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Universidad Tecnológica Equinoccial UNIVERSIDAD TECNOLÓGICA EQUINOCCIAL FACULTAD DE CIENCIAS DE LA INGENIERÍA CARRERA DE INGENIERÍA DE ALIMENTOS EFECTOS DE LA DESHIDRATACIÓN DE LA PULPA CONCENTRADA DE MORTIÑO (Vaccinium floribundum) Y TOMATE DE ÁRBOL MORADO (Solanum betaceum) SOBRE LA CAPACIDAD ANTIOXIDANTE Y CONTENIDO DE ANTOCIANINAS TRABAJO PREVIO A LA OBTENCIÓN DEL TÍTULO DE INGENIERÍA DE ALIMENTOS KAREN ELIZABETH TIPÁN CASTRO DIRECTORA: ING ELENA BELTRÁN Quito, mayo 2015 © Universidad Tecnológica Equinoccial. 2015 Reservados todos los derechos de reproducción DECLARACIÓN Yo KAREN ELIZABETH TIPÁN CASTRO, declaro que el trabajo aquí descrito es de mi autoría; que no ha sido previamente presentado para ningún grado o calificación profesional; y, que he consultado las referencias bibliográficas que se incluyen en este documento. La Universidad Tecnológica Equinoccial puede hacer uso de los derechos correspondientes a este trabajo, según lo establecido por la Ley de Propiedad Intelectual, por su Reglamento y por la normativa institucional vigente. Karen Elizabeth Tipán Castro C.I. 171623704-3 CERTIFICACIÓN Certifico que el presente trabajo que lleva por título “efectos de la deshidratación de la pulpa concentrada de mortiño (Vaccinium floribundum) y tomate de árbol morado (Solanum betaceum) sobre la capacidad antioxidante y contenido de antocianinas”, para aspirar al título de Ingeniera de Alimentos fue desarrollado por Karen Elizabeth Tipán Castro, bajo mi dirección y supervisión, en la Facultad de Ciencias de la Ingeniería; y cumple con las condiciones requeridas por el reglamento de Trabajos de Titulación artículos 18 y 25. ___________________ Ing. Elena Beltrán DIRECTORA DEL TRABAJO El presente trabajo fue realizado en la Carrera de Ingeniería de Alimentos de la Universidad Tecnológica Equinoccial en Quito – Ecuador y fue financiado por el Proyecto de la Universidad Tecnológica Equinoccial V.UIO.ALM.12 “Estudio del contenido de polifenoles y capacidad antioxidante en láminas deshidratas de tomate de árbol (Solanum betaceum) de la provincia de Tungurahua”. DEDICATORIA Este trabajo está dedicado a mis padres Raúl Tipán, Susana Castro y mi hermano Darwin Tipán que han sido mi pilar fundamental, apoyo en todo momento y jamás me dejaron rendir ante alguna adversidad que se me presento en el camino. AGRADECIMIENTO Agradezco primeramente a Dios quien me ha dado fortaleza para culminar con éxitos mi carrera profesional. A mis padres Raúl y Susana a mi hermano Darwin quienes con sus bendiciones y palabras de aliento me daban fuerzas para jamás rendirme a lo largo del camino y sin ellos no hubiese llegado a la meta. A Iván que siempre estuvo pendiente y dándome su apoyo. A las Ingenieras Elena Beltrán y Belén Jácome quienes con sus conocimientos me han ayudado a cumplir con éxitos este trabajo. A mis compañeras Estefy, Cristina, Judy y Cris que entre bromas, peleas y enojos siempre nos dimos la mano para terminar con éxito esta meta. A la Universidad Tecnológica Equinoccial por haberme brindado un calor de hogar durante estos años. ÍNDICE DE CONTENIDOS PÁGINA RESUMEN .......................................................................................................VII ABSTRACT ....................................................................................................VIII 1. INTRODUCCIÓN ........................................................................................... 1 2. MARCO TEÓRICO ........................................................................................ 3 2.1 GENERALIDADES DEL MORTIÑO (Vaccinium floribundum) ............... 3 2.1.1 UBICACIÓN GEOGRÁFICA EN EL ECUADOR ................................ 4 2.1.2 DESCRIPCIÓN BOTÁNICA .............................................................. 4 2.1.3 COMPOSICIÓN NUTRICIONAL ....................................................... 5 2.1.4 DESCRIPCIÓN TAXONÓMICA ......................................................... 6 2.1.5 CLASIFICACIÓN ............................................................................... 7 2.1.6 USOS DEL MORTIÑO ...................................................................... 8 2.1.7 POST-COSECHA ............................................................................ 10 2.2 EL TOMATE DE ÁRBOL ..................................................................... 11 2.2.1 CLASIFICACIÓN TAXONÓMICA .................................................... 12 2.2.2 COMPOSICIÓN Y VALOR NUTRICIONAL ..................................... 12 2.2.3 USOS .............................................................................................. 13 2.3 PROCESO DE ELABORACIÓN DE LÁMINAS DE FRUTA ................. 14 2.3.1 SELECCIÓN .................................................................................... 15 2.3.2 LAVADO .......................................................................................... 15 2.3.3 ESCALDADO .................................................................................. 15 2.3.4 DESPULPADO ................................................................................ 16 2.3.5 CONCENTRACIÓN ......................................................................... 16 2.3.6 DESHIDRATADO ............................................................................ 17 2.4 DESHIDRATACIÓN ................................................................................ 18 2.4.1 DESHIDRATACIÓN POR AIRE ...................................................... 18 i PÁGINA 2.5 ANTIOXIDANTES ............................................................................... 23 2.5.1 CAPACIDAD ANTIOXIDANTE ........................................................ 27 2.5.2 ANTOCIANINAS .............................................................................. 28 3. METODOLOGÍA .......................................................................................... 30 3.1 MATERIA PRIMA ................................................................................ 30 3.2 PROCESO DE ELABORACIÓN DE LÁMINAS DESHIDRATADAS 30 3.3 ANÁLISIS FÍSICO – QUÍMICO DE LA MATERIA PRIMA .................... 33 3.3.1 PESO .............................................................................................. 33 3.3.2 LONGITUD Y DIÁMETRO ............................................................... 33 3.3.3 SÓLIDOS SOLUBLES ..................................................................... 33 3.3.4 ACIDEZ TOTAL TITULABLE ........................................................... 33 3.3.5 MEDICIÓN DE pH ........................................................................... 34 3.4 ANÁLISIS FÍSICO - QUÍMICO DE LA LÁMINA DESHIDRATA ..................................................................................... 34 3.4.1 SÓLIDOS SOLUBLES ..................................................................... 34 3.4.2 ACIDEZ TOTAL TITULABLE ........................................................... 34 3.4.3 MEDICIÓN DE pH ........................................................................... 35 3.4.4 HUMEDAD ...................................................................................... 35 3.5 CONTENIDO DE ANTIOXIDANTES ................................................... 36 3.5.1 PREPARACIÓN DEL EXTRACTO .................................................. 36 3.5.2 DETERMINACIÓN DE LA CAPACIDAD ANTIOXIDANTE .............. 36 3.5.3 PREPARACIÓN DEL EXTRACTO DE BUFFER PARA ANTOCIANINAS ....................................................................................... 36 3.5.4 DETERMINACIÓN DE ANTOCIANINAS TOTALES ....................... 37 3.6 RENDIMIENTO ................................................................................... 37 3.7 ANÁLISIS ESTADÍSTICO ................................................................... 38 ii PÁGINA 4. ANÀLISIS DE RESULTADO .................................................................... 39 4.1 ANÁLISIS FÍSICO – QUÍMICO DE LA MATERIA PRIMA .................... 39 4.2 ANÁLISIS DEL PROCESO CONCENTRADO Y LÁMINA DESHIDRATADA DE MORTIÑO Y TOMATE DE ÁRBOL MORADO ............................................................................................ 42 4.3 DESHIDRATACIÓN DE LA PULPA CONCENTRADA DE MORTIÑO Y TOMATE DE ÁRBOL MORADO .................................... 43 4.2.3 RENDIMIENTO ................................................................................ 45 4.4 CAPACIDAD ANTIOXIDANTE ............................................................ 46 4.3.1 CAPACIDAD ANTIOXIDANTE ABTS .............................................. 47 4.3.2 SUPERFICIE DE RESPUESTA ABTS ............................................ 48 4.3.3 CAPACIDAD ANTIOXIDANTE DPPH ............................................. 49 4.3.4 SUPERFICIE DE RESPUESTA DPPH ........................................... 50 4.3.5 CONTENIDO DE ANTOCIANINAS ................................................. 52 5. CONCLUSIONES Y RECOMENDACIONES ............................................... 54 5.1. CONCLUSIONES ............................................................................... 54 5.2. RECOMENDACIONES ....................................................................... 55 BIBLIOGRAFÍA ............................................................................................... 56 ANEXO ............................................................................................................ 67 iii ÍNDICE DE TABLAS PÁGINA Tabla 1. Composición Química del Mortiño (Vaccinium floribundum) .............. 6 Tabla 2. Descripción Taxonómica de Mortiño ..................................................
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