Parámetros alométricos y contenido de betalaínas en accesiones de ayrampo (Airampoa soehrensii) del banco de germoplasma del INIA, Perú

Hans Dadther-Huaman; Mari C.  Hilari-Hilari; Haydee Gonzales-Hancco; Abraham Jimenez; Nancy Calla-Cornejo; Gonzalo A.  Pacheco-Lizarraga

doi:10.51372/bioagro382.10

Authors

Hans Dadther-Huaman Estación Experimental Agraria Arequipa. Dirección de Recursos Genéticos y Biotecnología. Instituto Nacional de Innovación Agraria (INIA). Arequipa, Perú. https://orcid.org/0000-0001-7527-5410
Mari C. Hilari-Hilari Estación Experimental Agraria Arequipa. Dirección de Recursos Genéticos y Biotecnología. Instituto Nacional de Innovación Agraria (INIA). Arequipa, Perú. https://orcid.org/0009-0001-1755-7345
Haydee Gonzales-Hancco Estación Experimental Agraria Arequipa. Dirección de Recursos Genéticos y Biotecnología. Instituto Nacional de Innovación Agraria (INIA). Arequipa, Perú. https://orcid.org/0000-0002-1806-6935
Abraham Jimenez Estación Experimental Agraria Arequipa. Dirección de Recursos Genéticos y Biotecnología. Instituto Nacional de Innovación Agraria (INIA). Arequipa, Perú. https://orcid.org/0009-0002-2210-7143
Nancy Calla-Cornejo Estación Experimental Agraria Arequipa. Dirección de Servicios Estratégicos Agrarios. Instituto Nacional de Innovación Agraria (INIA). Cerro July, Arequipa, Perú. https://orcid.org/0009-0002-0750-1580
Gonzalo A. Pacheco-Lizarraga Estación Experimental Agraria Arequipa. Dirección de Servicios Estratégicos Agrarios. Instituto Nacional de Innovación Agraria (INIA). Cerro July, Arequipa, Perú. https://orcid.org/0000-0002-9329-2422

DOI:

https://doi.org/10.51372/bioagro382.10

Keywords:

Airampu, Arequipa, betacyanins, betaxanthins, CIELAB

Abstract

Ayrampo is a native high Andean species with high cultural and nutritional value and agro-industrial potential due to its content of functional compounds, such as betalains. Despite its relevance, there is little scientific information on the physical and chemical characterization of its fruits. Allometric and colorimetric parameters and betalain content were evaluated in 13 ayrampo accessions conserved at the INIA Germplasm Bank, at the Santa Rita Experimental Center (Arequipa), during the 2024–2025 agricultural season. Fruit weight, fresh weight of pulp and seed, dry weight of pulp and seed, dry matter, color coordinates (L*, a*, b*), and concentration of betacyanins and betaxanthins were analyzed using UV-Visible spectrophotometry. The data were subjected to analysis of variance, followed by multiple comparisons using Tukey’s test and p-value adjustment with Holm’s method, Pearson correlation analysis, principal components, and hierarchical clustering. The results showed high phenotypic variability among accessions. PER018775 presented the highest dry weight of pulp and seed (2.99 g); PER018759 stood out in dry matter (38.94 %); PER018762 showed the highest values of the a* and b* components; and PER018767 had the highest concentration of betalains (158.78 mg·100 g^-1 dry matter). Hierarchical clustering analysis classified the accessions into three clusters differentiated by yield, colorimetry and betalain content. In conclusion, ayrampo shows high potential as a source of natural pigments, especially betalains, with applications in the food and pharmaceutical industries.

Downloads

Download data is not yet available.

References

Apaza, A.G. 2017. Influencia de parámetros fisicoquímicos en la extracción de pigmentos de ayrampo (Opuntia soehrensii B.), sobre el contenido de fenoles totales, betacianinas totales y capacidad antioxidante. Trabajo de Grado Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Perú. https://n9.cl/xh1ts

Butera, D., L. Tesoriere, F. Di Gaudio, A. Bongiorno, M. Allegra A.M. Pintaudi et al. 2002. Antioxidant activities of sicilian prickly pear (Opuntia ficus indica) fruit extracts and reducing properties of its betalains: Betanin and indicaxanthin. Journal of Agricultural and Food Chemistry 50: 6895-6901.

Cai, Y.Z. y H. Corke. 2006. Production and Properties of Spray-dried Amaranthus Betacyanin Pigments. Journal of Food Science 65(7): 1248-1252.

Caldas‐Cueva, J.P., P. Morales, F. Ludeña, I. Betalleluz‐Pallardel, R. Chirinos, G. Noratto et al. 2016. Stability of betacyanin pigments and antioxidants in ayrampo (Opuntia soehrensii britton and rose) seed extracts and as a yogurt natural colorant. Journal of Food Processing and Preservation 40(3): 541-549.

Castellanos-Santiago, E. y E.M. Yahia. 2008. Identification and quantification of betalains from the fruits of 10 Mexican prickly pear cultivars by high-performance liquid chromatography and electrospray ionization mass spectrometry. Journal of Agricultural and Food Chemistry 56(14): 5758-5764.

Castellar, M.R., J.M. Obón y J.A. Fernández-López. 2006. The isolation and properties of a concentrated red-purple betacyanin food colourant from Opuntia stricta fruits. J. Sci. Food Agric. 86: 122-128.

Castro, A., C. Dávila, W. Laura, F. Cubas, G. Ávalos, O. López et al. 2021. Climas del Perú: mapa de clasificación climática nacional. Lima, SENAMHI. https://n9.cl/8qb5l

Chua, K.J. y S.K. Chou. 2003. Low-cost drying methods for developing countries. Trends in Food Science & Technology 14(12): 519-528.

Dormann, C.F., J. Elith, S. Bacher, C. Buchmann, G. Carl, G. Carré et al. 2013. Collinearity: a review of methods to deal with it and a simulation study evaluating their performance. Ecography 36(1): 27-46.

Gengatharan, A., Dykes, G.A. y W.S. Choo. 2015. Betalains: Natural plant pigments with potential application in functional foods. LWT-Food Science and Technology 64(2): 645-649.

Gentile, C., L. Tesoriere, M. Allegra, M.A. Livrea y P. D’Alessio. 2004. Antioxidant betalains from Cactus Pear (Opuntia ficus-indica) inhibit endotelial ICAM-1 expression. Annals of the New York Academy of Sciences 1028: 481-486.

González, F.P.H., V.C. Saucedo, R.D. Guerra, E.J. Suarez, HRM. Soto, J.A. Lopez et al. 2021. Post-harvest quality and quantification of betalains, phenolic compounds and antioxidant activity in fruits of three cultivars of prickly pear (Opuntia ficus-indica L. Mill). Journal of Horticultural Sciences 16(1): 91-102.

Herbach, K.M., F.C. Stintzing y R. Carle. 2006. Betalain stability and degradation–Structural and chromatic aspects. J. Food Sci. 71: R41-R50.

Hoffmann A. y H. Walter. 2004. Cactáceas en la flora de Chile. Segunda Edición. Fundación Claudio Gay, Santiago.

INIA (Instituto Nacional de Innovación Agraria). 2024. Subdirección de recursos genéticos. https://www.inia.gob.pe/sdrg/

Jorge, P. y L. Troncoso. 2016. Capacidad antioxidante del fruto de la Opuntia apurimacensis (ayrampo) y de la Opuntia ficus-indica (tuna). Anales de la Facultad de Medicina 77(2): 105-109.

Khatabi, O., H. Hanine, D. Elothmani y A. Hasib. 2016. Extraction and determination of polyphenols and betalain pigments in the Moroccan Prickly pear fruits (Opuntia ficus indica). Arabian Journal of Chemistry 9: S278-S281.

Kuti, J. 2004. Antioxidant compounds from four Opuntia cactus pear fruit varieties. Food Chemistry 85: 527-533.

León, C.Z. 2017. Determinación de betalaínas en la tuna (Opuntia robusta). Ciencia y Tecnología 22(1): 6-11. https://n9.cl/9khig

León-Roque, N., B.M. Romero Guzmán, J.F. Oblitas-Cruz y D.W. Hidalgo-Chávez. 2023. Optimization of total polyphenol extraction and flavonoid screening by mass spectrometry in mango (Mangifera indica L.) waste from Peru. Food Science and Technology 43: e105322.

Livrea M.A. y L. Tesoriere. 2006. Health benefits and bioactive components of the fruits from Opuntia ficus-indica [L.] Mill. Journal of the Professional Association for Cactus Development 8:73-90. https://hdl.handle.net/10447/4237

Lock Sing de Ugaz, O. 1997. Colorantes naturales. Fondo Editorial de la Pontificia Universidad Católica del Perú. Lima, Perú. https://n9.cl/nreh8h

Nabi, B.G., K. Mukhtar, W. Ahmed, M.F. Manzoor, M.M.A.N. Ranjha, M. Kieliszek et al. 2023. Natural pigments: Anthocyanins, carotenoids, chlorophylls, and betalains as colorants in food products. Food Bioscience 52: 102403.

McIlvaine, T.C. 1921. A buffer solution for colorimetric comparison. Journal of Biological Chemistry 49(1): 183-186.

Ramírez-Ramos, M., M. García-Mateos, J. Corrales-García, C. Ybarra-Moncada y A.M. Castillo-González. 2015. Compuestos antioxidantes en variedades pigmentadas de tuna (Opuntia sp.). Revista Fitotecnia Mexicana 38(4): 349-357. https://n9.cl/0w05w

R Core Team. 2024. R: A Language and environment for statistical computing. R Foundation for Statistical Computing, Vienna, Austria. https://cran.r-project.org.

Rodrigo, G. 2007. Actividad Genotóxica de Opuntia soehrensii, evaluada por el Test de Mutación y Recombinación Somática en D. melanogaster. Biofarbovol 15(1): 61-66. https://n9.cl/n14seq

Rodríguez, R.C. Marticorena, D. Alarcón, C. Baeza, L. Cavieres, V.L. Finot et al. 2018. Catálogo de las plantas vasculares de Chile. Gayana Bot. 75(1): 1-430.

Royal Botanic Gardens, Kew. 2026. Plants of the World Online. https://n9.cl/5rybz

Sawaya, W.N., H. Khatchadourin, W. Safi y H.M. Al-Muhammed. 1983. Chemical characterization of prickly pear pulp, Opuntia ficus-indica and manufacturing of prickly pear jam. Journal of Food Technology 18(2): 183-193.

Siriwardhana, N. y Y.J. Jeon. 2004. Antioxidative effect of cactus pear fruit (Opuntia ficus-indica) extract on lipid peroxidation inhibition in oils and emulsion model systems. Eur Food Res Technol. 219: 369-376.

Sreekantah, D.S., M.K. Arunasree, K.R. Roy, T.C. Reddy, G.V. Reddy y P. Reddanna. 2007. Betanin a betacyanin pigment purified from fruits of Opuntia ficus--indica induces apoptosis in human chronic myeloid leukemia cell line-K562. Phytomedicine 14: 739-746.

Stintzing, F.C., A. Schieber y R. Carle. 2001. Phytochemical and nutritional significance of cactus pear. Eur Food Res Technol. 212: 396-407.

Stintzing, F.C., A. Schieber y R. Carle. 2002. Identification of betalains from yellow beet (Beta vulgaris L.) and cactus pear [Opuntia ficus-indica (L.) Mill.] by high-performance liquid chromatography-electrospray ionization mass spectroscopy. Journal of Agricultural and Food Chemistry 50: 2302-2307.

Stintzing, F.C., K.M. Herbach, M.R. Mosshammer, R. Carle, W. Yi, S. Sellappan et al. 2005. Color, Betalain Pattern, and Antioxidant Properties of Cactus Pear (Opuntia spp.) Clones. J. Agric. Food Chem. 53: 442-45.

Strack, D., T. Vogt y W. Schliemann. 2003. Recent advances in betalain research. Phytochemistry 62: 247-269.

Sumaya-Martínez M.T., S. Cruz-Jaime, E. Madrigal-Santillán, J.D. García-Paredes, R. Cariño-Cortés, N. Cruz-Cansino et al. 2011. Betalain, acid ascorbic, phenolic contents and antioxidant properties of purple, red, yellow and white cactus pears. International Journal of Molecular Sciences 12:6452-6468.

Tesoriere, L., D. Butera, D. D’Arpa, F. Di Gaudio, M. Allegra, C. Gentile et al. 2003. Increased resistance to oxidation of betalain-enriched human low density lipoproteins. Free Radical Res. 37: 689-696.

Tesoriere, L., M. Allegra, D. Butera y M.A. Livrea. 2004. Absorption, excretion, and distribution of dietary antioxidant betalains in LDLs: potential health effects of betalains in humans. The American Journal of Clinical Nutrition 80: 941-945.

Vega, E.N., M. Ciudad‑Mulero, V. Fernández‑Ruiz, L. Barros y P. Morales. 2023. Natural sources of food colorants as potential substitutes for artificial additives. Foods 12(22): 4102.

Villagrán, C. y V. Castro. 2003. Ciencia indígena de los Andes del norte de Chile. Editorial Universitaria, Santiago.

Zrÿd, J.P. y L. Christinet. 2004 Betalains: In: Plant Pigment and Their Manipulation. CRC Press, EUA.