Por favor, use este identificador para citar o enlazar este ítem:
http://dspace.udla.edu.ec/handle/33000/12244| Tipo de material : | bachelorThesis |
| Título : | Influencia del tratamiento térmico en los parámetros de calidad y composición química en mieles de eucalipto (eucalyptus spp.) de la región Andina del Ecuador |
| Autor : | Coello Macías, Dayana Joselyn |
| Tutor : | Álvarez Suárez, José Miguel |
| Palabras clave : | MICROORGANISMOS;PROBIÓTICOS;ALIMENTOS FUNCIONALES;BIOLOGÍA QUÍMICA;MIEL DE EUCALIPTO |
| Fecha de publicación : | 2020 |
| Editorial : | Quito: Universidad de las Américas, 2020 |
| Citación : | Coello, D. (2020). Influencia del tratamiento térmico en los parámetros de calidad y composición química en mieles de eucalipto (eucalyptus spp.) de la región Andina del Ecuador (Tesis de pregrado). Universidad de las Américas, Quito. |
| Resumen : | A lo largo del tiempo, la miel ha sido utilizada en varias aplicaciones medicinales, alimenticias y cosméticas. Sus propiedades biológicas, compuestos físico químicos y actividad antioxidante, han ayudado a tratar infecciones e incluso a emplear la misma como alimento funcional... |
| Descripción : | In the course of time, honey has been used in several medicinal applications, food and cosmetics. Its biological properties, physicochemical compounds and antioxidant activity have help to treat infections and to be used as a functional edible. However, studies that determine an adequate honey temperature so that it does not lose its properties and have at the same time a pleasant appearance for the consumer, are nonexistent. That is the reason why the main goal of the present study was to determine the influence on thermal treatment in the parameters of quality and chemical composition in eucalyptus honeys from the Andean region of Ecuador. Specifically, the heat treatment was performed at temperatures of 45 degree celsius and 60 degree celsius, as well as determination of physicalchemical parameters such as: color, humidity, ash, electrical conductivity, hydroxymethylfulfural, and diastase activity. Among the biological properties that were determined are: flavonoids, polyphenols, hydrogen peroxide and glucose oxidase. The total antioxidant capacity of the honey that was studied according to its reduction and free radical uptake was also measured. The results of the study allowed us to determine the most appropriate temperature to submit honey without it losing any of its physical-chemical compounds, biological properties and antioxidant capacity. Among the physicochemical compounds, the study showed that the main parameters that are affected by temperature are humidity, hydroxymethylfulfural and diastase activity. Also finding that the biological properties of honey does dont seem to be affected by temperature. Finding this way, a positive correlation between the chemical composition vs antioxidant capacity vs. temperature. Its worth emphasizing that the study showed that temperature does not affect the biological properties of honey |
| URI : | http://dspace.udla.edu.ec/handle/33000/12244 |
| Aparece en las colecciones: | Ingeniería en Biotecnología |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIB-2020-11.pdf | 1,7 MB | Adobe PDF | Visualizar/Abrir |
Los ítems de DSpace están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.