938
The objective of this study was to obtain raw materials with enhanced antioxidant compounds through the application of different technological processes from quinoa seeds in order to be applied for the formulation of novel food products with potential functional properties.\nFirstly, the operational...
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| Formato: | Tesis doctoral acceptedVersion |
| Lenguaje: | Español |
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Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica
2015
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| Acceso en línea: | http://repositoriouba.sisbi.uba.ar/gsdl/cgi-bin/library.cgi?a=d&c=posgraafa&cl=CL1&d=HWA_938 https://repositoriouba.sisbi.uba.ar/gsdl/collect/posgraafa/index/assoc/HWA_938.dir/938.PDF |
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I28-R145-HWA_938 |
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I28-R145-HWA_9382024-10-23 938 The objective of this study was to obtain raw materials with enhanced antioxidant compounds through the application of different technological processes from quinoa seeds in order to be applied for the formulation of novel food products with potential functional properties.\nFirstly, the operational extraction conditions for phenolic compounds extraction from quinoa seeds were evaluated and optimized with the aim to obtain an extract rich in antioxidant substances. Thereafter, different processes such as germination, heat treatment, UV-C irradiation and combinations of these processes (germination + heat treatment and germination + UV-C irradiation) were evaluated as means to enhance the antioxidant capacity of seeds, selecting the optimal experimental conditions in each case. Contributions of different compounds such as phenolic acids, flavonoids, ascorbic acid, tocopherols and products of the Maillard reaction on the overall antioxidant capacity in case were evaluated. The ingredient that reached the maximum level of antioxidant activity was incorporated in the formulation of a gluten-free baked product, which it was subsequently evaluated by proximate composition, antioxidant capacity and overall acceptability. Fil: Carciochi, Ramiro Ariel. Universidad de Buenos Aires. Facultad de Farmacia y Bioquimica; Argentina Slobodianik, Nora Manrique, Guillermo Daniel Carciochi, Ramiro Ariel 2015-03-26 El objetivo del presente trabajo fue obtener materias primas a partir de semillas de quinoa, con contenido de componentes antioxidantes aumentado mediante la aplicación de diversos procesos tecnológicos, de manera que puedan ser utilizados en la elaboración de nuevos productos alimenticios con potenciales propiedades funcionales.\nEn primera instancia, se evaluaron y optimizaron las condiciones operativas de extracción de los compuestos fenólicos a partir de las semillas con el propósito de obtener un extracto rico en sustancias antioxidantes. Posteriormente, se evaluaron los procesos de germinación, tratamiento térmico, irradiación UV-C y combinaciones de estos procesos (germinación + tratamiento térmico y germinación + irradiación UV-C) como medios para mejorar la capacidad antioxidante de las semillas, seleccionando las condiciones experimentales óptimas en cada caso. En los ingredientes obtenidos se analizaron las contribuciones de los diferentes compuestos con actividad antioxidante (ácidos fenólicos, flavonoides, ácido ascórbico, tocoferoles, productos de la reacción de Maillard) sobre la capacidad antioxidante resultante en cada caso. Mediante la comparación de resultados, se seleccionó el ingrediente que alcanzó el máximo nivel de actividad antioxidante, el cual se incorporó en la formulación de un producto alimenticio libre de gluten, en el cual se evaluó composición centesimal, capacidad antioxidante y grado de aceptabilidad mediante análisis sensorial. application/pdf Ronayne de Ferrer, Patricia Añon, Cristina Gerschenson, Lía Chenopodium quinoa Compuestos fenólicos Actividad antioxidante Procesamiento Extracción Germinaciòn Tratamiento térmico Irradiación UV spa Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-nd/2.5/ar/ Ciencia de la vida Doctor de Universidad de Buenos Aires en Bromatologìa Obtención de ingredientes alimenticios con capacidad antioxidante mejorada por aplicación de distintos procesos a semillas de quinoa (Chenopodium quinoa) info:eu-repo/semantics/doctoralThesis info:ar-repo/semantics/tesis doctoral info:eu-repo/semantics/acceptedVersion http://repositoriouba.sisbi.uba.ar/gsdl/cgi-bin/library.cgi?a=d&c=posgraafa&cl=CL1&d=HWA_938 https://repositoriouba.sisbi.uba.ar/gsdl/collect/posgraafa/index/assoc/HWA_938.dir/938.PDF |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-145 |
| collection |
Repositorio Digital de la Universidad de Buenos Aires (UBA) |
| language |
Español |
| orig_language_str_mv |
spa |
| topic |
Chenopodium quinoa Compuestos fenólicos Actividad antioxidante Procesamiento Extracción Germinaciòn Tratamiento térmico Irradiación UV Ciencia de la vida |
| spellingShingle |
Chenopodium quinoa Compuestos fenólicos Actividad antioxidante Procesamiento Extracción Germinaciòn Tratamiento térmico Irradiación UV Ciencia de la vida Carciochi, Ramiro Ariel 938 |
| topic_facet |
Chenopodium quinoa Compuestos fenólicos Actividad antioxidante Procesamiento Extracción Germinaciòn Tratamiento térmico Irradiación UV Ciencia de la vida |
| description |
The objective of this study was to obtain raw materials with enhanced antioxidant compounds through the application of different technological processes from quinoa seeds in order to be applied for the formulation of novel food products with potential functional properties.\nFirstly, the operational extraction conditions for phenolic compounds extraction from quinoa seeds were evaluated and optimized with the aim to obtain an extract rich in antioxidant substances. Thereafter, different processes such as germination, heat treatment, UV-C irradiation and combinations of these processes (germination + heat treatment and germination + UV-C irradiation) were evaluated as means to enhance the antioxidant capacity of seeds, selecting the optimal experimental conditions in each case. Contributions of different compounds such as phenolic acids, flavonoids, ascorbic acid, tocopherols and products of the Maillard reaction on the overall antioxidant capacity in case were evaluated. The ingredient that reached the maximum level of antioxidant activity was incorporated in the formulation of a gluten-free baked product, which it was subsequently evaluated by proximate composition, antioxidant capacity and overall acceptability. |
| author2 |
Slobodianik, Nora |
| author_facet |
Slobodianik, Nora Carciochi, Ramiro Ariel |
| format |
Tesis doctoral Tesis doctoral acceptedVersion |
| author |
Carciochi, Ramiro Ariel |
| author_sort |
Carciochi, Ramiro Ariel |
| title |
938 |
| title_short |
938 |
| title_full |
938 |
| title_fullStr |
938 |
| title_full_unstemmed |
938 |
| title_sort |
938 |
| publisher |
Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica |
| publishDate |
2015 |
| url |
http://repositoriouba.sisbi.uba.ar/gsdl/cgi-bin/library.cgi?a=d&c=posgraafa&cl=CL1&d=HWA_938 https://repositoriouba.sisbi.uba.ar/gsdl/collect/posgraafa/index/assoc/HWA_938.dir/938.PDF |
| work_keys_str_mv |
AT carciochiramiroariel 938 AT carciochiramiroariel obtenciondeingredientesalimenticiosconcapacidadantioxidantemejoradaporaplicaciondedistintosprocesosasemillasdequinoachenopodiumquinoa |
| _version_ |
1824356510198661120 |