Efecto antioxidante del aceite esencial de anisillo (tagetes pusilla) en el aceite de aguacate (persea americana l.)

The present project was done at Cotopaxi Technical University in Microbiology and Food Analysis lab of the Agro industrial Engineering Career, which aimed to analyze the "antioxidant effect of Anisillo essential oil (Tagetes pusilla) in avocado oil (Persea Americana L.)". The purpose of this project was to prevent the oxidation of avocado oil, since its storage has a degradation that affects its useful life; this degradation is due to factors such as light, temperature, the presence of oxygen and the high amount of unsaturated fats. To obtain the best treatment of the antioxidant effect of the essential oil of anisole in avocado oil, a completely randomized block design A * B + 1 (controls) was applied. The factor “A” is the concentration of anisole oil (0, 40% -0.60% -0.80%). The factor “B” was the container type (PVC and amber) and the control to which a commercial antioxidant was added, it was also called butyl hydroxytoluene (HTB), therefore the physical-chemical analysis of the acidity, pH, peroxide index, refractive index, odor and color. They were analyzed in the INFOSTAT / E statistical program. The best treatments t2 (a1 b2) with concentration of 0.60% of essential oil of anisole and t6 (a3 b2) with a concentration of 0.80% essential oil of anisole. The results were compared with the norms NMX-F-052-SCFI-2008 OILS AND GREASES - AVOCADO OIL SPECIFICATIONS.

• Главный автор: Quishpe Mayo, Jessica Mishel (author)
• Другие авторы: Valiente Timbila Myriam Narcisa (author)
• Формат: bachelorThesis
• Язык: spa
• Опубликовано: 2018
• Предметы: TAGETES PUSILLA; ANTIOXIDANTES; ACEITE ESENCIAL; AGROINDUSTRIAL
• Online-ссылка: http://repositorio.utc.edu.ec/handle/27000/8519