Spatio-temporal evaluation of metals and metalloids in the water of high Andean livestock micro-watersheds, Amazonas, Peru.

Cattle ranching is a fundamental economic activity in northern Peru, where proper management of water resources is crucial. This study, a pioneer in the region, evaluated water quality and its suitability for human consumption, vegetable irrigation, and livestock production. It is also the first study to document the presence of metals and metalloids in vulnerable areas because they are located at the headwaters of river watersheds. The spatiotemporal evaluation of physicochemical parameters, metals, and metalloids was performed in five micro-watersheds (Cabildo, Timbambo, Pomacochas, Atuen, and Ventilla) from water samples collected in the dry season (October 2017) and wet season (March 2018). The parameters were analyzed using microwave plasma atomic emission spectrometry. The results were contrasted with international and Peruvian quality standards related to dairy cow production. The highest values of pH, total dissolved solids, and electrical conductivity were reported during the dry season, and the highest turbidity during the wet season. Of the metals evaluated, arsenic (As) was omnipresent in all the micro-watersheds, followed by lead (Pb). In contrast to World Health Organization regulations, concentrations of As, cadmium (Cd), Pb, and iron represent a risk; according to Peruvian regulations, As and Pb exceed the concentrations established for use in animal drinking water and vegetable irrigation, and according to water guidelines for dairy cattle, concentrations of As, Pb, Cd, and Al exceed the permitted limits. The high concentrations of these metals in the study area are attributable to a synergy between natural factors, such as Andean geology and livestock activity. The data reported will allow for proper water resource management, pollution prevention, and the design and adoption of mitigation measures.

Oxidative stability and physicochemical changes of dark chocolates with essential oils addition.

This research aimed to evaluate the oxidative stability and rheological properties of dark chocolates with the addition of essential oils (EO) of Cymbopogon citratus, Pimpinella anisum, and Mintostachys mollis. For this purpose, before the inclusion in chocolates, the EO were chemically characterized to identify the most important volatile compounds. We added essential oils of P. anisum, C. citratus and M. mollis to dark chocolates (cocoa 70%) at doses of 10, 12 and 14 µL per 500 g, separately. These chocolates were evaluated for oxidative activity, hardness, microstructure, rheological and melting properties and antioxidant capacity. It was found that C. citratus EO (10 µL/500 g of chocolate) improve the oxidative stability of the chocolates at 90 days of storage at 25 °C (230 meq O2/kg), while higher concentrations promote lipid oxidation. The incorporation of essential oils improves the antioxidant capacity, likewise, it changes the rheological, thermal, and microstructural properties. Therefore, essential oils can improve the physicochemical characteristics of dark chocolates allowing greater stability in oxidative fat and thus increase the shelf life.

Impact of wild solanaceae rootstocks on morphological and physiological response, yield, and fruit quality of tomato (Solanum lycopersicum L.) grown under deficit irrigation conditions.

It has been established that climate change has a direct impact on water availability, an essential resource for agricultural development. As a result, controlling, mitigating, and adapting to water deficit requires the advancement of research on promising wild flora species. As recent studies have shown, wild relatives of certain cultivars are tolerant to adverse factors, enabling the development of sustainable and resilient agriculture. The present study evaluated the morpho-physiology and productivity of tomato scions grafted on wild Solanaceae (Datura stramonium, Solanum sisymbriifolium, Solanum quitoense, and Cyphomandra betacea) grown under water deficit conditions (100% ETc - high level, 75% ETc - moderate level, 50% ETc - medium level, and 25% ETc - low level). The results showed that tomato plants grafted on Datura stramonium rootstocks performed better morpho-physiologically under deficit irrigation. The improved osmoregulation caused by a higher relative water content (98.49%) allowed the scion to be more tolerant to water stress. In addition, these scions showed high water potential during their phenological stages (vegetative -0.47 MPa, flowering -0.59 MPa, and production -0.64 MPa), as well as improved photosynthetic efficiency. The overall tolerance of the scion resulted in better yield (8.14 kg/plant) with higher number of commercially valuable fruits. The D. stramonium rootstock allowed better management and use of irrigation water, increasing productivity (54.95 kg/m3); that is, it is presented as a species with potential for establishing tomato production areas in scenarios of water scarcity or cultivation under deficit irrigation.

Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours.

Due to the growing demand for healthy food products, the industry is seeking to incorporate inputs with high nutritional potential to traditional products. The objective of this research was to evaluate the effect of incorporating Lepidium meyenii, Chenopodium pallidicaule, Amaranthus caudatus, Sesamum indicum and Salvia hispanica flours on the physical, chemical, rheological, textural and thermal characteristics, and the degree of sensory acceptance of dark chocolate bars (65% cocoa). To this end, chocolate bars were made with the incorporation of five flours in four doses (1, 2, 3 and 4%), obtaining 20 different formulations compared with a control treatment (without flour addition). It was found that as flour incorporation levels increased, viscosity, antioxidants and particle size of the chocolates increased, but hardness and pH decreased. The addition of the flours also affected the acceptability and microstructure of the chocolate bars. The incorporation of up to 4% of the flours studied improved the degree of acceptance of the chocolates. Consequently, the incorporation of grain flours with high nutritional value can enhance the characteristics of dark chocolates, becoming a technological alternative for the chocolate industry.

Tree diversity in agroforestry systems of native fine-aroma cacao, Amazonas, Peru.

Cocoa cultivation is of considerable economic and social importance to the Amazonas region and is commonly associated with forest species in the region. However, the diversification level and composition of cacao agroforestry systems in Peru are poorly understood. The objective of this study is, therefore, to describe the diversity of tree species in cocoa AFS by plantation age. Accordingly, the number of species of 15 plots covering a total of 1.5 hectares was recorded. Moderately low levels of tree species diversity were reported (H´ ranged 0.89-1.45). In total 17 species were reported throughout the study area. The most abundant botanical family was represented by a single Musa sp. species. The dissimilarity indices show a moderate similarity between the age ranges evaluated (over 62%). Additionally, the IVI indicates that the most important species are used for food and timber apart from providing shade, additionally major of this species are introduced intentionally for the farmers. Based on the observations, it may be concluded that the farmer's interest in obtaining further benefits from the plot, mostly economic benefits affect the diversification of cocoa agroforestry systems.

Genetic Groups of Fine-Aroma Native Cacao Based on Morphological and Sensory Descriptors in Northeast Peru.

The northeastern region of Peru is one of the centers of origin of cocoa due to the great diversity of this cultivar. The objective of this study is, therefore, to search for different genetic groups of 146 ecotypes of fine-aroma native cacao from the northeastern region of Peru, based on the morphological descriptors of pods, seeds, sensory, yield, and sampling altitude. The data were analyzed using multivariate statistics; a cluster analysis was performed with the numerical and categorical variables, followed by a principal component analysis (PCA) and the DGC (Di Rienzo, Guzmán y Casanoves) mean comparison test for the numerical data. Contingency tables and the multiple correspondence analysis (MCA) were performed for the categorical data. We differentiated 5 genetic groups; helpfully, sensory characteristics of the flowers and pod, size and weight of the seeds, and pod index were in fact crucial in separating the groups. The ecotypes of the groups labeled as "Indes" and "Bagüinos" reported the best sensory characteristics with high floral and fruity notes and with a good yield expressed in pod index (13.88 and 11.88, respectively). Furthermore, these ecotypes are found at medium and high altitudes, above 500 m a.s.l., a factor that enables them to express their sensory and yield attributes. On the contrary, the ecotypes known as "Toribianos" and "Cajas" report the highest pod indices (20.77 and 16.78, respectively), resulting in low productivity. In the future, the variability of the ecotypes found will help establish genetic improvement programs that contribute to the development of cocoa farming in general.

Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru.

Cocoa beans are the raw material for the chocolate industry. In this study, the total fat contents and fatty acid profiles of fine-aroma cocoa beans of 30 cocoa ecotypes from northeastern Peru were evaluated. Results showed that SJJ-1 and ACJ-11 ecotypes from San Martin and Amazonas regions, respectively, presented highest percentages of total fat with an average of 30.49%. With respect to fatty acid profiles, it was found that cocoa ecotypes are composed of 10 fatty acids (C14:0, C16:0, C16:1, C18:0, C17:0, C18:1, C18:2, C18:3, C20:0, and C22:0); based on this profile, 5 clusters were determined. Cluster 5 had the highest content of C17:0 fatty acid (0.47%); however, the clusters 1, 2, 3, and 4 had the lowest content of this fatty acid (0.37%, 0.32%, 0.32%, respectively). The clusters 3 and 4 showed the highest content of C16:0 fatty acid (31.13% y 28.97%, respectively). The clusters 3 and 5 contained the highest content of the acid C18:1 (27.08% y 26.82%, respectively). The PCA found that C18:0 and C20:0 fatty acids are correlated, and are fundamentally opposite to C18:1, C16:0, and C18:3 acids. These results may be useful in identifying raw material for the development of specialty chocolates with better nutritional value than traditional cocoa.