Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Optimización del proceso de extracción de carotenoides obtenidos a partir de la flor de mastuerzo (Tropaeolum majus L)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2021-01) Amancha Laura, Alex Giovanni; López Hernández, Orestes DaríoThe present investigation was based on the optimization of the operational parameters that influence the extraction of carotenoids from the orange flower of the mastuerzo (Tropaeolum majus L) through the response surface methodology (MSR). Considering that these metabolites are fat-soluble organic pigments, a solid-liquid extraction with 96 percent ethanol was carried out, by studying two factors: the ratio of plant matter: volume of solvent (1:20, 1:45, 1: 70) and the extraction time (30, 60, 90 minutes). Subsequently, the carotenoid content was quantified by UV-Visible spectrophotometry, determining that the best treatment corresponds to 70 parts by volume of ethanol in a time of 90 minutes, registering a value of 929.44 mg per 100 g of dry base, while the lowest value of 487.05 mg per 100 g was obtained with 20 parts of solvent in a time of 30 minutes. Subsequently, the MSR was applied, through which the levels of each of the factors were optimized, determining that the optimum point corresponds to 70 parts of ethanol volume in a time of 90 minutes, reaching a maximum concentration of 940.92 mg of carotenoids per 100 g, with an extraction efficiency of 0.18 percent and a desirability of 0.97. Finally, a vacuum distillation was developed, obtaining the concentrated extract of carotenoids with a humidity of 80.59 percent, which was stored at 4 degrees Celsius for its conservation, since it has antioxidant potential.