Cinética de deterioro por temperatura de la capacidad antioxidante, vitamina C y azúcares reductores de pulpa de mullaca (Vaccinium floribundum H.B.K.) y arándano (Vaccinium corymbosum L.)
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Date
2022
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Universidad Nacional de Trujillo
Abstract
Esta investigación se realizó con el objetivo principal de evaluar el efecto de la temperatura y tiempo de almacenamiento en la cinética de deterioro de la capacidad antioxidante, vitamina C y azúcares reductores de pulpa de mullaca (Vaccinium floribundum H.B.K.) variedad negra y arándano (Vaccinium corymbosum L. cv. Biloxi). Para lo cual se obtuvo las pulpas de los dos frutos y se almacenó a temperaturas de 5, 15 y 35 °C. Los parámetros de calidad se analizaron por un periodo de 360 horas en cada temperatura. La caracterización de las pulpas mostró una mayor concentración de azúcares reductores en mullaca con 10.672 g/100 g frente a 9.510 g/100 g encontrado en arándano; de manera similar ocurrió para vitamina C, con 76.092 mg/100 g frente a 13.760 mg/100 g, y capacidad antioxidante con 91.021% frente a 59.220%. La cinética mostró una tendencia a la disminución de los parámetros de calidad, siendo con mayor velocidad al incrementar la temperatura. La evolución que siguió cada parámetro de calidad en ambas pulpas fue una cinética de reacción de primer orden, independientemente de la temperatura. La energía de activación (kJ/mol) para la vitamina C fue de 27.89 y 23.16, para la capacidad antioxidante fue de 18.97 y 17.97 y para los azúcares reductores fue de 18.01 y 20.94 para la cinética de las pulpas de arándano y mullaca respectivamente. El tiempo de vida media de los parámetros de calidad en ambas pulpas disminuyó con el aumento de la temperatura de almacenamiento. El análisis estadístico mostró un efecto estadísticamente significativo (p < 0.05) por parte de la temperatura sobre las constantes cinéticas de los tres parámetros evaluados. Asimismo, se observó una clara diferencia entre cada tratamiento para cada tipo de pulpa.
This research was carried out with the main objective of evaluating the effect of temperature and storage time on the kinetics of deterioration of antioxidant capacity, vitamin C and reducing sugars of pulp of mullaca (Vaccinium floribundum H.B.K.) black variety and blueberry (Vaccinium corymbosum L. cv. Biloxy). For which the pulps of the two fruits were obtained and stored at temperatures of 5, 15 and 35 °C. The quality parameters were analyzed for a period of 360 hours at each temperature. The characterization of the pulps showed a higher concentration of reducing sugars in mullaca with 10.672 g/100 g compared to 9.510 g/100 g found in blueberry; similarly occurred for vitamin C, with 76.092 mg/100 g versus 13.760 mg/100 g, and antioxidant capacity with 91.021% versus 59.220%. The kinetics showed a tendency to decrease the quality parameters, being faster with increasing temperature. The evolution that followed each quality parameter in both pulps was a first order reaction kinetics, regardless of temperature. The activation energy (kJ/mol) for vitamin C was 27.89 and 23.16, for the antioxidant capacity it was 18.97 and 17.97 and for the reducing sugars it was 18.01 and 20.94 for the kinetics of the blueberry and mullaca pulps respectively. The half-life of the quality parameters in both pulps decreased with the increase in storage temperature. The statistical analysis showed a statistically significant effect (p < 0.05) of temperature on the kinetic constants of the three parameters evaluated. Also, a clear difference was observed between each treatment for each type of pulp.
This research was carried out with the main objective of evaluating the effect of temperature and storage time on the kinetics of deterioration of antioxidant capacity, vitamin C and reducing sugars of pulp of mullaca (Vaccinium floribundum H.B.K.) black variety and blueberry (Vaccinium corymbosum L. cv. Biloxy). For which the pulps of the two fruits were obtained and stored at temperatures of 5, 15 and 35 °C. The quality parameters were analyzed for a period of 360 hours at each temperature. The characterization of the pulps showed a higher concentration of reducing sugars in mullaca with 10.672 g/100 g compared to 9.510 g/100 g found in blueberry; similarly occurred for vitamin C, with 76.092 mg/100 g versus 13.760 mg/100 g, and antioxidant capacity with 91.021% versus 59.220%. The kinetics showed a tendency to decrease the quality parameters, being faster with increasing temperature. The evolution that followed each quality parameter in both pulps was a first order reaction kinetics, regardless of temperature. The activation energy (kJ/mol) for vitamin C was 27.89 and 23.16, for the antioxidant capacity it was 18.97 and 17.97 and for the reducing sugars it was 18.01 and 20.94 for the kinetics of the blueberry and mullaca pulps respectively. The half-life of the quality parameters in both pulps decreased with the increase in storage temperature. The statistical analysis showed a statistically significant effect (p < 0.05) of temperature on the kinetic constants of the three parameters evaluated. Also, a clear difference was observed between each treatment for each type of pulp.
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Keywords
Mullaca, arándano, capacidad antioxidante, vitamina C, azúcares reductores