Bibliographic citations
Teran, R., (2014). Diseño de mezclas de compuestos fenólicos en función a su eficiencia antioxidante en el aceite de sacha inchi (Plukenetia volubilis) [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/2419
Teran, R., Diseño de mezclas de compuestos fenólicos en función a su eficiencia antioxidante en el aceite de sacha inchi (Plukenetia volubilis) [Tesis]. PE: Universidad Nacional Agraria La Molina; 2014. https://hdl.handle.net/20.500.12996/2419
@mastersthesis{renati/2048255,
title = "Diseño de mezclas de compuestos fenólicos en función a su eficiencia antioxidante en el aceite de sacha inchi (Plukenetia volubilis)",
author = "Teran Hilares, Ruly",
publisher = "Universidad Nacional Agraria La Molina",
year = "2014"
}
Vegetable oils high in polyunsaturated fatty acids are susceptible to oxidation, being the necessary addition of antioxidants. The objective was to design an antioxidant it works efficiently in conservation sacha inchi oil. Thermal hydrolysis of gallotannins extracts from tara pods (121.1 °C and 105 KPa) was evaluated at 15, 30, 60, 90, 120 and 180 min. It was determined the antioxidant capacity in vitro, after that gallotannins extracts from tara pods hydrolysated for 180 minutes (EHT) were mixed with ascorbyl palmitate (AP), citric acid and α-tocopherol. Antioxidant efficacy was evaluated using differential scanning calorimetry (DSC) and it was test an accelerated storage at 55 °C for 30 days.Treatment at 121.1 ºC and 105 KPa for 180 min of gallotannins extracts from tara pods, had a hydrolysis of 29.8% and ABTS, FRAP and ORAC antioxidant capacities of 941, 940 and 703 µmol ET/ml, respectively; the antioxidant efficacy of EHT 200 ppm was more efficient than BHT to prevent oxidation sacha inchi oil, when tested using DSC. A synergistic effect of 24% was found when were mixed 400 ppm of EHT and 100 ppm of PA reaching induction periods of 96.63 min and the effectiveness was demonstrated compared to BHT in the oxidative stability of Sacha Inchi during accelerated storage at 55 °C, significantly reduced the rate of formation of peroxides, p-anisidine value and conjugated dienes, also allowing the retention of γ-and σ-tocopherol in 47.6 and 50.8% after 20 days.
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