Carrera de Biotecnología

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Subject: search.filters.subject.COMPUESTOS BIOACTIVOS

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    Evaluación de la capacidad antioxidante y estabilidad de un extracto obtenido a partir de residuos de hojas de la cosecha del maíz (Zea mays)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02) Puruncajas Paucar, Angel Santiago; Fernández Rivero, Danae
    Maize (Zea mays) is a major crop in Ecuador, generating high volumes of underutilized agricultural waste which, if poorly managed, could pollute the environment or have non-economic value. Maize leaves, rich in biomolecules such as chlorophyll and flavonoids, hold potential for industrial applications in food and cosmetics. This research aims to evaluate the antioxidant capacity and stability of maize leaf extracts to promote their utilization. Two extracts were prepared using 96 percent ethanol and an acetone-ethanol mixture in a 3 to 1 ratio, which were analyzed through FTIR spectrophotometry. Their antioxidant capacity was studied using the DPPH assay. The extracts were stored at different temperatures for four weeks, and their FTIR spectra and antioxidant capacity were examined. The FTIR study indicates the presence of hydroxylated compounds in both extracts, acetone extract containing more diverse groups. The antioxidant capacity was 107.15 and 104.39 micromoles of Trolox per gram of maize leaves for ethanol and acetone-ethanol extracts, respectively. The stability study showed changes in the FTIR spectra of both extracts, with an increase in the presence of new functional groups. The acetone-ethanol extract exhibited greater stability in antioxidant capacity, whereas the ethanol extract showed a significant reduction. Refrigeration proved to be the best condition for preserving antioxidant activity in both extracts.
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    Evaluación de la actividad antioxidante y el tiempo de vida útil de un extracto obtenido a partir de la mora (Rubus glaucus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02) Culqui Arcos, Evelyn Johanna; Fernández Rivero, Danae
    In recent years, interest innatural products has increased considerably, thanks to their therapeutic properties, especially their antioxidant activity. Among these products are extracts, which can be obtained from red fruits. However, to ensure their quality, it is crucial to determine their shelf life. An outstanding example of red fruits rich innatural antioxidants with phenolic compounds is the blackberry (Rubus glaucus). In this study, blackberry extracts were obtained using a two-factor experimental design, in which ethanol concentration and extraction time were evaluated. The phenolic content was determined using the Folin-Ciocalteu method, where the results identified as the best treatment the one that presented the highest phenolic content, reaching 62.594 milligram equivalents of gallic acid per gram of dry weight, under an ethanol concentration of 50 percent and an extraction time of 20 minutes. In addition, its antioxidant activity was evaluated using the DPPH method, obtaining an inhibition percentage of 90.544 percent. Similarly, a value of 161.003 equivalent micromoles of Trolox per gram of dry weight was recorded. Finally, the stability of the extract was analyzed for 30 days and a shelf life of 33.6540 days when stored in amber glass bottles was established using the Minitab statistical tool with a confidence level of 95 percent. Its behavior followed a first-order kinetic model, with a rate constant of 0.0031 days.
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    Evaluación de la actividad antioxidante de las cremas elaboradas a base del extracto de hojas y raíces de Plantago major L y Buddleja globosa
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02) Chicaiza Coba, Sebastián Nicolás; Fernández Rivero, Danae
    The present study highlights the importance of evaluating the antioxidant capacity of plant extracts, specifically from matico (Buddleja globosa) and plantain (Plantago major) leaves, due to their potential application in the pharmaceutical industry and in the formulation of dermocosmetics. These extracts represent a rich source of phenolic compounds, known to combat oxidative stress, prevent premature skin aging and promote skin health. To obtain the extracts, the maceration method was used, followed by the quantification of the total phenol content (TPC), total flavonoids (TFC) and total tannins (TTC) using the Folin-Ciocalteu, aluminum chloride and Folin-Ciocalteu methods, respectively. The antioxidant capacity was determined using the DPPH method for both the extracts and a dermocosmetic cream. The results obtained showed TPC values of 15,930, 9,209, 2,400 and 2,682 mg GAE per g, while TFC values were 2,577, 2,319, 0.358 and 0.657 mg QE per g. TTC values reached 10,770, 7,944, 1,423 and 3,331 mg TAE per g, corresponding to matico and plantain leaves and roots. Regarding antioxidant capacity, the extracts presented values of 12,463 and 11,070 micromoles ET per g, while the cream showed a content of 7,694 micromoles ET per g. These results highlight the potential of matico leaf as a promising natural resource for developing dermocosmetic products with antioxidant properties, establishing a solid foundation for future research and innovative applications in this field.
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    Evaluación de la vida útil de un extracto con polifenoles procedentes de la flor de Jamaica (Hibiscus sabdariffa L.) obtenido mediante extracción asistida por ultrasonido
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02) Aldás Loma, Emily Vanessa; Fernández Rivero, Danae
    The focus on the use of natural products has grown considerably in recent years due to their therapeutic benefits, including antioxidant and anti-inflammatory activity. Plant extracts represent an important source of bioactive compounds, such as polyphenols, which contribute directly to these properties. However, to ensure the efficacy and quality of these extracts, it is essential to determine their shelf life, since factors such as pH, humidity and storage temperature can influence the stability of these compounds. In this study, the Jamaican flower extract was obtained by ultrasound-assisted extraction and the concentration of polyphenols was determined by the Folin-Ciocalteu method, achieving a higher polyphenol content when using an ethanol concentration of 70 percent and with an extraction temperature of 50 degrees Celsius, reaching a value of 62,667 milligrams of gallic acid per gram of dry weight. Subsequently, its antioxidant capacity was evaluated through the DPPH assay, obtaining 90.886 percent inhibition, and with respect to Trolox equivalents, 221.234 micromoles per gram of dry weight were obtained. The antioxidant activity was analyzed by egg albumin denaturation assay, registering inhibition percentages between 38.642 and 62.585. Finally, the shelf life, stored in amber glass jars under refrigerated conditions, was determined to be about 32 days, fitting a first-order kinetic model with a rate constant of 0.0032 per day.
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    Influencia de la fermentación anaerobia del cacao (Theobroma cacao) en la concentración de compuestos responsables del perfil organoléptico del chocolate
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02) Mero Farias, Jaritza Aracelly; Sánchez Garnica, Manoella Alejandra
    Cocoa beans are the primary raw material for chocolate production. However, they must undergo biochemical changes to develop a sensory profile suitable for the industry. This transformation is achieved through fermentation, which consists of two stages: anaerobic and aerobic. During the second stage, undesirable microorganisms often proliferate; therefore, this study evaluated the impact of anaerobic fermentation on the concentration of compounds responsible for the organoleptic profile of chocolate using CCN-51 cocoa beans. Six treatments were conducted, combining fermentation durations of 15, 30, and 45 days with temperatures of 25 and 35 Celsius grades. Parameters such as pH, acidity, and microbial activity were analyzed to characterize the biochemical transformation of the beans. The beans were subsequently processed into cocoa paste and chocolate to assess the concentration of phenols and alkaloids (theobromine and caffeine) via spectrophotometry. Results revealed a progressive decrease in these compounds, with caffeine being the most stable. Sensory analysis indicated that a 30-day fermentation at 35 Celsius grades was optimal for balancing the preservation of bioactive compounds and achieving an ideal sensory profile. Chocolate produced under these conditions demonstrated the best organoleptic characteristics and the highest sensory acceptance. These findings highlight the importance of optimizing fermentation conditions to enhance both the functional and sensory quality of chocolate.
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    Influencia de la fermentación anaerobia del cacao (Theobroma cacao) en la concentración de compuestos responsables del perfil organoléptico del chocolate
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02) Aguirre Escobar, Pamela Cristina; Sánchez Garnica, Manoella Alejandra
    Cocoa beans are the primary raw material for chocolate production. However, they must undergo biochemical changes to develop a sensory profile suitable for the industry. This transformation is achieved through fermentation, which consists of two stages: anaerobic and aerobic. During the second stage, undesirable microorganisms often proliferate; therefore, this study evaluated the impact of anaerobic fermentation on the concentration of compounds responsible for the organoleptic profile of chocolate using CCN-51 cocoa beans. Six treatments were conducted, combining fermentation durations of 15, 30, and 45 days with temperatures of 25 and 35 Celsius grades. Parameters such as pH, acidity, and microbial activity were analyzed to characterize the biochemical transformation of the beans. The beans were subsequently processed into cocoa paste and chocolate to assess the concentration of phenols and alkaloids (theobromine and caffeine) via spectrophotometry. Results revealed a progressive decrease in these compounds, with caffeine being the most stable. Sensory analysis indicated that a 30-day fermentation at 35 Celsius grades was optimal for balancing the preservation of bioactive compounds and achieving an ideal sensory profile. Chocolate produced under these conditions demonstrated the best organoleptic characteristics and the highest sensory acceptance. These findings highlight the importance of optimizing fermentation conditions to enhance both the functional and sensory quality of chocolate.
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    Análisis de la actividad antiinflamatoria y agregación plaquetaria compuestos bioactivos del extracto etanólico de Cedrón (Aloysia citrodora paláu)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-08) Valencia Armas, Joselin Gabriela; Pérez Aldás, Lander Vinicio
    Currently, access to large medical treatments is a global challenge, which drives a renewed interest in traditional medicine and medicinal plants, however, the lack of scientific studies limits their acceptance in public health. This research analyzes the bioactive compounds of the ethanolic extract of cedron (Aloysia citrodora Paláu) for its anti-inflammatory and antiplatelet aggregation activity. The cedron plant, also known as verbena, confers a range of therapeutic uses including the reduction of inflammation and protection against oxidative stress. Wherein, gallic acid reduces inflammation, while quercetin exhibits anticoagulant properties. The extraction yield was 17.01 percent, and the content of total phenols and flavonoids was found to decrease as the extract was diluted, with maximum values of 163.45 milligram (mg) over gram (g) and 99.12 mg over g, respectively, at the highest concentration. In terms of anti-inflammatory activity, the cedron extract showed an inhibition of albumin denaturation of 61.85 percent, lower than diclofenac (95.1 percent), but comparable as it is diluted. In addition, the extract inhibited platelet aggregation similarly to the control drug at all concentrations tested. The flavonoids and phenols present in the ethanolic extract of cedron exhibit significant anti-inflammatory and antiplatelet aggregation activity, standing out as a natural alternative. These findings contribute to the development of new organic products and to the growth of the Flor Andina company.
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    Evaluación de la capacidad antioxidante y antiinflamatoria de un extracto obtenido a partir de la seda de maíz (Zea mays)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-08) Ulpo Galarza, Nayeli Narcisa; Fernández Rivero, Danae
    The lack of knowledge of the bioactive properties of agroindustrial residues represents a potential waste of valuable natural resources. In Ecuador, around 1.38 million tons of corn are produced annually, equivalent to millions of kilograms of silk, a by-product discarded during corn harvesting. Faced with this challenge, new alternatives have been explored for using corn silk native to the Sierra region as an antioxidant and anti-inflammatory potential. In this study, silk extracts were obtained from a three-factor experimental design, where ethanol concentration, extraction time, and solvent mass to volume ratio were evaluated. The phenolic content was determined by the Folin-Ciocalteu method and the treatment with 70 percent ethanol for 30 minutes and a mass and solvent volume ratio of 1 in 30 was established as the extract with the highest phenolic content of 69,903 milligram gallic acid equivalents per gram of dry weight. The antioxidant capacity of the best extract was evaluated by DPPH assay, where 71.185 percent inhibition was obtained. The anti-inflammatory activity was performed using the albumin denaturation assay, where the inhibition showed percentages from 14.988 to 54.787. The analyses carried out revealed that corn silk contains a significant amount of phenolic compounds with antioxidant and anti-inflammatory properties, suggesting that this agro-industrial waste could be valorized in the pharmaceutical and cosmetological industry, in order to promote the use of natural resources.
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    Evaluación de la actividad antioxidante y antiinflamatoria de carotenoides microencapsulados a partir de los residuos de la naranjilla (Solanum quitoense)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-08) Sailema Criollo, Anthony Erick; López Hernández, Orestes Darío
    The percentage of food waste has due to the fact that companies do not correctly use the entire product. Consequently, research has been carried out in order to take advantage of these waste, highlighting naranjilla for its high nutritional content, particularly carotenoids, a bioactive compound with antioxidant and anti-inflammatory properties capable of preventing various diseases. In the present study, carotenoid extraction was performed out at different plant material/solvent ratios and extraction times. A statistical analysis was then applied to optimize the two factors, obtaining a concentration of 2,287 mg per liter. Next, it was microencapsulated with a polymeric combination of gum arabic and maltodextrin. Subsequently, the microencapsulation efficiency was evaluated qualitatively by FT-IR and quantitatively with 91,74 percent efficiency. The antioxidant activity was determined using the DPPH method, achieving an inhibition percentage of 63,00 and 49,52 for the extract and the microencapsulate, respectively. Finally, the anti-inflammatory capacity was evaluated with an inhibition percentage of 56,42 for the extract and 41,42 in the microencapsulated. The results obtained indicate that the higher the concentration of carotenoids in the sample, the better results will be achieved. Therefore, the purpose of this study is to take advantage of the residues of naranjilla with a high content of carotenoids with antioxidant and anti-inflammatory properties that can be used in new products of industrial interest.
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    Identificación de la capacidad biológica del extracto etanólico de hojas de menta (Mentha arvensis)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-08) Paredes Manzano, Johnny Andrés; Pérez Aldás, Lander Vinicio
    The use of natural substances derived from medicinal plants has been a widespread practice throughout history, offering valuable therapeutic alternatives. In Ecuador, a megadiverse country with a rich flora, there is a growing interest in exploring these plants as sources of bioactive compounds for medical and pharmaceutical applications. This work focuses on the evaluation of the biological properties of the ethanolic extract of mint leaves (Mentha arvensis) in Ecuador, in order to study its potential as a source of natural bioactive compounds and explore its therapeutic application. The ethanolic extract of mint leaves was obtained by the Soxhlet method whose yield was 14.55 percent. The determination of total phenols was performed by the Folin-Ciocalteu assay and the evaluation of its antioxidant activity by the DPPH and ABTS assays. In addition, its anti-inflammatory capacity was evaluated by protein denaturation assays (egg albumin and bovine albumin). The results obtained showed that the extract of M. arvensis has a high content of total phenols of 57.59 mg GAE per gran of extract, and also exhibits a significant antioxidant activity of 86.36 and 82.78 percent for the DPPH and ABTS assays respectively, being a potential as a source of natural antioxidant agents. Likewise, a remarkable anti-inflammatory activity of 67.54 and 71.31 percent was observed for the egg albumin and bovine albumin denaturation assays respectively, indicating to be effective in the treatment of inflammatory conditions.