Carrera de Biotecnología

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Subject: search.filters.subject.PAPA CHINA

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    Determinación de componentes fenólicos y antioxidantes en harina de papa china (Colocasia esculenta) y zanahoria blanca (Arracacia xanthorrhiza)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Silva Aldaz, Melanie Carolina; Pérez Aldas, Lander Vinicio
    Currently, a public health problem is the simultaneous presence of malnutrition and overweight, 11 percent of children under 5 years of age in Latin America and the Caribbean present serious malnutrition problems and 7 percent present overweight problems, in Ecuador it has been evidenced the tendency to suffer from malnutrition and overweight, This is directly related to the current diets, which are rich in fats, sugar and salt, therefore, this work focused on determining and highlighting the phenolic compounds present in Andean crops such as the Chinese Potato and White Carrot and determining their antioxidant capacity. Flour is one of the main products in the food area, therefore, the phenolic compounds present in flour of Chinese Potato and White Carrot were determined by HPLC UV VIS analysis and the antioxidant capacity of these food matrices was determined by DPPH assay, where malonic acid, protocatechuic acid, hexoxide ferulic acid, gallic acid, 3- O-caffeoylquinic acid, rutin, 5-O-caffeoylquinic acid, quinol, quinic acid, p-coumaric acid, p-coumaric acid, p-coumaric acid, p-coumaric acid, p-coumaric acid and p-coumaric acid were identified, p-coumaric acid, chlorogenic acid and caffeic acid, which are considered nutraceuticals of great importance as they have great health benefits, especially for the prevention of chronic diseases such as diabetes II, heart disease, obesity and metabolic syndrome, thanks to their antioxidant properties, obtaining an inhibition percentage of DPPH radicals of 24.29 percent for the white carrot flour and 18.61 percent for the Chinese potato flour.
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    Determinación del perfil lipídico en harinas de papa china (Colocasia esculenta) y zanahoria blanca (Arracacia xanthorrhiza) 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) Moreta Freire, Joselyn Beatriz; Pérez Aldas, Lander Vinicio
    Ecuador is one of the 17 megadiverse countries in Andean tuber and root crops that over time have been industrialized in the production of flour. Currently, the population includes vegetable flours in their daily diet, which have high nutritional value, dietary fiber, starch, minerals, vitamins, carbohydrates, and lipids necessary to provide energy to the body. It is worth mentioning that high consumption of saturated fats can lead to cardiovascular diseases. Therefore, the purpose of this research was to determine the lipid profile of chinese potato (Colocasia esculenta) and white carrot (Arracacia xanthorrhiza) flours to establish saturated and unsaturated fatty acids, in order to identify the nutritional quality of these flours and guarantee a healthy diet. The fat component in Chinese potato and white carrot flour was extracted by Soxhlet equipment with results of 0.40 plus minus 0.04 percent and 0.84 plus minus 0.08 percent, respectively. The lipid profile was determined by gas chromatography with flame ionization detector, identifying the main fatty acids: palmitic acid (30.83 percent and 18.68 percent); oleic acid (28.53 percent and 15.97 percent) and linoleic acid (40.64 percent and 65.35 percent). Quality indexes were also established that indicated that they were good flours for inclusion in the daily diet.