Evaluación del contenido de ácidos grasos y esteroles totales de la fracción lipidica de chonta, chontilla (Bactris gasipaes), y sacha inchi (Plukenetia volúbilis L.) a fin de obtener aceite comestible de excelentes características.
The objective of the present investigation is to evaluate the content of total fatty acids and sterols to three oleaginous products by means of mechanical and chemical extraction methods, with the purpose of evaluating their performance and optimizing the same through the physicochemical characteriz...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | bachelorThesis |
| اللغة: | spa |
| منشور في: |
2017
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://repositorio.uteq.edu.ec/handle/43000/2465 |
| الوسوم: |
إضافة وسم
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إضافة وسم | الملخص: | The objective of the present investigation is to evaluate the content of total fatty acids and sterols to three oleaginous products by means of mechanical and chemical extraction methods, with the purpose of evaluating their performance and optimizing the same through the physicochemical characterization in order to obtain edible oil Of excellent characteristics that comply with the Inen Technical Standards or norms considered to Olive oil considering of optimal quality. For this investigation, an experimental design was applied using completely randomized block ANOVA with AXB factorial arrangement with two replications, with three levels in Factor A (Chonta, Chontilla and Sacha Inchi) and three levels in Factor B (Cold Pressed, Cold extrusion and Solvent), resulting in 18 treatments. Statistical analysis was performed using the STATGRAPHICS program and the Tukey test (p <0.05) was used to determine the difference between the means of treatments. The variables evaluated were: pH, acidity and moisture obtained by food analysis carried out in the Laboratory of Bromatology of Quevedo State Technical University. To determine its composition a complete analysis of total fatty acids and sterols was performed, this analysis was done by means of gas chromatography. For the extraction of the oil, the raw material was collected, selected and washed. For this, the seeds were manually removed, then a pulper was applied to the pressing process. Among the main results were established as better treatments the oils extracted by cold method, using Pressing of Chontilla and Sacha Inchi. |
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