Carrera Ingeniería Bioquímica

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    Extracción y microencapsulación de antocianinas a partir de rábano (Raphanus sativus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2023-09) Chulde Osorio, Julisa Yelena; López Hernández, Orestes Darío
    The study of obtaining and preserving new natural pigments has been of great interest to the food industries and even more so if the natural coloring can preserve its active principle through a microsphere that protects it from external influences. The present titration work consists of the extraction of anthocyanins using 96 percent ethanol and 2.5 percent citric acid as a solvent, under the optimal conditions of a 2-squared experimental design, whose variables considered were: time and relation to plant material. with respect to the volume of solvent (MV:VD). The optimal conditions were an extraction time of 45 minutes and a MV:VD ratio of 1:30, thus obtaining a concentration of 183 mg in 100g, higher than the other treatments. The extracts characterized by UV-Vis spectrophotometry presented maximum absorbance values at 509 nm that correspond to antianic structures such as pelargonidin and cyanidin derivatives. In the same way, by FT-IR spectroscopy, the absorbance signals at different values of vibration frequencies that belong to the anthocyanin functional groups are clearly appreciated, so that said compound was successfully microencapsulated. The microencapsulated anthocyanins presented an encapsulation efficiency of 88.17 percent, while the antioxidant activity was evaluated at 515 nm, which determined an efficiency to inhibit the DPPH radical with 90.19 percent. Thus concluding that this legume has high antioxidant power and can be used as a functional food.
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    Optimización del proceso de extracción de antocianinas de los frutos de la colca (Miconia crocea)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2021-09) Jerez Chango, Félix Roberto; López Hernández, Orestes Darío
    The research was developed to optimize the anthocyanin extraction process from Miconia crocea fruits, from Cerro Teligote, southeast of the San Pedro de Pelileo canton, Tungurahua Province. Spectrophotometric analyzes were applied to the pulverized dried fruit extracts to be able to quantify the anthocyanin concentration. During the optimization of the extraction process, the response surface methodology was used with two factors: A (solvent) and B (ratio of plant material over the volume of solvent). For the extraction, a temperature of 70 Celsius degrees was used for 60 minutes. The solvent that allowed the highest anthocyanin concentration to be obtained was the ethanol mixture with hydrochloric acid (85:15). With a 1:25 ratio of plant material to solvent volume, 29.39 mg of anthocyanins were achieved for every 100 g of extracted dry plant material.
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    Actividad antioxidante y citotóxica in vitro de Valeriana decussata y Valeriana rígida en células cancerígenas
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2021-03) Guacales Reinosa, Danny Alexander; Carrero Castillo, Yenddy Nayghit; Vargas López, José Homero
    Cancer represents a health problem worldwide, leaving with its high death rates that continue to rise. The treatments used to counteract the disease have high costs and are losing their effectiveness as cancer cells become increasingly resistant; hence the importance of looking for new therapeutic alternatives, in order to reestablish a new panorama in favor of the search for new phytocomposites extracted from plants, such as valerian species, characterized by its composition of terpenes, valeric acid, valtrates and essential oils with various anti-inflammatory, anticonvulsant and anti-tumor properties. The objective of the present investigation was the determination of the antioxidant and cytotoxic activity in vitro of extracts obtained from Valerian decussata and Valerian rigid in the breast cancer cell line (MCF-7). For this, cell viability studies were carried out using the MTT method, immunohistochemical tests, nitric oxide determination using the Griess method and the antioxidant activity with the TROLOX test. The presence of antioxidants and compounds with biological activity that acted were evidenced. beneficially over the MCF-7 cell line type.
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    Extracción asistida por ultrasonido de licopenos provenientes de residuos agroindustriales de tomate de árbol (Solanum betaceum Cav.) con capacidad antioxidante
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2021-01) Proaño Tapia, Jennifer Karolina; Fernández Rivero, Danae
    The objective of this research was the extraction of lycopene’s with antioxidant capacity by ultrasound, using the agro-industrial residues of tree tomato (Solanum betaceum Cav.). The extraction was carried out from previously dry and ground vegetable residue using ethanol as solvent and an experimental 3 design was applied to develop an ultrasound technology for the extraction of lycopene’s. The influence of the factors plant material/solvent volume ratio (1/2.5; 1/5; 1/10), extraction temperature (20, 30 and 40 degrees Celsius) and extraction time (15, 30 and 60 minutes) on the extraction efficiency percentages. The process was optimized with a plant material/solvent volume ratio of 1:10, extraction temperature of 40 Celsius degrees and extraction time of 60 minutes. To verify the antioxidant activity of the lycopene-rich extract, in vitro tests were performed using the DPPH (2,2-diphenyl-1- 1-picrylhydrazyl) technique and in vivo with Saccharomyces cerevisiae Cav. as model. The extract rich in lycopene’s presented in the in vitro test a percentage of inhibition of free radicals of 60.23 percent, which is equivalent to 693.81 micromoles per liter of Trolox, the antioxidant activity in vivo was corroborated showing that the cell managed to overcome the oxidative stress when exposed to a concentration of 3 millimoles of hydrogen peroxide presenting cell growth values very similar to those obtained with vitamin C.
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    Extracción y microencapsulación de antocianinas a partir de la planta sangorache (Amaranthus quitensis)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2020-08) Riera Muñoz, Angela Guadalupe; López Hernández, Orestes Darío
    Anthocyanins are one of the most studied plant pigments thanks to their viable health benefits due to their antioxidant capacity and their use as a natural dye in the food industry. This research work consisted of the solid liquid extraction of anthocyanins from sangorache using water as the main solvent at specific optimal conditions. Amaranthus quitensis is an ancestral plant grown in the Andean area of the Ecuadorian Sierra known for it’s incalculable source of nutrients, especially iron and calcium, in addition to being considered an antioxidant. To protect the extracted bioactive substances, the microencapsulation process was carried out by spray drying with two types of polymeric matrices (maltodextrin and the mixture of maltodextrin with gum arabic) where the maximum efficiency of the microspheres was analyzed by means of concentration and an infrared spectrophotometry study resulting in maltodextrin as the best polymer to cover and protect anthocyanins at 92.30 percent efficiency. The antioxidant properties were corroborated by in vitro tests by DPPH analyzing the inhibitory capacity of each sample obtaining a maximum response (306.56 micromole equivalent of Trolox on gram dry extract) corresponding to the anthocyanins encapsulated with maltodextrin while, the antioxidant capacity In vivo, the process was confirmed by induction of cellular oxidative stress to S. cerevisiae with hydrogen peroxide. This process confirmed that sangorache's anthocyanin microspheres have a high antioxidant capacity even better than the vitamin C used as a control agent.
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    Evaluación de diferentes polímeros en la microencapsulación de antocianinas extraídas a partir de papa morada variedad Yana Shungo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2020-01) Guanoquiza Zambrano, Kelly Paola; López Hernández, Orestes Darío
    The main objective of the research project was the evaluation of different polymers in the microencapsulation of anthocyanins extracted from purple potato variety Yana Shungo, these polymers were Maltodextrin, a combination in equal proportions of Maltodextrin and Gum Arabic and concentrated Whey Protein. Three microencapsules were obtained, which were used in spectroscopic analysis, visible UV spectrophotometry and antioxidant activity determination. Through infrared spectroscopy analysis it was shown that anthocyanins extracted from purple potato were coated by polymers used as encapsulating agents. UV-visible spectrophotometry analysis was performed in order to determine the microencapsulation efficiency of the different polymers, obtaining 92.62percent for Maltodextrin, 90.01percent for the polymer mixture and 89.94 percent for the concentrated whey protein. Finally, to determine the antioxidant capacity of the microcapsules obtained, a live analysis was carried out using Saccharomyces cerevisiae and hydrogen peroxide as oxidative stress promoter at different concentration levels and through growth curves it was demonstrated that thanks to the antioxidant activity of the encapsulated anthocyanins the living organism under study could adapt and develop.
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    Evaluación de diferentes combinaciones de polímeros en la microencapsulación de licopeno de tomate de árbol (Solanum betaceum)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2019-12) Pazmiño Eugenio, Damaris Abigail; Fernández Rivero, Danae
    The concentrate of lycopene of tree tomato (Solanum betaceum) was microencapsulated using four differents combinations whose were evaluated through the antioxidant capacity. The combinations consisted of varying the load, with respect to the polymers used that were maltodextrin and gum arabic with modifications in the entry and exit temperature in the microencapsulation. The evaluation of antioxidant activity in vitro was developed using the DPPH test. On the other hand, Saccharomyces cerevisiae was used as a cellular model to analyze the activity in vivo comparing the growth rate it presents against high and low stress levels with hydrogen peroxide and sodium hypochlorite. It was determined that the microencapsulated with 30% lycopene, 35 percent gum arabic and 35 percent maltodextrin at an inlet temperature (Te) of 120 Celsius degrees and outlet (Ts) of 80 Celsius degrees showed greater antioxidant capacity when using the DPPH free radical method obtaining 81,84 percent inhibition equivalent to trolox concentration of 333,78 more less 4,53 µmol of trolox for gram sample, also recorded a percentage of microencapsulation efficiency of 64,42 percent, which was comprobated with the analysis in the far infrared spectrum taking into account that 83,76 percent transmittance was obtained. The antioxidant activity in vivo corroborated the previous results, because when using the microencapsulation at a concentration of 700 mg/mL, Saccharomyces cervisiae showed a growth rate greater than 1 in the presence of NaOCl and H2O2 exceeding the antioxidant capacity of vitamin C.
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    Evaluación de la actividad antioxidante y antiinflamatoria de antocianinas microencapsuladas a partir de cáscaras de berenjena (Solanum melongena)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2019-12) Telenchana Pérez, Erika Vanessa; López Hernández, Orestes Darío
    The instability of natural pigments makes it difficult to use, so the study of their extraction and conservation process will increase their stability, maintaining their properties. This research was based on the extraction, microencapsulation and evaluation of the antioxidant and anti-inflammatory capacity of anthocyanins from eggplant shells (Solanum melongena). An experimental design 22 was carried out, which was determined that the optimal conditions of the extraction are with a plant material/solvent volume ratio of 1:25, a temperature of 70 more less 2 Celsius degrees and extraction time of 60 min. The microencapsulation of the bioactive compound was performed by spray drying, using two polymeric matrices (maltodextrin and gum arabic), an efficiency of 91.28 percent was obtained for microencapsulation with the mixture of these two polymers, while for maltodextrin it was 79.85 percent. To evaluate the antioxidant properties, the DPPH method was used, a maximum percentage of 257,88 and 307,19 µmol equivalents of Trolox for every gram of microencapsulated was obtained, for the case of maltodextrin and mixture respectively, the curve was also evaluated of growth of yeast S. cerevisiae subjected to oxidative stress and it was shown that microencapsulates protect the microorganism from the oxidative agent. The erythrocyte membrane stabilization method it was determined that at a concentration of 2 mg for ml for the microencapsulation with maltodextrin and 2,5 mg for ml for the case of the polymer mixture, an anti-inflammatory activity of 89,61 percent is obtained and 77,17 percent respectively, exceeding the activity of the commercial drug.
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    Evaluación de la actividad antioxidante del contenido de antocianinas microencapsuladas de mora (Rubus glaucus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2019-08) Bastidas Bastidas, Vanessa Monserrath; López Hernández, Orestes Darío
    The research presented was based on the extraction, microencapsulation and quantification of flavonoids (anthocyanins) from blackberries (Rubus glaucus). The antioxidant properties of the plant under study were also evaluated. three microencapsulations were obtained using 3 polymers as encapsulating agent: maltodextrin, that is a mixture in proportions (1: 1) of maltodextrin-gum arabic and concentrated whey protein, where through the analysis of variances of efficiency of 90.81%, 90.64% and 89.73%, were achieved respectively. with a spectroscopic analysis it was demonstrated that the anthocyanins of blackberries were covered by the polymers, obtaining a form of microspheres. To evaluate the antioxidant properties, a live analysis was carried out using S. cerevisiae, where through the growth curves it was verified that each microencapsulated had antioxidant activity and that they were within the curves containing vitamin C as a strong antioxidant.
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    Extracción, microencapsulación y actividad antioxidante del capulí (Prunus serotina)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2019-07) Mejía Freire, Andrea Katherín; Ramos Moya, Milton Rubén
    Considering the increase of cardiovascular and degenerative diseases and the development of natural extracts with high antioxidant power to neutralize the free radicals are of great interest nowadays. This work was focused on the extraction of anthocyanins coming from capulí (Prunus serotina) using acidified ethanol as dissolvent with chloridric acid at 70 Celsius degrees for two hours, an experimental design was applied for determining the optimal conditions of the process. To protect this metabolite and enhance its beneficial properties, two polymers were applied in a 20:80 ratio with the extract of capuli; an inlet temperature was used (atomization) of 150 Celsius degrees and an outlet (drying) 95 Celsius degrees for maltodextrin and 103 Celsius degrees to the gum arabic combination in a 50:50 ratio. The efficiency of this process was analyzed by FT-IR, the gotten spectra showed anthocyanins characteristics. The best polymer to microencapsule the anthocyanins was the maltodextrin both in efficiency with 85,3 percent and with antioxidant activity in vitro by the DPPH method (147,042 µmol equivalents of Trolox for every gram of dry extract), this activity was checked by an in vivo test with Saccharomyces cerevisiae that was exposed in a oxidative stress with hydrogen peroxide, the maltodextrin let the increase of biomass, it was superior than vitamin C, thanks to its antioxidant power.