التفاصيل البيبلوغرافية
| العنوان: |
ANÁLISIS PROXIMAL Y CUANTIFICACIÓN DE ANTOCIANINAS TOTALES EN Zea mays VARIEDAD MORADA SOMETIDO A DIFERENTES PROCESOS DE SECADO. (Spanish) |
| العنوان البديل: |
PROXIMAL ANALYSIS AND QUANTIFICATION OF TOTAL ANTHOCYANES IN Zea mays VARIETY DWELLED SUBMITTED TO DIFFERENT DRYING PROCESSES. (English) |
| المؤلفون: |
Campos Manuel, Valle, Ceccarelli Jorge, García, Anchante Doris, Laos, Carlos Eliades, Yarasca, Gonzales Eddie, Loyola, Felipe, Surco-Laos |
| المصدر: |
Revista de la Sociedad Química del Perú; ene-mar2019, Vol. 85 Issue 1, p109-116, 8p |
| مصطلحات موضوعية: |
CORN, CULTIVARS, ANTHOCYANINS, NATIVE plants, COMPOSITION of grain |
| مصطلحات جغرافية: |
AMERICA |
| الملخص (بالإنجليزية): |
The Zea mays purple variety is a plant native to America that has purple grain and crown, thanks to the anthocyanins that are the pigments that give this color. The objective of this work was to analyze the influence of the various drying procedures of the purple maize carried out by the producers of the Ica valley, on the proximal chemical composition and the content of total anthocyanins. 5 drying procedures were applied, which were coded from T1 to T5 and the coronas and grains were analyzed separately; it is observed that the different treatments do not significantly affect the chemical composition of the crown or the grain; however, treatments 3 and 4 preserved a higher content of anthocyanins in the crown (1513 and 1516 mg / 100g), while treatment 2 preserved a higher content of anthocyanin in the grain (907,1 mg / 100g). [ABSTRACT FROM AUTHOR] |
| Abstract (Spanish): |
El Zea mays, variedad morada, es una planta oriunda de América que tiene el grano y la coronta de color morado, gracias a las antocianinas que son los pigmentos que le confieren este color. El presente trabajo tuvo como objetivo analizar la influencia de los diversos procedimientos de secado del maíz morado que ejecutan los productores del valle de Ica, sobre la composición químico proximal y el contenido de antocianinas totales. Se aplicó 5 procedimientos de secado, los que se codificaron de T1 a T5 y se analizó las corontas y los granos por separado; se observa que los diferentes tratamientos no afectan significativamente la composición químico proximal de la coronta ni del grano; sin embargo, los tratamientos 3 y 4 preservaron un mayor contenido de antocianinas en la coronta (1513 y 1516 mg/100g), mientras que el tratamiento 2 preservó un mayor contenido de antocianina en el grano (907,1 mg/100g). [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Supplemental Index |
