Determinación de fósforo total en alimentos de producción y preparación local en la ciudad de Cuenca

Abstract

The purpose of the study was to determine the content of total phosphorus in fresh and prepared local foods, vegetable and animal origin, in Cuenca city, those foods are part of the food composition database generated by the VLIR-IUC Project Food, Nutrition and health. The determination was performed using the colorimetric method described in the AOAC No. 995.11, the analysis was carried out from residues of inorganic matter of 132 food. The results showed that most of the foods analyzed (55%) had a total phosphorus content between 10 to 50 mg/100 g corresponding to groups of vegetables and fruits; 4% had values between 201-350 mg/100 g corresponding to the group of milk and dairy products, and 2% had a higher content corresponding to this fresh cheese food chonta and morocho sweet. Whereas, food such as juices and sugar showed the lowest content of total phosphorus (<2.3 mg/100 g). In addition, the results were compared with the data of similar foods available in food composition tables from neighboring countries (Peru, Colombia, Chile, Uruguay, Argentina and Central America and Panama). Based on a paired Student test, it was found that average total phosphorus content of foods available in these tables (91.5 ± 87.9 mg/100g) was statistically higher (p < 0.001) than the average content food analyzed in this study (57.7 ± 54.8 mg/100 g).