Efecto de la temperatura en la cinética de deterioro de vitamina C y capacidad antioxidante de pulpa de sanky (Corryocactus brevistylus)
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Date
2022
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Universidad Nacional de Trujillo
Abstract
La presente investigación tuvo como objetivo determinar la cinética de deterioro de la vitamina C y capacidad antioxidante de pulpa de sanky (Corryocactus brvistylusk) en función de la temperatura y el tiempo de almacenamiento, envasadas en bolsas de polietileno de baja densidad. La pulpa se almacenó durante 15 días a tres temperaturas (5, 20, 35°C), el análisis de ambos parámetros fisicoquímicos se realizó cada 24 horas de manera individual. Según los resultados alcanzados los parámetros evaluados (vitamina C y capacidad antioxidante) tienden a disminuir a medida que incrementa la temperatura y el tiempo. De acuerdo con los resultados, la vitamina C presenta una cinética de reacción de segundo orden, mientras que la capacidad antioxidante es de orden cero. Asimismo, las constantes de velocidad “k” determinados para ambos parámetros llevan una tendencia a incrementar a medida que lo hace la temperatura. En lo concerniente a la energía de activación, la vitamina C presentó mayor valor con 20.39 ± 0.11 kJ/mol, luengo la capacidad antioxidante con 12.58 ± 0.32 kJ/mol. Finalmente, el análisis de varianza demuestra que hay dependencia significativa (p < 0.05) en la cinética de deterioro respecto a la variable temperatura y establece diferencia estadísticamente significativa de cada parámetro evaluado.
ABSTRACT The present research aimed to determine the deterioration kinetics of vitamin C and antioxidant capacity of sanky pulp (Corryocactus brvistylusk) as a function of temperature and storage time, packed in low-density polyethylene bags. The pulp was stored for 15 days at three temperatures (5, 20, 35 ° C), the analysis of both physicochemical parameters was carried out every 24 hours individually. According to the results achieved, the evaluated parameters (vitamin C and antioxidant capacity) tend to decrease as temperature and time increase. According to the results, vitamin C has second-order reaction kinetics, while its antioxidant capacity is zero-order. Likewise, the speed constants "k" determined for both parameters have a tendency to increase as the temperature increases. Regarding the activation energy, vitamin C presented a higher value with 20.39 ± 0.11 kJ / mol, then the antioxidant capacity with 12.58 ± 0.32 kJ / mol. Finally, the analysis of variance shows that there is significant dependence (p <0.05) in the deterioration kinetics with respect to the temperature variable and establishes a statistically significant difference for each parameter evaluated.
ABSTRACT The present research aimed to determine the deterioration kinetics of vitamin C and antioxidant capacity of sanky pulp (Corryocactus brvistylusk) as a function of temperature and storage time, packed in low-density polyethylene bags. The pulp was stored for 15 days at three temperatures (5, 20, 35 ° C), the analysis of both physicochemical parameters was carried out every 24 hours individually. According to the results achieved, the evaluated parameters (vitamin C and antioxidant capacity) tend to decrease as temperature and time increase. According to the results, vitamin C has second-order reaction kinetics, while its antioxidant capacity is zero-order. Likewise, the speed constants "k" determined for both parameters have a tendency to increase as the temperature increases. Regarding the activation energy, vitamin C presented a higher value with 20.39 ± 0.11 kJ / mol, then the antioxidant capacity with 12.58 ± 0.32 kJ / mol. Finally, the analysis of variance shows that there is significant dependence (p <0.05) in the deterioration kinetics with respect to the temperature variable and establishes a statistically significant difference for each parameter evaluated.
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Keywords
Sanky, Capacidad antioxidante, Vitamina C, Orden de reacción, Constante de velocidad, Energía de activación