Publicación:
Determinación de los compuestos fenólicos y capacidad antioxidante del aceite de uva (Vitis vinífera) obtenido con y sin tratamiento enzimático

Página de artículo simple
dc.contributor.author Lezama Guerra, Katheryn Sharon es_PE
dc.date.accessioned 2024-05-30T23:13:38Z
dc.date.available 2024-05-30T23:13:38Z
dc.date.issued 2017
dc.description Agradecimientos al CONCYTEC por el financiamiento brindado y apoyo a la investigación.
dc.description.abstract The present research consisted in determining the phenolic compounds and antioxidant capacity of grape seed oil (Vitis vinifera) variety "Borgoña", extracted by hydraulic pressing without and with enzymatic treatment. From the oils obtained, the analysis of total phenolic compounds was performed by the Folin & Ciocalteu method, where oils with enzymatic treatment obtained the highest values (148,47–279,19 mg AGE/Kg of oil) Which did not obtain this treatment (127,53 mg AGE/Kg of oil); while for the identification and quantification of phenolic compounds, the oil was analyzed by enzymatic treatment with the highest content in total phenols (279,19 mg AGE/Kg), and it was the one with the highest content and identification of these compounds as: Caffeic acid (0,13 µg/g oil), cinnamic acid (0,17 µg/g oil) and hesperitin (0,03 µg/g oil); against the oil without said treatment that only presents to the acid caffeic (0,12 µg/g oil) and cinnamic acid (0,11 µg/g oil). As regards the antioxidant capacity, it was the oils obtained with enzymes, which achieved the highest values between:1,71-1,81 mmol TE/Kg by the ABTS (2,2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid)) method and 0,09-0,13 mmol TE/Kg of oil by the DPPH(2,2-diphenyl-1-picrylhydrazyl) method against oils obtained without enzymatic assistance with 1,59 and 0,05 mmol TE/Kg of oil, by the ABTS and DPPH methods, respectively. From these results the positive action of the enzymatic treatment is evidenced, where the increase of the yield of the extraction of the oil by the enzymatic action is related to the increase of phenolic antioxidant compounds, giving, therefore, a nutraceutical added value to the final product.
dc.description.sponsorship Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - Concytec
dc.identifier.uri https://hdl.handle.net/20.500.12390/1904
dc.language.iso spa
dc.publisher Universidad Nacional Agraria la Molina
dc.rights info:eu-repo/semantics/openAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject Uva
dc.subject Uva|Semilla|Aceites vegetales es_PE
dc.subject Aceites vegetales
dc.subject Compuestos fenolicos es_PE
dc.subject Antioxidantes es_PE
dc.subject Análisis enzimático es_PE
dc.subject Técnicas analíticas es_PE
dc.subject Evaluación es_PE
dc.subject Perú es_PE
dc.subject Aceite de uva es_PE
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#2.11.01
dc.title Determinación de los compuestos fenólicos y capacidad antioxidante del aceite de uva (Vitis vinífera) obtenido con y sin tratamiento enzimático
dc.type info:eu-repo/semantics/bachelorThesis
dspace.entity.type Publication
Archivos
Colecciones
1.1 Eventos institucionales
 6.1 Proyectos de investigación científica