Citas bibligráficas
Zorrilla, D., (2015). Influencia del tostado de la semilla de Plukenetia huayllabambana en el perfil de ácidos grasos y compuestos bioactivos [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/1825
Zorrilla, D., Influencia del tostado de la semilla de Plukenetia huayllabambana en el perfil de ácidos grasos y compuestos bioactivos [Tesis]. : Universidad Nacional Agraria La Molina; 2015. https://hdl.handle.net/20.500.12996/1825
@misc{renati/1115892,
title = "Influencia del tostado de la semilla de Plukenetia huayllabambana en el perfil de ácidos grasos y compuestos bioactivos",
author = "Zorrilla Salmón, Daniela Cristina",
publisher = "Universidad Nacional Agraria La Molina",
year = "2015"
}
The effect of Plukenetia huayllbambana seed roasting in the fat acid content and bioactive compounds, was investigated. The seeds were subjected to roasting at temperat ures of: 100, 120, 140, 160, and 180 °C for 10, 20 and 30 minutes, for each temperature. The samples after being roasted were evaluated with respect to the degree of the oil oxidation (peroxide index, free fatty acids, p-anisidine index and conjugated dienes) and the fatty acids contents, tocopherols, phytosterols and antioxidant capacity, both hydrophilic and lipophilic of the almonds. The results showed that the roasting increased the lipid oxidation of this seed. The content of the fatty acids, tocopherols, phytosterols and phenolic compounds increased in the first times and temperatures of roasting. The hydrophilic antioxidant capacity, presented a similar behavior to the phenolic compounds; however, the lipophilic antioxidant capacity remained almost constant, only increasing when roasted at 180 °C. On the other hand, the roasting allowed a greater extraction of oil from this seed.
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