Optimization of a natural low-calorie antioxidant tea prepared from purple corn (Zea mays L.) cobs and stevia (Stevia rebaudiana Bert.)
Descripción del Articulo
The authors acknowledge INNOVATE-PERU for funding the project “Development of purple corn filters with quince and stevia leaves as a proposal for a fruit infusion with high antioxidant capacity, naturally sweetened and with a high level of pleasure in LECOLE PRODUITS S.A.C.'': contract 027...
| Autores: | , , , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2021 |
| Institución: | Consejo Nacional de Ciencia Tecnología e Innovación |
| Repositorio: | CONCYTEC-Institucional |
| Lenguaje: | inglés |
| OAI Identifier: | oai:repositorio.concytec.gob.pe:20.500.12390/3032 |
| Enlace del recurso: | https://hdl.handle.net/20.500.12390/3032 https://doi.org/10.1016/j.lwt.2021.111952 |
| Nivel de acceso: | acceso abierto |
| Materia: | Tea Anthocyanins Antioxidant capacity Infusion Purple corn cob https://purl.org/pe-repo/ocde/ford#2.04.01 |
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4689 |
| dc.title.none.fl_str_mv |
Optimization of a natural low-calorie antioxidant tea prepared from purple corn (Zea mays L.) cobs and stevia (Stevia rebaudiana Bert.) |
| title |
Optimization of a natural low-calorie antioxidant tea prepared from purple corn (Zea mays L.) cobs and stevia (Stevia rebaudiana Bert.) |
| spellingShingle |
Optimization of a natural low-calorie antioxidant tea prepared from purple corn (Zea mays L.) cobs and stevia (Stevia rebaudiana Bert.) Díaz-García, A. Tea Anthocyanins Antioxidant capacity Infusion Purple corn cob https://purl.org/pe-repo/ocde/ford#2.04.01 |
| title_short |
Optimization of a natural low-calorie antioxidant tea prepared from purple corn (Zea mays L.) cobs and stevia (Stevia rebaudiana Bert.) |
| title_full |
Optimization of a natural low-calorie antioxidant tea prepared from purple corn (Zea mays L.) cobs and stevia (Stevia rebaudiana Bert.) |
| title_fullStr |
Optimization of a natural low-calorie antioxidant tea prepared from purple corn (Zea mays L.) cobs and stevia (Stevia rebaudiana Bert.) |
| title_full_unstemmed |
Optimization of a natural low-calorie antioxidant tea prepared from purple corn (Zea mays L.) cobs and stevia (Stevia rebaudiana Bert.) |
| title_sort |
Optimization of a natural low-calorie antioxidant tea prepared from purple corn (Zea mays L.) cobs and stevia (Stevia rebaudiana Bert.) |
| author |
Díaz-García, A. |
| author_facet |
Díaz-García, A. Salvá-Ruíz, B. Bautista-Cruz, N. Condezo-Hoyos, L. |
| author_role |
author |
| author2 |
Salvá-Ruíz, B. Bautista-Cruz, N. Condezo-Hoyos, L. |
| author2_role |
author author author |
| dc.contributor.author.fl_str_mv |
Díaz-García, A. Salvá-Ruíz, B. Bautista-Cruz, N. Condezo-Hoyos, L. |
| dc.subject.none.fl_str_mv |
Tea |
| topic |
Tea Anthocyanins Antioxidant capacity Infusion Purple corn cob https://purl.org/pe-repo/ocde/ford#2.04.01 |
| dc.subject.es_PE.fl_str_mv |
Anthocyanins Antioxidant capacity Infusion Purple corn cob |
| dc.subject.ocde.none.fl_str_mv |
https://purl.org/pe-repo/ocde/ford#2.04.01 |
| description |
The authors acknowledge INNOVATE-PERU for funding the project “Development of purple corn filters with quince and stevia leaves as a proposal for a fruit infusion with high antioxidant capacity, naturally sweetened and with a high level of pleasure in LECOLE PRODUITS S.A.C.'': contract 027-INNOVATEPERU-PIEC1-2019. Also, A. DÍAZ-GARCÍA recognizes the scholarship from the Concytec-Banco Mundial project (Funds Award Agreement No. 02-2018-FONDECYT-BM), through its executing unit, Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica (Fondecyt). |
| publishDate |
2021 |
| dc.date.accessioned.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.available.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.issued.fl_str_mv |
2021 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/20.500.12390/3032 |
| dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.1016/j.lwt.2021.111952 |
| dc.identifier.scopus.none.fl_str_mv |
2-s2.0-85108327985 |
| url |
https://hdl.handle.net/20.500.12390/3032 https://doi.org/10.1016/j.lwt.2021.111952 |
| identifier_str_mv |
2-s2.0-85108327985 |
| dc.language.iso.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartof.none.fl_str_mv |
LWT |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess |
| eu_rights_str_mv |
openAccess |
| dc.publisher.none.fl_str_mv |
Academic Press |
| publisher.none.fl_str_mv |
Academic Press |
| dc.source.none.fl_str_mv |
reponame:CONCYTEC-Institucional instname:Consejo Nacional de Ciencia Tecnología e Innovación instacron:CONCYTEC |
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Consejo Nacional de Ciencia Tecnología e Innovación |
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CONCYTEC |
| institution |
CONCYTEC |
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CONCYTEC-Institucional |
| collection |
CONCYTEC-Institucional |
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Repositorio Institucional CONCYTEC |
| repository.mail.fl_str_mv |
repositorio@concytec.gob.pe |
| _version_ |
1844883099699118080 |
| spelling |
Publicationrp08681600rp08682600rp08679600rp08680600Díaz-García, A.Salvá-Ruíz, B.Bautista-Cruz, N.Condezo-Hoyos, L.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2021https://hdl.handle.net/20.500.12390/3032https://doi.org/10.1016/j.lwt.2021.1119522-s2.0-85108327985The authors acknowledge INNOVATE-PERU for funding the project “Development of purple corn filters with quince and stevia leaves as a proposal for a fruit infusion with high antioxidant capacity, naturally sweetened and with a high level of pleasure in LECOLE PRODUITS S.A.C.'': contract 027-INNOVATEPERU-PIEC1-2019. Also, A. DÍAZ-GARCÍA recognizes the scholarship from the Concytec-Banco Mundial project (Funds Award Agreement No. 02-2018-FONDECYT-BM), through its executing unit, Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica (Fondecyt).Purple corn (Zea mays L.) is a crop native to Peru and also widely cultivated in some countries around the world. It contains anthocyanins and other phenolic compounds that help reduce the incidence of a variety of chronic diseases. Here, a natural low-calorie antioxidant purple corn cob and stevia-based tea was optimized after being developed from five ingredients: purple corn cob (PCc), quince (Q), stevia (S), cinnamon (C) and cloves (Cv). A corn fiber filtration bag was selected to package single doses of the tea mixtures, based on the porosity, solid leakage during preparation and infusion absorption spectrum of four different types of bag. The tea was then optimized using an I-optimal mixture design to maximize the antioxidant capacity (AC) and total monomeric anthocyanin (TMA) content of the infusions. The optimum formulation given by the regression model consisted of decimal fractions of 0.8672 for PCc, 0.0464 for Q and 0.0864 for S, with a desirability of 91.2%, AC of 9.51 ± 1.21 μmol TE/mL and TMAs of 98.49 ± 6.00 mg C3GE/L, which were validated. The C and Cv contents were set at 0.0333 and 0.0025 of the total mixture, respectively. © 2021Fondo Nacional de Desarrollo Científico y Tecnológico - FondecytengAcademic PressLWTinfo:eu-repo/semantics/openAccessTeaAnthocyanins-1Antioxidant capacity-1Infusion-1Purple corn cob-1https://purl.org/pe-repo/ocde/ford#2.04.01-1Optimization of a natural low-calorie antioxidant tea prepared from purple corn (Zea mays L.) cobs and stevia (Stevia rebaudiana Bert.)info:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#20.500.12390/3032oai:repositorio.concytec.gob.pe:20.500.12390/30322024-05-30 15:26:15.873http://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="5244c055-724c-4efa-8b70-c03a818ef858"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Optimization of a natural low-calorie antioxidant tea prepared from purple corn (Zea mays L.) cobs and stevia (Stevia rebaudiana Bert.)</Title> <PublishedIn> <Publication> <Title>LWT</Title> </Publication> </PublishedIn> <PublicationDate>2021</PublicationDate> <DOI>https://doi.org/10.1016/j.lwt.2021.111952</DOI> <SCP-Number>2-s2.0-85108327985</SCP-Number> <Authors> <Author> <DisplayName>Díaz-García, A.</DisplayName> <Person id="rp08681" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Salvá-Ruíz, B.</DisplayName> <Person id="rp08682" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Bautista-Cruz, N.</DisplayName> <Person id="rp08679" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Condezo-Hoyos, L.</DisplayName> <Person id="rp08680" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Academic Press</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>Tea</Keyword> <Keyword>Anthocyanins</Keyword> <Keyword>Antioxidant capacity</Keyword> <Keyword>Infusion</Keyword> <Keyword>Purple corn cob</Keyword> <Abstract>Purple corn (Zea mays L.) is a crop native to Peru and also widely cultivated in some countries around the world. It contains anthocyanins and other phenolic compounds that help reduce the incidence of a variety of chronic diseases. Here, a natural low-calorie antioxidant purple corn cob and stevia-based tea was optimized after being developed from five ingredients: purple corn cob (PCc), quince (Q), stevia (S), cinnamon (C) and cloves (Cv). A corn fiber filtration bag was selected to package single doses of the tea mixtures, based on the porosity, solid leakage during preparation and infusion absorption spectrum of four different types of bag. The tea was then optimized using an I-optimal mixture design to maximize the antioxidant capacity (AC) and total monomeric anthocyanin (TMA) content of the infusions. The optimum formulation given by the regression model consisted of decimal fractions of 0.8672 for PCc, 0.0464 for Q and 0.0864 for S, with a desirability of 91.2%, AC of 9.51 ± 1.21 μmol TE/mL and TMAs of 98.49 ± 6.00 mg C3GE/L, which were validated. The C and Cv contents were set at 0.0333 and 0.0025 of the total mixture, respectively. © 2021</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1 |
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13.307618 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
