This research aims to identify the volatile compounds of genus Origanum. For this purpose 50 samples was collected locations: Porobaya, San June, Otora, Doce Quebradas and Tala; belonging at district of Torata-Moquegua; Samples collected were characterized taxonomically finding four species Origanum majoricum (compact and loosely), Origanum majorana and Origanum plegatifolium. Subsequently the volatiles were analyzed by solid phase microextraction (SMPE) and GC-MS. 31 compounds were identified by comparison with literature, co-elution with standard and comparing retention indices, finding that the content of thymol and carvacrol range from 7 to 14 mg/g and 37 to 49 mg/g respectively. Porobaya samples and San June are increasing the amount of thymol present; Otora samples being more carvacrol content. Therefore the SMPE turns out to be a quick and easy method for identifying volatile arom...

The present study aimed to evaluate the influence of commercial sweeteners such as stevia and sucralose to reduce formation of 5-hydroxymethyl-2-furfural (HMF) in model cookies. Three samples were prepared with sucrose, stevia and sucralose. The results show that the addition of sucrose promotes the formation of HMF with mean values of 15,29 ± 0,34 mg / kg, while the addition of stevia mitigates the formation of HMF in ~ 60% with mean values of 6,49 ± 0,5 mg / kg. However, the addition of sucralose contrary to stevia behavior promotes HMF formation at levels of 55,9 ± 2,99 mg / kg. These results indicate that the use of stevia reduces the HMF content in model cookies, promoting the obtaining of safe foods for human consumption.

El presente trabajo de investigación tuvo como objetivo general la nuevas tecnologías para la identificación, caracterización, selección y mejora genética de las especies del genero Origanum L. mediante la recolección de 50 cultivares de orégano de los distritos de Carumas, Cuchumbaya, Puquina, San Cristóbal y Torata pertenecientes a la Región Moquegua. Posterior a ello se procedió con la caracterización taxonómica, según la metodología propuesta por Fátima (2009); dicha caracterización Taxonómica demostró que las muestras de orégano recolectadas en los distritos de Carumas, Cuchumbaya, San Cristobal, Puquina y Torata, presentan 4 especies las cuales son las especies de: Origanum x majoricum, Origanum x majoricum forma compacta y Origanum x majoricum forma laxa y O. plegatifolium. Las muestras caracterizadas taxonómicamente fueron evaluadas mediante el análisis de i...

Olive leaves are residues from pruning and harvesting and are considered an environmental management problems. Interestingly, these residues contain high polyphenol concentrations, which can be used to treat chronic diseases. However, these compounds are a technological challenge due to their thermolability and reactivity during extraction. Thus, this study assessed the use of pressurized liquid extraction (PLE) with green solvents like water-ethanol and water-glycerol mixtures (0–15%) at 50 °C and 70 °C to yield polyphenol-rich antioxidant extracts with reduced glucose and fructose content. The use of 30% ethanol at 70°C presented the highest polyphenol content (15.29 mg gallic acid equivalent/g dry weight) and antioxidant capacity, which was expressed as IC50 (half maximal inhibitory concentration): 5.49 mg/mL and oxygen radical absorbance capacity (ORAC): 1259 μmol Trolox equiva...

Olive leaves are residues from pruning and harvesting and are considered an environmental management problems. Interestingly, these residues contain high polyphenol concentrations, which can be used to treat chronic diseases. However, these compounds are a technological challenge due to their thermolability and reactivity during extraction. Thus, this study assessed the use of pressurized liquid extraction (PLE) with green solvents like water-ethanol and water-glycerol mixtures (0–15%) at 50 °C and 70 °C to yield polyphenol-rich antioxidant extracts with reduced glucose and fructose content. The use of 30% ethanol at 70°C presented the highest polyphenol content (15.29 mg gallic acid equivalent/g dry weight) and antioxidant capacity, which was expressed as IC50 (half maximal inhibitory concentration): 5.49 mg/mL and oxygen radical absorbance capacity (ORAC): 1259 μmol Trolox equiva...

El presente trabajo de investigación tuvo como objetivo general la nuevas tecnologías para la identificación, caracterización, selección y mejora genética de las especies del genero Origanum L. mediante la recolección de 50 cultivares de orégano de los distritos de Carumas, Cuchumbaya, Puquina, San Cristóbal y Torata pertenecientes a la Región Moquegua. Posterior a ello se procedió con la caracterización taxonómica, según la metodología propuesta por Fátima (2009); dicha caracterización Taxonómica demostró que las muestras de orégano recolectadas en los distritos de Carumas, Cuchumbaya, San Cristobal, Puquina y Torata, presentan 4 especies las cuales son las especies de: Origanum x majoricum, Origanum x majoricum forma compacta y Origanum x majoricum forma laxa y O. plegatifolium. Las muestras caracterizadas taxonómicamente fueron evaluadas mediante el análisis de i...

Azotobacter is a type of bacterium nonpathogenic, Gram-negative with ability to synthesize simultaneously under aerobic conditions two biodegradable polymers extra and intracellular such as alginate and polyhydroxyalkanoates, respectively, whose physical, mechanical, and biodegradable properties have awoken the interest in the industry. Thus, this review compiles information on synthesis chemistry of these polymers and the genetic modification of this bacterium in order to produce a particular polymer and improve its yields. Additionally, we show that alginates obtained present a higher molecular weight, degree of acetylation and M/G ratio compared with other organic sources like seaweed; while polyhydroxyalkanoate polymers have better physical and mechanical characteristics (melting temperature, Young's modulus, elongation and glass transition temperature) compared with other synthetic ...

The present study was designed to assess the influence of tail docking and saves time on thephysicochemical characteristics of the grape pisco Italy; for this purpose, during distillationtail cuts 13, 23 and 33 degrees of alcohol (° GL), to subsequently store them for a period of0 separated; 1,5 and 3 months (guard time). Analysis: alcoholic, furfural, aldehydes, aceticacid, higher alcohols and methyl alcohol, showed a direct relationship with the tail cutting and reverse ° GL with the guard time values of 43.87 to 52.47 mg/100ml and from 43.63 to52.27 mg / 100ml respectively; the acetaldehyde content is not influenced by cutting tail;however longer keeps greater the concentration of 5,2 to 4,56 mg/100ml, the acetic acidcontent shows a direct relationship with the tail cutting and guard time values 32,80 to 20,77 mg / 100ml; opposite effect happens with methyl alcohol content and highe...

This study shows a simple method for evaluating the thermal diffusivity (α) in Andean grains quinoa (Chenopodium quinoa Willd) and cañihua (Chenopodium pallidicaule Aellen). In addition the effect of temperature 25 to 35 °C and humidity based humidity 10 to 20% about the behavior of this property was studied. The method used to determine the diffusivity was proposed by Gupta, which makes use of heat penetration curves in specially reinforced equipment for this purpose. The results indicate that the values vary between 7.5 and 8.9 x 10-8 m2 s-1. The evaluation of the data indicates that there is a strong influence on the type of grain, humidity and temperature in this thermal property. Additionally, the response surface methodology was used to find an empirical model to represent the thermal diffusivity depending on the moisture content and temperature.

Prickly pear (Opuntia ficus-indica L. Miller) is a natural source of antioxidant compounds that have gained significant attention due to their potential health benefits. This study aims to investigate the effectiveness of pressurized liquid extraction (PLE) and Ultrasound-Assisted Extraction (UAE), combined with water–ethanol mixtures from 0 to 60%, at moderate temperatures between 50 °C to 70 °C to improve the recovery of antioxidant compounds from red peel prickly pear. The recovery of these compounds was affected by solvent composition and temperature for both extraction techniques. Interestingly, the use of pure water at 70 °C during the PLE process allowed the recovery of high concentrations of antioxidant compounds (12.96 mg GAE/g dw, IC5O: 2.03 mg/mL, ORAC: 625 µmol TE/g dw). On the contrary, when the UAE process was combined with 30% ethanol at 50 °C, the extractability of...

Prickly pear (Opuntia ficus-indica L. Miller) is a natural source of antioxidant compounds that have gained significant attention due to their potential health benefits. This study aims to investigate the effectiveness of pressurized liquid extraction (PLE) and Ultrasound-Assisted Extraction (UAE), combined with water–ethanol mixtures from 0 to 60%, at moderate temperatures between 50 °C to 70 °C to improve the recovery of antioxidant compounds from red peel prickly pear. The recovery of these compounds was affected by solvent composition and temperature for both extraction techniques. Interestingly, the use of pure water at 70 °C during the PLE process allowed the recovery of high concentrations of antioxidant compounds (12.96 mg GAE/g dw, IC5O: 2.03 mg/mL, ORAC: 625 µmol TE/g dw). On the contrary, when the UAE process was combined with 30% ethanol at 50 °C, the extractability of...