Determinación de la capacidad fenólica en quinua (chenopodium quinoa) germinada de dos variedades: amarilla (iniap tunkahuan) y blanca (iniap pata de venado

The purpose of this research work is to determine the phenolic capacity of germinated quinoa, for which it seeks to find the best treatment between the variety and the germination time of quinoa to apply it in future studies. Two varieties of quinoa were studied: white and yellow at three germination times: 100 H, 72 H and 48 H. It was found that the best variety of quinoa was yellow at a germination time of 100 hours. The method used is Folin-Ciocalteu, whose reaction forms a blue cushion made up of the phosphomolybdenum-phosphom olybdenum complex, on which the maximum absorption of chromatophores in alkaline solution and the concentration of phenolic compounds depend. However, this reagent decomposes rapidly in alkaline solution, so a large excess of reagent is required to complete the reaction. This excess can cause precipitation and high turbidity, which makes spectroscopy impossible. To identify the phenolic capacity of the two Quinoa varieties, an A*B factorial design was used where: Factor A= Quinoa Variety [a0 Yellow Quinoa (INIAP TUNKAHUAN) and a1 White Quinoa (INIAP PATA DE VENADO)], Factor B = Germination time (b0 = 100 H, b1 = 72 H and b2= 48 H), which allowed comparing the treatments between the variety of yellow Quinoa and germinated white Quinoa obtained through three germination times. Obtaining the best treatment in the white variety with a germination time of 100 H. Keywords: Quinoa, germination, phenolic capacity, gallic acid

• Autor principal: Rodríguez Sampedro, Martha Alexandra (author)
• Format: bachelorThesis
• Publicat: 2022
• Matèries: Quinua; Germinación; Capacidad fenólica; Ácido gálico
• Accés en línia: https://repositorio.uteq.edu.ec/handle/43000/6702