Efecto del número de etapas de lixiviación a ebullición sobre la capacidad antioxidante, sólidos solubles y azúcares reductores de infusión de mazorca de maíz morado (Zea mays L.)
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Date
2022
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Universidad Nacional de Trujillo
Abstract
El presente trabajo de investigación tuvo como objetivo general evaluar el efecto del número de etapas de lixiviación a ebullición sobre la capacidad antioxidante, sólidos solubles y azúcares reductores de infusión de mazorca de maíz morado. Para ello la mazorca de maíz morado (tusa + grano) fue sometida a 4 etapas consecutivas de extracción en agua a ebullición (87 °C) por 7 minutos cada una. Al cabo del cual, para cada lixiviado se realizó el análisis respectivo de las variables dependientes. Los resultados de la caracterización fisicoquímica inicial mostraron una mayor humedad en el grano (10.81%), una mayor concentración de cenizas en la tusa (2.39 g/100g) respecto al grano (1.64 g/100g). La tusa (coronta) mostró una mayor actividad antioxidante con 86.24% seguido del grano con 74.81%. La concentración de sólidos solubles fue de 15.67 y 14.21 °Brix para el grano y la tusa y los azúcares reductores fue de 9.92 y 6.52 % respectivamente. Los resultados del efecto de la etapa de lixiviación mostraron una fuerte variación entre cada etapa, donde la capacidad antioxidante disminuyó desde 75.80 a 12.21 %, los sólidos solubles desde 8.93 a 3.28 °Brix y los azúcares reductores desde 6.06 a 1.37%; todos entre las etapas I y IV. Este efecto se comprobó con el análisis estadístico cuya diferencia entre el número de etapas fue significativa (p < 0.05).
ABSTRACT The present research work had as general objective to evaluate the effect of the number of stages of leaching to boiling on the antioxidant capacity, soluble solids and reducing sugars of purple corn cob infusion. For this, the purple corn cob (cob + grain) was subjected to 4 consecutive extraction stages in boiling water (87 °C) for 7 minutes each. After which, for each leachate the respective analysis of the dependent variables was performed. The results of the physicochemical characterization initial showed a higher humidity in the grain (10.81%), a higher concentration of ash in the cob (2.39 g/100g) compared to the grain (1.64 g/100g). The cob showed a higher antioxidant activity with 86.24% followed by the grain with 74.81%. The concentration of soluble solids was 15.67 and 14.21 °Brix for the grain and the cob and the reducing sugars was 9.92 and 6.52% respectively. The results of the effect of the leaching stage showed a strong variation between each stage, where the antioxidant capacity decreased from 75.80 to 12.21%, the soluble solids from 8.93 to 3.28 ° Brix and the reducing sugars from 6.06 to 1.37%; all between stages I and IV. This effect was verified with the statistical analysis whose difference between the number of stages was significant (p <0.05).
ABSTRACT The present research work had as general objective to evaluate the effect of the number of stages of leaching to boiling on the antioxidant capacity, soluble solids and reducing sugars of purple corn cob infusion. For this, the purple corn cob (cob + grain) was subjected to 4 consecutive extraction stages in boiling water (87 °C) for 7 minutes each. After which, for each leachate the respective analysis of the dependent variables was performed. The results of the physicochemical characterization initial showed a higher humidity in the grain (10.81%), a higher concentration of ash in the cob (2.39 g/100g) compared to the grain (1.64 g/100g). The cob showed a higher antioxidant activity with 86.24% followed by the grain with 74.81%. The concentration of soluble solids was 15.67 and 14.21 °Brix for the grain and the cob and the reducing sugars was 9.92 and 6.52% respectively. The results of the effect of the leaching stage showed a strong variation between each stage, where the antioxidant capacity decreased from 75.80 to 12.21%, the soluble solids from 8.93 to 3.28 ° Brix and the reducing sugars from 6.06 to 1.37%; all between stages I and IV. This effect was verified with the statistical analysis whose difference between the number of stages was significant (p <0.05).
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Keywords
Lixiviación
Infusión