Determinación de la composición química y actividad antioxidante de residuos de postcosecha de Theobroma cacao L. para su aprovechamiento racional Iquitos 2022

• Autores: Del Castillo Delgado, Mario Ronaldo, Tuesta Vela, Sarita Esther Mariela
• Formato: tesis de grado
• Fecha de Publicación: 2022
• Institución: Universidad Nacional De La Amazonía Peruana
• Repositorio: UNAPIquitos-Institucional
• Lenguaje: español
• OAI Identifier: oai:repositorio.unapiquitos.edu.pe:20.500.12737/8910
• Enlace del recurso: https://hdl.handle.net/20.500.12737/8910
• Nivel de acceso: acceso abierto
• Materia: Composición química; Antioxidante; Cacao; Theobroma cacao; Residuos; Manejo de desechos; https://purl.org/pe-repo/ocde/ford#1.04.07

The study of the residues of a special ecotype of Theobroma cacao L (CCN-51) was due to the problem caused by these postharvest residues and to characterize the shell and vein flours of these residues for their subsequent rational use. The results being most relevant: Moisture % 15,20 ± 0,10 for vein and 5,00 ± 0,06 for shell; Proteins % 12,74 ± 0,01 vein and 8,50 ± 0,00 shell; Crude fiber 7,26 ± 0,17 vein and 34,81 ± 2,53 shell and carbohydrates % 57,90 vein and 42,54 shell. In addition, the results show that these flours have bioactive compounds such as Xanthines and flavonoids, with medicinal or health-promoting properties. Also, the presence of mainly unsaturated oleic and linoleic fatty acids and the presence of macro and micronutrients such as K, Na, Ca, Mg, Zn and Fe, mean that innovative products can be prepared from these flours for use in industry both food and liquor, cosmetics or pharmaceuticals.