Objective: The aim of this study was to determine the methyl esters fatty acids (FAMEs) profile of quinoa seeds (Chenopodium quinoa Willd) of a sample cultivated in Guaranda, Ecuador.Methods: Quinoa oil was obtained from quinoa seeds using the Soxhlet method. FAMEs identification and quantification were carried out using the gas chromatography (GC) with a mass spectrometry (MS), using the database Library NIST14.L to identify the fatty acids present in quinoa oil.Results: Quinoa oil from Ecuador was analyzed by GC-MS, to obtain four majoritarian fatty acids, palmitic acid (10.66%), oleic acid (24.70%), linoleic acid (62.47%), and linolenic acid (2.19%). Omega 6 was the most abundant fatty acid in quinoa oil. Quinoa oil has a good proportion of oleic acid and linoleic acid.Conclusions: Quinoa seeds present a good proportion of fatty acids. These seeds can be used in the food industry for different purposes to enjoy their fatty acids composition. Regular consumption of quinoa can improve health.
Objective: The aim of this study was to determine the composition of methyl esters fatty acids (FAMEs) in yellow pitaya (Hylocereus megalanthus) seeds cultivated in the Palora, Ecuador Amazonian region.Methods: Yellow pitaya oil was obtained from yellow pitaya seeds using the Soxhlet technique. FAMEs identification and quantification were carried out using the gas chromatography (GC) with mass spectrometry (MS) and the database Library NIST14.L to identify the FAMEs present in yellow pitaya oil.Results: Yellow pitaya oil from Ecuador Amazonian region was analyzed by GC-MS, to obtain the five main fatty acids, palmitic acid (11.52%), stearic acid (4.29%), oleic acid (11.09%), vaccenic acid (3.08%), and linoleic acid (69.98%). Omega 6 was the most abundant fatty acid, total content in yellow pitaya seeds oil.Conclusions: Yellow pitaya seeds content a good proportion of polyunsaturated fatty acids (omega 6). For their fatty acid composition, yellow pitaya seeds can be considered as healthy food and can be used in the food industry for different purposes. Regular consumption of yellow pitaya can improve human health.
The objective of the present study was to compare the compositional analyze of three types of tubers, like traditional potatoes (Solanum tuberosum) and two of them that come from untraditional like Malanga (Xanthosoma saggitifolium) and papa china (Colocasia esculenta), crops that in Ecuador aren’t used for the snacks making. The evaluated components in the primordial matter and finished material were: protein content, grease, ashes, humidity, fiber, and carbohydrates, all of them were evaluated by official methods of analyze. The experiment was realized three times for each prove. It was used a program SPSS version 23, applying a variance followed by a Tukey test (p<0,05) with the objective of determinate some meaning statistics for deviation of tubers ways of Malanga that has a significant content of protein and carbohydrates and energetic adds were higher in comparison of the traditional snacks, these results are an alternative for the consumer and the development of new products for the food industries.
Resumo-Neste trabalho, propõe-se um método de sincronização baseado em um extrator de componentes efetuado por uma versão recursiva do algoritmo de mínimos quadrados. O algoritmo é capaz de separar as contribuições das sequências positiva e negativa das tensões trifásicas nos eixos estacionários. Por meio da escolha adequada do vetor de regressores dos modelos para as tensões v αβ (t), o método rejeita qualquer interferência harmônica ou proveniente de desbalanços nas tensões sob análise. Harmônicos de diferentes ordens podem ser eliminados sem atrasos, na mesma estrutura do algoritmo e com o mesmo custo computacional. Para avaliação de desempenho, submeteu-se o método a sinais sintéticos desbalanceados e distorcidos por harmônicos. Além disso, um arranjo experimental foi montado para embarcar a técnica em um processador digital de sinais e testá-la em tensões geradas por uma fonte programável que emula condições de desequilíbrio e de distorções harmônicas. Os resultados demonstraram, além da eficácia, a simplicidade de sua realização.
Objective: The aim of this study was to obtain Kahai protein concentrate from Caryodendron orinocense Karst cultivated in the Amazonic region of Ecuador, to characterize its proteins using the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and native electrophoresis methods, and to determine its content of total polyphenols.Methods: Kahai seeds (C. orinocense Karst) were utilized to obtain Kahai protein concentrate at pH 3.0, pH 4.0, pH 5.0, and pH 6.0 using the isoelectric precipitation method. The proteins were characterized using the SDS-PAGE and native-PAGE electrophoresis methods. Total polyphenols were determined using the colorimetric assay method.Results: The best treatment to obtain Kahai protein concentrate was at pH 5.0 with a 21.91% yield using the cold extraction method. The best treatment was at pH 6.0 with a 11.07% yield using the heat extraction method. Kahai concentrates presented a complex profile of proteins with molecular weights between 14 and 97 kDa. It was possible to obtain at the same time polyphenols at pH 5.0 with a value of 1028.58 mg gallic acid equivalents/100 g protein of sample.Conclusion: This study suggests that Kahai protein concentrates possess a high content of proteins and polyphenols that can be used to elaborate functional foods.
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