrobo, lupino y quinoa para la dieta de preescolares. R. Nutrición Hospitalaria. 2012;27(1):232–43.

36. Hernández E, Vergara J, Carlos N, Inostroza L, García M, Villafuerte U, et al. Diseño y elaboración de bebida de Aguaymanto (Physalis peruviana) enriquecida con kiwicha. R. Ciencian e Investigación. 2019;22(1):35–9.

37. Augustin OM, de Victoria EM. Proteínas y péptidos en nutrición enteral proteins and peptides in enteral nutrition. R. Nutrición Hospitalaria. 2006; 21:1–14.

38. Holeček M. (2020). Histidine in health and disease: metabolism, physiological importance, and use as a supplement. Nutrients, 12(3), 848. https://doi.org/10.3390/nu12030848

39. Vera-Aviles M, Vantana E, Kardinasari E, Koh N, Latunde-Dada G. Protective Role of Histidine Supplementation Against Oxidative Stress Damage in the Management of Anemia of Chronic Kidney Disease. Pharmaceuticals. 2018 Oct 21;11(4):111. https://doi.org/10.3390/ph11040111

40. Matsler AL, Siebenmorgen TJ. Evaluation of operating conditions for surface lipid extraction from rice using a soxtec system. J. Cereal Chemistry. 2005 May;82(3):282–6. https://doi.org/10.1094/CC-82-0282

41. Chen Y, Zhang M, Ren F. A Role of Exopolysaccharide produced by streptococcus thermophilus in the intestinal inflammation and mucosal barrier in Caco-2 monolayer and dextran sulphate sodium-induced experimental murine colitis. J. Molecules. 2019 ;24(3):513. https://doi.org/10.3390/molecules24030513

42. Yang J, Ou B, Wise ML, Chu Y. In vitro total antioxidant capacity and anti-inflammatory activity of three common oat-derived avenanthramides. J. Food Chemistry. 2014; 160:338–45. https://doi.org/10.1016/j.foodchem.2014.03.059

43. Aneja KR, Dhiman R, Aggarwal NK, Kumar V, Kaur M. Microbes Associated with Freshly Prepared Juices of Citrus and Carrots. Int J Food Sci. 2014;2014:1–7. https://doi.org/10.1155/2014/408085

44. Sharma C, Sahota PP, Kaur S. Physicochemical and microbiological evaluation of antioxidant-rich traditional black carrot beverage: Kanji. Bull Natl Res Cent. 2021 Dec 10;45(1):143. https://doi.org/10.1186/s42269-021-00594-y

45. Ostfeld I, Hoffman JR. The Effect of β-Alanine Supplementation on Performance, Cognitive Function and Resiliency in Soldiers. Nutrients. 2023 Feb 19;15(4):1039. https://doi.org/10.3390/nu15041039

46. Meilgaard M, Civille G. V., & Carr B. T. Sensory Evaluation Techniques. CRC Press.2015.

47. Lawless H. T & Heymann H. Sensory Evaluation of Food: Principles and Practices. Springer.2010

Downloads

Published

2024-09-15

How to Cite

Herrera-Criollo , D., Andrade-Albán, M. J., Guerra-Torres, I., Tinoco Jaramillo , L., Paredes-Arcos , F., & Fonseca- Amaya, D. (2024). Physicochemical composition and amino acid profile of the beverage of Ungurahua (Oenocarpus bataua) from the Amazonian Region of Ecuador. BioNatura Journal: Ibero-American Journal of Biotechnology and Life Sciences, 1(3), 15. https://doi.org/10.70099/BJ/2024.01.03.3

Issue

Vol. 1 No. 3 (2024)

Section

Research Articles

Categories

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors who publish with BioNatura Journal agree to the following terms: Authors retain copyright and grant the BioNatura Institutional Publishing Consortium (BIPC) right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0). This allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.