التفاصيل البيبلوغرافية
| العنوان: |
Determinación de la concentración de pigmentos carotenoides en harina de residuos de chontaduro (Bactris gasipaes) |
| المؤلفون: |
Martínez Girón, Jader, Ordoñez Santos, Luis Eduardo |
| المصدر: |
Producción + Limpia, ISSN 1909-0455, Vol. 11, Nº. 1, 2016, pags. 85-93 |
| سنة النشر: |
2016 |
| المجموعة: |
Dialnet - Portada de revistas (Universidad de La Rioja) |
| مصطلحات موضوعية: |
β-caroteno, colorante natural, epicarpio, extracción, HPLC, β-carotene, natural colorant, epicarp, extraction, palm pear fruit, epicarpo, extração |
| الوصف: |
Introduction. The waste of palm pear fruit are byproducts generated after its consumption and/or industrial transformation. In Valle del Cauca, Colombia, the palm pear fruit´s mesocarp is traditionally cooked and consumed with salt or sugar. Nevertheless, the waste generated (peel) is usually thrown away. Objective. Determine the composition of the carotenoid pigments that give the characteristic color to the flour obtained from this fruit, in order to consider its use as a natural colorant. Materials and methods. The identification and quantification of the carotenoids was achieved by the use of a YMC column, reversed-phase column of carotenoids S-5 C30 (4.60 mm × 150 mm: particle size, 5 µm), in a HPLC equipment using a DAD detector with 450nm wavelength. Results. The results obtained in the flour demonstrated that there are: violaxanthin (1.35 ± 0.10 µg/g), lutein (4.87 ± 0.20 µg/g), zeaxanthin (4.37 ± 0.20 µg/g), 15-cis β carotene (3.86 ± 1.40 µg/g), 13-cis β carotene (25.12 ± 0.23 µg/g), All-trans β carotene (125.43 ± 3.20 µg/g), 9-cis β carotene (17.10 ± 0.38 µg/g) and α-carotene (12.59 ± 2.80 µg/g). Conclusion. Palm pear fruit´s flour is an important source of carotenoids, especially All-trans β carotene, a carotenoid pigment that can be an important source of provitamin A and also be a natural colorant for food industries. On the other hand, this is one of the first studies on carotenoids quantification in palm pear fruit´s epicarp flour. ; Introdução. Os resíduos de pupunha são subprodutos que se geram posterior a seu consumo e/ou transformação agroindustrial. No Valle del Cauca, Colômbia tradicionalmente se consume o mesocarpo de pupunha cozido com sal e/ou mel. Mas, os resíduos que se geram ("pele") na maioria dos casos são descartados. Objetivo. Determinar a composição dos pigmentos carotenoides responsáveis da cor característica da farinha obtida a partir dos resíduos deste fruto (HRC), com o fim de contemplar seu uso como colorante natural. Materiais e métodos. A identificação e a quantificação dos ... |
| نوع الوثيقة: |
article in journal/newspaper |
| وصف الملف: |
application/pdf |
| اللغة: |
Spanish; Castilian |
| Relation: |
https://dialnet.unirioja.es/servlet/oaiart?codigo=5746930; (Revista) ISSN 1909-0455 |
| الاتاحة: |
https://dialnet.unirioja.es/servlet/oaiart?codigo=5746930 |
| Rights: |
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| رقم الانضمام: |
edsbas.B710BFED |
| قاعدة البيانات: |
BASE |