![Characterization and Lipid Extraction of Amazon Cocoa Seeds [Theobroma grandiflorum]](/Cover/Show?author=Alvi%C3%A1rez+G.%2C+E.&callnumber=&size=medium&title=Characterization+and+Lipid+Extraction+of+Amazon+Cocoa+Seeds+%5BTheobroma+grandiflorum%5D&recordid=oai%3Aoai.revistas.uptc.edu.co%3Aarticle-4237&source=Solr)
Characterization and Lipid Extraction of Amazon Cocoa Seeds [Theobroma grandiflorum]
The pulp from Theobroma grandiflorum, commonly known as Copoazú, is used to prepare jams, juices,yogurt, and nectars and sweets, while their seeds are exploited for the development of cupulate, a beverage which is the equivalent to chocolate. In Colombia, there are few reports about the pro...
| Main Authors: | , , , , |
|---|---|
| Format: | Online |
| Language: | spa |
| Published: |
Universidad Pedagógica y Tecnológica de Colombia
2016
|
| Subjects: | |
| Online Access: | https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/4237 |
| _version_ | 1801706335251726336 |
|---|---|
| author | Alviárez G., E. Murillo A., W. Murillo P., E. Rojano, B. A. Méndez A., J. J. |
| author_facet | Alviárez G., E. Murillo A., W. Murillo P., E. Rojano, B. A. Méndez A., J. J. |
| author_sort | Alviárez G., E. |
| collection | OJS |
| description | The pulp from Theobroma grandiflorum, commonly known as Copoazú, is used to prepare jams, juices,yogurt, and nectars and sweets, while their seeds are exploited for the development of cupulate, a beverage which is the equivalent to chocolate. In Colombia, there are few reports about the properties of this fruit, especially about the fatty acids from its seeds, which could be of great interest in the food industry. Therefore, in this study were identified and analyzed the fatty acids content, which are present in the Copoazú seeds extracted oil, in its physiological maturity and analyzed its qualities indices. Also the fat antioxidant potential was measured by the ORAC essay. The above approach to understand the nourishing potential use of the food and/or nutraceutical, in one of the Amazon exotic fruits little known in Colombia. The identification of fatty acids showed that there is a high content of oleic (36.3%), stearic (29.27%) and palmitic acid (7.26%), plus, the qualities indices like the saponification (1.88,15 mg KOH/g sample), iodine (49.33 g de I/g oil) and acid (1.04 mg KOH/g sample) show that Copoazu oil could be used in food and cosmetic industries. |
| format | Online |
| id | oai:oai.revistas.uptc.edu.co:article-4237 |
| institution | Revista Ciencia en Desarrollo |
| language | spa |
| publishDate | 2016 |
| publisher | Universidad Pedagógica y Tecnológica de Colombia |
| record_format | ojs |
| spelling | oai:oai.revistas.uptc.edu.co:article-42372022-06-15T17:16:36Z Characterization and Lipid Extraction of Amazon Cocoa Seeds [Theobroma grandiflorum] Caracterización y extracción lipídica de las semillas del cacao amazónico [Theobroma grandiflorum]. Alviárez G., E. Murillo A., W. Murillo P., E. Rojano, B. A. Méndez A., J. J. Ácidos grasos copoazú índices de calidad potencial nutricional Theobroma grandiflorum. (Fatty Acids Nutritional Potential Qualities Indices Theobroma Grandiflorum.) The pulp from Theobroma grandiflorum, commonly known as Copoazú, is used to prepare jams, juices,yogurt, and nectars and sweets, while their seeds are exploited for the development of cupulate, a beverage which is the equivalent to chocolate. In Colombia, there are few reports about the properties of this fruit, especially about the fatty acids from its seeds, which could be of great interest in the food industry. Therefore, in this study were identified and analyzed the fatty acids content, which are present in the Copoazú seeds extracted oil, in its physiological maturity and analyzed its qualities indices. Also the fat antioxidant potential was measured by the ORAC essay. The above approach to understand the nourishing potential use of the food and/or nutraceutical, in one of the Amazon exotic fruits little known in Colombia. The identification of fatty acids showed that there is a high content of oleic (36.3%), stearic (29.27%) and palmitic acid (7.26%), plus, the qualities indices like the saponification (1.88,15 mg KOH/g sample), iodine (49.33 g de I/g oil) and acid (1.04 mg KOH/g sample) show that Copoazu oil could be used in food and cosmetic industries. La pulpa de Theobroma grandiflorum, conocido comúnmente como copoazú, es utilizada para la preparación de mermeladas, jugos, yogurt, néctares y dulces, y sus semillas son aprovechadas para la elaboración de cupulate, bebida equivalente al chocolate. En Colombia existe poca información sobre las propiedades de este fruto, especialmente de los ácidos grasos presentes en las semillas, las cuales podrían ser de gran interés para la industria alimentaria. En este estudio se identificó y analizó el contenido de ácidos grasos presentes en el aceite extraído de las semillas de copoazú en madurez fisiológica y sus índices de calidad, además, se midió el potencial antioxidante del aceite mediante el ensayo ORAC, lo anterior como aproximación al conocimiento del uso potencial alimenticio o nutracéutico de uno de los frutos exóticos de la amazonia de poco conocimiento en Colombia. La identificación de ácidos grasos reveló que hay mayor contenido de ácido oleico (36,3%), esteárico (29,27%) y palmítico (7,26%), los índices de calidad, como la saponificación (1,88,15 mg KOH/g muestra), yodo (49,33 g de I/g de grasa) y acidez (1,04 mg KOH/g muestra), muestran que el aceite de copoazú podría ser utilizado en la industria alimentaria y cosmética. Universidad Pedagógica y Tecnológica de Colombia 2016-02-15 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/4237 10.19053/01217488.4237 Ciencia En Desarrollo; Vol. 7 No. 1 (2016): Enero a Junio; 103-109 Ciencia en Desarrollo; Vol. 7 Núm. 1 (2016): Enero a Junio; 103-109 2462-7658 0121-7488 spa https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/4237/3667 Derechos de autor 2016 CIENCIA EN DESARROLLO |
| spellingShingle | Ácidos grasos copoazú índices de calidad potencial nutricional Theobroma grandiflorum. (Fatty Acids Nutritional Potential Qualities Indices Theobroma Grandiflorum.) Alviárez G., E. Murillo A., W. Murillo P., E. Rojano, B. A. Méndez A., J. J. Characterization and Lipid Extraction of Amazon Cocoa Seeds [Theobroma grandiflorum] |
| title | Characterization and Lipid Extraction of Amazon Cocoa Seeds [Theobroma grandiflorum] |
| title_alt | Caracterización y extracción lipídica de las semillas del cacao amazónico [Theobroma grandiflorum]. |
| title_full | Characterization and Lipid Extraction of Amazon Cocoa Seeds [Theobroma grandiflorum] |
| title_fullStr | Characterization and Lipid Extraction of Amazon Cocoa Seeds [Theobroma grandiflorum] |
| title_full_unstemmed | Characterization and Lipid Extraction of Amazon Cocoa Seeds [Theobroma grandiflorum] |
| title_short | Characterization and Lipid Extraction of Amazon Cocoa Seeds [Theobroma grandiflorum] |
| title_sort | characterization and lipid extraction of amazon cocoa seeds theobroma grandiflorum |
| topic | Ácidos grasos copoazú índices de calidad potencial nutricional Theobroma grandiflorum. (Fatty Acids Nutritional Potential Qualities Indices Theobroma Grandiflorum.) |
| topic_facet | Ácidos grasos copoazú índices de calidad potencial nutricional Theobroma grandiflorum. (Fatty Acids Nutritional Potential Qualities Indices Theobroma Grandiflorum.) |
| url | https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/4237 |
| work_keys_str_mv | AT alviarezge characterizationandlipidextractionofamazoncocoaseedstheobromagrandiflorum AT murilloaw characterizationandlipidextractionofamazoncocoaseedstheobromagrandiflorum AT murillope characterizationandlipidextractionofamazoncocoaseedstheobromagrandiflorum AT rojanoba characterizationandlipidextractionofamazoncocoaseedstheobromagrandiflorum AT mendezajj characterizationandlipidextractionofamazoncocoaseedstheobromagrandiflorum AT alviarezge caracterizacionyextraccionlipidicadelassemillasdelcacaoamazonicotheobromagrandiflorum AT murilloaw caracterizacionyextraccionlipidicadelassemillasdelcacaoamazonicotheobromagrandiflorum AT murillope caracterizacionyextraccionlipidicadelassemillasdelcacaoamazonicotheobromagrandiflorum AT rojanoba caracterizacionyextraccionlipidicadelassemillasdelcacaoamazonicotheobromagrandiflorum AT mendezajj caracterizacionyextraccionlipidicadelassemillasdelcacaoamazonicotheobromagrandiflorum |
