The consumption of quail eggs in Peru is on the rise, the egg can store significant concentrations of metal ions. The present investigation sought to determine the cadmium concentration in both yolk, white, feed and quail eggs and to correlate its possible contamination with the feeding of the birds. For this, the wet mineralization of the sample was carried out using concentrated HNO3: HCl and ion cleaners. The solutions were analyzed by Atomic Absorption (AA) and Inductive Coupling Plasma (ICP) obtaining 0,136±0,040 and 0,034±0,010; 0,158±0,060 and 0,012±0,002; 0,364±0,010 and 0,095±0,010; 0,020±0,005  and  0,008±0,001;  0,017±0,005  and  0,001±0,000 ppm in yolks, whites, feed, supermarkets and ambulatory sales, respectively. Yolks were found to contain more cadmium than whites, feed is an important source of cadmium for poultry, in supermarket and ou...

Busca establecer la concentración de arsénico, cadmio, mercurio y plomo en piensos y huevos de codorniz procedentes de diferentes fuentes de producción, comercializados en los diversos mercados de la región Lima y consumidos por personas en edad vulnerable, niños y adultos mayores. Se realizó un muestreo completamente al azar de los piensos y huevos de codorniz comercializados en los diversos mercados, una cocción por tiempo y temperatura adecuados, su mineralización empleando la mezcla ácido clorhídrico: nítrico, HCl: HNO3, ambos concentrados, desmineralizados previamente, la mineralización húmeda a una temperatura inferior a 150°C, posterior dilución y aforo a 250 mL. Se envió la misma solución a dos centros de análisis acreditados como son el Centro de Control Analítico, CCA y Centro de Información, Control Toxicológico y Apoyo a la Gestión, CICOTOX del Centro de...

The objective of the present study was to evaluate the extraction and microencapsulation of antioxidant compounds from Oenocarpus bataua Mart seed, commonly known as “ungurahui” or “patawa”. The extraction process was performed in an ultrasonic bath and the orthogonal composite central design of the response surface methodology (RSM) was used to determine the optimal extraction conditions, using two factors: ethanol concentration (48.44 to 91.56%) and extraction time (13.83 to 46.17 min). The optimal extraction conditions (48.44% ethanol and 13.83 min) allowed to obtain the extract (EUL) with the highest number of antioxidants (yield (YI): 24.64%, total phenolic content (TPC): 452.76 mg GAE/g EUL and DPPH: 74.26%). Microencapsulation of EUL with maltodextrin by spray drying produced microcapsules (EUM) of homogeneous size (5 µm), without cracks or fissures and that preserved its...

The objective of the present study was to evaluate the extraction and microencapsulation of antioxidant compounds from Oenocarpus bataua Mart seed, commonly known as “ungurahui” or “patawa”. The extraction process was performed in an ultrasonic bath and the orthogonal composite central design of the response surface methodology (RSM) was used to determine the optimal extraction conditions, using two factors: ethanol concentration (48.44 to 91.56%) and extraction time (13.83 to 46.17 min). The optimal extraction conditions (48.44% ethanol and 13.83 min) allowed to obtain the extract (EUL) with the highest number of antioxidants (yield (YI): 24.64%, total phenolic content (TPC): 452.76 mg GAE/g EUL and DPPH: 74.26%). Microencapsulation of EUL with maltodextrin by spray drying produced microcapsules (EUM) of homogeneous size (5 µm), without cracks or fissures and that preserved its...

The current trend is to consume natural products with functional properties that reduce the risk of developing several types of diseases. One of the foods that meets these characteristics is mashua (Tropaeolum tuberosum), since it is an important source of bioactive compounds such as anthocyanins, glucosinolates and phenols. This feature is especially distinctive in purple and black mashuas compared to the yellow ones, because they have higher antioxidant capacity and are rich in phenolic compounds. The purpose of this research is to identify the active principles of black mashua, as well as to elaborate a mixed drink of mashua and pineapple (Golden variety) and to study the effect of the production process on the conservation of these active principles in the mixed drink.

The current trend is to consume natural products with functional properties that reduce the risk of developing several types of diseases. One of the foods that meets these characteristics is mashua (Tropaeolum tuberosum), since it is an important source of bioactive compounds such as anthocyanins, glucosinolates and phenols. This feature is especially distinctive in purple and black mashuas compared to the yellow ones, because they have higher antioxidant capacity and are rich in phenolic compounds. The purpose of this research is to identify the active principles of black mashua, as well as to elaborate a mixed drink of mashua and pineapple (Golden variety) and to study the effect of the production process on the conservation of these active principles in the mixed drink.