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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    Determinación de los índices de degradación en aceites vegetales usados en procesos de fritura en restaurantes de la ciudad de Ambato
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2021-03) Bombón Sandoval, Alex Darío; Pérez Aldas, Lander Vinicio
    Vegetable oils after being used in frying processes undergo physical and chemical changes, so the present study aimed to determine degradation rates of vegetable oils in samples taken from restaurants in the city, the main analyzes were the acidity index with an average of 0.496 percent oleic acid for the samples and 0.203 percent oleic acid for the blanks; the peroxide index with an average of 5.453 milliequivalents of oxygen per kilogram of oil for the samples and 1.034 milliequivalents of oxygen per kilogram for the blanks; saponification index of 198.814 milligrams of potassium per gram for the samples and 192.084 milligrams of potassium per gram for the blanks; In the physical tests an average density of 1,263 was obtained for the samples and 1,215 for the blanks, in the refractive index 1,469 was obtained for the samples and 1,471 for the blanks, and finally the color was determined, obtaining an average for the samples from: Luminosity (L) = 63.2; Brightness towards red (a) = 10.1; Brightness towards yellow (b) = 34.8 and for blanks: Luminosity (L) = 40.6; Brightness towards red (a) = -1.2; Brightness towards yellow (b) = 9.9. The analyzes made it possible to determine that there are samples that exceed national standards and become harmful to health.