Carrera Ingeniería Bioquímica
Permanent URI for this collectionhttp://repositorio.uta.edu.ec/handle/123456789/809
Browse
5 results
Search Results
Item Microencapsulación del aceite de sacha inchi (Plukenetia volubilis L.) en combinación con el aceite esencial de eucalipto (Eucalyptus globulus L.), limón (Citrus limonum.) y albahaca (Ocimum basilicum L.) mediante secado por aspersión(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2023-09) Sánchez Palacios, Abraham Rodolfo; López Hernández, Orestes DaríoDegradation of polyunsaturated fatty acids is a common problem in vegetable oils, usually caused by exposure to different environmental conditions; natural antioxidants such as essential oils and industrial methods such as microencapsulation are commonly used to ensure the reduction of these degenerative processes and prolong their shelf life. The objective of this research is to microencapsulate sacha inchi oil in combination with the essential oils of lemon eucalyptus and basil by spray drying, using a mixture of maltodextrin, arabic gum and sacha inchi in a 1:1:1 ratio together with the essential oils in concentrations of 0.5, 0.4 and 0.5 percent respectively, with an inlet temperature of 150 degrees Celsius. Applying FTIR-ATR (Attenuated Total Reflectance) spectrophotometry, the efficiency of microcapsulation was evidenced. Fluidity and compressibility were evaluated by means of the Hausner and Carr indices, each mixture showed relatively poor indices compared to its limit, greater than 38 for Carr and greater than 1.6 for Hausner. The antioxidant capacity was evaluated by the DPPH test with dilutions of 1 over 200, 250 and 300 for each mixture of microencapsulates, diluting 0.1 g of each sample in 20, 25 and 30 ml of distilled water, respectively. It was concluded that the oil mixture of sacha inchi oils together with lemon is superior in comparison to the three previously mentioned, presenting Carr and Hausner indexes of 42.23 and 1.42 respectively and an antioxidant capacity of 326.74 micromol per liter of the Trolox compound.Item Extracción, microencapsulación y evaluación de la capacidad antioxidante de las antocianinas presentes en las flores de Hibiscus sabdariffa cultivadas en el cantón Milagro, provincia del Guayas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2022-09) Núñez Cazares, Bryan Iván; López Hernández, Orestes DaríoAnthocyanins are water-soluble pigments used as colorants in the preparation of beverages, wines, and infusions. Due to their antioxidant properties, they are considered as chemoprotective agents and are used in disease treatment. The present research work consisted of the extraction, microencapsulation, and evaluation of the antioxidant capacity of anthocyanins present in Hibiscus sabdariffa or Jamaica Flower, a plant cultivated in Milagro city, in the coastal region of Ecuador. This plant is highly recognized for its medicinal properties since it contains multiple vitamins, minerals, and bioactive compounds important for health. For its extraction, a ratio of 1:25 plant material to volume of solvent was used, at a constant temperature of 85 degrees Celsius for 30 minutes. The extracted bioactive substance was concentrated and microencapsulated by means of the spray drying technique using a polymeric matrix (maltodextrin) where its microencapsulation efficiency was 88.02 percent. Infrared spectroscopy analysis demonstrated the effectiveness of maltodextrin as a polymer, generating microspheres that coated and protected anthocyanins. For the evaluation of antioxidant capacity, in vitro tests were carried out on the concentrate extract and the microencapsulated extract, using the DPPH technique, reaching a percentage of inhibition (73.22 and 40.98 percent) and obtaining values of 328.41 and 219.29 micromol (Trolox equivalent per gram of dry extract) respectively.Item Capacidad antioxidante in vitro de Valeriana microphylla y Valeriana plantaginea en células cancerígenas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2021-01) Moreta Pacha, Erika Jazmín; Vargas López, José Homero; Carrero Castillo, Yenndy NaygithFree radicals play an important role in cell metabolism, proving to be beneficial or deadly for the body. Due to their aggressive nature, these can contribute to the genesis of cancer; however, there are defense strategies using antioxidants. Plants play an important role within therapeutic resources, which are bioactive agents used in pharmaceutical laboratories in research and therapeutic proposals for various pathologies such as breast cancer. The objective of the research was based on determining the antioxidant capacity of Valeriana microphylla and Valeriana plantaginea extracts in MFC-7 (breast cancer) cells. The extracts were made in two groups, the first was the combination of Leaves Stems and the second roots for each species; For the determination of total solids, water was used as a solvent and for cell culture ethanol, with the following results: the total soluble solids with the best performance were obtained in Valeriana plantaginea Leaves Stems. The cytotoxic activity was quantified by the MTT method; where the extract of Leaves Stems of Valeriana plantaginea, reached the highest percentage. Through immunohistochemical staining, the expression of ROS, MITOSOX, GLUTTATION was evidenced using specific monoclonal antibodies for each of the proteins, which show significant differences compared to the control. The antioxidant capacity was determined using the Trolox technique, showing a low antioxidant capacity for both species of valerians. The results allowed us to infer the therapeutic potential of these valerian species, however, complementary studies should be carried out.Item Extracción y microencapsulación de carotenoides de chonta (Bactris gasipaes)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2020-08) Calle López, Diego Fernando; López Hernández, Orestes DaríoChonta is a traditional fruit that is consumed in the Amazon region of Latin America and has compounds that give it antioxidant capacity, the carotenoids it contains give it a high value in the human diet, therefore this work focused on extracting these compounds and place them in a suitable presentation for use in industry, such as microencapsulation. The extraction was carried out with an experimental design of two levels and three factors, with the factors of maturity, time, and proportion of plant material: ethanol (96 percent), obtaining that the optimal conditions were 100 percent maturity, with 60 minutes and a 1:70 proportion at temperature of 70 Celsius degrees, this extract was microencapsulated with a mixture of maltodextrin and arabig gum by spray drying. The microencapsulation efficiency was evaluated obtaining 98.90 percent, thermograms and infrared spectra were also obtained where the microencapsulation efficiency was corroborated. While the antioxidant activity was evaluated in vitro using the DPPH method, obtaining 69.19 micromol per liter in the extract and 59.30 micromol per liter in microencapsulated of trolox equivalent, and in the in vivo test, oxidative stress was applied by peroxide of hydrogen to Saccharomyces cerevisiae and was protected with microencapsulation, showing its antioxidant power against vitamin C standards.Item Determinación de la influencia de las zonas de producción sobre el contenido de componentes bioactivos y la capacidad antioxidante de cinco frutas andinas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2014) Poveda Núñez, Myrian Cristina; Robalino Martínez, Dolores del RocíoLa capacidad antioxidante y los compuestos bioactivos en la actualidad son de gran importancia en el campo industrial y alimentario, debido a sus múltiples beneficios en la salud humana y en la prevención de enfermedades cardio vasculares y ciertos tipos de cáncer. Por estos motivos las industrias alimentarias están desarrollando alimentos funcionales que proporcionen un aporte adicional de estos compuestos naturales ya existente en especial en las frutas. En este estudio, se determinó la influencia de las zonas de producción sobre el contenido de los componentes bioactivos y la capacidad antioxidante de cinco frutas ecuatorianas: Tomate de Árbol (Solanum betaceum Cav), Mora (Rubus glaucus Benth), Naranjilla (Solanum Quitoense Lam.), Uvilla (Physalis peruviana L.) y Ciruela (Spondias purpurea) en su estado de madurez comestible. Se trató cada fruta independientemente procediendo a liofilizarlas a fin de preservar el contenido de los compuestos analizados. La muestra liofilizada fue utilizada para cada uno de los análisis excepto el análisis de vitamina C que se lo realizó con muestra fresca. Se evaluó la capacidad antioxidante con el método ORAC (Oxigen Radical Absorbance Capacity) y se determinó las concentraciones de antocianinas, carotenoides, polifenoles, flavonoides y vitamina C; existiendo diferencias entre el contenido de estos componentes en cada fruta y la zona de producción a la que pertenece cada una de ellas. Los valores encontrados fluctúan entre: 109,16 ± 50,47 - 5085,58 ± 460,49 mg ac. gálico/100 g muestra liofilizada para polifenoles totales, 17,56 ± 0,69 - 53,00 ± 2,49mgac. ascórbico/ 100 g muestra frescapara vitamina C, 9,03 ± 1,72 - 61,03 ± 9,46ug/g muestra liofilizada, 17,58 ± 0,93 - 125,16 ± 17,48 mg quercetina /100g muestra liofilizada para flavonoides, 23,04 ± 4,58 - 527,51 ± 65,21umol Trolox/g muestra liofilizada para capacidad antioxidante y para el caso de antocianinas se encontró solo en mora de la zona 1 y 2 con valores de 1694,89 ± 87,44 - 1388,03 ± 213,21 mg/100g muestra liofilizada respectivamente. El análisis estadístico realizado, determinó que existen diferencias significativas en las zonas de producción, excepto polifenoles totales en tomate de árbol ya que las dos zonas y sus observaciones son similares. Además en los coeficientes de correlación realizados se muestra que para algunos casos existe una buena correlación entre variables y zonas de producción.