Efecto de la liofilización sobre las propiedades funcionales del ají rocoto (Capsicum pubescens)
The chili pepper (Capsicum pubescens) is a perishable fruit whereby it is necessary to explore agroindustrial alternatives, that preserves its functional properties; within the technological developments studied in food processing and preservation is freeze-drying. In this research, the rocoto chili...
- Autores:
-
Caballero Gutiérrez, Birina Luz
Márquez Carbozo, Carlos Julio
Rojano, Benjamín Alberto
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2017
- Institución:
- Universidad de Ciencias Aplicadas y Ambientales U.D.C.A
- Repositorio:
- Repositorio Institucional UDCA
- Idioma:
- spa
- OAI Identifier:
- oai:repository.udca.edu.co:11158/2121
- Acceso en línea:
- https://revistas.udca.edu.co/index.php/ruadc/article/view/68
https://doi.org/10.31910/rudca.v20.n1.2017.68
- Palabra clave:
- Antioxidantes
Deshidratación
Capsaicina
Carotenoides
Fenoles
Capsicum pubescens
Antioxidantes
Fenol
Liofilización
- Rights
- openAccess
- License
- Derechos Reservados - Universidad de Ciencias Aplicadas y Ambientales
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dc.title.spa.fl_str_mv |
Efecto de la liofilización sobre las propiedades funcionales del ají rocoto (Capsicum pubescens) |
dc.title.alternative.spa.fl_str_mv |
Effect of the freeze - drying on the functional properties rocoto chili pepper (Capsicum pubescens) |
title |
Efecto de la liofilización sobre las propiedades funcionales del ají rocoto (Capsicum pubescens) |
spellingShingle |
Efecto de la liofilización sobre las propiedades funcionales del ají rocoto (Capsicum pubescens) Antioxidantes Deshidratación Capsaicina Carotenoides Fenoles Capsicum pubescens Antioxidantes Fenol Liofilización |
title_short |
Efecto de la liofilización sobre las propiedades funcionales del ají rocoto (Capsicum pubescens) |
title_full |
Efecto de la liofilización sobre las propiedades funcionales del ají rocoto (Capsicum pubescens) |
title_fullStr |
Efecto de la liofilización sobre las propiedades funcionales del ají rocoto (Capsicum pubescens) |
title_full_unstemmed |
Efecto de la liofilización sobre las propiedades funcionales del ají rocoto (Capsicum pubescens) |
title_sort |
Efecto de la liofilización sobre las propiedades funcionales del ají rocoto (Capsicum pubescens) |
dc.creator.fl_str_mv |
Caballero Gutiérrez, Birina Luz Márquez Carbozo, Carlos Julio Rojano, Benjamín Alberto |
dc.contributor.author.spa.fl_str_mv |
Caballero Gutiérrez, Birina Luz Márquez Carbozo, Carlos Julio Rojano, Benjamín Alberto |
dc.subject.proposal.spa.fl_str_mv |
Antioxidantes Deshidratación Capsaicina Carotenoides Fenoles |
topic |
Antioxidantes Deshidratación Capsaicina Carotenoides Fenoles Capsicum pubescens Antioxidantes Fenol Liofilización |
dc.subject.agrovoc.spa.fl_str_mv |
Capsicum pubescens Antioxidantes Fenol Liofilización |
description |
The chili pepper (Capsicum pubescens) is a perishable fruit whereby it is necessary to explore agroindustrial alternatives, that preserves its functional properties; within the technological developments studied in food processing and preservation is freeze-drying. In this research, the rocoto chili pepper harvested in rural area of San Cristobal-Medellin, Antioquia (Colombia), was freeze-drying and it was evaluated the effect on the functional properties such as antioxidant capacity by the Ferric Reducing Antioxidant Power method (FRAP), total phenols, carotenoids, ascorbic acid and capsaicin, both in the fresh product and in freeze-drying treatments. Was realized a fix split plots, with the factor of programming the heating rate, between 0.02 and 0.05°C/min during sublimation assigned to the principal plot and the categorical factor seeds in the subplot, was performed with a Randomized Block Design (RBD) with three replications. It was obtained in fresh chilli with seed including placenta values of 1.18mg of eq. ascorbic acid/g dried basis (d.b.) as antioxidant capacity by FRAP; 5.37mg of eq. gallic acid/g d.b. for total phenols content; 4.74mg/g d.b. of carotenoids; 1.88mg/g d.b. of ascorbic acid and 1.57mg/g d.b. of capsaicin. It was concluded that for the freeze-drying treatments, the antioxidant capacity and total phenols were increased, with respect to the fresh product. It evidenced a statistical difference in the heating schedules during sublimation affecting the capsaicin content in seed and seedless treatments. |
publishDate |
2017 |
dc.date.issued.spa.fl_str_mv |
2017-01 |
dc.date.accessioned.spa.fl_str_mv |
2019-09-16T14:34:55Z |
dc.date.available.spa.fl_str_mv |
2019-09-16T14:34:55Z |
dc.type.spa.fl_str_mv |
Artículo de revista |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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http://purl.org/coar/resource_type/c_6501 |
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info:eu-repo/semantics/article |
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info:eu-repo/semantics/publishedVersion |
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http://purl.org/redcol/resource_type/ART |
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0123-4226 |
dc.identifier.uri.spa.fl_str_mv |
https://revistas.udca.edu.co/index.php/ruadc/article/view/68 |
dc.identifier.doi.spa.fl_str_mv |
https://doi.org/10.31910/rudca.v20.n1.2017.68 |
dc.identifier.local.spa.fl_str_mv |
306195 |
identifier_str_mv |
0123-4226 306195 |
url |
https://revistas.udca.edu.co/index.php/ruadc/article/view/68 https://doi.org/10.31910/rudca.v20.n1.2017.68 |
dc.language.iso.spa.fl_str_mv |
spa |
language |
spa |
dc.relation.ispartofseries.spa.fl_str_mv |
Revista UDCA : Actualidad & Divulgación Científica (Bogotá). -- Vol. 20, No. 1 (Ene.-Jun. 2017). -- páginas 111-119 |
dc.relation.indexed.spa.fl_str_mv |
Agricultura |
dc.rights.spa.fl_str_mv |
Derechos Reservados - Universidad de Ciencias Aplicadas y Ambientales |
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http://purl.org/coar/access_right/c_abf2 |
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Atribución-NoComercial-CompartirIgual 4.0 Internacional (CC BY-NC-SA 4.0) |
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Derechos Reservados - Universidad de Ciencias Aplicadas y Ambientales https://creativecommons.org/licenses/by-nc-sa/4.0/ Atribución-NoComercial-CompartirIgual 4.0 Internacional (CC BY-NC-SA 4.0) http://purl.org/coar/access_right/c_abf2 |
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openAccess |
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Bogotá : Universidad de Ciencias Aplicadas y Ambientales, 2017 |
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Caballero Gutiérrez, Birina LuzMárquez Carbozo, Carlos JulioRojano, Benjamín Alberto2019-09-16T14:34:55Z2019-09-16T14:34:55Z2017-010123-4226https://revistas.udca.edu.co/index.php/ruadc/article/view/68https://doi.org/10.31910/rudca.v20.n1.2017.68306195The chili pepper (Capsicum pubescens) is a perishable fruit whereby it is necessary to explore agroindustrial alternatives, that preserves its functional properties; within the technological developments studied in food processing and preservation is freeze-drying. In this research, the rocoto chili pepper harvested in rural area of San Cristobal-Medellin, Antioquia (Colombia), was freeze-drying and it was evaluated the effect on the functional properties such as antioxidant capacity by the Ferric Reducing Antioxidant Power method (FRAP), total phenols, carotenoids, ascorbic acid and capsaicin, both in the fresh product and in freeze-drying treatments. Was realized a fix split plots, with the factor of programming the heating rate, between 0.02 and 0.05°C/min during sublimation assigned to the principal plot and the categorical factor seeds in the subplot, was performed with a Randomized Block Design (RBD) with three replications. It was obtained in fresh chilli with seed including placenta values of 1.18mg of eq. ascorbic acid/g dried basis (d.b.) as antioxidant capacity by FRAP; 5.37mg of eq. gallic acid/g d.b. for total phenols content; 4.74mg/g d.b. of carotenoids; 1.88mg/g d.b. of ascorbic acid and 1.57mg/g d.b. of capsaicin. It was concluded that for the freeze-drying treatments, the antioxidant capacity and total phenols were increased, with respect to the fresh product. It evidenced a statistical difference in the heating schedules during sublimation affecting the capsaicin content in seed and seedless treatments.El ají rocoto (Capsicum pubescens) es un fruto perecedero, por lo cual, se hace necesario explorar alternativas agroindustriales, que permitan conservar sus propiedades funcionales. Entre los desarrollos tecnológicos estudiados en la transformación y la conservación de alimentos, se encuentra la liofilización. En esta investigación, se liofilizó ají rocoto, colectado en San Cristóbal-Medellín, Antioquia (Colombia) y se evaluó su efecto sobre las propiedades funcionales, como la capacidad antioxidante, por el método Ferric Reducing Antioxidant Power (FRAP), fenoles totales, carotenoides, contenido de ácido ascórbico y capsaicina, tanto en el producto fresco como en los tratamientos liofilizados. Se realizó un arreglo de parcelas dividas, con el factor de la programación de la velocidad de calentamiento, entre 0,02 y 0,05°C/ min, durante la sublimación, asignado a la parcela principal y al factor categórico de semilla en la subparcela, con una aleatorización completamente al azar (DCA), con tres repeticiones. Se registró, que el ají rocoto fresco con semilla incluida, la placenta valores de 1,18mg, equivalentes de ácido ascórbico/g base seca (b.s.), como capacidad antioxidante, por FRAP; 5,37mg, equivalentes de ácido gálico/g b.s., para el contenido de fenoles totales; 4,74mg/g, b.s. de carotenoides; 1,88mg/g b.s., de ácido ascórbico y 1,57mg/g b.s., de capsaicina. Se concluyó que para los tratamientos liofilizados con y sin semillas, se incrementó la capacidad antioxidante y fenoles totales con respecto al producto en fresco. Se evidenció diferencia estadística en las programaciones de calentamiento durante la sublimación, afectando el contenido de capsaicina, en los tratamientos con y sin semillas.Incluye referencias bibliográficasapplication/pdfspaBogotá : Universidad de Ciencias Aplicadas y Ambientales, 2017Revista UDCA : Actualidad & Divulgación Científica (Bogotá). -- Vol. 20, No. 1 (Ene.-Jun. 2017). -- páginas 111-119AgriculturaDerechos Reservados - Universidad de Ciencias Aplicadas y Ambientaleshttps://creativecommons.org/licenses/by-nc-sa/4.0/info:eu-repo/semantics/openAccessAtribución-NoComercial-CompartirIgual 4.0 Internacional (CC BY-NC-SA 4.0)http://purl.org/coar/access_right/c_abf2Efecto de la liofilización sobre las propiedades funcionales del ají rocoto (Capsicum pubescens)Effect of the freeze - drying on the functional properties rocoto chili pepper (Capsicum pubescens)Artículo de 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 nombre de la parte o las partes que el Autor Original y/o el Licenciante hubieren designado para la atribución (v.g., un instituto patrocinador, editorial, publicación) en la información de los derechos de autor del Licenciante, términos de servicios o de otras formas razonables; el título de la Obra si está provisto; en la medida de lo razonablemente factible y, si está provisto, el Identificador Uniforme de Recursos (Uniform Resource Identifier) que el Licenciante especifica para ser asociado con la Obra, salvo que tal URI no se refiera a la nota sobre los derechos de autor o a la información sobre el licenciamiento de la Obra; y en el caso de una Obra Derivada, atribuir el crédito identificando el uso de la Obra en la Obra Derivada (v.g., "Traducción Francesa de la Obra del Autor Original," o "Guión Cinematográfico basado en la Obra original del Autor Original"). Tal crédito puede ser implementado de cualquier forma razonable; en el caso, sin embargo, de Obras Derivadas u Obras Colectivas, tal crédito aparecerá, como mínimo, donde aparece el crédito de cualquier otro autor comparable y de una manera, al menos, tan destacada como el crédito de otro autor comparable.
d.	Para evitar toda confusión, el Licenciante aclara que, cuando la obra es una composición musical:
i.	Regalías por interpretación y ejecución bajo licencias generales. El Licenciante se reserva el derecho exclusivo de autorizar la ejecución pública o la ejecución pública digital de la obra y de recolectar, sea individualmente o a través de una sociedad de gestión colectiva de derechos de autor y derechos conexos (por ejemplo, SAYCO), las regalías por la ejecución pública o por la ejecución pública digital de la obra (por ejemplo Webcast) licenciada bajo licencias generales, si la interpretación o ejecución de la obra está primordialmente orientada por o dirigida a la obtención de una ventaja comercial o una compensación monetaria privada.
ii.	Regalías por Fonogramas. El Licenciante se reserva el derecho exclusivo de recolectar, individualmente o a través de una sociedad de gestión colectiva de derechos de autor y derechos conexos (por ejemplo, SAYCO), una agencia de derechos musicales o algún agente designado, las regalías por cualquier fonograma que Usted cree a partir de la obra (“versión cover”) y distribuya, en los términos del régimen de derechos de autor, si la creación o distribución de esa versión cover está primordialmente destinada o dirigida a obtener una ventaja comercial o una compensación monetaria privada.
e.	Gestión de Derechos de Autor sobre Interpretaciones y Ejecuciones Digitales (WebCasting). Para evitar toda confusión, el Licenciante aclara que, cuando la obra sea un fonograma, el Licenciante se reserva el derecho exclusivo de autorizar la ejecución pública digital de la obra (por ejemplo, webcast) y de recolectar, individualmente o a través de una sociedad de gestión colectiva de derechos de autor y derechos conexos (por ejemplo, Acinpro), las regalías por la ejecución pública digital de la obra (por ejemplo, webcast), sujeta a las disposiciones aplicables del régimen de Derecho de Autor, si esta ejecución pública digital está primordialmente dirigida a obtener una ventaja comercial o una compensación monetaria privada.
5. Representaciones, Garantías y Limitaciones de Responsabilidad.
A MENOS QUE LAS PARTES LO ACORDARAN DE OTRA FORMA POR ESCRITO, EL LICENCIANTE OFRECE LA OBRA (EN EL ESTADO EN EL QUE SE ENCUENTRA) “TAL CUAL”, SIN BRINDAR GARANTÍAS DE CLASE ALGUNA RESPECTO DE LA OBRA, YA SEA EXPRESA, IMPLÍCITA, LEGAL O CUALQUIERA OTRA, INCLUYENDO, SIN LIMITARSE A ELLAS, GARANTÍAS DE TITULARIDAD, COMERCIABILIDAD, ADAPTABILIDAD O ADECUACIÓN A PROPÓSITO DETERMINADO, AUSENCIA DE INFRACCIÓN, DE AUSENCIA DE DEFECTOS LATENTES O DE OTRO TIPO, O LA PRESENCIA O AUSENCIA DE ERRORES, SEAN O NO DESCUBRIBLES (PUEDAN O NO SER ESTOS DESCUBIERTOS). ALGUNAS JURISDICCIONES NO PERMITEN LA EXCLUSIÓN DE GARANTÍAS IMPLÍCITAS, EN CUYO CASO ESTA EXCLUSIÓN PUEDE NO APLICARSE A USTED.
6. Limitación de responsabilidad.
A MENOS QUE LO EXIJA EXPRESAMENTE LA LEY APLICABLE, EL LICENCIANTE NO SERÁ RESPONSABLE ANTE USTED POR DAÑO ALGUNO, SEA POR RESPONSABILIDAD EXTRACONTRACTUAL, PRECONTRACTUAL O CONTRACTUAL, OBJETIVA O SUBJETIVA, SE TRATE DE DAÑOS MORALES O PATRIMONIALES, DIRECTOS O INDIRECTOS, PREVISTOS O IMPREVISTOS PRODUCIDOS POR EL USO DE ESTA LICENCIA O DE LA OBRA, AUN CUANDO EL LICENCIANTE HAYA SIDO ADVERTIDO DE LA POSIBILIDAD DE DICHOS DAÑOS. ALGUNAS LEYES NO PERMITEN LA EXCLUSIÓN DE CIERTA RESPONSABILIDAD, EN CUYO CASO ESTA EXCLUSIÓN PUEDE NO APLICARSE A USTED.
7. Término.
a.	Esta Licencia y los derechos otorgados en virtud de ella terminarán automáticamente si Usted infringe alguna condición establecida en ella. Sin embargo, los individuos o entidades que han recibido Obras Derivadas o Colectivas de Usted de conformidad con esta Licencia, no verán terminadas sus licencias, siempre que estos individuos o entidades sigan cumpliendo íntegramente las condiciones de estas licencias. Las Secciones 1, 2, 5, 6, 7, y 8 subsistirán a cualquier terminación de esta Licencia.
b.	Sujeta a las condiciones y términos anteriores, la licencia otorgada aquí es perpetua (durante el período de vigencia de los derechos de autor de la obra). No obstante lo anterior, el Licenciante se reserva el derecho a publicar y/o estrenar la Obra bajo condiciones de licencia diferentes o a dejar de distribuirla en los términos de esta Licencia en cualquier momento; en el entendido, sin embargo, que esa elección no servirá para revocar esta licencia o que deba ser otorgada , bajo los términos de esta licencia), y esta licencia continuará en pleno vigor y efecto a menos que sea terminada como se expresa atrás. La Licencia revocada continuará siendo plenamente vigente y efectiva si no se le da término en las condiciones indicadas anteriormente.
8. Varios.
a.	Cada vez que Usted distribuya o ponga a disposición pública la Obra o una Obra Colectiva, el Licenciante ofrecerá al destinatario una licencia en los mismos términos y condiciones que la licencia otorgada a Usted bajo esta Licencia.
b.	Si alguna disposición de esta Licencia resulta invalidada o no exigible, según la legislación vigente, esto no afectará ni la validez ni la aplicabilidad del resto de condiciones de esta Licencia y, sin acción adicional por parte de los sujetos de este acuerdo, aquélla se entenderá reformada lo mínimo necesario para hacer que dicha disposición sea válida y exigible.
c.	Ningún término o disposición de esta Licencia se estimará renunciada y ninguna violación de ella será consentida a menos que esa renuncia o consentimiento sea otorgado por escrito y firmado por la parte que renuncie o consienta.
d.	Esta Licencia refleja el acuerdo pleno entre las partes respecto a la Obra aquí licenciada. No hay arreglos, acuerdos o declaraciones respecto a la Obra que no estén especificados en este documento. El Licenciante no se verá limitado por ninguna disposición adicional que pueda surgir en alguna comunicación emanada de Usted. Esta Licencia no puede ser modificada sin el consentimiento mutuo por escrito del Licenciante y Usted.

 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