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Search Results: 1 - 10 of 475565 matches for " Mario; Moreno García "
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Composición proximal, ácidos grasos y características fisicoquímicas de aceite de harina artesanal de caribe (Serrasalmus rhombeus Pisces: Characidae) proveniente de Caicara del Orinoco-Venezuela
Belén-Camacho, Douglas R.,García, David,Moreno-álvarez, Mario José,Medina, Carlos
Grasas y Aceites , 2006,
Abstract: Caribe (Serrasalmus rhoembeus) is a Characidae fish that lives in the basins of the Orinoco and Amazon rivers. It is an underutilized specie although in the last years has been marketed in the form of of a meal which is obtained through a handmade process but without information about its chemical composition. This research was conducted to evaluate the proximate composition of commercial caribe meal, the fatty acids profile and some physicochemical properties of its lipidic extract. Three aleatory samples of meal were selected in Caicara del Orinoco shops, Bolívar state –Venezuela. Moisture (6.00 ± 0.45 %), crude protein (N x 6.25: 52.78 ± 2.36 %), crude fat (22.47 ± 1.08 %) and total ash (24.58 ± 3.12 %) were determined in each sample. The fat was extracted with nhexane and it was analyzed for free fatty acids (5.66 ± 0.15 % as oleic acid), peroxide value (23.50 ± 1.02 meq O2/kg), iodine value (152.2 ± 0.5), saponification value (186.5 ± 0.3 mg KOH/g) and unsaponifiable matter (2.3 ± 0.4 g/kg). The fatty acids profile showed an unsaturated acids/ saturated acids ratio of 5.62 with 59.9 % of monounsaturated fatty acids and 25.0 % of polyunsaturated fatty acids. Caribe meal is an important source of nutrients and a potential raw material for human food. El caribe (Serrasalmus rhombeus) es un pez de la familia Characidae de la cuenca de los ríos Orinoco y Amazonas, de poco valor comercial debido a su estructura espinosa y a creencias relacionadas con su hábito alimentario, pero que en a os recientes los pobladores de las zonas donde existe naturalmente le han dado utilidad mediante la obtención artesanal de una harina que es expendida para consumo humano; sin embargo, no se dispone de información referente a su composición química. El objetivo de esta investigación fue evaluar la composición química proximal del producto comercializado como harina de caribe y algunas características fisicoquímicas del extracto lipídico de la misma así como el perfil de ácidos grasos. Se seleccionaron aleatoriamente tres muestras de harina de caribe en locales comerciales ubicados en Caicara del Orinoco, estado Bolívar-Venezuela y se les determinó los contenidos de: humedad (6,00 ± 0,45 %), proteína cruda (N x 6,25: 52,78 ± 2,36 %), grasa cruda (22,47 ± 1,08 %) y ceniza total (24,58 ± 3,12 %). El contenido de materia grasa fue extraído con n-hexano y se le determinó: Acidez libre (5,66 ± 0,15 % p/p como ácido oleico), índice de peróxidos (23,50 ± 1,02 meq O2/kg), índice de yodo (152,2 ± 0,5 cg I2/g), índice de saponificación (186,5 ± 0,3 mg KOH/g) y materia insaponificab
Características físico-químicas y composición de ácidos grasos del aceite crudo extraído de residuos de mora (Rubus glaucus Benth)
García, David,Viloria-Matos, Alfredo,Belén, Douglas,Moreno-álvarez, Mario José
Grasas y Aceites , 2003,
Abstract: In this research the physicochemical characteristics and fatty acids composition of oil extracted from blackberry (Rubus glaucus Benth) residue were determined. Mature fruits from a a La Colonia Tovara a , Aragua state, Venezuela harvested on April 2001, were processed to obtain seeds and residues of pulp. This residue was extracted with n-hexane (Soxhlet method). The crude oil was assayed by means of COVENIN and AOCS methods. The results showed: Iodine index 160.16 cg I2/g, refraction index to 25 oC 1.4780 , saponification value 193.76 mg K0H/g, peroxide value 30.40 meq 02/kg, free fatty acidity 2.83% (oleic acid), insaponifiable value 2.77%, phosphorus content 0.22% and stability 3.09 h (AOM). The major fatty acids found were oleic acid (55.39%) and linoleic acid (29.51%). El objetivo de esta investigación fue caracterizar físico-químicamente el aceite extraído de residuos de mora (Rubus glaucus Benth) y determinar su composición de ácidos grasos. Frutos maduros procedentes de a a La Colonia Tovara a , estado Aragua, Venezuela perteneciente a la cosecha Abril 2001, fueron procesados para obtener residuos constituidos por semillas y restos de pulpa. Los residuos fueron sometidos a un proceso de extracción mediante equipo Soxhlet utilizando como solvente n-hexano. El aceite crudo extraído fue caracterizado mediante normas COVENIN y AOCS. Se determinaron valores de índice de Iodo 160,16 cg I2/g; índice de refracción 1,4780 a 25 oC; índice de saponificación 193,76 mg KOH/g; índice de peróxidos 30,40 meq O2/kg; acidez libre oleica 2,83 %; materia insaponificable 2,77 %; fósforo 0,22 % y estabilidad AOM de 3,09 horas. Los ácidos grasos mayoritarios encontrados fueron el ácido oleico (55,39%) y el ácido linoleico (29,51%).
Combining Ability and Heterosis in Corn Breeding Lines to Forage and Grain  [PDF]
Cesar Guerrero Guerrero, Miguel A. Gallegos Robles, José Guadalupe Luna Ortega, Ignacio Orona Castillo, Cirilo Vázquez Vázquez, Mario García Carrillo, Alejandro Moreno Resendez, Anselmo González Torres
American Journal of Plant Sciences (AJPS) , 2014, DOI: 10.4236/ajps.2014.56098
Abstract:

This study was conducted in two stages, in 2006 the formation of cross, in the experimental field of the Universidad Autonoma Agraria Antonio Narro Unidad Laguna (UAAANUL), and the evaluation of the same in 2007; at two locations with three environments, a locality was the experimental field of UAAANUL during spring and summer cycles and another location was the Niagara, Municipality of Aguascalientes, during the spring cycle. The genetic material used consisted of three groups of lines: the first group formed by four lines from the UAAANUL, the second group, two lines from INIFAP, and the third group, 10 lines of the International Center for Maize Improvement and Wheat (CIMMYT). The main objective was to estimate the effects of general combining ability (GCA) of the lines, and the specific combining ability (SCA) of their crosses and heterosis, to estimate its use in a breeding program. Estimates of general combining ability (GCA) and specific combining ability (SCA) were obtained using an analysis of line x line. To forage yield (FY), B-40 (16.84 t·ha-1) and AN-447 (1.54 t·ha-1) and to

Evaluación de la actividad antioxidante de extractos de flavonoides de cáscara de naranja en el aceite de soja desodorizado
Moreno álvarez,Mario José; Camacho,Douglas Rafael Belén; Sánchez,María Paola; Matos,Miguel Viloria; García,David;
Interciencia , 2004,
Abstract: the antioxidant activity of aqueous and organic flavonoid extracts from orange peels was evaluated. orange peels were transformed into flour and flavonoids were extracted employing flour/solvent ratios of 1/2, 1/1.33 and 1/1. final extracts were dried at reduced pressure in a rotaevaporator at 60oc. dry products were dosed to deodorized soybean oil in the proportions 0.01, 0.05 and 0.10%. then, the samples were placed in an air stove at 60 ±1oc and every 24h peroxide was determined until a maximum value of 100meq o2/kg. the largest antioxidant activity was found with the 0.10% aqueous extract (p<0.05).
Caracterización de un hidrolizado proteico enzimático obtenido del pez caribe colorado (pygocentrus cariba humboldt, 1821)
Belén Camacho,Douglas R; Moreno álvarez,Mario José; García,David; Medina,Carlos; Sidorovas,Angélica;
Interciencia , 2007,
Abstract: the goal of this work was to obtain protein hydrolysates by means of enzymatic reaction from colored ?caribe? fish (pygocentrus cariba humboldt, 1821). a sample of 50kg of adult specimens, from the igües river (el baúl, cojedes, venezuela) was selected. every specimen was cut manually with a knife; the muscular tissue without skin was ground in an electric grinder, packed in polyethylene bags and stored at -18oc. hydrolysis was catalyzed by means of a food grade commercial protease (alcalase? 2.4l). the maximum hydrolysis degree (hd) obtained was 10.5%. the yield in dried protein hydrolysate (dph) increased with hd and its maximum value was 13.7g dph/100g of moist grounded muscle. proximate analysis and functional properties of hydrolysates showed significant differences (p<0.05). protein hydrolysis of the colored caribe fish with alcalase? is a commendable alternative to profit from this underutilized species.
Uso de pulpa de tuna (opuntia boldinghii) en la elaboración de bebidas cítricas pigmentadas
Moreno Alvarez,Mario José; Medina,Carlos; Antón,Lilibeth; García,David; Belén Camacho,Douglas Rafael;
Interciencia , 2003,
Abstract: opuntia boldinghii br et r. is a species without commercial use. however, recent research has shown its potential as a colorant, due to the presence of betalains. in this study, four citric beverages (15% orange juice + 15% grape-fruit juice + 65% water + 5% o. boldinghii pulp) formulated with 0, 0.5%, 0.1% 0.01% ascorbic acid (formulations i, ii, iii and iv, respectively). the products were pasteurized and stored at 7.0 ±1oc using amber bottles. mesophilic bacteria, molds, yeast, mpn/ml of coliforms, ph, obrix, titrable acidity, betalains, total carotenoids, vitamin c and sensorial parameters (color, aroma and flavor) were evaluated weekly during 21 days. the first day, mesophilic bacteria counts were <200cfu/ml. no significant differences were found (p>0.05) in ph, obrix and titrable acidity. significant differences were found (p<0.05) in betalains, total carotenoids and vitamin c. it is concluded that the elaboration of these products is feasible and it permits to the use of o. boldinghii, a marginal species.
Evaluación microbiológica y fisicoquímica de bebidas pasteurizadas fortificadas con extractos de desechos desodorizados de naranja
Moreno Alvarez,Mario José; Machado,Alexandra; Padrón,Arelis; García,David; Belén Camacho,Douglas Rafael;
Archivos Latinoamericanos de Nutrición , 2004,
Abstract: microbiological and physicochemical evaluation of pasteurized beverages fortifyed with orange deodorized residues extracts. microbiological and physicochemical parameters of pasteurized beverages conditioned with aqueous extracts from orange deodorized residues were evaluated. the fruits used were selected according to following criterion: homogenous maturity, without physical damage and absence of apparent chlorophyll. orange peels were dried and transformed to flour. the juice was evaluated by means of these parameters: ph 3.90, obrix 10, titrable acidity 0.33 g of citric acid/100 ml and total carotenoids 0.0078 mg/ml. volatil compounds of the flour that may to cause bitterness were separated by means of two methods of deodorization: distillation in current of vapor and in autoclave to 121 oc; then, the flour was extracted with water (relation 1:50 p/v). pasteurized citric beverages (orange juice) were elaborated adding the deodorized extracts. ph, obrix, titrable acidity and total carotenoids showed no significant differences (p>0.05). microbiological results were according to pasteurized products. sensorial analysis by untrained panel showed no significant differences. in conclusion, the deodorant processes were effectives and permitted the inclusion of aquasoluble compounds as flavonoids with antioxidant activity.
Evaluación microbiologica y fisicoquímica de néctares pasteurizados elaborados con pulpa de tomate de árbol (Cyphomandra betaceae Sendth)
Moreno Alvarez,Mario José; Girán,Nathaly; Serrano,Karina; García,David; Belén Camacho,Douglas Rafael;
Archivos Latinoamericanos de Nutrición , 2003,
Abstract: summary. microbiological and physicochemical of pasteurized nectars elaborated with tree tomato (cyphomandra betaceae sendth) pulp. tree tomato (cyphomandra betaceae sendth) is a species from high tropical regions. in venezuela, it is cultivate at the andean and aragua state but its consumption is restricted as fruit-fresh, though it a nutritious and industrial potential due its provitamin a content. in this research four nectars were elaborated in proportion 1 l pulp/4 l of water (1:4) and addition of ascorbic acid (i: 0%; ii: 0.5%; iii: 1.0 y iv: 1.5%). the nectars were pasteurized (60o c for 30 min), tuned into amber bottle, and stored under refrigeration conditions (7.0 ± 1.0 oc). weekly during 21 days the mesophilic bacteria, molds, yeasts, total coliforms (mpn/ml), ph, obrix, acidity, total carotenoids, vitamin c and total sugars were evaluated. the mesophilic bacteria content was <200 ufc/ml for every formulation on the first day the evaluation. molds and yeasts were <10 ufc/ml and the total coliforms (npn/ml) < 3 until the third evaluation. no significant differences (p>0.05) were founded on : ph, obrix and total sugars. significant differences (p<0.05) were founded in vitamin c and total carotenoids content. sensorial analysis did not show significant differences between formulations for the smell and flavor attributes, when the color was discriminate during the evaluations. the formulation i (without acid ascorbic) had more preference due its color. in conclusion, the nectars showed useful life of 14-21 days under refrigeration condition storage due to the adequate physicochemical and microbiological quality of the product.
Características fisicoquímicas y composición en ácidos grasos del aceite extraído de semillas de tomate de árbol (Cyphomandra betacea Sendt) variedades roja y amarilla
Belén-Camacho, Douglas R.,Sánchez, Euris D.,García, David,Moreno-álvarez, Mario José
Grasas y Aceites , 2004,
Abstract: Tree tomato ( Cyphomandra betacea Sendt) is a Solanaceae originating from Peru . In Venezuela , it is cultivated in the Andean region and Aragua state. The objective of this research was to determine some physicochemical characteristics of oil extracted from tree tomato seeds of red (R) and yellow (Y) varieties. The parameters evaluated were: free oleic acidity (%, R= 1.1; Y= 1.1), saponification number (mg KOH/g, R= 195.3; Y= 196.2), iodine index (cg I2/g, R= 143.3; Y= 142.0), peroxide value (meq O2/kg, R= 1.5; Y= 1.4), unsaponifiable matter (g/kg, R= 19.6; Y= 20.3), refraction index at 40 oC (R= 1.4720; Y= 1.4710), relative density at 20 oC (R= 0.9236; Y= 0.9240). The fatty acid composition showed (%): palmitic acid (R= 7.7; Y= 7.4), stearic acid (R= 3.5; Y= 3.1), oleic acid (R= 16.3; Y= 17.7), linoleic acid (R= 69.0; Y= 69.3), and linolenic acid (R= 3.5; Y= 2.5). Tree tomato oil is recommended as a possible nutraceutic agent and salad-oil. El tomate de árbol (Cyphomandra betacea Sendt) pertenece a la familia Solanaceae, originaria de Perú. En Venezuela, se cultiva en la región andina y en el estado Aragua. El objetivo de esta investigación fue determinar algunas características físico-químicas del aceite extraído de las semillas de este fruto de las variedades roja (R) y amarilla (A), que permitan definir su utilidad como posible materia prima oleaginosa. Los parámetros evaluados fueron: acidez libre oleica (%) (R: 1,1 y A: 1,1); índice de saponificación (mg KOH/g) (R: 195,3 y A: 196,2); índice de yodo (cg I2/g) (R: 143,3 y A: 142,0); índice de peróxidos (meq O2/kg) (R: 1,5 y A: 1,4); materia insaponificable (g/kg) (R: 19,6 y A: 20,3); índice de refracción a 40 oC (R: 1,4720 y A: 1,4710) y densidad relativa a 20 oC (R: 0,9236 y A: 0,9240). La composición de ácidos grasos determinada fue: palmítico (R: 7,7 y A: 7,4); esteárico (R: 3,5 y A: 3,1); oleico (R: 16,3 y A: 17,7); linoleico (R: 69,0 y A: 69,3) y linolénico (R: 3,5 y A: 2,5). La presencia de ácidos grasos mono y poli-insaturados en las proporciones encontradas le imparte importancia desde el punto de vista nutricional, aspecto que permite recomendar al aceite evaluado como posible agente nutracéutico y como aceite para aderezos.
Características fisicoquímicas del aceite del endospermo de la Palma Yagua (Attalea cryptanther)
García-Pantaleón, David M,González, Juan,Moreno-álvarez, Mario José,Belén-Camacho, Douglas R.
Grasas y Aceites , 2006,
Abstract: In this research, the physicochemical characteristics of the yagua palm (Attalea cryptanther) endospermus oil were evaluated. Seeds of mature fruits from Santa Ana hill, Canoabo, Bejuma municipality, Carabobo state-Venezuela, harvested in November 2003, were decorticated and the endospermus was transformed to meal by means of grinding. The oil from meal was extracted with n-hexane using Soxhlet equipment. Yagua endospermus crude oil showed the following characteristics: iodine index 13.77 cg I2/g; refraction index 1.4441 at 60 oC; saponification value 233 mg KOH/g; peroxide value 0.20 meq O2/kg; unsaponifiable matter 0.97 %; AOM stability 31 h; solid fat content 54 % at 10 oC and 10 % at 20 oC; Lovibond color: R 3.2 and Y 1.3. The major fatty acids were lauric acid (58 %) and miristic acid (16.5 %).Yagua endospermus is an alternative oleaginous El objetivo de esta investigación fue caracterizar físicoquímicamente el aceite de la palma Yagua (Attalea cryptanther). El endospermo de frutos maduros procedentes del cerro Santa Ana, Canoabo, municipio Bejuma, estado Carabobo Venezuela, pertenecientes a la cosecha Noviembre 2003, fueron transformados en harina mediante molienda. Una vez obtenida la harina se procedió a la extracción del aceite mediante un equipo Soxhlet utilizando como solvente n-Hexano. El aceite crudo extraído fue caracterizado mediante normas COVENIN y AOCS. Se determinaron valores de índice de yodo de 13,77 cg I2/g, índice de refracción 1,4441 a 60 °C, índice de saponificación 233mg KOH/g, índice de peroxido 0,20 meq O2/Kg, materia insaponificable 0,97%, estabilidad AOM (31 horas), contenido de grasa sólida (54% a 10 °C y 10% a 20 °C), color (R: 3,2- A: 1,3-A: 0). Los ácidos grasos mayoritarios encontrados fueron el ácido laurico (58%) y el ácido miristico (16,5%). El endospermo evaluado es una alternativa como materia prima para la obtención de aceite ya que presenta características similares al aceite de coco y palmiste.
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