Carrera de Biotecnología

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Subject: search.filters.subject.MELLOCO BLANCO

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    Determinación de componentes fenólicos y antioxidantes en la harina de chocho (Lupinus mutabilis sweet) y melloco blanco (Ullucus tuberosus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Suárez Calle, Jakeline Solimar; Pérez Aldas, Lander Vinicio
    Desnutrition has increased in recent years within the country. Mainly affecting children and older adults. The disinformation about the qualities and properties of daily Andean crops such as chocho and melloco blanco is one of the main reasons why they arewasted and, therefore, contributes to the increase of malnutrition in the country. The present research focuses on the determination of phenolic components present in chocho and melloco blanco by means of optical techniques such as HPLC coupled to a UV-VIS spectrophotometer, through which the presence of components such as gallic acid has been determined in both samples. In addition, in the case of melloco blanco, it was possible to determine the presence of flavonoids such as rutin, which has anti-inflammatory properties. And for the chocho, it was possible to determine the presence of p-coumaric acid. Subsequently, the antioxidant capacity was determined by the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. With this technique it was determined that chocho ́s and mellocoblanco's flour have a inhibition percentage of DPPH radicals of 12.56 and 86.96 percent respectively. Finally, the data obtained were related to the importance of the inclusion of these crops in the formulation of functional foods so that they can be included in the consumer's diet.
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    Determinación del perfil lipídico en harinas de chocho (Lupinus mutabillis sweet) y melloco blanco (Ullucus tuberosus) para establecer el contenido de ácidos grasos saturados e insaturados
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Sánchez Paredes, Daniela Alejandra; Pérez Salinas, Ruth Narcisa
    Flour is one of the central products for the production of functional foods, in Ecuador there are several crops with quality nutritional content, however, they are undervalued and no studies have been conducted to exploit their benefits. On the other hand, lipids are a fundamental part for the correct metabolic functioning, however, their excessive consumption is not recommended for health. For this reason, the present study evaluates the lipid profile of chocho and white melloco flour, in order to determine if the fat content in these matrices will allow the formation of products that provide health benefits to the Ecuadorian population. Fatty acids were determined with FID gas chromatography, in which 7 fatty acids were identified in chocho; palmitic acid (10.38 percent), oleic acid (51.92 percent), linoleic acid (40.43 percent), linolenic acid (2.45 percent), stearic acid (3. 17 percent), behenic acid (0.92 percent), arachidic acid (0.73 percent); while, the lipid profile of melloco recognized 4 fatty acids; palmitic acid (15.43 percent), oleic acid (5.92 percent), linoleic acid (71.94 percent), linolenic acid (6.71 percent). In addition, nutritional quality indices omega 6: omega 3 (12.42; 10.72), PUFA:SFA (2.16; 5.08) and atherogenicity (0.12;0.18) were performed on chocho and melloco blanco, respectively.