Macronutrient omission influences morphological parameters, growth, and yield in Arracacia xanthorrhiza Bancroft.

Mineral nutrition in arracacha is a critical production factor that conditions harvest yield. Few studies have been developed in nutrition and physiology, this does not allow to the design of ideal fertilization programs; consequences are increased production costs, soil degradation, and low-quality storage roots. Therefore, this study aimed to characterize the symptoms associated with macronutrient deficiency in arracacha plants and its effect on morphological parameters, the accumulation of fresh and dry biomass, and the distribution of dry matter in the different organs. Under greenhouse conditions, the experiment was conducted in Cajamarca, Tolima, Colombia. A completely randomized design was implemented, with seven treatments and six replicates (6 solutions lacking N, P, K, Ca, Mg, and S and Hoagland complete solution). Forty-two seedlings were transplanted, to which the complete solution was applied for 75 days, increasing the concentrations from 0.25 M to 1 M, and then nutritional deficiencies were induced. Deficiencies caused by macronutrients in arracacha plants exhibited visual symptoms and changes in their morphology. The omission of N, Ca, and S generated the most severe symptoms, drastically affecting plant height, leaf width, number of leaves, and plant mass accumulation. In the case of P, leaves became small and intense green with a violet margin. The Mg and K generated leaves with interveinal and margin chlorosis. Plants with the omission of macronutrients allocated dry mass in the following order: stem, storage roots, propagules, and leaves.

Chemical, structural, and thermal characterization of starches from four yellow Arracacha (Arracacia xanthorriza) roots produced in Colombia.

In recent years, interest has increased in the search for new starch sources, especially among Andean tubers, such as Arracacha (or Peruvian Carrot). This work studied the chemical composition, structural features, and thermal and adsorption properties of four sub-varieties of yellow Arracacha grown in Colombia: comun (Com), cartagenera (Car), yema de huevo (YH) and clon 22 (C22). Starches from the Com, Car and YH sub varieties presented similar properties, amylose content around 30%, relative crystallinity around 31% and gelatinization temperature around 60 °C. On the other hand, starch from the Clon 22 (C22) variety presented the highest amylose content, leading to an increase in gelatinization temperature (63 °C), and lower relative crystallinity (24%). Furthermore, digestibility studies show that C22 presented a higher resistant starch content. Our results show that Arracacha is a very interesting starch source, despite few studies on the properties of the different sub-varieties.

Assessing the Nutritional Value of Root and Tuber Crops from Bolivia and Peru.

: All over the world, there are species which may be considered as neglected or underutilized despite their nutritious properties. At present, such crops contribute to food security in isolated areas by providing energy and nutrients in a diversified diet. Such genetic heritage-improved by ancient cultures-is under threat of losing biodiversity as well as the traditional knowledge associated with their cultivation and usage. Among these species, the Andean root and tuber crops (ARTCs) constitute a valuable resource which should be preserved and popularized because of their food and functional properties. We studied three ARTC species (mashua, arracacha, and yacon) to provide data on their composition, essential for increasing their use globally. We compared their nutritional values with the values of more widely used crops. Important differences in nutrient composition among ARTC landraces were found. Mineral nutrients showed significant differences among species. Considerable variations in the contents of prebiotics like fructooligosaccharides or functional elements (antioxidants and glucosinolates) were found among species and intraspecific samples. Certainly, these species are important assets to complement human nutrition and to secure supply of functional elements for healthy diets.

Biodegradable foam tray based on starches isolated from different Peruvian species.

Starch was isolated from three Andean-native crops - arracacha (Arracacia xanthorrhiza), oca (Oxalis tuberosa), and sweet potato (Ipomoea batatas) - for use as a raw material for the production of foam trays. The starches were characterized in their proximal composition, crystallinity, microstructure and thermal properties. The sweet potato starch showed the highest amylose content (42.65%) and the lowest protein content (0.30%). The oca starch granules were larger (10-30 µm) than sweet potato and arracacha starch. The highest crystallinity of sweet potato starch caused larger values of onset temperature (To), peak temperature (Tp), conclusion temperature (Tc) (67.64 °C, 72.83 °C, and 81.20 °C, respectively) than arracacha and oca starch. The novel foam trays showed good appearance, adequate expansion, and low density; however, all foam trays showed a water absorption capacity >50%, which was related to their porosity and low density. Also, sweet potato and oca starch trays showed high tensile strength (0.67 and 0.65 MPa, respectively) compared with arracacha starch trays (0.52 MPa).

Structure and properties of starches from Arracacha (Arracacia xanthorrhiza) roots.

Arracacha (Arracacia xanthorrhiza Bancroft) is an underexplored Andean root with a high starch content. In this work, starches from two different varieties of Peruvian arracacha were evaluated and characterized in relation to their granule morphology, molecular structure and properties. The starches presented round or polygonal shapes, with a mean diameter of ~20 µm and B-type granules. They were rich in amylopectin molecules with long chain lengths (with the ability to complex iodine) and some with intermediate sizes (indicating a defective crystalline structure). The starches presented low gelatinization temperature, enthalpy of gelatinization and tendency to retrogradation and high peak apparent viscosity and swelling capacity, even at moderate temperatures (60 °C), characteristics of high interest for industrial purposes. Besides, the starches presented a smooth and elastic gel and a high paste clarity. Overall, the arracacha roots presented attractive properties and can be used as an alternative botanical source for starch extraction.

Morphological, structural, thermal, compositional, vibrational, and pasting characterization of white, yellow, and purple Arracacha Lego-like starches and flours (Arracacia xanthorrhiza).

This work is focused on the chemical, structural, morphological, thermal, IR vibrational, and pasting characterization of isolated white, yellow, and purple Arracacha starches from Colombia. Inductive couple plasma showed that these starches are rich in potassium. Scanning Electron Microscopy (SEM) images show that the starch granules are formed by ovoid fully filled Lego-like starch microparticles, the circular cross-section has a diameter between 9 and 15µm and mayor axis between 20 and 30µm. Each one of these ovoids is formed by irregular wedge-shaped 6 to 10 isolated starch granules with an average size between 4 and 12µm. The amylose content ranged between 31 and 36%. Arracacha starches exhibited high viscosity values (between 20.000 and 28.000cP), which could be influenced by the high content of potassium ions, due to the C-H~K Van Der Waals interaction that was identified by using IR spectroscopy. According to the X-ray diffraction analysis, the starch patterns exhibited broad diffracted peaks which could be associated with the existence of nano-crystals and lamellae; the Differential Scanning calorimetry (DSC) result showed starches with a low gelatinization temperature of about 60°C.

Rampant polyphyly in the Arracacia clade (Apiaceae) and an assessment of the phylogenetic utility of 20 noncoding plastid loci.

The Arracacia clade (Apiaceae, Apioideae) is a heterogeneous assemblage of 12 genera, comprising 111 known species distributed in high montane temperate and sub-alpine habitats of meso- and South America. Previous studies have indicated that the genera Arracacia, Coulterophytum, and Prionosciadium are polyphyletic, but for the most part relationships among the members of the clade are largely unknown. Initially, cladistic analyses of nrDNA ITS sequences were carried out on 212 accessions (122 taxa), representing 92 species of the Arracacia clade and outgroups from the closely-related páramo genera Cotopaxia, Niphogeton, and Perissocoeleum and members of the Perennial Endemic North American clade and its allies. Using the ITS results to inform sampling of a small subset of taxa, a pilot study examining the phylogenetic utility of 20 noncoding chloroplast loci was subsequently performed to identify those regions most useful at resolving relationships. A cost-benefit analysis determined that five loci (trnQ-5'rps16, trnD-trnT, rpl32-trnL, psbD-trnT, ndhA intron) would maximize resolution and branch support in the clade. Cladistic analyses of four of these loci (trnQ-5'rps16, trnD-trnT, rpl32-trnL, ndhA intron) and the ITS region, separately and combined, revealed that Arracacia, Coaxana, Coulterophytum, Prionosciadium, and Rhodosciadium are each polyphyletic and that Donnellsmithia and Myrrhidendron are each monophyletic. Although most relationships in the Arracacia clade and among the closely-related genera Cotopaxia, Niphogeton, and Perissocoeleum are poorly resolved and supported, ten groups are recognized for future revisionary studies. Polyploidy and rapid species radiation have likely confounded generic circumscriptions and interpretation of relationships.

Efecto del tiempo de cocción por hervido sobre capacidad antioxidante y contenido de polifenoles totales en Arracacia xanthorrhiza (Arracacha) con y sin cáscara / Effect of the cooking time by boiled on antioxidant capacity and content of total polyphenols in Arracacia xanthorrhiza (Arracacha) with and without shell

Objetivo: Determinar el efecto del tiempo de cocción por hervido sobre capacidad antioxidante y contenido de polifenoles totales en Arracacia xanthorrhiza (arracacha) con y sin cáscara. Hipótesis: El tiempo de cocción por hervido disminuye la capacidad antioxidante y el contenido de polifenoles totales en Arracacia xanthorrhiza (arracacha) con y sin cáscara. Materiales y métodos: tipo de estudio experimental, analítico, longitudinal y prospectivo. La Arracacia xanthorrhiza (arracacha) fue fresca y adquirida por conveniencia del departamento de San Martin. La muestra biológica fue un extracto acuoso de la Arracacha. Se utilizó el método de reducción del radical libre estable 2,2 difenil - 1 - picrilhidrazil (DPPH*) y reactivo de Folin y Ciocalteu. Resultados: La arracacha con cáscara tuvo un porcentaje de reducción de DPPH* de 72 por ciento en crudo y 38 por ciento pasado los 20 minutos de cocción, mientras que la arracacha sin cáscara redujo desde un 63 por ciento hasta un 33 por ciento pasado los 20 minutos de cocción. El contenido de polifenoles totales fue mayor en crudo, siendo el valor más elevado para la muestra con cáscara (13.3 ± 0.4 mg EAG/g) y el menor valor para la muestra de postcocción por hervido de 20 minutos en la arracacha sin cáscara (4.74 ± 0.2 mg EAG/g). Conclusiones: El tiempo de cocción por hervido disminuye la capacidad antioxidante y el contenido de polifenoles totales en Arracacia xanthorrhiza (arracacha) con y sin cáscara. Se obtuvo una correlación entre la capacidad antioxidante y contenido de polifenoles totales con un (r=0,9041) para la muestra con cáscara y un valor de (r=0,9712), para la muestra sin cáscara; lo que permite establecer que a mayor contenido de polifenoles totales presentes en la Arracacha en crudo y cocido con y sin cáscara, menor será el valor IC50.

Objective: Determine the effect of time on cooking boiled antioxidant capacity and total polyphenol content in Arracacia xanthorrhiza (arracacha) with and without shell. Hypothesis: The cooking time for boiled decreases the antioxidant capacity and total polyphenol content in Arracacia xanthorrhiza (arracacha) with and without shell. Materials and methods: kind of experimental, analytical, longitudinal and prospective study. The Arracacia xanthorrhiza (arracacha) was fresh and convenience acquired by the department of San Martin. The biological sample was an aqueous extract of Arracacha. The method of reduction of the radical free stable 2.2 difenil - 1 - picrilhidrazil (DPPH*) and Folin and Ciocalteu was used. Results: the arracacha shell had a percentage reduction of DPPH* 72 per cent oil and 38 per cent in last 20 minutes of cooking, while arracacha shelled reduced from 63 per cent to 33 per cent last 20 minutes of cooking . The total polyphenol content was higher in crude, being the highest value for the sample shell (13.3 ± 0.4 mg EAG/g) and the lowest value for the sample of post-baking for 20 minutes in boiling arracacha shelled (4.74 ± 0.2 mg EAG/g). Conclusions: boiled cooking time decreases the antioxidant capacity and total polyphenol content in Arracacia xanthorrhiza (arracacha) with and without shell. A correlation between antioxidant capacity and total polyphenol content with (r = 0.9041) for the sample shell and a value of (r = 0.9712) for the sample was obtained shelled; thus establishing that the higher total polyphenol content present in the Arracacha with raw and cooked and peeled, the lower value the CI50.

Semiaphis dauci (Fabricius) (Insecta, Hemiptera, Aphididae) ­ formal record of occurrence on arracacha (Arracacia xanthorrhiza Bancr) (Apiaceae) in Brazil, morphological characterization, description of damages and arthropods associated to the culture / Semiaphis dauci (Fabricius) (Insecta, Hemiptera, Aphididae) ­ registro formal de ocorrência em mandioquinha­salsa (Arracacia xanthorrhiza Bancr) (Apiaceae) no Brasil, caracterização morfológica, descrição dos danos e artrópodes relacionados à cultura

This paper reports formally the occurrence and describes the damages by Semiaphis dauci (Fabricius, 1775) (Insecta, Hemiptera, Aphididae, Aphidinae, Macrosiphini) on arracacha (Arracaciaxanthorrhiza Bancr.) (Apiaceae) in Brazil. The infestation was initially noted on April/2002 at Núcleo de Produção de Mudas, Departamento de Sementes Mudas e Matrizes, Coordenadoria de Assistência Técnica Integral, Secretaria de Agricultura e Abastecimento, São Bento do Sapucaí, State of São Paulo. Posteriorly the occurrence was detected in other parts of the municipality of São Bento do Sapucaí such as Serrano, Paiol Grande and Cantagalo, being the incidence higher in localities at lower altitudes. The colonies, with large number of individuals, were settled on both sides of the leaves and also hidden under petiole, but with lower number of specimens. The adult plants were underdeveloped and the growing of aphid colonies induced the blossoming. In the seedlings the symptoms were severer with reduction in the development and death of plants. When the colonies were placed in the dorsal side of the leaves, there was a tendency to wrinkling and rolling to upper side that was used as shelter by the aphids. Morphological characterization, illustrations and notes on biology of S. dauci and a survey of the Arthropoda related with A. xanthorrhiza are also presented.

Este trabalho efetua o registro formal de ocorrência e descreve os danos de Semiaphis dauci (Fabricius, 1775) (Insecta, Hemiptera, Aphididae, Aphidinae, Macrosiphini) em cultura de mandioquinha-salsa (Arracacia xanthorrhiza Bancr.) (Apiaceae) no Brasil. A infestação foi observada, inicialmente, em abril/2002, no Núcleo de Produção de Mudas, Departamento de Sementes Mudas e Matrizes, Coordenadoria de Assistência Técnica Integral, Secretaria de Agricultura e Abastecimento, São Bento do Sapucaí, SP. Posteriormente, a ocorrência foi detectada em outras localidades do município como Serrano, Paiol Grande e Cantagalo sendo que a incidência foi maior nas áreas de menor altitude. As colônias estavam localizadas em ambas as faces das folhas, e em menor número no pecíolo escondidas na bainha da folha. As plantas adultas apresentavam subdesenvolvimento e o aumento das colônias induzia o florescimento. Nas mudas os sintomas foram mais severos com redução no desenvolvimento e posterior morte das plantas. Quando havia formação de colônias na superfície superior das folhas, havia tendência de encarquilhamento e enrolamento para cima, servindo de abrigo para os pulgões. Caracterização morfológica, ilustrações, notas sobre a biologia de S. dauci e levantamento dos Arthropoda relacionados com A. xanthorrhiza também são apresentados.

Evaluación de una bebida láctea instantánea a base de harina de arracacha (Arracacia xantthorrhiza) con la adición de ácido fólico / Evaluation of a milky instant drink with arracacha flour (Arracacia xantorrhiza) and addition of folic

To diversify the use of extruded arracacha Fluor, it was proposed the preparation of a drink with the addition of folic acid. The methodology applied allowed to determine the chemical composition, physical-chemical characteristics, functional in vitro starch digestibility and shelf stability. The formulation based on a meal arracacha 30,30 percent, 42,2 percent, 27,22 percent and 0,16 percent of vanilla was the highest preference. It is characterized by intermediate rate of digestion and to the development of a viscous suspension meringue type, no lumps, no phase separation, by high water absorption, swelling power and solubility. It was estimated that 200 g of the product provides 400 to 340 mg of folic acid and a good supply of protein, minerals and dietary fiber. This mixture had stability for three months of storage. In conclusion, this Fluor can be used as an alternative source of starch to make milk drinks.

Para diversificar el uso de la harina extrudida de arracacha, se planteó la elaboración de una bebida en polvo con la adición de ácido fólico. La metodología permitió determinar la composición química, características fisicoquímicas, funcionales, digestibilidad in vitro del almidón y estabilidad en anaquel. La formulación con 30,30 por ciento de harina, 42,32 por ciento de leche entera, 27,22 por ciento de azúcar y 0,16 por ciento de vainilla, fue la de mayor preferencia, caracterizada por una tasa de digestión intermedia y por desarrollar una suspensión viscosa tipo merengada, sin grumos, ni separación de fases, dada la alta absorción de agua, poder de hinchamiento y solubilidad de los granulos del almidón. Se estimó que 200 g del producto provee entre 400 a 340 mg de ácido fólico y un buen aporte de proteína, minerales y fibra dietaría. Durante tres meses de almacenamiento, se mantuvo la calidad inicial. En conclusión esta harina resultó una fuente de almidón alternativa para formular mezclas en polvo para bebidas lácteas instantáneas.