Cinética de deterioro de vitamina C, capacidad antioxidante y azúcares reductores de pulpa de poro-poro (Passiflora tripartita) variedad Mollisima
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Date
2021
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Universidad Nacional de Trujillo
Abstract
Esta investigación tuvo lugar con el planteamiento del siguiente objetivo: Evaluar el efecto de la temperatura de almacenamiento en la cinética de vitamina C, capacidad antioxidante y azúcares reductores de la pulpa de poro-poro (Passiflora tripartita) variedad Mollisima envasada en bolsas de polietileno de baja densidad. Para ello se obtuvo la pulpa de poro-poro y almacenada a temperaturas de 5, 20 y 35 °C previa caracterización fisicoquímica. El periodo de monitoreo para cada temperatura y parámetro fue de 15 días. Los resultados indican una concentración inicial de 15.38 °Brix para sólidos solubles, de 2.631 g/100g de acidez, 12.44 g/100g de azúcares reductores, 70.84 mg/100g de vitamina C y 68.06% de capacidad antioxidante. La cinética realizada para los tres componentes, mostró que la constante de velocidad varió entre -4.875 x 10-4 – -1.268 x 10-3 h-1, entre -3.468 x 10-4 – -1.064 x 10-3 h-1 y entre -7.449 x 10-4 – -1.185 x 10-3 h-1 para la vitamina C, capacidad antioxidante y azúcares reductores respectivamente. Asimismo, el orden de reacción fue de primer orden (determinado por el R2 superior) para los tres parámetros. La energía de activación calculada para la cinética de vitamina C, capacidad antioxidante y azúcares reductores de la pulpa de poro-poro fue de 22.72, 26.48 y 11.00 kJ/mol respectivamente en el intervalo de temperaturas de 5 – 35 °C. Se demostró un efecto estadísticamente significativo (p < 0.05) por parte de la temperatura sobre la constante cinética k.
ABSTRACT This research took place with the following objective: To evaluate the effect of storage temperature on the kinetics of vitamin C, antioxidant capacity and reducing sugars of the pore-pore pulp (Passiflora tripartita) variety Mollisima packed in polyethylene bags of low density. To do this, the pore-pore pulp was obtained and stored at temperatures of 5, 20 and 35 °C after physicochemical characterization. The monitoring period for each temperature and parameter was 15 days. The results indicate an initial concentration of 15.38 °Brix for soluble solids, 2.631 g/100g of acidity, 12.44 g/100g of reducing sugars, 70.84 mg/100g of vitamin C and 68.06% of antioxidant capacity. The kinetics carried out for the three components showed that the rate constant varied between -4.875 x 10-4 – -1.268 x 10-3 h-1, between -3.468 x 10-4 – -1.064 x 10-3 h-1 and between -7.449 x 10-4 – -1.185 x 10-3 h-1 for vitamin C, antioxidant capacity and reducing sugars respectively. Likewise, the reaction order was first order (determined by the higher R2) for the three parameters. The activation energy calculated for the kinetics of vitamin C, antioxidant capacity and reducing sugars of the pore-pore pulp was 22.72, 26.48 and 11.00 kJ/mol respectively in the temperature range of 5 – 35 °C. A statistically significant effect (p < 0.05) was demonstrated by the temperature on the kinetic constant k.
ABSTRACT This research took place with the following objective: To evaluate the effect of storage temperature on the kinetics of vitamin C, antioxidant capacity and reducing sugars of the pore-pore pulp (Passiflora tripartita) variety Mollisima packed in polyethylene bags of low density. To do this, the pore-pore pulp was obtained and stored at temperatures of 5, 20 and 35 °C after physicochemical characterization. The monitoring period for each temperature and parameter was 15 days. The results indicate an initial concentration of 15.38 °Brix for soluble solids, 2.631 g/100g of acidity, 12.44 g/100g of reducing sugars, 70.84 mg/100g of vitamin C and 68.06% of antioxidant capacity. The kinetics carried out for the three components showed that the rate constant varied between -4.875 x 10-4 – -1.268 x 10-3 h-1, between -3.468 x 10-4 – -1.064 x 10-3 h-1 and between -7.449 x 10-4 – -1.185 x 10-3 h-1 for vitamin C, antioxidant capacity and reducing sugars respectively. Likewise, the reaction order was first order (determined by the higher R2) for the three parameters. The activation energy calculated for the kinetics of vitamin C, antioxidant capacity and reducing sugars of the pore-pore pulp was 22.72, 26.48 and 11.00 kJ/mol respectively in the temperature range of 5 – 35 °C. A statistically significant effect (p < 0.05) was demonstrated by the temperature on the kinetic constant k.
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Keywords
Poro-poro, cinética, vitamina C, capacidad antioxidante, azúcares reductores