Búsqueda

Documentos encontrados: 30

Descripción de parámetros fisíco-químicos de la pulpa de café (Coffea arabica) en diferentes variedades y pisos altitudinales
Fecha de publicación: Jun 03, 2021

Este trabajo tuvo como objetivo evaluar los parámetros físicos-químicos y sensoriales de la pulpa de café (Coffea arábica), de las variedades Catuaí, Lempira y Parainema, provenientes de diferentes pisos altitudinales a 1275 msnm, 1461 msnm y 1550 msnm, empleados como parámetros de control de calidad para el desarrollo de bebidas tipo infusión. Se utilizaron muestras homogéneas de 1 kg de pulpa de cada variedad y piso altitudinal. Las variables de respuesta fueron solidos solubles (°Brix), potencial de hidrogeno (pH) y perfil en taza a partir de pruebas descriptivas con jueces expertos de la empresa Café Orgánico Márcala, Sociedad Anónima (COMSA). Los resultados indicaron que la variedad Catuaí presentó la mejor respuesta en la interacción variedad-altitud con aceptación sensorial, determinando valores de 15.9° Bx, un pH de 5.45, en un piso altitudinal de 1550 msnm, además reflejo mejor perfil en taza con un 83% describiendo una tonalidad a frutas. La interacción de estas variables más el control de la cinética de fermentación del grano, condicionan la calidad final de la bebida tipo infusión.

Copiar handle Descargar

Ver
ANÁLISIS DEL PROCESO DE HARINA DE YUCA, SOBRE LAS PROPIEDADES SENSORIALES Y NUTRICIONALES DEL CASABE
Fecha de publicación: Jun 03, 2021

Este trabajo tuvo como objetivo el desarrollo y determinación de la formulación idónea para la elaboración de casabe, así como la determinación del impacto de la cinética de secado sobre sus propiedades sensoriales. Se prepararon 3 formulaciones para su elaboración con yuca de la variedad Valencia (dulce) y yuca de la variedad Ceiba (amarga), para el diseño de mezcla se contó con tres variables; (harina de yuca, agua marina y ajo), donde se determinó a partir del balance másico-energético y análisis sensorial con pruebas hedónicas aplicada a personas pertenecientes al pueblo Garífuna, que el casabe elaborado con yuca de la variedad Ceiba es el más aceptado, a la vez se estableció la temperatura de secado, velocidad de transferencia de calor y rendimiento en su elaboración. Posteriormente al casabe seleccionado se le determino porcentajes de humedad, materia seca, nitrógeno proteico, proteína cruda, fibra, ceniza, grasa, almidón y energía bruta. Se comparó la calidad química del casabe hondureño con el venezolano, encontrándose diferencias en su composición y debido a su pobre valor nutricional, pudiera afectar la salud del pueblo Garífuna de Honduras.

Copiar handle Descargar

Ver
Quantification of Bioactive Molecules, Minerals and Bromatological Analysis in Carao (Cassia grandis)
Fecha de publicación: Jun 03, 2021

Medicinal plants have various beneficial conditions for humanity, one of them is its medicinal contribution due to the presence of phytochemicals and antioxidants, characterized by these bioactive compounds as the main source of nutraceuticals. The fruit of Cassia grandis, traditionally known as carao, is a plant that is attributed antimicrobial and medicinal properties. The objective of this work was to determine the bromatological, mineralogical composition and bioactive molecules of carao in the department of Choluteca (Honduras). Total phenolic compounds determined by the Folin-Ciocateau method resulted in higher concentrations in the seeds 11.1±0.3 mg EAG 100 g-1. The antioxidant activity was also found to be higher in carao seeds, with concentrations of 7.31±0.11 μg g-1 of DPPH and total carotenoids showed higher concentration in the pulp with a concentration of 4.12±0.11 μg mL-1. Among the macro minerals, high concentrations of magnesium and calcium stand out in the seed with a concentration of 18.27±0.14 mg 100 g-1 and 7.31±0.23 mg 100 g-1 respectively. Among the microminerals, iron stands out in higher concentrations than in the rest of the microminerals being higher in the shell with concentrations of 1.71±0.23 mg 100 g-1 followed by manganese in concentrations of 0.51±0.12 mg 100 g-1. 

Copiar handle Descargar

Ver
EFFECT OF EUGENOL ON THE USEFUL LIFE OF SAUCE FROM CHILE JALAPEÑO (Capsicum annum) AND PAPAYA (Carica papaya)
Fecha de publicación: Jun 03, 2021

Este trabajo tuvo como objetivo medir el efecto del eugenol sobre la vida útil de una salsa picante a partir de chile jalapeño (Capsicum annuum) y papaya (Carica papaya). Se utilizó clavo de olor como material de prueba, empleando diferentes formas de extracción del eugenol como aceite esencial. Se evaluó su uso como preservante en una salsa, mediante métodos acelerados durante 30 días a temperatura de 280 C ± 20 C y se comparó con el benzoato de sodio (testigo) según normativa del Codex Alimentarius (250 mg/kg). Los resultados determinaron que el eugenol presentó efecto inhibitorio del deterioro de la salsa picante prolongado su vida útil, lo que indica su potencial aplicación en la industria alimentaria, convirtiéndolo en una alternativa de conservación natural, cuyo uso ayudaría en la disminución de riesgos toxicológicos aportados por conservantes sintéticos.

Copiar handle Descargar

Ver
Chemical composition of essential oil of Melissa officinalis L. and antioxidant activity from Boa Vista-RR, Brazil
Fecha de publicación: Jun 03, 2021

In this work, the chemical composition of the essential oil of lemon balm (Melissa officinalis L.) was determined by CG-FID.In the essential oil of M. officinalis,there area total of 22 chemical constituents, among them are geranial (34.6%), neral (26.0%), γ-caryophyllene (7.5%), caryophyllene oxide (5.3%), - pinene (5.3%) and sabinene (3.6%); it also has antioxidant capacity and total phenolic compounds in vitro. The concentration of total phenolic compounds was 61.71 mgEAG g-1 for the essential oil and 7.81 mgEAG g-1 for the aqueous extract respectively. The inhibition percentage tested by different DPPP concentrations of 8, 20, 40 and 80 µg mL-1 was 17.12, 31.04, 48.24 and 68.12% respectively and the quercetin standard was used as a positive control.

Copiar handle Descargar

Ver
The Cricket (Gryllus assimilis) as an Alternative Food Versus Commercial Concentrate for Tilapia (Oreochromis sp.) in the Nursery Stage
Fecha de publicación: Jun 03, 2021

In this paper, a 32% commercial diet of protein for tilapia fingerlings (Oreochromis sp.) commonly used in fish farms in the country and cricket meal in a mixture with 32% corn flour as a protein was compared alternative food The breeding, raising and fattening unit of crickets (Gryllus assimilis) was implemented for its subsequent sacrifice and transformation into flour and used as a source of protein in the diet, these gained a weight of 0.70 g. To accommodate the fry, plastic tanks with a capacity of 1 m3 were used, the water was sucked by means of an electric pump; with permanent aeration where 15 individuals of red tilapia per m3 were planted with an average weight of 5 g which reached an average weight/fish/day of 26 g, a growth/fish/day of 0.86 g, the total biomass was 340 g, and a feed conversion factor (FCA) of 1.16. According to the Student’s T analysis and a comparison of means, no differences were found, with a correlation of 83.1% between the food supplied and the increase in weight, the water parameters were found at an optimum level. The protein percentage of cricket flour ranges between 15% and 80% depending on the geographical area, those that were used in the local ration have 58.16% of crude protein and 9.32 of protein nitrogen, the two rations in comparison had a protein content of 32%. 

Copiar handle Descargar

Ver
Nutritional characterization pulp of Chrysobalanus icaco L.
Fecha de publicación: Jun 07, 2021

After Southeast Asia, Brazil is the second largest producer of tropical fruits having more than 500 species, and many of these have high potential regarding nutritional content that can be marketed. Among them, Chrysobalanus icaco L., which can be found in abundance in several countries of South America stands out. Among its nutritional profile, it had low value of titratable acidity (0.41 ± 0.02%) and lipid value of 0.71 ± 0.02%, and is very notable for its minerals content such as calcium (0.74 ± 0.02 g 100 g-1), potassium (1.38 ± 0.12 g 100 g-1), iron (0.14 ± 0.03 g 100 g-1), and copper (0.04 ± 0.01 g 100 g-1). By identifying the functional groups using IR, the characteristic peaks of fatty acids were identified. 

Copiar handle Descargar

Ver
Chemical and physico-chemical characterization of seeds of melon cultivars: Valenciano and Pele de Sapo, cultivated in the Amazon
Fecha de publicación: Jun 07, 2021

The aim of this work was to perform chemical and physical-chemical analyzes of the oil of the cultivars Valenciano Amarelo melon (VA) and Pele de Sapo melon (PS) (Cucumis melo L.) produced in Boa Vista, Roraima, Brazil, by GC -FID, IR, 1H NMR and the thermogravimetric behavior TG/DTG as well as yield of that obtained oil. Thus, the oil yield of Valenciano melon seeds was 28.47% and that of Pele de Sapo melon was 26.41%. The chemical composition of the oils of the two cultivars presented major fatty acids, such as palmitic acid, linoleic acid (57.5-59.4%) and oleic acid (22.8-23.3%). The physico-chemical characterization of these oils showed for Valenciano melon and Pele de Sapo melon, respectively, 125.02 and 120.96 g I2 100 g-1 for the iodine value and 187.80 and 185.65 mg KOH g-1 for saponification index. The behavior of the thermal degradation by TG/DTG of the melon seeds oils VA and PS occurred between 341.08 and 522.03°C, and 334.83 and 524.29°C, respectively. 

Copiar handle Descargar

Ver
Phytochemical Comparison of Stem and Leaves of Cupressus sempervirens L. from Cuba
Fecha de publicación: Jun 07, 2021

The Cupressus sempervirens Linnaeus (Cypress) species, belonging to the botanical family of the Cupressaceae, is an arboreal species native to the eastern Mediterranean and is of great importance for presenting metabolites with great therapeutic potential. In Cuba, it is uncommon, and this is the reason why this research took place to compare the chemical characterization of the stem and leaves of the ¨Ciprés¨ of Cuban origin. The present research is the first one in Cuba for the species which underwent a pharmacognostic study of the crude drug and the extracts of the plant parts. To be carried out, quality parameters of the leaves and stem were evaluated where the results obtained met with the specifications described in the official monographs. The Maceration Method was applied using 95% ethanol for the extraction of its chemical constituents. These were qualitatively determined by the Phytochemical Screening Techniques; expressing with greater incidence essential oils, fats, alkaloids, triterpenoids and steroids, resins, reducing sugars, saponins, flavonoids, phenolic compounds, mucilages, and bitter principles. High-Performance Liquid Chromatography suggests that the compounds that showed retention time on the stem were 15.2 and 15.9 minutes and the retention times on leaves were 15.2 and 16.0 minutes

Copiar handle Descargar

Ver
Determination of total phenolic compounds, antioxidant activity and nutrients in Brazil nuts (Bertholletia excelsa H. B. K.)
Fecha de publicación: Jun 07, 2021

Bertholletia excelsa is native to the Amazon, and it grows in the forests that border the great rivers of the Amazon. This tree brings interest in the commercialization of its fruit, which is called the urchin and almond. Bertholletia excelsa has antioxidant properties, and it is rich in phenolic compounds. In this research, the antioxidant capacity of the Brazilian nut from the city of São João da Baliza was evaluated by the DPPH method with a percentage of inhibition of 70.04 ± 0.07%. In addition, the quantification of the total phenolic compounds was carried out by spectrophotometry according to the Folin-Ciocateau method using gallic acid as standard. A value of total phenolic compounds expressed as gallic acid equivalents of 1.62 ± 0.11 mg GAE. g-1 was obtained. On the other hand, the minerals were determined by nitric-perchloric digestion highlighting the high concentration of potassium 581.21 ± 14.12 mg 100 g-1 and calcium 171.32 ± 0.84 mg 100 g-1 . as a source of micronutrients, as well as iron 2.15 ± 0.07 mg 100 g1 and manganese 1.49 ± 0.08 mg 100 g-1 .

Copiar handle Descargar

Ver
Characterization of Bioactive Molecules in Palm Oil Pulp (Elaeis Guineensis Jacq.)
Fecha de publicación: Jun 07, 2021

Oil palm (Elaeis guineensis Jacq.) is a crop that has great economic potential, since its productive potential is extremely high. It is grown in several countries in Asia, Africa and South America, with the main purpose of producing biodiesel raw material for the cosmetics and food industry. In Brazil, its cultivation is concentrated in only a few small regions, distributed mainly in the Northeast and North of the country. However, in spite of the few areas with commercial cultivation, the oil palm has potential of planting in other diverse areas such as the plantations of São João da Baliza in the of Roraima state. Sample collection was in São João de Baliza city, Roraima (Brazil). The pulp of fruit was taken out and dried in an oven with air circulation, material was milled and sieved to 20-40 Mesh. The lipid was obtained by Soxhlet and hexane as solvent. The lipid yield was 21.34%. The lipid analysis was on HP5890 gas chromatograph equipped with flame ionization detector, GCFID. Eleven fatty acids were identified, where the majority were UFA were ω-9 (32.68%), ω-6 (8.34%) and ω-3 (0.29%) and the majority SFA were palmitic (44.16%) and palmitoleic acid (0.17%). The concentration of total carotenoids in the pulp from where were 587±0.21 mg kg-1 and the antioxidant activity by the DPPH method was 44.17 ± 0,12 % and by the iron reduction method of 117.31 ± 0.21 μmol FeSO4100g-1 and the total phenol compounds in the palm oil pulp was 4.19 ± 0.32 mg GAE g-1. 

Copiar handle Descargar

Ver
Development of a Drink Type Infusion From Coffee Pulp (Arabia coffea) Lempira Variety of Honduras
Fecha de publicación: Jun 07, 2021

This work aimed to develop an infusion type beverage from Lempira coffee pulp for human consumption. Samples from the Honduran Coffee Institute IHCAFE were used. According to the results obtained from the sensory analysis, it was determined that 70.75% of the evaluators prefer the beverage made with mature grains, given that a balance in taste and acidity is obtained. As for the mass concentration of the packaged content, 60% of the universe of tasters prefer a concentration of 1.6 g of dried pulp per cup. Regarding the type of grinding of the grain, it was determined that 80% of the tasters prefer coarse grinding (701 to 900 µm), describing it as an extremely pleasant product in its flavor and color, with shades of Jamaica, tamarind and nuts. Checking that with this particle size there is a greater release of flavors and maintains a balance in terms of aromas, however in fine particles (350 to 500 µm), their fragrances stand out, but negatively affects their taste and the high sedimentation rate. Therefore, it was concluded that the quality of the infusion drink from coffee pulp is influenced by the type of grinding used for its preparation. 

Copiar handle Descargar

Ver
Mineralogical Composition and Bioactive Molecules in the Pulp and Seed of Patauá (Oenocarpus bataua Mart.): A Palm from the Amazon
Fecha de publicación: Jun 07, 2021

The Patauá (Oenocarpus bataua Mart.) also known as Bataua or Patuá, is a palm native from the Amazon, consumed among the local populations as well as the wine obtained from its pulp with high energy value. It is a monocle palm tree reaching between 4-26 meters tall, distributed in the Amazon rainforest both in the wet forest of floodplains. The objective of this work was to study the proximal, mineralogical composition, as well as the total phenolic compounds and antioxidant activity of pulp and seed of Patauá. As for mineral composition, the high concentrations of sodium for the seed (84.21 mg 100 g-1 ) and pulp (71.21 mg 100 g-1 ), as well as magnesium values of 48.31 mg 100 g-1 for the seed and 41.23 mg 100 g-1 for the pulp. Among the micronutrients, the high concentration of iron in the pulp is 1.84 mg 100 g-1 for the pulps, and the manganese was 1.10 mg 100 g-1 for the seeds. The total phenolic compounds found in the seeds were relatively higher than for the pulps with values of 356.12 ± 0.12 mg GAEq g-1 and 321.03 ± 0.43 mg GAEq g-1 , as well as the more significant antioxidant activity for the seeds than for the pulp. Carotenoids concentration in the seeds found of 2.52 ± 0.04 mg mL-1 and vitamin C concentrations were also quantified in trace concentrations, presenting the fruits of Patauá high biotechnological interest in the food and cosmetic industry.

Copiar handle Descargar

Ver
Chemical Characterization of the Essential Oil of Syzygium Aromaticum and its Antimicrobial Activity Against A Probiotic Lactobacillus Acidophilus
Fecha de publicación: Jun 07, 2021

Eugenol is the main constituent of clove (Syzygium aromaticum) essential oil. It is liquid and oily in consistency, light yellow, with a characteristic aroma, slightly soluble in water and soluble in alcohol. In addition, it is considered an essential oil of high antibacterial, antifungal, and antioxidant capability. Studies related to its effect on probiotic bacteria are scanty. The objective of this research was to determine the chemical composition of clove essential oil and the antimicrobial influence of clove extract from clove on the growth of Lactobacillus acidophillus. Among the main constituents in clove essential oil, eugenol stands out with 79.47%, βcariophilene with 7.67% and α-humulene with 2.65%. L. acidophilus was inoculated in MRS Sorbitol agar containing 0%, 0.1, 0.50, 1, 2 and 3% essential oil and incubated for 0, 24 and 48 h. Pour plates were incubated anaerobically at 35°C ± 1°C for 48 h. A colony counter was used to enumerate bacteria. The clove extract showed an inhibitory effect against L. acidophillus from concentrations greater than 1%, but at concentration less than 1% essential oil did not adversely influence growth of L. acidophilus. The inoculation time at 0 h showed significantly highest counts compared to 24 h and 48 h which had counts not significantly different from each other. Although counts were lowered, L acidophilus survived the 48 h exposure. Clove essential oil use and L. acidophilus probiotic benefit can both be had when essential is used at less than 1%.

Copiar handle Descargar

Ver
Use of Amazon Fruits Barks as Source of Nutrients
Fecha de publicación: Jun 07, 2021

The barks of fruits are usually discarded as organic waste; a valuable source of nutrients is obtained are used as a starting source in the preparation of functional foods. In this work, the physicochemical properties (pH, titrable acidity and soluble solids), mineral and bromatological analysis of nine Amazonian fruits were studied: abiu, acerola, araçá, bacupari, biribá, camu-camu, fruta-do-conde, araçá and taperebá. The most acidic values stand out for the different fruits, with the exception of the abiu bark (pH = 4.7). As for its nutritional contribution, it was the araçá barks that presented the highest energy value of 276.29 Kcal 100 g-1. Among the macrominerals, the potassium concentration stands out, being the highest concentration for the graviola bark, 521.04 mg 100 g-1 followed by magnesium, where the concentration in the biribá was 64.21 mg 100 g-1. On the other hand, the husks are rich in micronutrients, highlighting the concentration of zinc in the bark of araçá, 12.23 mg 100 g-1 and manganese in the bark of abiu, 6.84 mg 100 g-1. The Pearson correlation coefficient presented a highly significant correlation for Fe-Al (0.96), P-Fe (0.94) and Fe-Zn (0.89). O bligpot of principal components (PCA) explains 56% of the cases, being the minerals Mg, Na, Co, K, S and Ca highly associated for the graviola and bacuparí

Copiar handle Descargar

Ver
Development of an Innovative Pressurized Liquid Extraction Procedure
Fecha de publicación: Jun 07, 2021

Nowadays there are evidences from several studies which have revealed the protective effects of food against chronic diseases. These healthy properties have been related to bioactive compounds. Among bioactive substances, the scientific interest in phenolic compounds has stimu‐ lated multidisciplinary research on the composition of plant phenolic compounds. The aim of this work has been to determine the bioactive composition of Carao tree seeds (Cassia grandis) and to optimize the recovering of these compounds for developing functional ingredients. To achieve this goal, pressurized liquid extraction (PLE) has been applied to recover these phytochemicals. The optimization of this innovative extraction procedure was performed by a response surface method‐ ology (RSM) based on a central composite design 23 model to address the bioactive compounds extraction. Phenolic compounds recovered by PLE were characterized using reversed‐phase high‐ performance liquid chromatography coupled to electrospray ionization time‐of‐flight mass spec‐ trometry (HPLC‐ESI‐TOF‐MS). Analytical characterization allowed the identification and quantita‐ tion of phenolic compounds belonging to hydroxybenzoic acids and flavonoids (flavonols, fla‐ vanols, flavanones and proanthocyanidins). Phytochemical concentrations were used as response variable in orderto get the best extraction conditions. These results pointed out that Carao tree seeds can be a potential source of bioactive compounds and PLE extracts could be used as functional in‐ gredients.

Copiar handle Descargar

Ver
Modeling by artificial neural networks of silver carp
Fecha de publicación: Jun 07, 2021

 To evaluate and anticipate the microbial changes of silver carp (Hypophthalmichthys molitrixi) during cold storage (0, 5, 10, 15 & 21 day) at different sous vide processing temperatures (60, 65, 70, and 75 oC), changes in microbial load of Enterobacteriaceae, Lactic Acid bacteria (LAB), Pseudomonas, Psychrotrophs, and total viable count (TVC) were considered. A radial basis function neural network (RBFNN) model was established to predict the changes in the  microbial content of silver carp. The critical temperature for inactivation of Enterobacteriaceae and lactic acid bacteria was 65 °C and for Pseudomonas and Psychrotrophs was 70 °C and the highest value (75 °C) was observed for the total viable count. In samples processed at 75 °C, 35 the presence of Enterobacteriaceae, Pseudomonas and Psychrotrophs were not detectable up to 15 days of storage and lactic acid bacteria were not detectable even at the end of the storage  period. The optimal ANN topology for modeling Enterobacteriaceae, Pseudomonas, and Psychrotroph contained 9 neurons in the hidden layer, but for TVC and LAB, it was 14 neurons.

Copiar handle Descargar

Ver
Physical-Chemical Evaluation of the Cassia grandis L. as Fortifying Egg Powder
Fecha de publicación: Jun 07, 2021

This research responds to a new strategy of foods nutritionally modified to improve the bioavailability and quantity of nutrients in the egg. Fortification with iron is one of the most common and the sources that exist to obtain it are varied. Carao (Cassia grandis) is such one of them due to its content of inorganic iron and possible use in the fortification of egg products. In Honduras there are no validated studies on the fortification of powdered egg with iron coming from carao (C. grandis), and its incidence as a potential alternative to treat iron-deficiency anemia. For its achievement, an objective was set out to evaluate the phenotypic, physicochemical and sensory characteristics of carao (C. grandis) to determine its fortifying capacity in powdered egg. Fresh eggs from the poultry farm of the National University of Agriculture and carao (C. grandis) from the department of Choluteca, Honduras were used as raw material. It was determined that the phenotypic characterizations of the carao fruit (C. grandis) were distributed in 11.81% seeds, 9.45% pulp and 78.74% bark. It has a length of 55 cm, a width of 36 mm, a thickness of 30 mm, contains 80 locules and 60 seeds, and the fruit has a mass of 254 g. Fresh carao pulp contains 72% soluble solids, a pH of 5.51 and a viscosity of 200.66 cP. The same, when subjected to dehydration increases 13% of soluble solids, however, its pH-maintains stability. 

Copiar handle Descargar

Ver
Nutrients in Amazonian fruit pulps with functional and pharmacological interest
Fecha de publicación: Jun 07, 2021

In this research, nine fruits cultivated in Northern Amazon were studied: Abiu, acerola, araçá, bacupari, biribá, camu-camu, fruta-do-conde, graviola and taperebá, with the objective of carrying out a proximate and nutritional study of the pulps of the Northern Amazon fruits. They were graviola (76.83 ± 0.02 Kcal 100 g-1 ), bacupari (53.15 ± 0.02 Kcal 100 g-1 ) and fruta-do-conde (46.66 ± 0.02 Kcal 100 g-1 ). Among the macronutrients, potassium with high concentration stood out, especially in graviola (541.16 ± 0.24 mg.100 g-1 ) and biribá (468.21 ± 0.13 mg 100 g-1 ). Among the micronutrients, iron concentrations was high in araçá pulp (3.04 ± 0.02 mg 100 g-1 ), and abiu was abundant in zinc (3.71 ± 0.02 mg 100 g-1 ) and manganese (6.61 ± 0.11 mg 100 g-1 ). The presence of cobalt at the level of traces in some of the pulps studied stood out. The Pearson correlation coefficient was evaluated, as well as the statistical treatment by multivariate analysis Principal Component Analysis (PCA) to establish the correlation between the variables studied.

Copiar handle Descargar

Ver
Chemical characterization of seeds of Amazon fruits as nutritional contribution with functional medicinal potential
Fecha de publicación: Jun 07, 2021

The fruit seeds of the Northern Amazon Region were evaluated bromatologically and nutritionally in terms of the level of macro- and micro-elements and fatty acids present in them. Bromatologically, the seeds of camu-camu (369.08 kcal 100 g-1 ) and biribá (364.78 kcal 100 g-1 ) have the highest energy value. In terms of the macroelements, the highest concentration was potassium (554.23 mg 100 g-1 ) seen in graviola, followed by magnesium (123.11 mg 100 g-1 ) in biribá. In terms of micronutrients, the highest concentrations are zinc (4.14 mg 100 g-1 ) and manganese (4.12 mg 100 g-1 ) in abiu seeds. The fatty acids composition of the seeds studied had a higher percentage of unsaturated fatty acids. Among the most saturated is palmitic acid with a concentration of 40.4% for taperebá seeds while among the unsaturated is oleic acid with a concentration of 47.4% for bacuparí seeds.

Copiar handle Descargar

Ver
Chemical composition and antioxidant activity in the essential oil of Cinnamomum zeylanicum Nees with medicinal interest
Fecha de publicación: Jun 08, 2021

Cinnamon is an evergreen tree belonging to the genus Cinnamomun; it is commonly founded in various tropical countries, consisting of more than 250 species of trees and shrubs in the Lauraceae family. This plant has had great medicinal importance in traditional medicine since ancient times. In this research, the chemical composition of the essential oil of Cinnamomum zeylanicum Nees was evaluated. The samples were extracted from the leaves and stem. The main components founded from the leaves were: Benzyl benzoate (74.2%), α-felandrene (6.9%), α-pinene (3.0%), and linalool (2.7%). Cinnamaldehyde (31%), linalool (13.3%), benzyl benzoate (11.3%), and cinnamaldehyde acetate (8.2%) stood out in the essential oil of the stem. The antioxidant activity was determined by the DPPH method, obtaining an inhibition percentage for concentrations of 80 g mL-1 , 59.17 ± 0.11% for the leaves and 61.34 ± 0.11% for the stem.

Copiar handle Descargar

Ver
Antimicrobial activity and acetilcolinesterase inhibition of oils and Amazon fruit extracts
Fecha de publicación: Jun 08, 2021

The present work consists of the evaluation of antimicrobial activity and inhibition of the enzyme acetylcholinesterase (AChE) of fixed oils and hexane extracts of nine fruits with the following native names: abiu (Pouteria caimito), acerola (Malpighia emarginata), araçá (Psidium cattleianum), bacuparí (Rheedia gardneriana), biribá (Rollinia mucosa), camu-camu (Myrciaria dubia), fruta-do-conde (Annona squamosa), graviola (Annona muricata) and taperebá (Spondias mombin L.). Different evaluations were carried out with different parts of the fruits, pulp, seed and barks. The antimicrobial assay was carried out with the following microorganisms: Candida albicans ATCC 18804, Staphylococcus aureus ATCC 29212, Bacillus cereus ATCC 11778, Escherichia coli ATCC 25922 and Salmonella typhimurium ATCC 14028. Of these microorganisms, the best inhibition results were obtained for yeast C. albicans with percent inhibition of 94.46% by taperebá barks extracts, acerola barks (87.12%), araçá seed (85.23%) and taperebá pulp (85.22%). Against the bacteria tested, percent inhibition was low, showing that the extracts have good antifungal selectivity. Some extracts were able to inhibit the enzyme AChE and high percentage of inhibition was observed for the oils, especially from biribá barks, with 86.39% inhibition, taperebá seeds with 62.17% and acerola pulp with 52.18%. Methods of Multivariate Analysis were applied through Principal Component Analysis (PCA) and Hierarchical component analysis (HCA), to establish correlations and groupings between the data obtained, justifying 82.3% of cases for pulps, 73.2% for the barks and 65.7% for the seeds according to the PCA.

Copiar handle Descargar

Ver
Energy Evaluation of the Mechanical Drying of the Grain of Coffea arabica from Honduras
Fecha de publicación: Jun 08, 2021

The aim of this research work was to evaluate the methods of mechanical drying of coffee beans (Coffea arabica) from energy evaluations. The control variables were the drying of the grain and energy was used as the response variable, measured in Tonnes of Oil Equivalent (TEP), Barrels of Oil Equivalent (BEP), and Tonnes of Carbon Dioxide Equivalent (Ton CO2eq). The evaluations on the three methods of mechanical coffee drying indicate that the rotary dryer requires 1.0 TEP equivalent to 1.017 kg CO2eqkg-1 in dry parchment coffee (CPS), however, the vertical drying method requires 1.12 TEP (0.616 kg CO2eqkg-1 in CPS) and the static dryer requires 0.5 TEP (0.33 Kg CO2eqkg-1 in CPS). Furthermore, the biomass energy consumption in the rotary dryer is 12.60 MJkg-1 , in the vertical dryer it is 7.46 MJkg indicate that the rotary dryer uses 91.95% of the biomass energy, the ver and the static dryer 90.68%. Concluding that rotary drying has a higher biomass energy consumption and reduces CO2 emissions kg by cuppers, as it preserves the sensory qualit impact. the environment in the consumption of electrical energy and the reduction of CO However, these predictors need more work to validate reliability.

Copiar handle Descargar

Ver
Enfermedades transmitidas por Alimentos (Etas)
Fecha de publicación: Jun 08, 2021

Las Enfermedades Transmitidas por los Alimentos (ETAs) son provocadas por la ingestión de alimentos contaminados por microorganismos o sustancias químicas, y representan una importante carga de mortalidad y morbilidad dentro de los sistemas de Salud Pública de las naciones, impactando igualmente en el comercio internacional. Se clasifican en infecciones alimentarias e intoxicaciones alimentarias, y sus agentes causales pueden ser de tipo químicos, físicos o biológicos. En el mundo 1 de cada 10 personas se enferman por ingerir alimentos contaminados, causando un total de 420 mil muertes anuales, de las que 125 mil representan a niños. Más del 70% de los casos de ETA's se originan debido a una manipulación inadecuada, por ende, se recomienda utilizar las Buenas Prácticas Agrícolas y Buenas Practicas de Manufactura como medidas de prevención.

Copiar handle Descargar

Ver
Determinación de Nitritos por Espectrofotometría UV visible en Productos Embutidos de tipo Jamón
Fecha de publicación: Jun 08, 2021

El objetivo de esta investigación consistió en cuantificar mediante Espectrofotometría UV-Visible, el contenido de nitritos en productos embutidos de tipo jamón, distribuidos en la zona central de Honduras, para generar una alerta en cuanto a su consumo. Para su alcance, se empleó instrumentos descriptivos tipo encuesta para valorar el nivel de preferencia y la técnica de espectrofotometría a una longitud de onda de 540 nm para evaluar el contenido de nitritos en tres diferentes tratamientos. Los resultados sugieren que los productos embutidos de mayor aceptación por el consumidor son los de tipo jamón, principalmente aquellos que se elaboran a partir de carne de pollo. De igual manera esta investigación genera una alerta sobre la salud del consumidor, en vista que dos terceras partes de las marcas comerciales empleadas para esta investigación, no cumplen con la normativa de uso de aditivos, según lo establecido por el Codex Alimentarius. 

Copiar handle Descargar

Ver
Physicochemical Evaluation Of Croton Wagneri Müll Arg. Powder (Moshquera)
Fecha de publicación: Jun 08, 2021

The Croton wagneri Müll. Arg. commonly known as moshquera is a wild plant endemic to Ecuador. It grows on several altitudinal floors ranging from 1000 m (3280 ft) to 3012 m (9881 ft) above sea level. The objectives of this study were to characterize the powder of the dehydrated leaves of the Croton wagneri Müll. Arg. (moshquera), its fatty acid composition, and to investigate its physicochemical properties. The physical characteristics of the leaves showed heterogeneous green color, herbaceous odor, characteristic bitter and astringent taste. The dehydrated leaf flour of the moshquera plant had high protein 15.63 ± 0.04 g 100g-1 and fiber content 19.53 ± 1.14 g 100g1 . Oleic acid was found the highest in the fatty acid analysis and there was a significant content of mono and polyunsaturated fats. The moshquera plant may be incorporated into foods to increase their nutritional value. Further research should be done to investigate the full applications and uses of this plant.

Copiar handle Descargar

Ver
Elaboración de Licor Añejo con Almendras de Cacao Nacional (Theobroma cacao L.) residual de la clasificación para exportación
Fecha de publicación: Ago 16, 2021

El objetivo de esta investigación fue evaluar el efecto de la maceración de residuos de almendras de cacao nacional en alcohol etílico rectificado para la obtención de licor añejo. El cacao se usó de forma tostada y sin tostar, y, en concentraciones distintas añadidas al alcohol etílico rectificado de 96.19 °GL contenidas en botellas de vidrio enrazadas a 4 L y dejadas en maceración durante 6 meses; el licor añejado se redujo a 25 ± 1 °GL con una fracción de agua y otra de jarabe de sacarosa de 62.2 °Brix y se realizó la evaluación sensorial considerando los atributos de color, olor, sabor a cacao y preferencia. Se aplicó un diseño bifactorial completamente al azar, con 3 repeticiones. Se usó el software estadístico SPSS, y, el test de Friedman. Del ADEVA se estableció como mejor tratamiento el T2 correspondiente a cacao nacional tostado y en cantidad de 500 g.

Copiar handle Descargar

Ver
Evaluación de las Características FísicoQuímicas y Sensoriales de la jalea de Ananas comosus y Passiflora edulis
Fecha de publicación: Ago 16, 2021

 El objetivo de esta investigación fue evaluar las características físico-químicas y sensoriales de la jalea de Ananas comosus, combinada con zumo y residuos de pulpa concentrada de Passiflora edulis en diferentes proporciones. Como variables físico químicas de respuesta, se evaluó el contenido de sólidos solubles (°Brix), Potencial de hidrógeno (pH), viscosidad absoluta y temperatura de concentración, además, como variable sensorial se evaluó el color, olor, sabor y aceptabilidad general, asimismo, al tratamiento con mayor aceptación, se le realizó análisis microbiológicos de hongos y levaduras. Se aplicó un diseño experimental completamente al azar, con 4 tratamientos y 4 repeticiones. Las respuestas experimentales fueron analizadas en el software estadístico SPSS, validando la distribución normal o no de los valores reportados mediante el test de Kolmogorov –Smirnov con un 5% de error. El perfil sensorial del T4 obtuvo el mayor índice de preferencia, presentando una media de 66.91 °Brix, un pH de 3.31, una viscosidad absoluta de 6002.15 cP y una temperatura de concentración de 103.70 °C. Los resultados de los análisis de hongos y levaduras, reportaron valores por debajo de los límites permitidos por la NTE INEN1529-10:2013.

Copiar handle Descargar

Ver
Evaluación de las Características FísicoQuímicas y Sensoriales de la jalea de Ananas comosus y Passiflora edulis
Fecha de publicación: Ago 16, 2021

 El objetivo de esta investigación fue evaluar las características físico-químicas y sensoriales de la jalea de Ananas comosus, combinada con zumo y residuos de pulpa concentrada de Passiflora edulis en diferentes proporciones. Como variables físico químicas de respuesta, se evaluó el contenido de sólidos solubles (°Brix), Potencial de hidrógeno (pH), viscosidad absoluta y temperatura de concentración, además, como variable sensorial se evaluó el color, olor, sabor y aceptabilidad general, asimismo, al tratamiento con mayor aceptación, se le realizó análisis microbiológicos de hongos y levaduras. Se aplicó un diseño experimental completamente al azar, con 4 tratamientos y 4 repeticiones. Las respuestas experimentales fueron analizadas en el software estadístico SPSS, validando la distribución normal o no de los valores reportados mediante el test de Kolmogorov –Smirnov con un 5% de error. El perfil sensorial del T4 obtuvo el mayor índice de preferencia, presentando una media de 66.91 °Brix, un pH de 3.31, una viscosidad absoluta de 6002.15 cP y una temperatura de concentración de 103.70 °C. Los resultados de los análisis de hongos y levaduras, reportaron valores por debajo de los límites permitidos por la NTE INEN1529-10:2013.

Copiar handle Descargar

Ver
Alimentos, Nutrição e Saúde
Fecha de publicación: Sep 13, 2021

This study was conducted to inquire using Gryllus assimilis protein in laying hen feeding and its effects on egg quality and laying hen productivity. In setting the diets, a Cricket meal was added at 2.5%, 5%, and 7.5% combining with other ingredients. The physicalchemical quality, nutritional quality, and sensory analysis by hedonic tests with effective judges in the laboratory were performed as the response variable. Results indicated that 7.5% addition of G. assimilis meal brought out protein increase, higher mineral and carbohydrate content of the egg, as well as higher laying potential of the birds. However, with regards to physical-chemical properties and sensory acceptance of the egg, no changes were found. At the same time, through an acute toxicity test, G. assimilis flour was deemed safe food and an excellent source of fortification.

Copiar handle Descargar

Ver