Ciencia e Ingeniería en Alimentos y Biotecnología

Permanent URI for this communityhttp://repositorio.uta.edu.ec/handle/123456789/412

Browse

Has files: YesSubject: search.filters.subject.HPLC

Search Results

Now showing 1 - 3 of 3
  • No Thumbnail Available
    Item
    Análisis comparativo de tres herramientas de caracterización e identificación (HPLC, AA e IR) de compuestos en productos lácteos, sus principales usos y aplicaciones para el control de calidad. Una revisión básica
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Hernández Castro, Sofía Carolina; Morales Acosta, Dayana Cristina
    It is common to use testing techniques to ensure the development of safe foods. Chemical analyzes in dairy products and their derivatives are useful to establish and maintain the quality of foods and to guarantee their safety. For this reason, the main objective of this study was to analyze the applications and general uses of the tools for the characterization and identification of organic compounds in food, emphasizing their contribution to food safety. The tools analyzed during the development of the work were: Infrared Spectroscopy (IR), High-Definition Chromatography (HPLC) and Atomic Absorption (AA). The literature review methodology used compiles information from various sources on the subject, to argue the importance of using these techniques in the dairy industry. The results assert that infrared spectroscopy has a wide application in the measurement of the effectiveness in industrial processes of product quality control. At the same time, they affirm that high resolution liquid chromatography is one of the most used methods in the dairy industry for the quantification of components and the quality control of milk as raw material, as well as the evaluation of safety and quality. nutritional value of its derivatives; without ruling out infrared chromatography as a useful tool to analyze the chemical composition (macronutrients) of dairy products and, finally, they suggest Atomic Absorption Spectroscopy as the best tool in the determination of heavy metals.
  • No Thumbnail Available
    Item
    Obtención y caracterización de polifenoles y flavonoides de extractos de Baccharis macrantha (Chilca) y estudio de su actividad antioxidante y antiinflamatoria
    (2020-01) Rosero Mero, Santiago André; Morales Acosta, Dayana Cristina
    The aim of this study was to obtain the highest content of total flavonoid (TFC) and total polyphenol (TPC) from dry leaves of Baccharis macrantha, for which an extraction method was optimized using different solvents (ethanol and methanol), temperatures (30-60 Celsius degrees) and extraction times (5-20 min). The optimized conditions for flavonoids extraction were 25 percent ethanol, 50 Celsius degrees and 10 min, while for polyphenols were 50 percent ethanol, 50 Celsius degrees and 10 min; under these conditions depletion of plant material was achieved with recoveries of 98.56 percent for flavonoids and 100 percent for polyphenols in the fourth extraction. The extracts were characterized by TLC and HPLC with three standards (gallic acid, catechin and quercetin). Thus, quercetin was detected in hydroethanolic extracts with an Rf of 0.62 and a retention time of 27 min. In TLC, 9 bands were also detected, with apparently methylated and glycosylated groups, while in HPLC 14 representative peaks were detected that share both extraction treatments for each wavelength used. The biological activities were tested in vitro. Anti-inflammatory activity was evaluated using the protein denaturation method and red blood cells stabilization, whose protection values were 93.70 percent (EtOH50 percent) and 97.23 percent (EtOH25 percent); and 49.72 percent (EtOH25 percent) and 50.71 percent (EtOH50 percent), respectively. The antioxidant activity evaluated through the TBARs method, showed a protection equal to 77 percent (EtOH25 percent) and 73.11 percent (EtOH50 percent).
  • No Thumbnail Available
    Item
    Validación del método para la determinación de vitamina C (ácido ascórbico) en alimentos por Cromatografía Líquida de Alta Eficacia (HPLC)en el laboratorio ECUACHEMLAB Cía. Ltda.
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2017-09) Aguirre Arias, Sofía Lizeth; Córdova Suárez, Manolo Alexander
    Validation of a method is an important requirement to ensure reliable and reproducible results from test laboratories. Validation was performed using the methodology described by AOAC 967.21, supplemented with the methodology (Ledezma - Gairaud, 2004), under ISO / IEC 17025. The developed method produces a linear response with a correlation coefficient r = 0.999 for each curve Calibration, LD equal to 0.0002 mg / ml and LC equal to 0.007 mg / ml. The working range comprises values from 0.007 mg / ml to 0.1448 mg / ml for the concentration of ascorbic acid ranging from 7.25 mg to 142.73 mg of vitamin C per 100 g of sample. The coefficient of variation was less than 2 percent for repeatability and reproducibility. The percentage recoverability was found in the range established for HPLC with a value equal to 99.32 percent. The limits of repeatability and reproducibility with values of 2.16 mg / 100 g and 2.61 mg / 100 g of ascorbic acid, respectively. The combined uncertainty of the method for all concentration levels employed with a value equal to +/- 0.95 and the expanded uncertainty with a value equal to +/- 1.91 expressed in units of mg of vitamin C per 100 g shows; It was used as an acceptance criterion that the value of the uncertainty is less than 30 percent of the low range resulting in the uncertainty found 26.31 percent, thus fulfilling the objective of validation.