Introduction: Yellow mashua (Tropaeolum tuberosum) is an Andean tuber cultivated in the highlands of Peru and traditionally consumed for its nutritional and medicinal properties, due to its phenolic compounds, which act as antioxidants and anti-inflammatory and antimicrobial agents (1). It is generally cooked before consumption (2); however, heat treatments can alter the concentration of bioactive compounds, which may reduce its functional value (3). The aim of this study is to compare the phenolic content of the peel and flesh of yellow mashua using different cooking methods.
Methods: Samples were exposed to four conditions: no cooking (raw), boiling (96°C for 15 minutes), steaming (96°C for 20 minutes), and baking (180°C for 25 minutes). They were dried at 40°C for 48 hours and then ground and sieved to obtain a powder. Extracts were prepared using ethanol 50%, at a ratio of 1:10, with an ultrasonic bath. Phenolic content was quantified by using the Folin–Ciocalteu method (4). The results were expressed as percentage (%) increase or decrease, depending on the content of phenolic compounds determined (g GAE/100g).
Results: Boiling, steaming, and baking changed the phenolic content of yellow mashua. Cooking methods increased phenolic content in peel, as follows: boiling > baking > steaming, with elevations of 63.5%, 56.5%, and 36.6%, respectively, compared to the raw peel. In contrast, only steaming caused a slight increase in flesh (6.3%), while boiling and baking reduced phenolic content by 35.5% and 13.8%, respectively.
Conclusions: Our findings provide insight into how cooking processes influence the phenolic content of yellow mashua and may help guide strategies to optimize its preparation and promote its consumption for possible health benefits.
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