Revista SAN

Vol 21. N°3. 2020 | Julio-Septiembre de 2020

ARTÍCULOS ORIGINALES - ALIMENTOS

DIFUSIÓN Y GESTIÓN DE LA BASE DE DATOS DE POLIFENOLES DESARROLLADA EN ARGENTINA: ARFENOL-FOODS

Autores: MARÍA NATALIA BASSETT, MARÍA CONSTANZA ROSSI, NORMA CRISTINA SAMMÁN

RESUMEN

Introducción: en Argentina no hay disponible información sistemática sobre el contenido de polifenoles de sus alimentos. Se desarrolló una base de datos de polifenoles, ARFenolFoods, que recopila información de publicaciones científicas e informes de datos de contenido de polifenoles en alimentos locales generados analíticamente en laboratorios en diferentes regiones del país.
Objetivos: el objetivo de este trabajo es la difusión, uso y gestión de la base de datos ARFenol-Foods.
Materiales y métodos: la base de datos es una herramienta electrónica abierta a través de una interfaz web fácil de usar, que permite consultas simples o complejas. Está disponible en línea a través de un sitio web de INSIBIO: http://insibio.org.ar/ar-fenolesapp/. Incluyó el contenido de polifenoles totales y los subgrupos informados en la bibliografía.
Resultados: el programa proporciona la entrada a través del alimento común y esto conduce a otra ventana donde se encuentran los diferentes registros con una breve descripción, el contenido de polifenoles y el origen de los datos. En el caso de las papas o tomates andinos, no sólo no hay información en las bases de datos internacionales, sino que también es importante determinar la variabilidad dentro del mismo grupo debido a la gran biodiversidad. La base de datos contiene información de 25 variedades y 14 accesiones respectivamente; es posible obtener el rango y el valor medio de ellos. Además, el software permite comparar los datos entre diferentes bases de datos disponibles.
Conclusiones: la base de datos ARFenol-Foods es útil para los científicos de alimentos, fabricantes de alimentos, dietistas y profesionales de la salud, entre otros usuarios, para estimar la ingesta de compuestos fenólicos totales y su contribución relacionada de alimentos en las poblaciones de la región.

PALABRAS CLAVE: base de datos; manejo; compuestos fenólicos; usuario; Argentina.

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DISSEMINATION AND MANAGEMENT OF THE POLYPHENOL DATABASE DEVELOPED IN ARGENTINA: ARFENOL-FOODS

SUMMARY

Introduction: in Argentina, there is no systematic information about the polyphenol content of their food. A polyphenol database, ARFenol-Foods, was developed compiling information from peer-reviewed scientific publications and reports of polyphenols data in several local foods generated analytically in laboratories in different regions of the country.
Objectives: the aim of this work is the diffusion, use and management of the ARFenol-Foods database.
Materials and methods: the database is an open electronic tool through an easy-to-use web interface, which allows simple or complex queries. It is available online through a website of INSIBIO http://insibio.org.ar/ar-fenoles-app/. The content of total polyphenols and the subgroups reported in the bibliography were included.
Results: the program provides the entry through of the common food and this leads to another window where the different registers are with a brief description, the polyphenol content and the origin of the data. In the case of Andean potatoes or tomatoes, not only there is no information in international databases, but also it is also important to determine the variability within the same group because the great biodiversity. The database contains information of 25 varieties and 14 accessions, respectively; and its possible obtained the range and mean value of them. In addition, the software allows compare the data between different databases available.
Conclusions: the ARFenol-Foods database would be beneficial and useful for food scientists, food manufacturers, dieticians or health-care professionals among other users, to estimate the intake of total phenolic and their related contribution of foods in populations from the region.

Key words: database; management; phenolic compounds; user; Argentina.

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