Efecto de la concentración de gelatina y cloruro de magnesio en la protección de vitamina c en solución pasteurizada de pulpa de tuna (Opuntia ficus indica) variedad amarilla
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Date
2018
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Universidad Nacional de Trujillo
Abstract
El objetivo del presente trabajo fue evaluar el efecto protector de gelatina y cloruro de magnesio en el contenido de vitamina C en solución pasteurizada de pulpa de tuna (Opuntia ficus indica) variedad amarilla mediante la metodología de superficie de respuesta. La materia prima provino del distrito de Huamachuco y la determinación de vitamina C se realizó por titulación con 2,6-diclorofenolindofenol. Se planteó un diseño factorial DCCR con 11 tratamientos cuyas variables independientes fueron gelatina (0 – 10% p/p) y cloruro de magnesio (0 – 1% p/p). Mediante el modelamiento se obtuvo la ecuación que relaciona el contenido de ácido ascórbico (Y) con las variables independientes (X1: concentración de gelatina, X2: MgCl2): 𝑌=0.6849+3.7339𝑋1−0.3037𝑋12+25.8215𝑋2−24.8732𝑋22−0.7316𝑋1𝑋2. El análisis de varianza mostró efecto estadísticamente significativo (p < 0.05) por parte de las variables de manera lineal como cuadrática; excepto en la relación de ambas. Asimismo, se logró optimizar el contenido de vitamina C en la solución de pulpa pasteurizada, obteniendo la mejor protección con valores entre 4.45 – 6.50% p/p de gelatina y 0.30 – 0.55% p/p de cloruro de magnesio.
ABSTRACT The objective of the present work was to evaluate the protective effect of gelatin and magnesium chloride on the content of vitamin C in pasteurized solution of prickly pear pulp (Opuntia ficus indica) yellow variety by means of surface response methodology. The raw material came from the district of Huamachuco and the determination of vitamin C was carried out by titration with 2,6-dichlorophenolindophenol. To do this, a DCCR factorial design was proposed with 11 treatments whose independent variables were gelatin (0 - 10% w/w) and magnesium chloride (0 - 1% w/w). by modeling the equation that relates the ascorbic acid content (Y) with the independent variables (X1: gelatin concentration, X2: MgCl2) was obtained: 𝑌=0.6849+3.7339𝑋1−0.3037𝑋12+25.8215𝑋2−24.8732𝑋22−0.7316𝑋1𝑋2. The analysis of variance showed statistically significant effect (p <0.05) on the part of the variables in a linear way as quadratic; except in the relation of both. Likewise, it was possible to optimize the content of vitamin C in the pasteurized pulp solution, obtaining the best protection with values between 4.45 - 6.50% w / w of gelatin and 0.30 - 0.55% w / w of magnesium chloride.
ABSTRACT The objective of the present work was to evaluate the protective effect of gelatin and magnesium chloride on the content of vitamin C in pasteurized solution of prickly pear pulp (Opuntia ficus indica) yellow variety by means of surface response methodology. The raw material came from the district of Huamachuco and the determination of vitamin C was carried out by titration with 2,6-dichlorophenolindophenol. To do this, a DCCR factorial design was proposed with 11 treatments whose independent variables were gelatin (0 - 10% w/w) and magnesium chloride (0 - 1% w/w). by modeling the equation that relates the ascorbic acid content (Y) with the independent variables (X1: gelatin concentration, X2: MgCl2) was obtained: 𝑌=0.6849+3.7339𝑋1−0.3037𝑋12+25.8215𝑋2−24.8732𝑋22−0.7316𝑋1𝑋2. The analysis of variance showed statistically significant effect (p <0.05) on the part of the variables in a linear way as quadratic; except in the relation of both. Likewise, it was possible to optimize the content of vitamin C in the pasteurized pulp solution, obtaining the best protection with values between 4.45 - 6.50% w / w of gelatin and 0.30 - 0.55% w / w of magnesium chloride.
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Keywords
Vitamina C, 2,6-diclorofenolindofenol, Gelatina, Cloruro de magnesio