Extracción asistida por microondas de compuestos fenólicos de los subproductos del beneficio del cacao (Theobroma cacao L.)

ilustraciones

Autores:: Rincón Soledad, Martha Cecilia

Tipo de recurso:

Fecha de publicación:: 2023

Institución:: Universidad Nacional de Colombia

Repositorio:: Universidad Nacional de Colombia

Idioma:: eng

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network_acronym_str	UNACIONAL2
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repository_id_str
dc.title.spa.fl_str_mv	Extracción asistida por microondas de compuestos fenólicos de los subproductos del beneficio del cacao (Theobroma cacao L.)
dc.title.translated.eng.fl_str_mv	Microwave-assisted extraction of phenolic compounds from cocoa (Theobroma cacao L.) mill by-products
title	Extracción asistida por microondas de compuestos fenólicos de los subproductos del beneficio del cacao (Theobroma cacao L.)
spellingShingle	Extracción asistida por microondas de compuestos fenólicos de los subproductos del beneficio del cacao (Theobroma cacao L.) 630 - Agricultura y tecnologías relacionadas::633 - Cultivos de campo y de plantación 540 - Química y ciencias afines::542 - Técnicas, procedimientos, aparatos, equipos, materiales Valorización de subproductos Extracción asistida por microondas Compuestos antioxidantes Optimización Procesamiento del cacao Waste valorization Microwave-assisted extraction Antioxidant compounds Optimization Cocoa processing Cocoa processing
title_short	Extracción asistida por microondas de compuestos fenólicos de los subproductos del beneficio del cacao (Theobroma cacao L.)
title_full	Extracción asistida por microondas de compuestos fenólicos de los subproductos del beneficio del cacao (Theobroma cacao L.)
title_fullStr	Extracción asistida por microondas de compuestos fenólicos de los subproductos del beneficio del cacao (Theobroma cacao L.)
title_full_unstemmed	Extracción asistida por microondas de compuestos fenólicos de los subproductos del beneficio del cacao (Theobroma cacao L.)
title_sort	Extracción asistida por microondas de compuestos fenólicos de los subproductos del beneficio del cacao (Theobroma cacao L.)
dc.creator.fl_str_mv	Rincón Soledad, Martha Cecilia
dc.contributor.advisor.none.fl_str_mv	Gutiérrez Álvarez, Luis Felipe Narváez Cuenca, Carlos Eduardo
dc.contributor.author.none.fl_str_mv	Rincón Soledad, Martha Cecilia
dc.contributor.researchgroup.spa.fl_str_mv	Grupo de Investigación en Biomoléculas Alimentarias
dc.subject.ddc.spa.fl_str_mv	630 - Agricultura y tecnologías relacionadas::633 - Cultivos de campo y de plantación 540 - Química y ciencias afines::542 - Técnicas, procedimientos, aparatos, equipos, materiales
topic	630 - Agricultura y tecnologías relacionadas::633 - Cultivos de campo y de plantación 540 - Química y ciencias afines::542 - Técnicas, procedimientos, aparatos, equipos, materiales Valorización de subproductos Extracción asistida por microondas Compuestos antioxidantes Optimización Procesamiento del cacao Waste valorization Microwave-assisted extraction Antioxidant compounds Optimization Cocoa processing Cocoa processing
dc.subject.proposal.spa.fl_str_mv	Valorización de subproductos Extracción asistida por microondas Compuestos antioxidantes Optimización Procesamiento del cacao Waste valorization Microwave-assisted extraction Antioxidant compounds Optimization Cocoa processing Cocoa processing
description	ilustraciones
publishDate	2023
dc.date.accessioned.none.fl_str_mv	2023-08-09T14:12:09Z
dc.date.available.none.fl_str_mv	2023-08-09T14:12:09Z
dc.date.issued.none.fl_str_mv	2023
dc.type.spa.fl_str_mv	Trabajo de grado - Maestría
dc.type.driver.spa.fl_str_mv	info:eu-repo/semantics/masterThesis
dc.type.version.spa.fl_str_mv	info:eu-repo/semantics/acceptedVersion
dc.type.content.spa.fl_str_mv	Text
dc.type.redcol.spa.fl_str_mv	http://purl.org/redcol/resource_type/TM
status_str	acceptedVersion
dc.identifier.uri.none.fl_str_mv	https://repositorio.unal.edu.co/handle/unal/84505
dc.identifier.instname.spa.fl_str_mv	Universidad Nacional de Colombia
dc.identifier.reponame.spa.fl_str_mv	Repositorio Institucional Universidad Nacional de Colombia
dc.identifier.repourl.spa.fl_str_mv	https://repositorio.unal.edu.co/
url	https://repositorio.unal.edu.co/handle/unal/84505 https://repositorio.unal.edu.co/
identifier_str_mv	Universidad Nacional de Colombia Repositorio Institucional Universidad Nacional de Colombia
dc.language.iso.spa.fl_str_mv	eng
language	eng
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dc.publisher.faculty.spa.fl_str_mv	Facultad de Ciencias Agrarias
dc.publisher.place.spa.fl_str_mv	Bogotá, Colombia
dc.publisher.branch.spa.fl_str_mv	Universidad Nacional de Colombia - Sede Bogotá
institution	Universidad Nacional de Colombia
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spelling	Atribución-NoComercial-CompartirIgual 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-sa/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Gutiérrez Álvarez, Luis Felipe5a784f969d5441ba88ad15c8f2fb81a2Narváez Cuenca, Carlos Eduardo29b6cc08a0076e18f5d99fa13748372fRincón Soledad, Martha Cecilia1c731cd71f1866e2f2b8e5965256f97dGrupo de Investigación en Biomoléculas Alimentarias2023-08-09T14:12:09Z2023-08-09T14:12:09Z2023https://repositorio.unal.edu.co/handle/unal/84505Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/ilustracionesLa explotación cacaotera genera grandes cantidades de subproductos (principalmente la cacota (CPH) (86% del peso fresco) y la cascarilla (CBS) (12% del peso seco del grano)) pues sólo aprovecha económicamente los granos, que representa aproximadamente 10% de la masa del fruto fresco. A pesar del gran volumen de subproductos generados por el procesamiento del cacao y de su riqueza en compuestos de valor agregado, en la práctica común, éstos son usados como biofertilizante en las plantaciones de cacao, o simplemente desaprovechados. En este trabajo, de planteó la obtención de compuestos fenólicos y antioxidantes mediante extracción asistida por microondas (MAE) como alternativa de valorización de estos subproductos. Para cumplir este objetivo, se evaluó el efecto de la potencia (200, 300 y 400 W) y tiempo de extracción (120, 180 y 240 s), y de la relación de solvente/sólido (L/S) (30, 50 y 70 mL/g), en el contenido de compuestos fenólicos y la capacidad antioxidante de los extractos, empleando etanol al 63% como solvente, y siguiendo un diseño experimental de tipo Box-Behnken. La composición de los compuestos fenólicos para cascarilla fue determinada por UHPLC-DAD. A los extractos de CPH y CBS obtenidos en condiciones óptimas se les evaluó su actividad citotóxica sobre líneas celulares tumorales HT-29 (adenocarcinoma colorectal), A549 (adenocarcinoma de pulmón), CAL-27 (carcinoma escamo celular de lengua) y MCF-7 (adenocarcinoma de glándula mamaria). Los resultados mostraron que para la cacota, la potencia de extracción y la relación L/S fueron los factores más influyentes en las variables de respuesta, mientras que para la cascarilla fue más influyente el tiempo de extracción. El mayor rendimiento, contenido de fenoles y capacidad antioxidante (FRAP, DPPH) para la cacota en condiciones óptimas se obtiene a 397,52 W; 233,98 s y 69,99 mL/g. En la cascarilla las condiciones óptimas se obtienen a 399,88 W; 217,42 s y 69,71 mL/g, encontrando que este último subproducto principalmente está compuesto por teobromina y cafeína. En cuanto a la evaluación in vitro sobre las líneas celulares, los extractos de los subproductos del beneficio del cacao mostraron baja selectividad y actividad citotóxica. (Texto tomado de la fuente)Cocoa farming generates large quantities of by-products (mainly cocoa pod husk (CPH) (86% of the fresh weight) and cocoa bean shell (CBS) (12% of the dry weight of the bean)), since only the seed, which represents approximately 10% of the mass of the fresh fruit, is economically exploited. Despite the large volume of by-products generated by cocoa processing and their richness in value-added compounds, in common practice, these are used as biofertilizer in cocoa plantations, or simply wasted. In this work, the obtaining of phenolic compounds and antioxidants by microwave-assisted extraction (MAE) was proposed as an alternative for the valorization of these by-products. To meet this objective, the effect of power (200, 300 and 400 W) and extraction time (120, 180 and 240 s), and of the solvent/solid (L/S) ratio (30, 50 and 70 mL/g), on the content of phenolic compounds and the antioxidant capacity of the extracts was evaluated, using 63% ethanol as solvent, and following a Box-Behnken experimental design. The composition of phenolic compounds for CBS was determined by UHPLC-DAD. CPH and CBS extracts obtained under optimal conditions were evaluated for their cytotoxic activity on HT-29 (colorectal adenocarcinoma), A549 (lung adenocarcinoma), CAL-27 (squamous cell carcinoma of the tongue) and MCF-7 (mammary gland adenocarcinoma) tumor cell lines. The results showed that for coca pod husk, extraction power and L/S ratio were the most influential factors on the response variables, while for cascarilla, extraction time was more influential. The highest yield, phenol content and antioxidant capacity (FRAP, DPPH) for CPH under optimum conditions are obtained at 397.52 W; 233.98 s and 69.99 mL/g. In the cocoa bean shell the optimal conditions are obtained at 399.88 W; 217.42 s and 69.71 mL/g, finding that this last by-product is mainly composed of theobromine and caffeine. As for the in vitro evaluation on cell lines, the extracts of cocoa processing by-products showed low selectivity and cytotoxic activity.MaestríaMagíster en Ciencia y Tecnología de AlimentosProcesamiento de alimentosxvi, 124 páginasapplication/pdfengUniversidad Nacional de ColombiaBogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de AlimentosFacultad de Ciencias AgrariasBogotá, ColombiaUniversidad Nacional de Colombia - Sede Bogotá630 - Agricultura y tecnologías relacionadas::633 - Cultivos de campo y de plantación540 - Química y ciencias afines::542 - Técnicas, procedimientos, aparatos, equipos, materialesValorización de subproductosExtracción asistida por microondasCompuestos antioxidantesOptimizaciónProcesamiento del cacaoWaste valorizationMicrowave-assisted extractionAntioxidant compoundsOptimizationCocoa processingCocoa processingExtracción asistida por microondas de compuestos fenólicos de los subproductos del beneficio del cacao (Theobroma cacao L.)Microwave-assisted extraction of phenolic compounds from cocoa (Theobroma cacao L.) mill by-productsTrabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMAdebo, O. 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International Journal of Engineering and Technology (UAE), 7(3), 241–244. https://doi.org/10.14419/ijet.v7i3.11.16017AGROSAVIAEstudiantesInvestigadoresMaestrosPúblico generalORIGINAL1032403372.2023.pdf1032403372.2023.pdfTesis de Maestría en Ciencia y Tecnología de Alimentosapplication/pdf2467741https://repositorio.unal.edu.co/bitstream/unal/84505/2/1032403372.2023.pdffd8540849752cd7b5f7cd98ead90c9c1MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-85879https://repositorio.unal.edu.co/bitstream/unal/84505/1/license.txteb34b1cf90b7e1103fc9dfd26be24b4aMD51THUMBNAIL1032403372.2023.pdf.jpg1032403372.2023.pdf.jpgGenerated Thumbnailimage/jpeg5268https://repositorio.unal.edu.co/bitstream/unal/84505/3/1032403372.2023.pdf.jpg211ce72f2345fe35bf1e1aa9f186b131MD53unal/84505oai:repositorio.unal.edu.co:unal/845052023-08-09 23:03:18.357Repositorio Institucional Universidad Nacional de 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Extracción asistida por microondas de compuestos fenólicos de los subproductos del beneficio del cacao (Theobroma cacao L.)

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