Carrera de Biotecnología

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Subject: search.filters.subject.PERFIL LIPÍDICO

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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.
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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.