Browsing by Author "Astudillo Rubio, Gabriela Cristina"

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12th IFDC 2017 special issue – seasonal variations in nutrient composition of plant-based foods produced at the southern highlands of Ecuador
(2019) Ortiz Ulloa, Silvia Johana; Astudillo Rubio, Gabriela Cristina; Castro Arteaga, Evelyn Michelle; Castro Nube, Cecilia; Astudillo Astudillo, Sonia Cecilia; Donoso Moscoso, Silvana Patricia
Changes in environmental conditions may influence the biosynthesis of several food nutrients. This study aimed to compare macronutrient and mineral composition over several seasons in 25 fresh plant-based foods that are highly consumed and locally produced in the southern Ecuadorian highlands. Samples were collected during the rainy season (October 2015–March 2016) and dry season (April–September 2016) from main local markets and supermarkets. Analyses of composite samples were carried out in triplicate following AOAC methods, determining moisture by desiccation, ash by calcination, total fat by Weibull, total nitrogen by Kjeldahl, total carbohydrates by difference, phosphorus by colorimetry, and minerals (Na, K, Mg, Ca, Fe, Se, Cu and Zn) by atomic absorption spectroscopy. Overall, during the rainy season, significantly higher moisture content was observed (86.7 ± 9.0% vs. 85.9 ± 8.9%, p < 0.001), whereas fat (0.21 ± 0.21% vs. 0.31 ± 0.24%, p = 0.001), Fe (0.79±1.31 vs. 0.61 ± 0.98 mg/100 g, p < 0.001), Ca (50.4±68.0 vs. 23.0 ± 37.3 mg/100 g, p < 0.001), Mg (18.0 ± 11.4 vs. 15.2 ± 10.8 mg/100 g, p < 0.001) and Zn (0.35±0.69 vs. 0.2 ± 0.16 mg/100 g, p = 0.026 were significantly lower. This study demonstrates the influence of the season in the composition of vegetables cultivated in Ecuador. This factor, along with other sources of variability, should be defined, so as to be included in the quality assessments of representative food composition data. © 2019 Elsevier Inc.
Control microbiológico de alimentos en la vía pública en Cuenca, Ecuador
(2023) Ortiz Ulloa, Silvia Johana; León Vizñay, Jéssica Andrea; Donoso Moscoso, Silvana Patricia; Astudillo Rubio, Gabriela Cristina; Astudillo Neira, Diana Ligia de Lourdes
Street-vending trade in ready-to-eat foods has grown exponentially, worldwide. However, the lack of optimal conditions for the preparation and sale of these foods can affect their safety. The objective of this study was to evaluate the microbiological quality of 19 types of foods (n= 417), with and without heat treatment, sold in public spaces in Cuenca, Ecuador. According to the food group, mesophilic aerobes, coliforms/Escherichia coli, molds and yeasts, Staphylococcus aureus, Salmonella, Listeria spp., Clostridium perfringens, and Vibrio parahaemolyticus were examined. For microorganisms identification and counting, national regulations were applied and, in cases of absence, regulations from other countries were adopted. As a result, 55,4% of the samples were considered inadequate for consumption. S. aureus was the most prevalent presumptive pathogenic microorganism (81.7%). Non-compliance with regulations was significantly higher among foods without heat treatment (54.1%) compared to those heat treated (24%) and those that combine ingredients with and without treatment (21.9%) (p[removed]
Determinación de fósforo total en alimentos de producción y preparación local en la ciudad de Cuenca
(2016-05-04) Hurtado Guzhñay, César Augusto; Orellana Guzhñay, Gabriela Estefanía; Ortiz Ulloa, Silvia Johana; Astudillo Rubio, Gabriela Cristina
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).
Tabla de composición de alimentos Cuenca, Ecuador
(Universidad de Cuenca, 2018) Ortiz Ulloa, Silvia Johana; Astudillo Rubio, Gabriela Cristina; Donoso Moscoso, Silvana Patricia; Ochoa Avilés, Angélica María; Ortiz Ulloa, Silvia Johana; Donoso Moscoso, Silvana Patricia; Ochoa Avilés, Angélica María
The designations employed and the presentation of this material do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views of FAO.