The present study aims to select fungal strains having improved lipolytic activity in castor oil and see if its crude enzyme obtained by fermentation in liquid substrate (FSL) has the same activity on castor oil. Nine strains were isolated from fungi, Penicillium sp eight and one Aspergillus sp from waste vegetable oils. The results show that all studied strains of degradation halos developed, however, in no case was the halos of crude enzymatic degradation. The work showed that the strains of Penicillium sp and Aspergillus sp had a better cultural growth in castor oil and a good plate hydrolysis activity with short-chain triglyceride: tributirin.

The present study aims to select fungal strains having improved lipolytic activity in castor oil and see if its crude enzyme obtained by fermentation in liquid substrate (FSL) has the same activity on castor oil. Nine strains were isolated from fungi, Penicillium sp eight and one Aspergillus sp from waste vegetable oils. The results show that all studied strains of degradation halos developed, however, in no case was the halos of crude enzymatic degradation. The work showed that the strains of Penicillium sp and Aspergillus sp had a better cultural growth in castor oil and a good plate hydrolysis activity with short-chain triglyceride: tributirin.

We worked with the cladode, gel and pulp of the fruit: red, purple and white of Opuntia ficus-indica “tuna” in the region of Ayacucho Wari Department, Huamanga province in order to determine the presence of minerals, metabolites secondary antioxidant capacity and consider a functional food. The phytochemical screening according to the method of Cain - Bohmann determined catechic the presence of tannins, steroidal saponins, flavonoids, coumarins, and alkaloids. The total fiber content was found in the range of 0,42 to 0,68%, fat 0,01 to 0,02% protein and 0,39 to 0,57%. For analysis of nutrients as found AOAC magnesium, calcium, zinc and phosphorus, potassium and iron traces. Due to the presence of these nutrients to the tuna it can be considered as a functional food. Jams pulp obtained tunas studied were evaluated according to standard NTS MINSA No. 071 / DIGESA V.01, giving as a pass...

Se trabajó con el cladodio, gel y pulpa de los frutos: rojo, morado y blanca de Opuntia ficus-indica “tuna” de la región Wari del Departamento de Ayacucho, provincia de Huamanga con la finalidad de determinar la presencia de los minerales, metabolitos secundarios, capacidad antioxidante y considerarlo un alimento funcional. El screening fitoquímico según el método de Cain – Bohmann determinó la presencia de taninos catéquicos, saponinas esteroidales, flavonoides, cumarinas, y alcaloides. El contenido de fibra total se encontró en el rango de 0,42 – 0,68%, grasa de 0,01 – 0,02% y proteína de 0,39 – 0,57%. Para el análisis de nutrientes según los métodos AOAC se encontró magnesio, calcio, fósforo y zinc, trazas de hierro y potasio. Debido a la presencia de todos estos nutrientes a la tuna se le puede considerar como un alimento funcional. Las mermeladas obtenidas ...