PROXIMAL ANALYSIS AND QUANTIFICATION OF TOTAL ANTHOCYANES IN Zea mays VARIETY DWELLED SUBMITTED TO DIFFERENT DRYING PROCESSES
Descripción del Articulo
The Zea mays purple variety is a plant native to America that has purple grain and crown, thanks to the anthocyanins that are the pigments that give this color. The objective of this work was to analyze the influence of the various drying procedures of the purple maize carried out by the producers o...
| Autores: | , , , , , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2019 |
| Institución: | Sociedad Química del Perú |
| Repositorio: | Revista de la Sociedad Química del Perú |
| Lenguaje: | español |
| OAI Identifier: | oai:rsqp.revistas.sqperu.org.pe:article/241 |
| Enlace del recurso: | http://revistas.sqperu.org.pe/index.php/revistasqperu/article/view/241 |
| Nivel de acceso: | acceso abierto |
| Materia: | Zea mays dried anthocyanins proximal composition secado antocianinas composición proximal |
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PROXIMAL ANALYSIS AND QUANTIFICATION OF TOTAL ANTHOCYANES IN Zea mays VARIETY DWELLED SUBMITTED TO DIFFERENT DRYING PROCESSESANÁLISIS PROXIMAL Y CUANTIFICACIÓN DE ANTOCIANINAS TOTALES EN Zea mays VARIEDAD MORADA SOMETIDO A DIFERENTES PROCESOS DE SECADOValle Campos, ManuelGarcía Ceccarelli, JorgeLaos Anchante, DorisYarasca, Carlos EliadesLoyola Gonzales, EddieSurco-Laos, FelipeZea maysdriedanthocyaninsproximal compositionZea mayssecadoantocianinascomposición proximalThe Zea mays purple variety is a plant native to America that has purple grain and crown, thanks to the anthocyanins that are the pigments that give this color. The objective of this work was to analyze the influence of the various drying procedures of the purple maize carried out by the producers of the Ica valley, on the proximal chemical composition and the content of total anthocyanins. 5 drying procedures were applied, which were coded from T1 to T5 and the coronas and grains were analyzed separately; it is observed that the different treatments do not significantly affect the chemical composition of the crown or the grain; however, treatments 3 and 4 preserved a higher content of anthocyanins in the crown (1513 and 1516 mg / 100g), while treatment 2 preserved a higher content of anthocyanin in the grain (907,1 mg / 100g).El Zea mays, variedad morada, es una planta oriunda de América que tiene el grano y la coronta de color morado, gracias a las antocianinas que son los pigmentos que le confieren este color. El presente trabajo tuvo como objetivo analizar la influencia de los diversos procedimientos de secado del maíz morado que ejecutan los productores del valle de Ica, sobre la composición químico proximal y el contenido de antocianinas totales. Se aplicó 5 procedimientos de secado, los que se codificaron de T1 a T5 y se analizó las corontas y los granos por separado; se observa que los diferentes tratamientos no afectan significativamente la composición químico proximal de la coronta ni del grano; sin embargo, los tratamientos 3 y 4 preservaron un mayor contenido de antocianinas en la coronta (1513 y 1516 mg/100g), mientras que el tratamiento 2 preservó un mayor contenido de antocianina en el grano (907,1 mg/100g).Sociedad Química del Perú2019-03-31info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontexttextoapplication/pdfhttp://revistas.sqperu.org.pe/index.php/revistasqperu/article/view/24110.37761/rsqp.v85i1.241Revista de la Sociedad Química del Perú; Vol. 85 Núm. 1 (2019): Revista de la Sociedad Química del Perú; 109 - 115Journal of the Chemical Society of Peru; Vol. 85 No. 1 (2019): Journal of Sociedad Química del Perú; 109 - 1152309-87401810-634X10.37761/rsqp.v85i1reponame:Revista de la Sociedad Química del Perúinstname:Sociedad Química del Perúinstacron:SQPspahttp://revistas.sqperu.org.pe/index.php/revistasqperu/article/view/241/21120192019Derechos de autor 2019 Sociedad Química del Perúhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessoai:rsqp.revistas.sqperu.org.pe:article/2412020-03-03T18:11:49Z |
| dc.title.none.fl_str_mv |
PROXIMAL ANALYSIS AND QUANTIFICATION OF TOTAL ANTHOCYANES IN Zea mays VARIETY DWELLED SUBMITTED TO DIFFERENT DRYING PROCESSES ANÁLISIS PROXIMAL Y CUANTIFICACIÓN DE ANTOCIANINAS TOTALES EN Zea mays VARIEDAD MORADA SOMETIDO A DIFERENTES PROCESOS DE SECADO |
| title |
PROXIMAL ANALYSIS AND QUANTIFICATION OF TOTAL ANTHOCYANES IN Zea mays VARIETY DWELLED SUBMITTED TO DIFFERENT DRYING PROCESSES |
| spellingShingle |
PROXIMAL ANALYSIS AND QUANTIFICATION OF TOTAL ANTHOCYANES IN Zea mays VARIETY DWELLED SUBMITTED TO DIFFERENT DRYING PROCESSES Valle Campos, Manuel Zea mays dried anthocyanins proximal composition Zea mays secado antocianinas composición proximal |
| title_short |
PROXIMAL ANALYSIS AND QUANTIFICATION OF TOTAL ANTHOCYANES IN Zea mays VARIETY DWELLED SUBMITTED TO DIFFERENT DRYING PROCESSES |
| title_full |
PROXIMAL ANALYSIS AND QUANTIFICATION OF TOTAL ANTHOCYANES IN Zea mays VARIETY DWELLED SUBMITTED TO DIFFERENT DRYING PROCESSES |
| title_fullStr |
PROXIMAL ANALYSIS AND QUANTIFICATION OF TOTAL ANTHOCYANES IN Zea mays VARIETY DWELLED SUBMITTED TO DIFFERENT DRYING PROCESSES |
| title_full_unstemmed |
PROXIMAL ANALYSIS AND QUANTIFICATION OF TOTAL ANTHOCYANES IN Zea mays VARIETY DWELLED SUBMITTED TO DIFFERENT DRYING PROCESSES |
| title_sort |
PROXIMAL ANALYSIS AND QUANTIFICATION OF TOTAL ANTHOCYANES IN Zea mays VARIETY DWELLED SUBMITTED TO DIFFERENT DRYING PROCESSES |
| dc.creator.none.fl_str_mv |
Valle Campos, Manuel García Ceccarelli, Jorge Laos Anchante, Doris Yarasca, Carlos Eliades Loyola Gonzales, Eddie Surco-Laos, Felipe |
| author |
Valle Campos, Manuel |
| author_facet |
Valle Campos, Manuel García Ceccarelli, Jorge Laos Anchante, Doris Yarasca, Carlos Eliades Loyola Gonzales, Eddie Surco-Laos, Felipe |
| author_role |
author |
| author2 |
García Ceccarelli, Jorge Laos Anchante, Doris Yarasca, Carlos Eliades Loyola Gonzales, Eddie Surco-Laos, Felipe |
| author2_role |
author author author author author |
| dc.subject.none.fl_str_mv |
Zea mays dried anthocyanins proximal composition Zea mays secado antocianinas composición proximal |
| topic |
Zea mays dried anthocyanins proximal composition Zea mays secado antocianinas composición proximal |
| description |
The Zea mays purple variety is a plant native to America that has purple grain and crown, thanks to the anthocyanins that are the pigments that give this color. The objective of this work was to analyze the influence of the various drying procedures of the purple maize carried out by the producers of the Ica valley, on the proximal chemical composition and the content of total anthocyanins. 5 drying procedures were applied, which were coded from T1 to T5 and the coronas and grains were analyzed separately; it is observed that the different treatments do not significantly affect the chemical composition of the crown or the grain; however, treatments 3 and 4 preserved a higher content of anthocyanins in the crown (1513 and 1516 mg / 100g), while treatment 2 preserved a higher content of anthocyanin in the grain (907,1 mg / 100g). |
| publishDate |
2019 |
| dc.date.none.fl_str_mv |
2019-03-31 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion text texto |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.none.fl_str_mv |
http://revistas.sqperu.org.pe/index.php/revistasqperu/article/view/241 10.37761/rsqp.v85i1.241 |
| url |
http://revistas.sqperu.org.pe/index.php/revistasqperu/article/view/241 |
| identifier_str_mv |
10.37761/rsqp.v85i1.241 |
| dc.language.none.fl_str_mv |
spa |
| language |
spa |
| dc.relation.none.fl_str_mv |
http://revistas.sqperu.org.pe/index.php/revistasqperu/article/view/241/211 |
| dc.rights.none.fl_str_mv |
Derechos de autor 2019 Sociedad Química del Perú https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
| rights_invalid_str_mv |
Derechos de autor 2019 Sociedad Química del Perú https://creativecommons.org/licenses/by/4.0 |
| eu_rights_str_mv |
openAccess |
| dc.format.none.fl_str_mv |
application/pdf |
| dc.coverage.none.fl_str_mv |
2019 2019 |
| dc.publisher.none.fl_str_mv |
Sociedad Química del Perú |
| publisher.none.fl_str_mv |
Sociedad Química del Perú |
| dc.source.none.fl_str_mv |
Revista de la Sociedad Química del Perú; Vol. 85 Núm. 1 (2019): Revista de la Sociedad Química del Perú; 109 - 115 Journal of the Chemical Society of Peru; Vol. 85 No. 1 (2019): Journal of Sociedad Química del Perú; 109 - 115 2309-8740 1810-634X 10.37761/rsqp.v85i1 reponame:Revista de la Sociedad Química del Perú instname:Sociedad Química del Perú instacron:SQP |
| instname_str |
Sociedad Química del Perú |
| instacron_str |
SQP |
| institution |
SQP |
| reponame_str |
Revista de la Sociedad Química del Perú |
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Revista de la Sociedad Química del Perú |
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1844704002288123904 |
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13.403676 |
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).
