Tabla de composición de frutas y granos andinos de la región Apurímac: Valor nutritivo y Compuestos bioactivos

AOAC (1990). Official methods of análisis of associacion of official analytical chemist. 15th ed. Arlington, VA, USA.

AOAC (1971). Official methods of análisis of associacion of official analytical chemist.

Association of Official Agricultural Chemists [AOAC]. (1990). Official methods of análisis of the AOAC (15th ed.). Washington.

Association of Analytical Communities International. (2005). Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines. pH Differential Method AOAC Official Method 2005.02.

Azrina, A., Abd Aziz, N., Khoo, H. E., Amin, I., Al-Sheraji, S. H. and Muhammad R. (2015). Cholesterol and alpha-tocopherol contents of fish and other seafood from the Straits of Malacca. International Food Research Journal, 22(4), 1494-1500. http://www.ifrj.upm.edu.my/volume-22-2015.html

Brand-Williams W., M. Cuvelier and C. Berset; (1994) Use of a Free Radical Method to Evaluate Antioxidant Activity, Lebensm. Wiss. U. Technol., 28, 25-30.

Burlingame, B., Charrondiere, U.R., & Mouille, B. (2009). Food composition is fundamental to the cross-cutting initiave on biodiversity for food and nutrition. Journal of Food Composition and Analysis, 22, 361-365.

Burmeister, A., Bondiek, S., Apel, L., Kühne, C., Hillebrand, S., & Fleischmann, P. (2011). Comparison of carotenoid and anthocyanin profiles of raw and boiled Solanum tuberosum and Solanum phureja tubers. Journal of Food Composition and Analysis, 24(6), 865–872. https://doi.org/10.1016/j.jfca.2011.03.006

Castel, M.V. (2010). Estudio de las propiedades funcionales, tecnológicas y fisiológicas de las proteínas de amaranto. Tesis para Maestría en Ciencia y Tecnología de Alimentos. Universidad Nacional del Litoral. URI: http://hdl.handle.net/11185/212

Czauderna, M. & Kowalczyk, J. & Niedzwiedzka, K. M. (2009). Simple HPLC Analysis of Tocopherols and Cholesterol from Specimens of Animal Origin. Chemia Analityczna. 54. 203-214. http://beta.chem.uw.edu.pl/chemanal/PDFs/2009/CHAN2009V54P00203.pdf

Edelenbos, M., Christensen, L. P., & Grevsen, K. (2001). HPLC Determination of Chlorophyll and Carotenoid Pigments in Processed Green Pea Cultivars (Pisum sativum L.). Journal of Agricultural and Food Chemistry, 49(10), 4768-4774. https://doi.org/10.1021/jf010569z

Edison, B. (2009). Analysis of Tocopherols by High Performance Liquid Chromatography. E-Journal of Chemistry, 6(2), 395-398. https://doi.org/10.1155/2009/415864

Harris, D. C. (2001). Análisis químico cuantitativo. 2da. Edición. Editorial Reverté S.A.

He, J., & Giusti, M. M. (2011). High-purity isolation of anthocyanins mixtures from fruits and vegetables – A novel solid-phase extraction method using mixed mode cation-exchange chromatography. Journal of Chromatography A, 1218(44), 7914–7922. https://doi.org/10.1016/j.chroma.2011.09.005

Henderson J. H, Ricker RD, Bidlingmeyer BA, Woodward C. 2000. Rapid, accurate and reproducible HPLC analy-sis of amino acids. Amino acid analysis using Zorbax Eclipse.

Hu, Y., Pan, Z., Liao, W., Li, J., Gruget, P., Kitts, D., Lu, Xiaonan. (2016). Determination of Antioxidant Capacity and Phenolic Content of Chocolate by Attenuated Total Reflectance-Fourier Transformed-Infrared Spectroscopy. Food Chemistry. doi: http://dx.doi.org/10.1016/j.foodchem.2016.01.130

Huang, R., Lu Y., Stephen, B., Chen B. (2015). Determination of phenolic acids and flavonoids in Rhinacanthus nasutus (L.) kurz by highperformance-liquid-chromatography with photodiode-array detection and tandem mass spectrometry. Journal of Functional Foods 12, 498-508.

Kand’ár, R., Novotná, P., & Drábková, P. (2013). Determination of Retinol, -Tocopherol, Lycopene, and -Carotene in Human Plasma Using HPLC with UV-Vis Detection: Application to a Clinical Study [Research article]. https://doi.org/10.1155/2013/460242

Khamkaew, C. (2017). Effects of Mobile Phase Composition as a Function of Temperature on Isocratic Elution Behavior of β-carotene in Revered-Phase Liquid Chromatographic Systems. International Journal of Pharma Medicine and Biological Sciences, 6(3), 94-97. https://doi.org/10.18178/ijpmbs.6.3.94-97

Lopez-Hernández, J. Simal-Lozano, and M.J. Oruña-Concha (1997). Determination of Amino Acids in Green Beans by Derivatization with Phenylisothiocianate and High-Performance Liquid Chromatography with Ultraviolet Detection. Journal of Chromatographic Science, 35, 181-185.

Molyneux P. (2004). The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin J. Sci. Technol., 26(2), 211-219.

Norma Técnica Peruana NTP 205.037:1975. Harinas. Determinación del contenido de humedad. Lima. INDECOPI.

Norul Liza A-Rahaman, Lee Suan Chua, Mohamad Roji Sarmidi, Ramlan Aziz (2013) Physicochemical and radical scavenging activities of honey samples from Malaysia. Agricultural Sciences 4(5B), 46-51.

Pugliese, A., Tomas-Barberan, F., Truchado, P., Genovese, M. (2013). Flavonoids, Proanthocyanidins, Vitamin C, and Antioxidant Activity of Theobroma grandiflorum (Cupuassu) Pulp and Seeds. Journal of Agricultural an Food Chemistry, 61, 2720-2728. doi: 10.1021/jf304349u.

Rivera, S., & Canela, R. (2012). Influence of Sample Processing on the Analysis of Carotenoids in Maize. Molecules, 17(9), 11255-11268. https://doi.org/10.3390/molecules170911255

Rodier, J., Legube, B., Merlet, N. (2011). Análisis del Agua. 9º Edición. Editorial Omega. ISBN 8428215308

Rodrìguez-Saona, L. E., & Wrolstad, R. E. (2005). Acetone extraction and chloroform partition of anthocyanins. Unit F1.1. In R. E. Wrolstad, & S. J. Schwartz (Eds.), Handbook of food analytical chemistry (pp. 7). New York: John Wiley & Sons, Inc.

Stadlmayr, B., Charrondiere, R., Burlingame, B. (2013). Development of a regional food composition table for West Africa. Food Chemistry 140, 443-446.

Vargas J. (2019). Apurímac y su división política. Url: https://explorandoapurimac.blogspot.com/2018/07/apurimac-mapas.html