Category Archives: Nutrition


J Pharm Pharmacogn Res 2(Suppl. 1): S151, 2014

Special supplement with the abstract book of LATINFARMA 2013

Plenary Lecture


Llorente JR.

Presidente Sociedad Española de Nutrición Ortomolecular.

When speak about nutrition and feeding in colloquial terms, we adapt this to culinary sphere, that is to say, to the aspect and organoleptic characteristic. Feeding is the only way of we dispose to provide an appropriate nutrition. As all we know, it is one of the markets more manipulated from different areas, social, economic and mediatic. The consequence is a commercialized feeding and far from the designed function. Every time is bigger the number of diseases and these are presented to earlier ages affecting fundamentally to metabolic, hormonal and immunity areas, and the degenerative character as cancer. This reality should be as starting point to outline a different boarding of illness, and this is exactly it makes the Orthomolecular Nutrition. Orthomolecular Nutrition act by two ways: on one hand proposing changes in the alimentary behavior and for other elaborating treatments with specific active principles with recognized activity in front of different illnesses. Leaving of the premise that the illness is a multifactorial phenomenon they are more and more the professionals that join efforts to demonstrate that we are in the correct way. Nutrigenomic is one of the more recent supports that serves of great help to understand the indefectibly connection between illness and nutrition. The aims of this work is to propose a different boarding from the disease with contrasted and surprising results that it can be in itself a unique work method or a support for other therapies. But to treat any illness forgetting the biochemical impact that will present is, without site to doubts, to reduce the options that we will have to re-establish the patient’s health.

Ipomoea batatas enriquecida con pro- vitamínicos

J Pharm Pharmacogn Res 2(4): 110-118, 2014.

Original Article| Artículo Original

Evaluación sensorial y físico- química de Ipomoea batatas enriquecida con pro-vitamínicos in natura o procesada.

[Sensorial, physical and chemical evaluation of bio-fortified Ipomoea batatas]

Mara N.G. Santosa, Joice V.C. Orsine*b, Alexandre I. de A. Pereirab, Roberto Cañetec, María R.C.G. Novaesd

aUniversidade Federal de Goiás, Brasil.
bInstituto Federal Goiano, Campus Urutaí, Brasil. Rodovia Geraldo Silva Nascimento Km 2,5. CEP 75790-000, Urutaí, Goiás, Brasil.
cDepartamento de Parasitología. Centro Provincial de Higiene, Epidemiología y Microbiología. Matanzas, Cuba.
dEscola Superior de Ciências da Saúde (ESCS/FEPECS) y la Universidade de Brasilia, Brasil.


Context: Bio-fortified sweet potato, Ipomoea batatas (L.) Lamarck beta-carotene rich, has been included in the most vulnerable population’s diet with the purpose of reducing health disturbances associated with hipovitaminosis.

Aims:To evaluate a physical and chemical analysis of total carotenes and beta-carotene and to determine the antioxidant potential as well as to carry out a sensorial analysis of the bio-fortified Ipomoea batatas (L.) Lamarck (BDB) in nature and processed.

Methods: BDB was processed as sweet (in natura, paste and syrup) and physicochemical characteristics were compared, total carotenoids, beta-carotene, antioxidant activity (DPPH) and microbiological and sensory analyses were performed.

Results:The analysis of total carotenoids, beta-carotene and anti-oxidant potential showed the following results: BDB in nature – 11.81 mg/100 g/440.5 mg/100 g/26.30%; sweet paste – 0.61 mg/100 g/53.5 mg/100 g/53.40% and savored syrup – 0.85 mg/100 g/46.0 mg/100 g/14.30%. The methods of conservation avoided the coliforms growth at 35 and 45°C, Staphylococcus coagulasa positivo, Bacillus cereus and Salmonella in all elaborated candies. The sensorial analysis didn’t detect significant differences among the syrup or paste.

Conclusions: The conservation methods have an important function keeping the physical, chemical characteristics and sensorial of BDB, although they can influence in their chemical and nutritional composition, mainly in relation to the quantity of total carotenoids and beta-carotene.

Keywords: Antioxidant activity; beta-carotene; carotenoids; sweet potato.


Contexto:La batata dulce biofortificada (BDB), Ipomoea batatas (L.) Lamarck rica en beta-caroteno, ha sido incluida en la dieta de las poblaciones más vulnerables con la finalidad de reducir los problemas asociados con la hipovitaminosis.

Objetivos:Realizar un análisis físico-químico de carotenoides totales, beta-caroteno, determinar el potencial antioxidante y realizar un análisis sensorial de la batata BDB in natura y procesada en forma de dulce.

Métodos: La BDB fue procesada en forma de dulce (in natura, pasta y jarabe) y se compararon las características físico-químicas, se determinaron los carotenoides totales, el beta-caroteno, la actividad antioxidante (DPPH) y se realizaron los análisis microbiológico y sensorial.

Results:El análisis de carotenoides totales, beta- caroteno y potencial antioxidante arrojó los siguientes resultados: BDB in natura – 11,81 mg/100 g/440,5 mg/100 g/26,30%; pasta dulce – 0,61 mg/100 g/53,5 mg/100 g/53,40% y dulce en jarabe – 0,85 mg/100 g/46,0 mg/100 g/14,30%. Los métodos de conservación de alimentos impidieron el crecimiento de coliformes a 35 y 45°C, Staphylococcus coagulasa positivo, Bacillus cereus y Salmonella en todos los dulces elaborados. El análisis sensorial no detectó diferencias significativas entre el jarabe y la pasta.

Conclusiones: Los métodos de conservación son importantes en la mantención de las características físicas, químicas, microbiológicas y sensoriales de la BDB, aunque también pueden influenciar en su composición química y nutricional, principalmente con relación a la cantidad de carotenoides totales y beta-caroteno.

Palabras Clave: Batata dulce; beta-caroteno; carotenoides; potencial antioxidante.

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Citation Format: Mara NG Santos, Joice VC Orsine, Alexandre I de A Pereira, Roberto Cañete, María RCG Novaes (2014) Evaluación sensorial y físico- química de Ipomoea batatas enriquecida con pro-vitamínicos in natura o procesada. [Sensorial, physical and chemical evaluation of bio-fortified Ipomoea batatas]. J Pharm Pharmacogn Res 2(4): 110-118.
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© 2014 Journal of Pharmacy & Pharmacognosy Research (JPPRes)