Native Crops in Latin America: Biochemical, Processing, and Nutraceutical Aspects

403 Pages·2022·27.161 MB·English

by  Ritva Repo-Carrasco-Valencia, Mabel Cristina Tomás

Native Crops
in Latin America
Food Biotechnology and Engineering
Series Editor:
Octavio Paredes-López
Bioenhancement and Fortification of Foods for a Healthy Diet
Edited by Octavio Paredes-López, Oleksandr Shevchenko, Viktor Stabnikov, and
Volodymyr Ivanov
Volatile Compounds Formation in Specialty Beverages
Edited by Felipe Richter Reis and Caroline Mongruel Eleutério dos Santos
Native Crops in Latin America: Biochemical, Processing, and
Nutraceutical Aspects
Edited by Ritva Repo-Carrasco-Valencia and Mabel C. Tomás
Native Crops in
Latin America
Biochemical, Processing, and
Nutraceutical Aspects
Edited by
Prof. Dr. Ritva Repo- Carrasco- Valencia
Principal Professor | Specialist in Andean Crops
Centro de Investigación e Innovación en Productos Derivados de
Cultivos Andinos (CIINCA), Facultad de Industrias Alimentarias,
Universidad Nacional Agraria La Molina (UNALM)
Prof. Dr. Mabel Cristina Tomás
Centro de Investigación y Desarrollo en Criotecnología de
Alimentos (CIDCA)—Facultad de Ciencias Exactas
(UNLP)- CONICET- CIC (Argentina)
Cover description: Upper line: Quinoa (Chenopodium quinoa) Murtilla (Ugni molinae Turcz) Sacha
inchi (Plukenetia spp.) Andean Maize Capia Garrapata
Bottom line: Lupin (Lupinus spp.) Amaranth (Amaranthus spp.) Chili Pepper (Capsicum chinense)
Chia (Salvia hispanica L.) and seeds
First edition published 2022
by CRC Press
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and by CRC Press
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© 2022 selection and editorial matter, Ritva Repo- Carrasco- Valencia and
Mabel Cristina Tomás; individual chapters, the contributors
CRC Press is an imprint of Taylor & Francis Group, LLC
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Library of Congress Cataloging-in-Publication Data
Names: Repo-Carrasco-Valencia, Ritva, editor. | Tomás, Mabel Cristina, editor.
Title: Native crops in Latin America : biochemical, processing and nutraceutical aspects / edited
by Ritva Repo-Carrasco-Valencia, Principal Professor, Specialist in Andean crops, Centro de
Investigación e Innovación en Productos Derivados de Cultivos, Andinos (CIINCA), Facultad
de Industrias Alimentarias, Universidad Nacional Agraria La Molina (UNALM), Mabel Cristina
Tomás, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad
de Ciencias Exactas (UNLP)-CONICET-CIC (Argentina).
Description: First edition. | Boca Raton : CRC Press, 2022. | Series: Food biotechnology and
engineering series | Includes bibliographical references and index.
Identifiers: LCCN 2021037188 (print) | LCCN 2021037189 (ebook) |
ISBN 9780367531409 (hardcover) | ISBN 9781032187778 (paperback) |
ISBN 9781003087618 (ebook)
Subjects: LCSH: Crops—Latin America. | Crops—Nutrition—Latin America. |
Crops—Health aspects—Latin America.
Classification: LCC SB99.L29 N38 2022 (print) | LCC SB99.L29 (ebook) | DDC 572/.429—dc23
LC record available at https://lccn.loc.gov/2021037188
LC ebook record available at https://lccn.loc.gov/2021037189
ISBN: 978-0 -3 67-5 3140-9 (hbk)
ISBN: 978-1 -0 32- 18777- 8 (pbk)
ISBN: 978-1 -0 03-0 8761-8 (ebk)
DOI: 10.1201/9781003087618
Typeset in Kepler Std
by Apex CoVantage, LLC
Contents
Series Preface ix
Preface xiii
Acknowledgments xv
Editor Biography xvii
List of Contributors xix
1 Andean Native Grains, Quinoa, and Lupin
as Sources of Bioactive Components 1
Jukka-Pekka Suomela, Ritva Repo-Carrasco-Valencia, and Mariane Lutz
2 Quinoa, Kañiwa, Amaranth, and Lupin as
Ingredients in Gluten- Free Baking 35
Ritva Repo- Carrasco- Valencia and Julio Mauricio Vidaurre- Ruiz
3 Biodiversity of Andean Maize (Zea mayz).
Nutritional, Functional, and Technological
Properties 61
Norma Sammán, Alejandra Gimenez, Cristina
Segundo, and Manuel Lobo
4 Bioactive Compounds in Native Cocoa
(Theobroma cacao L.) 91
Rosario Rojas, Billy Cabanillas, Rosario Portales,
and Candy Ruiz
5 The Impact of Andean Biodiversity on a Healthy
Diet and Assessment of the Anti- Inflammatory
Potential of the Peruvian Cuisine 115
Fausto H. Cisneros, Martin J. Talavera, and Luis Cisneros- Zevallos
v
vi Contents
6 Nutritional Attributes and Effect of Processing
on Peruvian Chili Peppers 161
Eduardo Morales- Soriano and Roberto Ugás
7 Characterization and Preservation of the Bioactive
Compounds of Sacha Inchi (Plukenetia volubilis
and P. huayllabambana) Oils 185
Nancy Chasquibol Silva, Rafael Alarcón Rivera, Raquel B.
Gómez- Coca, Wenceslao Moreda, and M. Carmen Pérez- Camino
8 Action of Amaranth Peptides on the
Cardiovascular System 209
María C. Añón, Alejandra V. Quiroga, Adriana A. Scilingo,
Valeria A. Tironi, Ana C. Sabbione, Agustina E. Nardo,
Santiago E. Suárez, and Susan F. García Fillería
9 Effect of Amaranth Bioactive Peptides on
the Gastrointestinal System 237
Valeria A. Tironi, María C. Añón, Adriana A. Scilingo,
Alejandra V. Quiroga, and Ana C. Sabbione
10 Development of Delivery Systems of Bioactive
Compounds Using Chia Seed By- Products 265
Luciana Magdalena Julio, Vanesa Yanet Ixtaina,
and Mabel Cristina Tomás
11 New Approaches about Nutraceutical Aspects of
Dietary Fiber From Chia Seeds as a Functional
Ingredient 287
Loreto A. Muñoz
12 Chia Proteins as a Source of Bioactive Peptides
to Enhance Human Health Benefits 307
Juliana Cotabarren, Adriana Mabel Rosso, Walter David Obregón,
and Mónica Graciela Parisi
Contents vii
13 Effects of Phytochemicals in Native Berries on the
Reduction of Risk Factors of Age- Related Diseases 337
Mariane Lutz and Marcelo Arancibia
Index 371

Series Preface
BIOTECHNOLOGY—OUTSTANDING FACTS
The beginning of agriculture started about 12,000 years ago, and it has played
a key role in food production ever since. We look to the farmers to provide the
food we need but at the same time, now more than ever, to farm in a manner
compatible with the preservation of the essential natural resources of the earth.
Additionally, besides the remarkable positive aspects that farming has had
throughout history, several undesirable consequences have been generated.
The diversity of plants and animal species that inhabit the earth is decreasing.
Intensified crop production has had undesirable effects on the environment
(e.g., chemical contamination of groundwater, soil erosion, exhaustion of water
reserves). If we do not improve the efficiency of crop production in the short
term, we are likely to destroy the very resource base on which this production
relies. Thus, the role of so- called sustainable agriculture in the developed and
underdeveloped world, where farming practices are to be modified so that
food production takes place in stable ecosystems, is expected to be of strategic
importance in the future—but the future has already arrived.
The biotechnology of plants is a key player in these scenarios of the 21st
century. Nowadays, especially molecular biotechnology is receiving increas-
ing attention because it has the tools of innovation for the agriculture, food,
chemical, and pharmaceutical industries. It provides the means to translate an
understanding of, and ability to modify, plant development and reproduction
into enhanced productivity of traditional and new products. Plant products
from seeds, fruits, components, and extracts are being produced with better
functional properties and longer shelf life; they need to be assimilated into
commercial agriculture to offer new options to small (and more than small)
industries and finally to consumers. Within these strategies it is imperative to
select crops with larger proportions of edible parts as well, thus generating less
waste; it is also imperative to consider the selection and development of a more
environmentally friendly agriculture.
The development of research innovations for products is progressing, but
the constraints of relatively long times to reach the marketplace, intellectual
property rights, uncertain profitability of the products, consumer acceptance,
and even caution and fear with which the public may view biotechnology are
ix