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http://dspace.udla.edu.ec/handle/33000/10315| Tipo de material : | bachelorThesis |
| Título : | Aplicación de métodos de laboratorio para el aprovechamiento de las hojas de chilca (Baccharis latifolia), en el diseño de un producto agroindustrial |
| Autor : | Orozco Curco, Mayra Alejandra |
| Tutor : | Mosquera Quelal, María Elizabeth |
| Palabras clave : | ANÁLISIS DE ALIMENTOS;PROPIEDADES FISICOQUÍMICAS;COMPUESTOS BIOACTIVOS;CHILCA;PRODUCCIÓN INDUSTRIAL;PRODUCTOS PARA EL CUIDADO PERSONAL |
| Fecha de publicación : | 2018 |
| Editorial : | Quito: Universidad de las Américas, 2018 |
| Citación : | Orozco Curco, M. A. (2018). Aplicación de métodos de laboratorio para el aprovechamiento de las hojas de chilca (Baccharis latifolia), en el diseño de un producto agroindustrial (Tesis de pregrado). Universidad de las Américas, Quito. |
| Resumen : | La planta Baccharis latifolia denomina chilca, es una asterácea muy poco valorada en la industria cosmética... |
| Descripción : | The plant Baccharis latifolia called Chilca, is a asterácea very little valued in the cosmetics industry. This plant, typical of the Andean region, has traditionally been used as a natural and antimicrobial de-inflammatory, so that the objective of this work was to apply the different methods of laboratory, to use the leaves of Chilca in agroindustrial product. The investigation consisted in the extraction of bioactive compounds from chilca leaves from hydrodistillation, lyophilization, water extraction and alcohol extraction; The use of chilca leaves in a cosmetic cream and physical-microbiological stability tests. As a result, 4 ml of essential oil of chilca leaves was obtained; 15.79 g of lyophilized powder of chilca leaves; 253.21 ml of clarified extract of chilca leaves in water and 106.68 ml of clarified extract of chilca leaves in alcohol. Of the products obtained through the aforementioned methodologies, 12 cosmetic creams were produced that were manufactured at different times (t0, t1, y t2). The different creams were evaluated in the different physical and chemical stability tests, resulting in the chemical stability an optimal pH of 6.8. In terms to the microbiological field, 4 microorganisms were identified, specifying the Andean Community rules: Pseudomonas aeruginosa, Staphylococcus Aureus, total coliforms and mesophiles aerobics, according to the first three microorganisms an absence of CFU was obtained, on the contrary, a minimum presence of CFU was determined in aerobic mesophiles. According to the statistical evaluation, carried out through an analysis ANOVA, in the program of INFOSTAT/L, showed no significant differences in the proliferation of bacteria mesophilic because the bioactive components present in the leaves of chilca, controlled the growth of mesophiles aerobics during the 3 manufacturing times. |
| URI : | http://dspace.udla.edu.ec/handle/33000/10315 |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIAG-2018-42.pdf | 1,38 MB | Adobe PDF | Visualizar/Abrir |
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