Carrera Ingeniería Bioquímica

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    Cuantificación de ácidos grasos de aceites comestibles reutilizados en la elaboración de alimentos en la ciudad de Ambato por cromatografía de gases con detector de espectrometría de masas
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2021-01) Guachamín Zambrano, Patricio Wladimir; Pérez Aldas, Lander Vinicio
    Fatty acids are an elemental source of energy for the human body, it is for this reason that their consumption and use is of vital importance for a healthy diet. However, the consumption of foods prepared with oils exposed to several periods of reuse triggers the acquisition of cardiovascular diseases such as diabetes and obesity. To know the state of degradation of the fatty acids present in oil samples from the city of Ambato, we sought to validate and implement a methodology for the quantification of the main fatty acids: palmitic, oleic stearic and linoleic in samples of reused oils. The validation and quantification process of the fatty acids was carried out by means of gas chromatography coupled with mass spectrophotometry. The parameters of sensitivity, linearity, detection limit and quantification were analyzed, where results were obtained within the permissible limits to validate the analytical method, in addition, the uncertainty of the analytical method was determined for the precision and accuracy parameters, obtaining a range application of the method that limits the error in measurements. At the same time, a completely random block experimental design was carried out using a one-factor anova to statistically verify that there was not significant difference in the measurements. Finally, a comparison was made of the concentration of fatty acids with samples of unused commercial oils, obtaining results that reflect samples with an advanced state of degradation.
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    Evaluación de la relación entre ácidos grasos saturados e insaturados en quesos frescos de consumo masivo en la provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2019-08) Silva Vieira, Pamela Estefanía; Pérez Aldas, Lánder Vinicio
    Great amount of the foods that are consumed daily as dairy products, are rich in proteins, carbohydrates, fiber, vitamins and also lipids, the latter being an important contribution of energy to the body. However, an excess of oils and fats, especially saturated fats, can cause cardiovascular diseases and serious health conditions. For this reason, the purpose of the present investigation was to evaluate the relationship between saturated and unsaturated fatty acids and to perform an analysis of the proximal composition in fresh cheeses produced in Tungurahua province, with the objective of identifying as the nutritional quality of these foods and thus ensure a healthy diet along. The quantification of fatty acids was carried out by gas chromatography coupled to mass spectrophotometry, identifying the main fatty acids: myristic acid (6-15 percent), palmitic acid (20-39 percent), stearic acid (6-16 percent), oleic acid (1-59 percent) and with an average proportion of CLA conjugated linoleic acid of 0.852 percent. In addition, a proximal analysis was performed determining the following average values for the fresh cheeses: moisture (X ̅=58,517 percent), ash (X ̅=3,074 percent), proteins (X ̅=17,776 percent) and fat (X ̅=26,718 percent).
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    Extracción y caracterización de aceite de semillas de cítricos
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2018-11) Salinas Buenaño, Jessenia Pamela; Arancibia Soria, Mirari Yosune
    The orange and tangerine seeds oil is an edible oil obtained from the seeds of the variety Comun and Valencia, respectively. These oils can be an important source of lipids that can be used as a source of food for humans or as a source of raw materials in the cosmetic, pharmaceutical and nutraceutical industries. In the present study, samples of orange and tangerine seeds were collected and the oil extracted using the traditional method by cold pressing. The physicochemical characteristics were investigated, including color, refractive index, viscosity, oil yield, fatty acid composition, and oxidation temperature. The oil yields of these seeds vary from 10.98 percent for tangerine and 23.49 percent for orange. The heat of combustion was around 39 MJ for every kg with an initial oxidation temperature ranged from 181.96 Celsius degrees to 188.89 Celsius degrees. The oils showed the presence of tocopherol (vitamin E) and carotenoid pigments. The main fatty acids of orange and tangerine oils were linoleic, palmitic and oleic acids. The content of linoleic acid varied between 38.18 percent and 42.87 percent. In tangerine, 0.11 percent of nervonic acid has been found. The physicochemical characterization and the fatty acids profile were comparable with traditional vegetable oils. This feature is a point of reference to extend its research and expand its industrial application.