Efecto de temperatura de cocción sobre constantes cinéticas de degradación térmica de antocianinas y vitamina C en tallos de betarraga (Beta vulgaris L.)
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Date
2024
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Universidad Nacional de Trujillo
Abstract
Los vegetales son ricas fuentes en nutrientes que en condiciones de procesamiento térmico suelen degradarse. Tal es el caso de los tallos de betarraga, rica en antocianinas y vitamina C. Este trabajo de investigación tuvo como objetivo evaluar la cinética de degradación térmica de antocianinas y vitamina C en tallos de betarraga (Beta vulgaris) sometidos a cocción. Para tal efecto, se dispuso los tallos (en trozos) en agua destilada y se llevó a las temperaturas de 70, 78 y 87 °C por un periodo de 45 minutos. Durante este tiempo se evaluó la concentración de antocianinas totales y vitamina C. Los resultados mostraron una concentración inicial de antocianinas de 72.08 mg C3G/l y vitamina C de 28.01 mg/100g. La temperatura ejerció efecto acelerador de la degradación de ambos componentes, siendo mayor a 87 °C. La reacción de deterioro para ambos de primer orden con valores de k entre -4.06 x10-3 – -9.39 x 10-3 min-1 para antocianinas totales y entre -0.45 x10-2 – -1.64 x 10-2 min-1 para la vitamina C entre 70 y 87 °C respectivamente. La energía de activación fue de 11.68 y 17.91 kcal/mol para vitamina C y antocianinas, con vidas medias de 170.75 y 153.17 minutos a 70 °C y 73.82 y 42.18 minutos a 87 °C respectivamente. La temperatura ejerció efecto estadísticamente significativo (p < 0.05) tanto para la contante k de antocianinas totales como de vitamina C en los tallos de betarraga, el lugar del desarrollo de la presente tesis se encuentra a una altura de 3169 msnm en la cual el agua hierve entre 85 y 87 °C respectivamente.
ABSTRACT Vegetables are rich sources of nutrients that tend to degrade under thermal processing conditions. Such is the case of beet stems, rich in anthocyanins and vitamin C. This research work aimed to evaluate the kinetics of thermal degradation of anthocyanins and vitamin C in beet stems (Beta vulgaris) subjected to cooking. For this purpose, the stems (in pieces) were placed in distilled water and brought to temperatures of 70, 78 and 87 °C for a period of 45 minutes. During this time, the concentration of total anthocyanins and vitamin C was evaluated. The results showed an initial concentration of anthocyanins of 72.08 mg C3G/l and vitamin C of 28.01 mg/100g. The temperature exerted an accelerating effect on the degradation of both components, being higher than 87 °C. The deterioration reaction for both first order with k values between -4.06 x10-3 – -9.39 x 10-3 min-1 for total anthocyanins and between -0.45 x10-2 – -1.64 x 10-2 min-1 for vitamin C between 70 and 87 °C respectively. The activation energy was 11.68 and 17.91 kcal/mol for vitamin C and anthocyanins, with half-lives of 170.75 and 153.17 minutes at 70 °C and 73.82 and 42.18 minutes at 87 °C, respectively. Temperature had a statistically significant effect (p < 0.05) for both the k constant of total anthocyanins and vitamin C in beet stems, the place where this thesis was developed is located at an altitude of 3169 meters above sea level, where water boils between 85 and 87 °C respectively.
ABSTRACT Vegetables are rich sources of nutrients that tend to degrade under thermal processing conditions. Such is the case of beet stems, rich in anthocyanins and vitamin C. This research work aimed to evaluate the kinetics of thermal degradation of anthocyanins and vitamin C in beet stems (Beta vulgaris) subjected to cooking. For this purpose, the stems (in pieces) were placed in distilled water and brought to temperatures of 70, 78 and 87 °C for a period of 45 minutes. During this time, the concentration of total anthocyanins and vitamin C was evaluated. The results showed an initial concentration of anthocyanins of 72.08 mg C3G/l and vitamin C of 28.01 mg/100g. The temperature exerted an accelerating effect on the degradation of both components, being higher than 87 °C. The deterioration reaction for both first order with k values between -4.06 x10-3 – -9.39 x 10-3 min-1 for total anthocyanins and between -0.45 x10-2 – -1.64 x 10-2 min-1 for vitamin C between 70 and 87 °C respectively. The activation energy was 11.68 and 17.91 kcal/mol for vitamin C and anthocyanins, with half-lives of 170.75 and 153.17 minutes at 70 °C and 73.82 and 42.18 minutes at 87 °C, respectively. Temperature had a statistically significant effect (p < 0.05) for both the k constant of total anthocyanins and vitamin C in beet stems, the place where this thesis was developed is located at an altitude of 3169 meters above sea level, where water boils between 85 and 87 °C respectively.
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Keywords
Tallos de betarraga, Cocción, Cinética, Antocianinas totales, Vitamina C, Orden de reacción, Vida media