Browsing by Author "Sandoval Aguiar, Estefany Fernanda"

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    Determinación de la Actividad antioxidante en polifenoles y la Digestibilidad gastrointestinal in vitro en proteínas de la cáscara de Ungurahua (Oenocarpus bataua).
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2016-09) Sandoval Aguiar, Estefany Fernanda; Carrillo Terán, Wilman Ismael
    The aim of this research was characterized proteins in flour shell Ungurahua (Oenocarpus bataua) with different isoelectric points of precipitation, where a high yield was obtained with water to pH 3.0 with 2.06 percent and a higher yield using sodium hydroxide to pH 6.0 was 4.85 percent; which is consistent with the proximal analysis in INIAP where 5.58 percent protein was obtained. On the other hand a large presence of total phenols (FT) between 162.10 and 198.1 mg GAE per 100g sample was observed which is greater than the phenolic content of mulberry which is 118.9 mg GAE per 100g or in grapes with 117.1 mg GAE per 100g, even the total phenols contained in the shell Unguragua exceeded the naranjilla, mango and passion fruit. The antioxidant activity of the protein was found between 85.17 to 89.21 percent and the supernatant between 95.04 to 67.69 percent being greater than synthetic antioxidant (BHT) compared, located between (85.53 to 86.56) percent. In the simulated gastric and duodenal digestion in human physiological conditions, 2S albumins established close to 75 kDa, 7S globulins near 63 kDa, 48 kDa and 35 kDa. These proteins were not degraded completely because pepsin not entirely broken links aromatic amino acids present in the sample, so that the total phenolic content and antioxidant activity is high.