Efecto de la harina de papa nativa en la cinética de vitamina C en zumo de tuna (Opuntia ficus-indica (L) Mill.) variedad morada
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Date
2024
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Universidad Nacional de Trujillo
Abstract
El presente trabajo de investigación se desarrolló bajo el objetivo de evaluar el efecto de la concentración de harina de papa nativa (0, 1, 3 y 5 % p/p) variedad Wenccos en la cinética de vitamina C del zumo de Opuntia ficus-indica (L) Mill. variedad morada. Para tal sentido, se extrajo el zumo de tuna con la ayuda de una licuadora y colador. La harina de papa nativa se obtuvo por secado a 50 °C por 48 h para luego tamizarlo a un tamaño de partícula inferior a 1 mm. La caracterización del zumo de tuna fresco dio como resultado una concentración de vitamina C de 38.44 mg/100g. En cuanto a las antocianinas totales, el zumo de tuna y la harina de papa nativa mostraron concentraciones de 128.4 y 98.31 mg/100g respectivamente. El análisis de degradación de la vitamina C, mostró una cinética de primer orden en todos los casos. Las constantes cinéticas (k) de la degradación de vitamina C para las concentraciones de 0, 1, 3 y 5 % p/p de harina de papa nativa añadida al zumo de tuna mostraron valores de -23x10-4, -15.655x10-4, -9.252 x10-4 y -7.022 x10-4 h-1 respectivamente. Los hallazgos muestran un efecto protector por parte de la harina de papa nativa, en la vitamina C en zumo de tuna. A mayor concentración de harina de papa nativa, la velocidad de degradación de la vitamina C disminuye. Finalmente, se encontró un efecto significativo (p<0.05) por parte de la harina de papa sobre la constante cinética de degradación de la vitamina C en zumo de tuna morada.
ABSTRACT The present research work was developed under the objective of evaluating the effect of the concentration of native potato flour (0, 1, 3 and 5 % w/w) Wenccos variety on the kinetics of vitamin C in the juice of Opuntia ficus-indica (L) Mill. purple variety. For this purpose, the tuna juice was extracted with the help of a blender and strainer. Native potato flour was obtained by drying at 50 °C for 48 h and then sieving it to a particle size of less than 1 mm. The characterization of the fresh tuna juice resulted in a vitamin C concentration of 38.44 mg/100g. Regarding total anthocyanins, prickly pear juice and native potato flour showed concentrations of 128.4 and 98.31 mg/100g respectively. The vitamin C degradation analysis showed first-order kinetics in all cases. The kinetic constants (k) of vitamin C degradation for concentrations of 0, 1, 3 and 5 % w/w of native potato flour added to prickly pear juice showed values of -23x10-4, -15.655 x10-4, -9.252 x10-4 and -7.022 x10-4 h-1 respectively. The findings show a protective effect of native potato flour on vitamin C in prickly pear juice. At a higher concentration of native potato flour, the rate of degradation of vitamin C decreases. Finally, a significant effect (p<0.05) of potato flour on the kinetic constant of vitamin C degradation in purple tuna juice was found.
ABSTRACT The present research work was developed under the objective of evaluating the effect of the concentration of native potato flour (0, 1, 3 and 5 % w/w) Wenccos variety on the kinetics of vitamin C in the juice of Opuntia ficus-indica (L) Mill. purple variety. For this purpose, the tuna juice was extracted with the help of a blender and strainer. Native potato flour was obtained by drying at 50 °C for 48 h and then sieving it to a particle size of less than 1 mm. The characterization of the fresh tuna juice resulted in a vitamin C concentration of 38.44 mg/100g. Regarding total anthocyanins, prickly pear juice and native potato flour showed concentrations of 128.4 and 98.31 mg/100g respectively. The vitamin C degradation analysis showed first-order kinetics in all cases. The kinetic constants (k) of vitamin C degradation for concentrations of 0, 1, 3 and 5 % w/w of native potato flour added to prickly pear juice showed values of -23x10-4, -15.655 x10-4, -9.252 x10-4 and -7.022 x10-4 h-1 respectively. The findings show a protective effect of native potato flour on vitamin C in prickly pear juice. At a higher concentration of native potato flour, the rate of degradation of vitamin C decreases. Finally, a significant effect (p<0.05) of potato flour on the kinetic constant of vitamin C degradation in purple tuna juice was found.
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Keywords
Tuna morada, Papa nativa, Cinética, Degradación, Constante k, Vitamina C