Ciencia e Ingeniería en Alimentos y Biotecnología

URI permanente para esta comunidadhttp://repositorio.uta.edu.ec/handle/123456789/412

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2023 - 20267

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Tipo de acceso: Acceso abiertoTema: search.filters.subject.CAPACIDAD ANTIINFLAMATORIA

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Mostrando 1 - 7 de 7
  • Miniatura
    Item type:Ítem,
    Obtención de extractos a partir de harina de chonta (Bactris gasipaes) mediante propano-butano subcrítico y soxhlet. Articulado al Proyecto de Investigación aprobado mediante la resolución N° UTA-CONIN-2025-0146-R
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-07)
    Mena Guzmán, Francisco Javier
    ;
    Galarza Galarza, Cristian Fernando
    Peach palm (Bactris gasipaes) is a fruit of great nutritional importance due to its content of bioactive compounds, including carotenoids, fatty acids, and phenolic compounds, which are associated with antioxidant and anti-inflammatory properties. Currently, there is growing interest in the search for natural sources of functional compounds and in the development of sustainable extraction technologies that enable the utilization of plant resources with potential applications in the food and pharmaceutical industries. The aim of this study was to obtain extracts derived from peach palm flour using Soxhlet and subcritical propane–butane extraction methods, compare their chemical profiles, and evaluate their antioxidant and anti-inflammatory capacities. Extraction yield was determined gravimetrically, the extracts were characterized by thin-layer chromatography (TLC), antioxidant activity was assessed using the DPPH assay, and anti-inflammatory activity was evaluated through the inhibition of albumin denaturation. The results showed that the Soxhlet method achieved a higher extraction yield than the subcritical propane–butane method, as well as differences in the chemical profiles of the extracts obtained. On the other hand, subcritical propane–butane extraction exhibited the highest antioxidant capacity, reaching DPPH radical inhibition values of up to 77.20%, whereas extracts obtained by Soxhlet extraction showed the greatest anti-inflammatory activity, with protein denaturation inhibition values of up to 96.00%. It was concluded that peach palm flour represents a promising source of bioactive compounds and that both extraction methods constitute viable alternatives for obtaining value-added functional ingredients.
  • Miniatura
    Item type:Ítem,
    Evaluación de la capacidad antioxidante y antiinflamatoria de polifenoles microencapsulados procedentes del ataco (Amarantus Quintesis)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-07)
    Gómez Villegas Lady Mireya
    ;
    Pérez Aldás Lander Vinicio
    The use of bioactive compounds derived from native plants has gained importance due to their potential in the formulation of functional and therapeutic products. In this research, Amaranthus quitensis was utilized as a natural source of polyphenols, compounds known for their antioxidant and anti-inflammatory properties. Incorporating these substances into stable formulations offers a sustainable and effective alternative to synthetic additives while promoting the valorization of underutilized Andean species. Leaves and flowers of the plant were dried, ground and subjected to solid-liquid extraction using hydroalcoholic solutions under different concentrations and extraction times. The extract with the highest phenolic content was concentrated and microencapsulated by spray drying, using maltodextrin and gum arabic as polymeric matrices. Encapsulation efficiency was evaluated quantitatively and through infrared spectroscopy. Antioxidant capacity was assessed using the DPPH method, and antiinflammatory activity was determined by protein denaturation inhibition assays. The extract showed a high concentration of phenolic compounds and an adequate encapsulation efficiency. The microencapsulated product preserved much of its antioxidant activity and displayed significant anti-inflammatory effects, confirming its viability as a functional ingredient. These findings support the biotechnological application of Amaranthus quitensis in the development of innovative products and promote the rational use of native plant resources.
  • Miniatura
    Item type:Ítem,
    Evaluación de biofactorías vegetales para la producción y extracción de antocianinas a partir de Col Lombarda (Brassica oleracea var. capitata f. rubra)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02)
    Andrade Romero, Christian Israel
    ;
    Lalaleo Córdova, Liliana Paulina
    In this research, the seed disinfection and germination process was optimized, exposed to different experimental conditions such as: culture media (Murashige and Skoog Complete and without nitrates); growth regulators (Methyl Jasmonate and Salicylic Acid) and genetic transformation (AtMYB12 and GUS) to obtain transformed seedlings and roots. Extracts were obtained to analyze total anthocyanin content and antioxidant and anti-inflammatory capacities. Analyses showed that the use of Gibberellic Acid at 4 degrees improved the germination rate by 83.33 percent. The Murashige and Skoog medium without nitrates favored the accumulation of anthocyanins in the seedlings, reaching a total anthocyanin content of 45.07 mg Cyanidin-3-glucoside per-100 g, with an antioxidant capacity of 65 percent and anti-inflammatory activity of 76.49 percent. In the transformed roots the transcription factor AtMYB12 in Murashige and Skoog complete medium reported better results with a total anthocyanin content of 49.49 mg Cyanidin-3-glucoside per-100 g; antioxidant capacity of 72.10 percent and anti-inflammatory activity of 79.4 percent. Statistical results suggest that the culture medium influences the production of anthocyanins, and the transformed roots in the transcription factor are the most relevant. These results suggest that genetic transformation and the optimization of culture conditions can increase anthocyanin production.
  • Miniatura
    Item type:Ítem,
    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.
  • Miniatura
    Item type:Ítem,
    Evaluación del potencial antioxidante, antiinflamatorio y de conservación de una crema formulada con compuestos bioactivos extraídos del Aloe vera
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-09)
    Sánchez Núñez, Carol Tatiana
    ;
    Fernández Rivero, Danae
    A. vera is a plant that has been used for centuries for health, beauty, skin care, medicine, and is currently part of a large number of commercial products. This species of Aloe belongs to the group of plants that has antioxidant and anti-inflammatory properties. It is for this reason that it is proposed to elaborate a cream based on the bioactive compounds extracted from A. vera and verify whether or not its antioxidant and anti-inflammatory properties are maintained. The phenolic compounds of the bark and gel of A. vera were extracted by ethanolic extraction using different concentrations of ethanol/water solvent (50:50 and 80:20). These were quantified with the Folin - Ciocalteu method. The extract with the highest content of phenols was concentrated and the antioxidant and anti-inflammatory activity was extinguished by the DPPH method and denaturation of egg albumin, respectively. A cream was made using the concentrated extract together with some excipients. To this cream, the useful life is reduced by measuring the pH and viscosity. In addition, analysis of antioxidant and anti-inflammatory activity was performed. Through a statistical analysis, the bark combined with a 50:50 ethanol-water solvent concentration was defined as the best treatment. Since 6.986 milligrams of gallic acid per gram of plant material were obtained. The ethanolic compounds from A. vera showed antioxidant and anti-inflammatory activity, demonstrating that these microorganisms have the potential to be applied in the production of natural bioactive molecules.
  • Miniatura
    Item type:Ítem,
    Concentrados proteicos de Hormigas Santandereanas (Atta laevigata): Caracterización y evaluación de su capacidad antinflamatoria tras el proceso de digestión gastrointestinal in vitro
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03)
    Palma Egas, Ariel Abel
    ;
    Vilcacundo Chamorro, Rubén Darío
    Entomophagy is an ancestral habit that is practiced in Ecuador, however, studies on this type of consumption are scarce or incomplete, in our country various types of insects are consumed, among the most prominent the chontacuro (Rhynchophorus palmarum) and the ant (Atta laevigata), this activity is mostly carried out by indigenous communities, since they associate these insects to great protein contributions. Thus, in this research work, several analyses were carried out to determine if the Santandereana ant (Atta laevigata) flour contributes to food security and food sovereignty. The proximal analysis of the flour shows that it is a food with a high amount of protein, the protein concentrate was obtained through the combination of solubilization and precipitation pHs of 12 and 4, respectively. From ant proteins, simulated gastrointestinal digestion favors the release of peptides with anti-inflammatory activity, while during duodenal digestion such activity is completely lost. In addition, a protein characterization was performed by SDS-PAGE electrophoresis, the ant meal and its protein concentrate presented 15 types of proteins with molecular weights between 11.97 and 191.06 kDa; as for the gastric digest, 8 proteins of 35.26 - 191.06 kDa were evidenced, which resisted the action of pepsin; finally, the intestinal digest did not present any proteins. As for the anti-inflammatory capacity, the peptides released during gastric digestion are the main responsible with a protection of 85.64 percent.
  • Miniatura
    Item type:Ítem,
    Concentrados proteicos de Hormigas Santandereanas (Atta laevigata): Caracterización y evaluación de su capacidad antinflamatoria tras el proceso de digestión gastrointestinal in vitro
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03)
    Quilambaqui Romero, Emely Mishel
    ;
    Vilcacundo Chamorro, Rubén Darío
    Entomophagy is an ancestral habit that is practiced in Ecuador, however, studies on this type of consumption are scarce or incomplete, in our country various types of insects are consumed, among the most prominent the chontacuro (Rhynchophorus palmarum) and the ant (Atta laevigata), this activity is mostly carried out by indigenous communities, since they associate these insects to great protein contributions. Thus, in this research work, several analyses were carried out to determine if the Santandereana ant (Atta laevigata) flour contributes to food security and food sovereignty. The proximal analysis of the flour shows that it is a food with a high amount of protein, the protein concentrate was obtained through the combination of solubilization and precipitation pHs of 12 and 4, respectively. From ant proteins, simulated gastrointestinal digestion favors the release of peptides with anti-inflammatory activity, while during duodenal digestion such activity is completely lost. In addition, a protein characterization was performed by SDS-PAGE electrophoresis, the ant meal and its protein concentrate presented 15 types of proteins with molecular weights between 11.97 and 191.06 kDa; as for the gastric digest, 8 proteins of 35.26 - 191.06 kDa were evidenced, which resisted the action of pepsin; finally, the intestinal digest did not present any proteins. As for the anti-inflammatory capacity, the peptides released during gastric digestion are the main responsible with a protection of 85.64 percent.