Efecto del tiempo y temperatura en la conservación de vitamina C y capacidad antioxidante del zumo de lima (Citrus aurantifolia Swingle) tratado térmicamente
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Date
2022
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Universidad Nacional de Trujillo
Abstract
El presente trabajo de investigación tuvo como objetivo principal evaluar el efecto del tiempo (3 – 30 min) y temperatura (65 – 87 °C) en la conservación de vitamina C y capacidad antioxidante del zumo de lima (Citrus aurantifolia Swingle) tratado térmicamente. Para ello se estableció un diseño compuesto central rotable con dos variables independientes y dos dependientes. La materia prima procedió del mercado municipal de la ciudad de Huamachuco. Los resultados obtenidos indican una disminución tanto en la concentración de vitamina C como capacidad antioxidante en el zumo de lima por efecto de la temperatura y tiempo de pasteurización. Es así que el contenido de vitamina C vario entre 13.02 – 23.89 mg/100g en tanto que la capacidad antioxidante varió entre 16.205 – 27.663 %. El análisis de varianza indica un efecto estadísticamente significativo (p<0.05) por parte del tiempo y temperatura de pasteurización, tanto de forma lineal, cuadrática e interaccionada, sobre las variables respuesta. La región optima donde la perdida de vitamina C y capacidad antioxidante es mínima estuvo comprendido entre 4 – 7 minutos con 70 – 76 °C.
ABSTRACT The main objective of this research work was to evaluate the effect of time (3 - 30 min) and temperature (65 - 87 ° C) on the conservation of vitamin C and antioxidant capacity of lime juice (Citrus aurantifolia Swingle) heat treated. For this, a rotatable central composite design with two independent and two dependent variables was established. The raw material came from the municipal market in the city of Huamachuco. The results obtained indicate a decrease in both the concentration of vitamin C and antioxidant capacity in lime juice due to the effect of temperature and pasteurization time. Thus, the content of vitamin C varied between 13.02 -23.89 mg / 100g, while the antioxidant capacity varied between 16.205 - 27.663%. The analysis of variance indicates a statistically significant effect (p <0.05) on the part of the pasteurization time and temperature, both linearly, quadratically and interactively, on the response variables. The optimal region where the loss of vitamin C and antioxidant capacity is minimal was between 4 - 7 minutes with 70 - 76 ° C.
ABSTRACT The main objective of this research work was to evaluate the effect of time (3 - 30 min) and temperature (65 - 87 ° C) on the conservation of vitamin C and antioxidant capacity of lime juice (Citrus aurantifolia Swingle) heat treated. For this, a rotatable central composite design with two independent and two dependent variables was established. The raw material came from the municipal market in the city of Huamachuco. The results obtained indicate a decrease in both the concentration of vitamin C and antioxidant capacity in lime juice due to the effect of temperature and pasteurization time. Thus, the content of vitamin C varied between 13.02 -23.89 mg / 100g, while the antioxidant capacity varied between 16.205 - 27.663%. The analysis of variance indicates a statistically significant effect (p <0.05) on the part of the pasteurization time and temperature, both linearly, quadratically and interactively, on the response variables. The optimal region where the loss of vitamin C and antioxidant capacity is minimal was between 4 - 7 minutes with 70 - 76 ° C.
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Keywords
Zumo de lima, Vitamina C, Capacidad antioxidante, Tratamiento térmico