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The limited industrial use of indigenous varieties of native potatoes has caused a decrease in its cultivation, restricting it to the self-consumption of the Andean population. The present study analyzed the physicochemical, thermal, and structural properties of the starches extracted from four of these varieties Aq'hu Pukucho, Yurakk Kkachun Wakkachi, Yurac Anca, and Huarmi Mallco, as a potential source of be used in industries such as food, pharmaceutical and, bioplastics. The percentage yield in wet extraction ranged between 14.53 and 20.26 %. The luminosity L* and whiteness index (WI) values were observed in ranges of 90.75–92.71 and 90.05–91.50, respectively. The Finding revealed various techno-functional properties, since the level of amylose varied between 36.29 and 43.97 %, an average zeta potential of −22 mV, and a maximum viscosity between 19,450–14,583 cP. The starches showed consistent thermal behavior since the TGA curves showed three stages with gelatinization temperatures that ranged between 54.9 and 59.75 °C, an enthalpy of 3.60–6.62 J/g, and various shapes of particles such as circular, elliptical, and oval. In conclusion, the relationships between variables such as water absorption index, swelling power, viscosity, crystallinity, enthalpy, and gelatinization temperature reveal different characteristics of each type of starch, which can influence its use.

Discharge of domestic, industrial, and commercial wastewater into water bodies, exposes the population to emerging contaminants, such as caffeine and surfactants, which, when present in small quantities, cause changes in the physicochemical parameters of the water. The research aimed to evaluate the level of caffeine, organic matter, and anionic surfactants in the water of the micro-basin of the Chumbao River, Andahuaylas, Apurimac. Sampling was carried out during low water and flood periods, and the physicochemical characteristics of the water were evaluated. The results were compared, with the environmental regulations for Peruvian water bodies, which showed that pH, water color, nitrite, COD, DO, BOD5, and total phosphorus exceeded the levels established in the ECA-Peru. Likewise, the analysis according to the degree of biodegradability indicated that the waters of the Chumbao River are biodegradable and not very contaminated for the most part. The maximum surfactant concentration was 1.01 mg/L in both study seasons. As for caffeine, it presented maximum value of 52.22 μg/L during the dry season. The physicochemical properties analyzed were influenced by wastewater dischargers from different origins, with caffeine and surfactants being the indicators of contamination from anthropogenic sources.

In the high Andean areas of Peru, a diversity of native potatoes improved at the germplasm level is grown, with higher nutritional and amylose quality, for use mainly in fries. The research aimed to evaluate the rheological behavior, thermal and technofunctional starch extracted from native potato varieties (Solanum tuberosum spp Andigena), cultivated in Andahuaylas, Peru. Native potatoes of the Azul Helada (AH) and Amarilla Reyna (AR) varieties were collected from the district of Champaccocha, Andahuaylas, Peru, and the starch was extracted by hydro extraction. The AH and AR starch in aqueous solution was observed to present dilatant behavior, with a behavior index of n > 1.0; represented by the Power Law and Herschel-Bulkley model, with low retrogradation speed. The starches reported gelatinization temperatures of 61.8 and 66.4 °C and melting of 132.2 and 133.5 °C, thermal degradation with mass losses of up to 89.90 and 86.16 %, 43.56 and 42.09 % of apparent amylose for HA and AR respectively. The solubility, swelling power, water adsorption capacity, oil absorption capacity, emulsifying capacity, and apparent density were higher for HA, with aw around 0.50. The color presented L* values > 95.17, and a whiteness index greater than 94.80. The ζ potential of the starches indicates medium stability, with a granule size of 42.17 and 57.67 nm. They also respond to type B with a degree of crystallinity of 58.95 and 43.12 % and a crystal size of 6.55 and 6.01 nm for AH and AR respectively. The native high Andean potato AH and AR are potential sources for starch extraction, with good techno-functional properties.

Modifying starch allows for improvements in its properties to enable improved uses in food matrices, bioplastics, and encapsulating agents. In this research, four varieties of native potato starch were modified by acid treatment, enzymatic treatment, and ethanol precipitation, and their physicochemical, structural, thermal, and techno-functional characteristics were analyzed. According to FT-IR analysis, no influence of the modified starches on the chemical groups was observed, and by scanning electron microscopy (SEM), spherical and oval shapes were observed in the acid and enzymatic treatments, with particle sizes between 27 and 36 μm. In particular, the ethanolic precipitation treatment yielded a different morphology with a particle size between 10.9 and 476.3 nm, resulting in a significant decrease in gelatinization temperature (DSC) and more pronounced crystallites (XRD). On the other hand, the enzymatic treatment showed higher values for z-potential (ζ), and the acid treatment showed lower mass loss (TGA). Acid and ethanolic treatments affected the dough properties compared to native starches. The techno-functional properties showed a decrease in the water absorption index, an increase in the water solubility index, and varied swelling power behaviors. In conclusion, the modification of potato starches through acid, enzymatic, and ethanolic precipitation treatments alters their physicochemical properties, such as swelling capacity, viscosity, and thermal stability. This in turn affects their molecular structure, modifying morphology and the ability to form gels, which expands their applications in the food industry to improve textures, stabilize emulsions, and thicken products. Furthermore, these modifications also open new opportunities for the development of bioplastics by improving the biodegradability and mechanical properties of starch-based plastic materials.

The treatment of wastewater of domestic sources is composed by a series of procedures for the removal of pollutants, and involves the use of chemicals, for example for the coagulation-flocculation process, and not often, the use of chemical products is advantageous. This investigation aimed in evaluate the effect of different dosages of the flocculant hydrocolloid extracted from a high Andean algae (Nostoc Sphaericum) in the treatment of artificial wastewater in different pH. The hydrocolloid was extracted by atomization and the functional groups were identified by Fourier Transform Infrared Spectroscopy (FTIR) and the zero point charge (ZPC), ζ potential, and particle size were also determined. On the other hand, tests were carried out to simulate the coagulation-flocculation process applying doses of the hydrocolloid coagulant Nostoc Sphaericum/Aluminum Sulfate (HN/SA). The percentage of pollutants removal from wastewater was calculated by the variation of physical and chemical parameters before and after treatment with hydrocolloid. We used a 22 factorial design and assessed its effects using a statistical analysis ANOVA with a significant level of 5 %. The results showed that HN exhibited functional groups characteristic of polysaccharides, ZPC of 7.67, and ζ potential of higher stability in an alkaline medium. In the acid medium, we observed that turbidity was removed in 51.47 %, color 73.96 %, COD 95.41 %, TOC 46.67 %, while TDS reduced in 20.45 %, the BOD5 was 22.73 % and TSS 65.98 % in alkaline medium. The correlation analysis highlights that the organic matter in the artificial wastewater exerted a substantial influence on the flocculant capacity of the hydrocolloid, especially given the high biodegradability of the artificial wastewater. This leads to the conclusion that HN is efficient in removing contaminants from artificial wastewater, with pH identified as the most influential variable.

Germination is an effective strategy to improve the nutritional and functional quality of Andean grains such as quinoa (Chenopodium quinoa Willd.); it helps reduce anti-nutritional components and enhance the digestibility and sensory aspects of the germinated. This work aimed to evaluate the effect of germination (0, 24, 48, and 72 h) on the physicochemical properties, content of bioactive compounds, and antioxidant capacity of three varieties of quinoa: white, red, and black high Andean from Peru. Color, nutritional composition, mineral content, phenolic compounds, flavonoids, and antioxidant activity were analyzed. Additionally, infrared spectra were obtained to elucidate structural changes during germination. The results showed color variations and significant increases (p < 0.05) in proteins, fiber, minerals, phenolic compounds, flavonoids, and antioxidant capacity after 72 h of germination, attributed to the activation of enzymatic pathways. In contrast, the infrared spectra showed a decrease in the intensity of functional groups –CH–, –CH2–, C–OH, –OH, and C–N. Correlation analysis showed that flavonoids mainly contributed to antioxidant activity (r = 0.612). Germination represents a promising alternative to develop functional ingredients from germinated quinoa flour with improved nutritional and functional attributes.

In reducing heavy metals from water for direct or indirect consumption, various synthetic materials have been used; there is a tendency to use natural, biodegradable, and environmentally friendly materials. The aim was to elaborate copolymers with native potato starch and cactus mucilage and evaluate water's multimetal removal capacity. The copolymer was characterized, and the kinetics and adsorption isotherms were evaluated. The copolymers presented high solubility for nopal mucilage levels of 5% w/w, with particle size in aqueous solution less than 422.83 nm, zero charge point around pH 5.5, and potential ζ between −16.72 and −29.80 mV; FTIR analysis showed the predominance of anionic groups with chelating capacity. Multimetal adsorption was from 102.20 to 151.43 mg/g, with affinity in the order Pb > As > Al > Hg > Cr, being higher at pH 6 (p-value0.994, X20.863, whose parameters are related to the ionic radius of the metals, with favorable adsorption and a heterogeneous surface of the copolymer. The mean adsorption energy was found between 0.05 and 0.23 kJ/mol. The use of native potato starch and cactus mucilage allows the formulation of copolymers with high multimetal adsorption potential in aqueous systems.

Nanoencapsulation of native potato bioactive compounds by spray-drying improves their stability and bioavailability. The joint effect of the inlet temperature and the ratio of the encapsulant (quinoa starch/gum arabic) on the properties of the nanocapsules is unknown. The purpose of this study was to determine the best conditions for the nanoencapsulation of these compounds. The effects of two inlet temperatures (96 and 116 °C) and two ratios of the encapsulant (15 and 25% w/v) were evaluated using a factorial design during the spray-drying of native potato phenolic extracts. During the study, measurements of phenolic compounds, flavonoids, anthocyanins, antioxidant capacity, and various physical and structural properties were carried out. Higher inlet temperatures increased bioactive compounds and antioxidant capacity. However, a higher concentration of the encapsulant caused the dilution of polyphenols and anthocyanins. Instrumental analyses confirmed the effective encapsulation of the nuclei in the wall materials. Both factors, inlet temperature, and the encapsulant ratio, reduced the nanocapsules’ humidity and water activity. Finally, the ideal conditions for the nanoencapsulation of native potato bioactive compounds were determined to be an inlet temperature of 116 °C and an encapsulant ratio of 15% w/v. The nanocapsules obtained show potential for application in the food industry.

Native potatoes (Solanum tuberosum spp. andigena) have diverse pigments and are cultivated in Peru’s high Andean regions; they are characterized by containing bioactive compounds that prevent various degenerative diseases. The study aimed to evaluate the physicochemical and sensory quality in chips of native potato clones grown at 3496 m altitude, for which the potatoes were cut into slices and fried in extra virgin olive oil at 180 °C for 200 s. This was determined by proximal analysis, reducing sugars, minerals, color, antioxidant capacity (AC), total phenolic compounds (TPC), and anthocyanins in fresh and chips; an instrumental characterization by FTIR and SEM and sensory tests were also performed. The native potatoes presented low moisture and reduced sugar contents; when frying, their bioactive properties improved, increasing AC, TPC, and trace elements, such as K, Mg, Ca, P, Fe, and Zn. To conclude, fresh clones have high yields in the field and are an essential source of nutrients and bioactive; the salt-free chips of clone B presented better physicochemical properties and greater sensory acceptance, closely followed by clone A. Both clones could be used as raw material by food companies that produce snacks to benefit high Andean agricultural producers.

Native potato clones grown in Peru contain bioactive compounds beneficial to human health. This study aimed to optimize the spray-drying nanoencapsulation of native potato phenolic extracts utilizing a central composite design and response surface methodology, obtaining the optimal treatment to an inlet temperature of 120 °C and an airflow of 141 L/h in the nano spray dryer B-90, which allowed maximizing the yield of encapsulation, antioxidant capacity (DPPH), encapsulation efficiency (EE), total phenolic compounds, and total flavonoids; on the other hand, it allowed minimizing hygroscopicity, water activity (Aw), and moisture. Instrumental characterization of the nanocapsules was also carried out, observing a gain in lightness, reddening of the color, and spherical nanoparticles of heterogeneous size (133.09–165.13 nm) with a negative ζ potential. Thermal, infrared, and morphological analyses confirmed the encapsulation of the core in the wall materials. Furthermore, an in vitro release study of phenolic compounds in an aqueous solution achieved a maximum value of 9.86 mg GAE/g after 12 h. Finally, the obtained nanocapsules could be used in the food and pharmaceutical industry.

Prickly pear fruits are seasonal and have shades ranging from pale green to deep purple. Their pigments are associated with bioactive compounds, being sensitive to thermal transformation processes for their conservation. The objective of this research was to evaluate the bioactive compounds and the sensory analysis of freeze-dried prickly pear fruits from an inter-Andean valley in Peru. The prickly pear fruits of the morada, anaranjada, and blanca ecotypes came from an inter-Andean valley in Peru at 2972 m altitude. The sliced fruits were freeze-dried at −40 °C and 0.25 mTorr, and the total polyphenol content (TPC), vitamin C, and antioxidant activity (AA) were determined, as well as the color L* a* b*, color index (CI*), FTIR spectra, and mineral content. In the same way, sensory analysis of preferences with nine scales was applied. It was observed that in the freeze-dried fruits, TPC, AA, and vitamin C increased significantly (p-value < 0.05), and their corresponding functional groups increased in intensity in their corresponding FTIR spectra; furthermore, trace elements such as Cu, Fe, Se, Zn, Si, and Mn were identified. On the other hand, freeze-drying provided deeper colors to the fruits, which most panelists said they “very much liked” during the sensory analysis, although the texture was not very well accepted, with most panelists reporting being “indifferent” towards it. The freeze-drying technique allows the bioactive and sensory attributes of prickly pear fruits from inter-Andean valleys to be preserved, making it a potential fruit for export and conservation due to its seasonality.

Ethanolic extracts of propolis and bee honey contain substances beneficial to human health. Mixtures of wall materials were compared in spray-drying microencapsulation of ethanolic extracts of propolis and bee honey rich in bioactive compounds. Maltodextrin and tara gum were used to obtain microencapsulates A, and modified native potato starch and tara gum were used for microencapsulates B. High values of phenolic compounds, flavonoids, and antioxidant capacity were obtained in microcapsules A and B, and the results obtained in terms of encapsulation efficiency, yield, hygroscopicity, solubility, moisture, Aw, bulk density, and color were typical of the spray-drying process. On the other hand, spherical and elliptical microparticles of sizes between 7.83 and 53.7 µm with light and medium stability were observed. Thermogravimetric properties were similar in both microencapsulates; total organic carbon, SEM-EDS, and FTIR analyses corroborated the encapsulation. X-ray diffractogram exhibited amorphous structures, and the release kinetics of phenolic compounds presented high values from 8.13 to 12.58 mg GAE/g between 7 and 13 h. Finally, modified potato starch is a better encapsulant than maltodextrin because it has better core protection and controlled release of the encapsulated bioactive compounds.

El índice de calidad del agua (ICA) de un cuerpo hídrico indica el grado de contaminación para un determinado uso y está relacionado con las actividades antrópicas que suscitan alrededor. El objetivo fue determinar el ICA en la microcuenca altoandina del río Chumbao, Andahuaylas, Perú. El tramo de estudio estuvo comprendido entre la cabecera de cuenca (13° 46' 42.5" S, 73° 13' 50.0" O y 4 295 m de altitud), y el último punto de muestreo (13° 35' 26.4" S, 73°27'0.8" O y 2 529 m de altitud), con pendiente media de 4 %. El ICA Dinius se evaluó considerando parámetros como nivel de oxígeno (OD y DBO5); nivel de eutrofización (NO3- y PO43-); características físicas (temperatura, turbidez, color y STD); sustancias disueltas (alcalinidad, dureza, pH, conductividad y cloruros), y parámetros microbiológicos (E. coli y coliformes totales); se muestreó en temporada de avenidas (02 puntos lénticos y 08 lóticos). Los datos se recolectaron por triplicado y se analizaron a través de un ANOVA, test Tukey y correlación de Pearson al 5 % de significancia. Se encontró que el uso predominante del agua del río es para agricultura, pastura y urbanización; el ICA está distribuido en tres categorías: Excelente (M1, M2, M3, M4 y M5), cercanos a la cabecera de la microcuenca y los puntos lénticos (lagunas de Pampahuasi y Paccoccocha); Aceptable (M6); y Excesivamente contaminado; los puntos M7 y M8 fuera de la zona urbana aguas abajo (p-value < 0.05) presentan buena correlación negativa con los parámetros de estudio. En conclusión, el agua en zonas de baja densidad poblacional es buena.

Propolis is a substance with significant anti-inflammatory, anticancer, and antiviral activity, which could be used more efficiently at the nano level as an additive in the food industry. The aim was to obtain and characterize nanoencapsulated multi-floral propolis from the agro-ecological region of Apurimac, Peru. For nanoencapsulation, 5% ethanolic extracts propolis with 0.3% gum arabic and 30% maltodextrin were prepared. Then, the mixtures were dried by nano spraying at 120 °C using the smallest nebulizer. The flavonoid content was between 1.81 and 6.66 mg quercetin/g, the phenolic compounds were between 1.76 and 6.13 mg GAE/g, and a high antioxidant capacity was observed. The results of moisture, water activity, bulk density, color, hygroscopicity, solubility, yield, and encapsulation efficiency were typical of the nano spray drying process. The total organic carbon content was around 24%, heterogeneous spherical particles were observed at nanometer level (between 11.1 and 562.6 nm), with different behaviors in colloidal solution, the thermal gravimetric properties were similar in all the encapsulates, the FTIR and EDS analysis confirmed the encapsulation and the X-ray diffraction showed amorphous characteristics in the obtained material; stability and phenolic compound release studies indicated high values of 8.25–12.50 mg GAE/g between 8 and 12 h, the principal component analysis confirmed that the flora, altitude, and climate of the propolis location influenced the content of bioactive compounds, antioxidant capacity, and other properties studied. The nanoencapsulate from the district of Huancaray was the one with the best results, allowing its future use as a natural ingredient in functional foods. Nevertheless, technological, sensory, and economic studies should still be carried out.

The cellulose from agroindustrial waste can be treated and converted into nanocrystals or nanofibers. It could be used to produce biodegradable and edible films, contributing to the circular economy and being environmentally friendly. This research aimed to develop an edible film elaborated with activated cellulose nanocrystals, native potato starch, and glycerin. The activated cellulose nanocrystals were obtained by basic/acid digestion and esterification with citric acid from corn husks. The starch was extracted from the native potato cultivated at 3500 m of altitude. Four film formulations were elaborated with potato starch (2.6 to 4.4%), cellulose nanocrystals (0.0 to 0.12%), and glycerin (3.0 to 4.2%), by thermoforming at 60 °C. It was observed that the cellulose nanocrystals reported an average size of 676.0 nm. The films mainly present hydroxyl, carbonyl, and carboxyl groups that stabilize the polymeric matrix. It was observed that the addition of cellulose nanocrystals in the films significantly increased (p-value < 0.05) water activity (0.409 to 0.447), whiteness index (96.92 to 97.27), and organic carbon content. In opposition to gelatinization temperature (156.7 to 150.1 °C), transparency (6.69 to 6.17), resistance to traction (22.29 to 14.33 N/mm), and solubility in acidic, basic, ethanol, and water media decreased. However, no significant differences were observed in the thermal decomposition of the films evaluated through TGA analysis. The addition of cellulose nanocrystals in the films gives it good mechanical and thermal resistance qualities, with low solubility, making it a potential food-coating material.

Ferropenic anemy is the leading iron deficiency disease in the world. The aim was to encapsulate erythrocytes extracted from the blood of Cavia porcellus, in matrices of tara gum and native potato starch. For microencapsulation, solutions were prepared with 20% erythrocytes; and encapsulants at 5, 10, and 20%. The mixtures were spray-dried at 120 and 140 °C. The iron content in the erythrocytes was 3.30 mg/g and between 2.32 and 2.05 mg/g for the encapsulates (p < 0.05). The yield of the treatments varied between 47.84 and 58.73%. The moisture, water activity, and bulk density were influenced by the temperature and proportion of encapsulants. The total organic carbon in the atomized samples was around 14%. The particles had diverse reddish tonalities, which were heterogeneous in their form and size; openings on their surface were also observed by SEM. The particle size was at the nanometer level, and the zeta potential (ζ) indicated a tendency to agglomerate and precipitation the solutions. The presence of iron was observed on the surface of the atomized by SEM-EDX, and FTIR confirmed the encapsulation due to the presence of the chemical groups OH, C-O, C-H, and N-H in the atomized. On the other hand, high percentages of iron release in vitro were obtained between 88.45 and 94.71%. The treatment with the lowest proportion of encapsulants performed at 140 °C obtained the best results and could potentially be used to fortify different functional foods.

The search for new natural sources of hydrocolloids with stabilizing, thickening, and good binding capacity, from raw materials that are environmentally friendly and that contribute to the circular economy is a challenge for the food industry. The aim of the study was the preliminary characterization of a spray-dried hydrocolloid from high Andean algae Nostoc sphaericum. Four ecotypes of algae from Peruvian high Andean lagoons located above 4000 m were considered. The samples were collected in the period March–April 2021 and were subjected to a spray drying process in an aqueous medium. The characterization showed that the dehydrated nostoc ecotypes presented high protein and carbohydrate content, making it a potential material for direct use as a functional food for humans. The spray-dried product presented good stability for its use as a hydrocolloid, with zeta potential values (ζ), around 30 mV, evidencing the presence of -CO-, -OH, -COO-, and -CH groups, characteristic of polysaccharides, representing 40% of total organic carbon on average, giving it low water activity values and particle size at the nanometric level. Major minerals such as Ca (>277 mg/100 g), Mg (>19.7 mg/100 g), and Fe (>7.7 mg/100 g) were reported. Spray-dried nostoc is a hydrocolloid material with high potential for the food industry, with good nutritional content and techno-functional behavior.

Chocolate is a widely consumed product, due to the contribution of fats and antioxidant compounds; the addition of other components makes it possible to increase the content of polyunsaturated fatty acids, although they can affect its rheological properties. The influence of the partial addition of peanut paste and Sacha Inchi on the rheological and functional properties of dark chocolate was evaluated. Cocoa beans, peanuts, and Sacha Inchi were refined in order to obtain the cocoa paste (PC), peanut paste (PM), and Sacha Inchi paste (PSI). Then, mixtures between 0 to 20% of PM and PSI were formulated, and the rheological properties were evaluated at 30, 40, and 50 °C; these were adjusted to mathematical models. Functional groups were identified by FTIR in ATR mode, and it was observed that the partial addition of PM and PSI did not show significant changes in the shear stress and apparent viscosity of the mixture, although they did show dependence on temperature. The Herschel–Bulkley model showed a better adjustment (R2 > 0.999), reporting behavior index values, n < 1.0, and indicating pseudo-plastic behavior for pastes and formulations. The yield limit τy and the consistency index kH increased significantly with the addition of PM and PSI, but they decreased with increasing temperature. The activation energy show values between 13.98 to 18.74 kJ/mol, and it increased significantly with the addition of PM and PSI. Infrared analysis evidenced the presence of polyunsaturated fatty acids, coming mainly from PSI and PM. The addition of PM and PSI does not influence the rheological properties and allows for an increase in the content of polyunsaturated fatty acids.

The objective was optimize the flocculating capacity of three varities of cacti Echinopsis pachanoi (San Pedro), Neoraimondia arequipenses (Ulluquite) and Opuntia ficus (Tuna) in the artificial wastewater treatment. They were applied 1%, 2% and 3% coagulant doses of the three varieties of cactaceae extracted with 96% ethanol. It was evaluated the flocculating activity (FA) and removal percentage (%R); a significant increase was observed (p-value < 0.05) with the increase in the coagulant dose. The optimization was carried out considering as objective function the %R which were subjected to FA, pH, hardness, alkalinity and BOD5 of water treatment. Which were reported values of 99.09 %R for San Pedro variety, 92.42 %R for Ulluquite variety and 98.98 %R for tuna variety, for doses of 0.207%, 0.246% and 0.754% of coagulant respectively.

The surfactants linear alkylbenzene sulfonate (LAS), is used in large quantities in modern society, and wastewater containing it can contaminate groundwaters through runoff and sewers. The study aimed to determine the level of LAS in the Huatanay river; in Cusco city, Peru. Water samples were taken from nine points along the river, in the rainy and dry season in 2018. LAS surfactants were determined spectrometrically using methylene blue as indicator; dissolved oxygen (DO) and conductivity were also determined; both were correlated through Pearson coefficient at 5% significance, and analyzed in triplicate. The concentration of LAS in the dry season varied between 0.01 to 23.17 mg/L and in rains from 0.09 to 1.47 mg/L; the DO level shows values between 0.11 to 5.04 mg O2/L, and the conductivity varied from 777.7 to 2688.9 µS/cm. In conclusion, high levels of LAS considerably decrease the DO and increase the conductivity.

During its journey, the river water suffers natural or anthropic contamination, deteriorating its quality. This impact can be qualified by determining the pollution Indexes (IPO). The work aimed to evaluate the spatial and temporal variation of the IPOs in the water of the high Andean micro-basin of the Chumbao River. The study included the section from 13°46'38.4” S, 73°15'32.3” W at 4079 m of altitude up to 13°35'26.4” S, 73°27'00.8” W at 2572 m of altitude. Physical, chemical, and microbiological parameters of the water were determined in 8 points along the river. These were grouped to calculate the IPO by mineralization (IPOMI), organic matter (IPOMO), suspended solids (IPOSUS), and trophic (IPOTRO) in the dry and rainy seasons. The indexes were categorized from 0.0 (not polluted) to 1.0 (highly polluted). The data were collected in triplicate and valuated through ANOVA and Tukey's test. It was found that IPOSUS, IPOMI, and IPOMO. The points near the head of the micro-basin reported no and low pollution; besides, they increased considerably in urban areas reaching highly polluted levels. In contrast, IPOTRO reported a eutrophic state, and that contamination levels were higher in the dry season. The waters of the Chumbao River above 2900 m of altitude and close to the head of the micro-basin do not show contamination, but in the urban area the index of pollution is high.

Quinoa (Chenopodium quinoa Willd) is a pseudocereal with a high nutritional potential and a significant content of bioactive compounds, which is consumed mainly by the inhabitants of the South American Andes. The aim of this study was to evaluate the protein content, total phenols, and antioxidant activity of quinoa grains of the Salcedo INIA, Pasankalla, and Negra collana varieties, germinated for 24 and 48 hours at 35 °C. Organic quinoa grains were grown in the Andahuaylas province in Peru, at an altitude of 3582 m. The protein content was determined through the Kjeldahl method, total phenols, in turn, by spectrophotometry with the Folin-Ciocalteu reagent, and the antioxidant activity of the DPPH type were registered. The data were analyzed through an Analysis of Variance (ANOVA), a Tukey test, and Pearson’s correlation at 5% significance. The germinated quinoa grains showed a considerable increase (p < 0,05) in their protein content, total phenolic compounds, and antioxidant activity, as well as a strong positive correlation with the size of sprouts during the germination time. Therefore, germinated quinoa could be considered as a promising product for human nutrition and health.

Drying allows water to be removed and food to be preserved, however, this operation can degrade color. Punamuña leaves are aromatic and used for medicinal purposes in the Peruvian Andes. This research aimed to determine and model the drying kinetics, the diffusivity coefficient (Def), the activation energy (Ea), and the color of punamuña leaves. A horizontal dryer was used at 40, 50, and 60 °C and airspeed of 1.0 and 0.5 m / s; drying kinetics was modeled with 10 models. Def was determined with the Fick equation, Ea with the Arrhenius equation; the color was determined in the L* a* b* space. It was found that the triple exponential model with six parameters better represented the drying kinetics (R2> 99.73 and E