Efecto de la temperatura en la cinética de acidez, azúcares reductores y vitamina C en pulpa de ciruela de huesito (Spondias purpurea L.)
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Date
2021
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Universidad Nacional de Trujillo
Abstract
El objetivo principal de este trabajo de investigación fue evaluar el efecto de la temperatura de almacenamiento en la cinética de acidez, azúcares reductores y vitamina C en pulpa de ciruela variedad criolla (Spondias purpurea L.) envasada en bolsas de polietileno de baja densidad. Para lo cual se extrajo el zumo de la ciruela y se almacenó en envases independientes a las temperaturas de 5, 15, 25, y 35 °C monitoreando los parámetros fisicoquímicos por un periodo de 15 días. La caracterización fisicoquímica inicial mostró un contenido de 0.778 g/100g de acidez titulable, 16.88 g/100g de azúcares reductores y una concentración de vitamina C de 37.52 mg/100g. Se obtuvo una reacción de primer orden tanto para la acidez como para la vitamina C, mientras que los azúcares reductores presentaron una cinética de segundo orden. Los valores de azúcares reductores y vitamina C tendieron a disminuir en función al tiempo, lo contrario ocurrió con la acidez. La constante cinética para la acidez varió entre 5.27 x10-4 – 14.45 x10-4 h-1, para los azúcares reductores varió entre 3.46 x10-5 – 7.03 x10-5 h-1 y para la vitamina C estuvo entre -1.05 x10-3 – -1.86 x10-3 h-1. La energía de activación fue superior en la acidez, seguido de los azúcares reductores y de la vitamina C, con valores de 5.669, 3.956 y 3.153 kcal/mol respectivamente. El análisis de varianza mostró una fuerte dependencia (p < 0.05) en los valores de la constante cinética en función a la temperatura.
ABSTRACT The main objective of this research work was to evaluate the effect of storage temperature on the kinetics of acidity, reducing sugars and vitamin C in stone plum pulp (Spondias purpurea L.) packed in low density polyethylene bags. For which the plum juice was extracted and stored in independent containers at temperatures of 5, 15, 25, and 35°C, monitoring the physicochemical parameters for a period of 15 days. The initial physicochemical characterization showed a content of 0.778 g/100g of titratable acidity, 16.88 g/100g of reducing sugars and a vitamin C concentration of 37.52 mg/100g. The order of reaction was first order for both acidity and vitamin C, while reducing sugars presented a second order kinetics. The values of reducing sugars and vitamin C tended to decrease as a function of time, the opposite occurred with acidity. The kinetic constant for acidity varied between 5.27 x10-4 – 14.45 x10-4 h-1, for reducing sugars it varied between 3.46 x10-5 – 7.03 x10-5 h-1 and for vitamin C it was between -1.05 x10-3 – -1.86 x10-3 h-1. The activation energy was higher in acidity, followed by reducing sugars and vitamin C, with values of 5.669, 3.956 and 3.153 kcal / mol respectively. The analysis of variance showed a strong dependence (p < 0.05) in the values of the kinetic constant as a function of temperature.
ABSTRACT The main objective of this research work was to evaluate the effect of storage temperature on the kinetics of acidity, reducing sugars and vitamin C in stone plum pulp (Spondias purpurea L.) packed in low density polyethylene bags. For which the plum juice was extracted and stored in independent containers at temperatures of 5, 15, 25, and 35°C, monitoring the physicochemical parameters for a period of 15 days. The initial physicochemical characterization showed a content of 0.778 g/100g of titratable acidity, 16.88 g/100g of reducing sugars and a vitamin C concentration of 37.52 mg/100g. The order of reaction was first order for both acidity and vitamin C, while reducing sugars presented a second order kinetics. The values of reducing sugars and vitamin C tended to decrease as a function of time, the opposite occurred with acidity. The kinetic constant for acidity varied between 5.27 x10-4 – 14.45 x10-4 h-1, for reducing sugars it varied between 3.46 x10-5 – 7.03 x10-5 h-1 and for vitamin C it was between -1.05 x10-3 – -1.86 x10-3 h-1. The activation energy was higher in acidity, followed by reducing sugars and vitamin C, with values of 5.669, 3.956 and 3.153 kcal / mol respectively. The analysis of variance showed a strong dependence (p < 0.05) in the values of the kinetic constant as a function of temperature.
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Keywords
Ciruela, cinética, acidez, azúcares reductores, vitamina C