{"ok":true,"nota":{"id":"270bcbbf28453027","slug":"la-mandioca-de-pulpa-rosada-conserva-mas-antioxidantes-que-la-blanca-y-270bcb","titulo":"La mandioca de pulpa rosada conserva más antioxidantes que la blanca, y los pierde al congelarla","resumen":"Investigadores brasileños congelaron raíces de tres variedades de mandioca durante 180 días y midieron sus compuestos antioxidantes cada 45 días. Compararon el contenido de fenoles, licopeno y carotenos entre las variedades de pulpa rosada, amarilla y blanca.","fuente":"scielo-ar","fuenteNombre":"SciELO Argentina","color":"#1f7a4d","autor":"Sousa Pereira,Andressa, Sousa Pereira,Amanda, Martins da Costa,Douglas,","url":"http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1851-75872026000100004","imagen":"/hoy/portada/270bcbbf28453027","tema":"salud","subtemas":["mandioca","antioxidantes","congelado de alimentos","nutrición","alimentos"],"entidades":["Brasil"],"formato":"dato","entretenimiento":false,"pubTs":"2026-10-14T00:00:00.000Z","indexTs":"2026-10-21T22:32:09.986Z","hash":"94765d404ac354bfa89a982becd31f07bf37f7ad0703b3766025aa149316e4e1","tsa":{"time":"Oct 21 22:33:07 2026 GMT","provider":"freetsa.org","sobre":"sello"},"stats":{"views":0,"likes":0,"clicks":0,"dwell":0},"tipo":"motor","registro":"hallazgo","porQueImporta":"La variedad de pulpa rosada tuvo más fenoles, licopeno y actividad antioxidante, mientras que la blanca fue la que menos tenía. Las variedades rosada y amarilla perdieron cantidades significativas de estos compuestos durante el almacenamiento congelado, algo que el consumidor no ve al comprar. Para quien compra mandioca congelada en el supermercado, elegir la variedad y el tiempo de guardado pesa más de lo que parece. El estudio se hizo en un solo lugar y con condiciones de laboratorio, así que no dice cuánto aporta cada raíz a la dieta real.","quienFirma":"SciELO Argentina (estudio con variedades brasileñas)","confianza":"revisado","consulta":{"pregunta":"¿Comprarías mandioca congelada?"}},"sello":{"hash":"94765d404ac354bfa89a982becd31f07bf37f7ad0703b3766025aa149316e4e1","sello":"a1463c80b524fca0bda8a065e6ff450637bd1f7ed44eb10321ad3fe66f45126a","beacon":{"drand":{"cadena":"8990e7a9aaed2ffed73dbd7092123d6f289930540d7651336225dc172e51b2ce","ronda":6573031,"aleatorio":"c811e75b3549496e10e7c490d0908bfb67f3c2c9e63f734658f3881c77207d2e","tiempo":"2026-10-21T22:32:30.000Z"},"nist":{"cadena":2,"pulso":1993721,"salida":"6011E3BEE13438EC0129CE2580EA4ECD1C15D84A361432E8FD3AE15EFB11694CE035F29BB5F9449F0B687A830D74AFCB59F22F3258A044B9FFA3E34EA9D035BB","tiempo":"2026-10-21T22:32:00.000Z"},"noAntes":"2026-10-21T22:32:30.000Z"},"verificacion":{"drand":true,"nist":true},"tsa":{"time":"Oct 21 22:33:07 2026 GMT","provider":"freetsa.org","sobre":"sello"},"original":{"titulo":"Bioactive compounds and antioxidant activity of cassava roots","descripcion":"Abstract The aim of the study was to evaluate the influence of storage time on the levels of bioactive compounds and antioxidant activity in frozen cassava roots from the cultivars BRS 400 (pink pulp), Cacau (yellow pulp) and Jari (white pulp). The roots were packed in polyethylene packaging, frozen at -20± 2°C and stored for 180 days. Samples were analyzed every 45 days of storage to determine total phenolics, lycopene, p-carotene, total carotenoids and antioxidant activity. Pink-fleshed roots exhibited the highest levels of phenolic compounds, lycopene, and antioxidant activity, while yellow-fleshed roots presented the highest p -carotene content. In contrast, white-fleshed roots presented the lowest levels of bioactive compounds and antioxidant activity. The cultivars BRS 400 and Cacau showed significant losses in bioactive compounds and antioxidant activity during storage, whereas Ja","pubDate":"2026-10-14","url":"http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1851-75872026000100004"},"indexado":"2026-10-21T22:32:09.986Z"}}