Identification of the active principles of black mashua (Tropaeolum tuberosum) and the effect of the production process of a mixed drink of mashua and pineapple
Descripción del Articulo
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, g...
| Autores: | , , , , , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2021 |
| Institución: | Universidad de Lima |
| Repositorio: | Revistas - Universidad de Lima |
| Lenguaje: | español |
| OAI Identifier: | oai:revistas.ulima.edu.pe:article/5150 |
| Enlace del recurso: | https://revistas.ulima.edu.pe/index.php/Ingenieria_industrial/article/view/5150 |
| Nivel de acceso: | acceso abierto |
| Materia: | mashua metabolites active principles functional properties metabolitos principios activos propiedades funcionales |
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Identification of the active principles of black mashua (Tropaeolum tuberosum) and the effect of the production process of a mixed drink of mashua and pineappleIdentificación de los principios activos de la mashua negra (Tropaeolum tuberosum) y el efecto del proceso de elaboración de una bebida mix de mashua con piña Feliciano-Muñoz, OsirisRobles-Calderón, Roberto Chirre-Flores, Jaqueline Heidy Santisteban-Rojas, Oscar Feliciano-Nishikawa, José Carlos Florez-Ponce de León, Walter Dimas mashuametabolitesactive principlesfunctional propertiesmashuametabolitosprincipios activospropiedades funcionalesThe 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.La tendencia actual es la de consumir productos naturales con propiedades funcionales que disminuyan el riesgo de diversos tipos de enfermedades, siendo la mashua (Tropaeolum tuberosum) uno de los alimentos que reúne estas características ya que es fuente importante de compuestos bioactivos que incluyen antocianinas, glucosinolatos y compuestos fenólicos, en especial, la morada y negra que tienen mayor capacidad antioxidante, que la amarilla, y presentan un alto contenido de compuestos fenólicos. El propósito de la presente investigación es la de identificar los principios activos de la mashua negra, así como el de elaborar una bebida mix de mashua con piña (variedad Golden) y estudiar el efecto del proceso de elaboración en la conservación de estos principios activos en la bebida mix.Universidad de Lima2021-06-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://revistas.ulima.edu.pe/index.php/Ingenieria_industrial/article/view/515010.26439/ing.ind2021.n40.5150Ingeniería Industrial; No. 40 (2021); 171-190Ingeniería Industrial; Núm. 40 (2021); 171-1902523-63261025-992910.26439/ing.ind2021.n40reponame:Revistas - Universidad de Limainstname:Universidad de Limainstacron:ULIMAspahttps://revistas.ulima.edu.pe/index.php/Ingenieria_industrial/article/view/5150/4993https://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessoai:revistas.ulima.edu.pe:article/51502023-07-21T20:50:59Z |
| dc.title.none.fl_str_mv |
Identification of the active principles of black mashua (Tropaeolum tuberosum) and the effect of the production process of a mixed drink of mashua and pineapple Identificación de los principios activos de la mashua negra (Tropaeolum tuberosum) y el efecto del proceso de elaboración de una bebida mix de mashua con piña |
| title |
Identification of the active principles of black mashua (Tropaeolum tuberosum) and the effect of the production process of a mixed drink of mashua and pineapple |
| spellingShingle |
Identification of the active principles of black mashua (Tropaeolum tuberosum) and the effect of the production process of a mixed drink of mashua and pineapple Feliciano-Muñoz, Osiris mashua metabolites active principles functional properties mashua metabolitos principios activos propiedades funcionales |
| title_short |
Identification of the active principles of black mashua (Tropaeolum tuberosum) and the effect of the production process of a mixed drink of mashua and pineapple |
| title_full |
Identification of the active principles of black mashua (Tropaeolum tuberosum) and the effect of the production process of a mixed drink of mashua and pineapple |
| title_fullStr |
Identification of the active principles of black mashua (Tropaeolum tuberosum) and the effect of the production process of a mixed drink of mashua and pineapple |
| title_full_unstemmed |
Identification of the active principles of black mashua (Tropaeolum tuberosum) and the effect of the production process of a mixed drink of mashua and pineapple |
| title_sort |
Identification of the active principles of black mashua (Tropaeolum tuberosum) and the effect of the production process of a mixed drink of mashua and pineapple |
| dc.creator.none.fl_str_mv |
Feliciano-Muñoz, Osiris Robles-Calderón, Roberto Chirre-Flores, Jaqueline Heidy Santisteban-Rojas, Oscar Feliciano-Nishikawa, José Carlos Florez-Ponce de León, Walter Dimas |
| author |
Feliciano-Muñoz, Osiris |
| author_facet |
Feliciano-Muñoz, Osiris Robles-Calderón, Roberto Chirre-Flores, Jaqueline Heidy Santisteban-Rojas, Oscar Feliciano-Nishikawa, José Carlos Florez-Ponce de León, Walter Dimas |
| author_role |
author |
| author2 |
Robles-Calderón, Roberto Chirre-Flores, Jaqueline Heidy Santisteban-Rojas, Oscar Feliciano-Nishikawa, José Carlos Florez-Ponce de León, Walter Dimas |
| author2_role |
author author author author author |
| dc.subject.none.fl_str_mv |
mashua metabolites active principles functional properties mashua metabolitos principios activos propiedades funcionales |
| topic |
mashua metabolites active principles functional properties mashua metabolitos principios activos propiedades funcionales |
| description |
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. |
| publishDate |
2021 |
| dc.date.none.fl_str_mv |
2021-06-08 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.none.fl_str_mv |
https://revistas.ulima.edu.pe/index.php/Ingenieria_industrial/article/view/5150 10.26439/ing.ind2021.n40.5150 |
| url |
https://revistas.ulima.edu.pe/index.php/Ingenieria_industrial/article/view/5150 |
| identifier_str_mv |
10.26439/ing.ind2021.n40.5150 |
| dc.language.none.fl_str_mv |
spa |
| language |
spa |
| dc.relation.none.fl_str_mv |
https://revistas.ulima.edu.pe/index.php/Ingenieria_industrial/article/view/5150/4993 |
| dc.rights.none.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
| eu_rights_str_mv |
openAccess |
| dc.format.none.fl_str_mv |
application/pdf |
| dc.publisher.none.fl_str_mv |
Universidad de Lima |
| publisher.none.fl_str_mv |
Universidad de Lima |
| dc.source.none.fl_str_mv |
Ingeniería Industrial; No. 40 (2021); 171-190 Ingeniería Industrial; Núm. 40 (2021); 171-190 2523-6326 1025-9929 10.26439/ing.ind2021.n40 reponame:Revistas - Universidad de Lima instname:Universidad de Lima instacron:ULIMA |
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Universidad de Lima |
| instacron_str |
ULIMA |
| institution |
ULIMA |
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Revistas - Universidad de Lima |
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Revistas - Universidad de Lima |
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1844893187915644928 |
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12.628075 |
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).
