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http://hdl.handle.net/11458/3539
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DC Field | Value | Language |
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dc.contributor.advisor | Mendieta Taboada, Oscar Wifredo | |
dc.contributor.advisor | Garay Garcia, Richer | es_PE |
dc.contributor.author | Saucedo Cercado, Jhimmy | |
dc.date.accessioned | 2019-11-13T14:36:26Z | |
dc.date.available | 2019-11-13T14:36:26Z | |
dc.date.issued | 2019 | |
dc.identifier.citation | Saucedo-Cercado, J. (2019). Determinación del contenido de teobromina en licor de cacao (Theobroma cacao L.) de los clones ICS-95 y CCN-51. Tesis para optar el grado de Ingeniero Agroindustrial. Facultad de Ingeniería Agroindustrial, Universidad Nacional de San Martín, Tarapoto, Perú. | es_PE |
dc.identifier.uri | http://hdl.handle.net/11458/3539 | |
dc.description.abstract | La teobromina ha generado un creciente interés debido a sus efectos psicoactivos en el sistema nervioso central y sus beneficios en la salud, siendo responsable del sabor amargo del cacao. El objetivo de la investigación fue determinar y cuantificar por cromatografía liquida de ultra alta resolución (UHPLC) el contenido de teobromina en granos y licor de cacao de los clones ICS-95 y CCN-51. Las muestras de cacao se cosecharon y se realizó la poscosecha de cacao, en el proceso de industrialización de licor de cacao, se variaron la temperatura (120 y 140 ºC) y el tiempo (35 y 40 min) de tostado. Las muestras fueron analizadas en un cromatógrafo UHPLC – Ultimate 3000 – Thermo Scientific. Los resultados obtenidos, indicaron para el grano fermentado seco clon ICS-95 y CCN-51 una concentración de teobromina de 16,6088 ± 0,32 y 15,8140 ±0,34 mg/g respectivamente. Para el licor de cacao la teobromina no presento cambios en su contenido independientemente de los factores (clon de cacao, temperatura y tiempo de tostado). El análisis estadístico demostró que solo existe diferencia significativa en el factor de temperatura de tostado ya que existe un mayor contenido de teobromina a 140°C de 14,1900 ± 0,057 y 14,0700 ± 0,313 mg/g para el clon ICS-95 y CCN-51 respectivamente. Esta investigación nos permitirá obtener chocolates con un contenido de teobromina considerable y obtener sus beneficios al consumirlos. | es_PE |
dc.description.abstract | The Theobromine has generated a growing interest due to its psychoactive effects on the central nervous system and its health benefits, being responsible for the bitter taste of cocoa. The objective of the investigation was to determine and quantify by ultra-high resolution liquid chromatography (UHPLC) the theobromine content in beans and cocoa liquor of clones ICS-95 and CCN-51. The cocoa samples were harvested and the post-harvest of cocoa was carried out, in the process of industrialization of cocoa liquor, the temperature (120 and 140 ° C) and the time (35 and 40 min) of roasting were varied. The samples were analyzed on a UHPLC - Ultimate 3000 - Thermo Scientific chromatograph. The results obtained indicated for the dry fermented beans clone ICS-95 and CCN-51 a concentration of theobromine of 16.6088 ± 0.32 and 15.8140 ± 0.34 mg / g respectively. For the cocoa liquor, theobromine did not show changes in its content regardless of the factors (cocoa clone, temperature and roasting time). The statistical analysis showed that there is only a significant difference in the roasting temperature factor since there is a higher theobromine content at 140 ° C of 14,1900 ± 0,057 and 14,0700 ± 0,313 mg / g for the ICS-95 clone and CCN-51 respectively. This research will allow us to obtain chocolates with considerable theobromine content and obtain their benefits when consumed. | es_PE |
dc.format | application/pdf | es_PE |
dc.publisher | Universidad Nacional de San Martín. Fondo Editorial | es_PE |
dc.rights | info:eu-repo/semantics/openAccess | es_PE |
dc.rights.uri | https://creativecommons.org/licenses/by/4.0/deed.es | es_PE |
dc.source | Repositorio - UNSM | es_PE |
dc.subject | Teobromina | es_PE |
dc.subject | Licor de Cacao | es_PE |
dc.subject | Cromatografía liquida de ultra alta resolución | es_PE |
dc.subject | Temperatura | es_PE |
dc.title | Determinación del contenido de teobromina en licor de cacao (Theobroma cacao L.) de los clones ICS-95 y CCN-51 | es_PE |
dc.type | info:eu-repo/semantics/bachelorThesis | es_PE |
thesis.degree.discipline | Ingenieria agroindustrial | es_PE |
thesis.degree.grantor | Universidad Nacional de San Martín. Facultad de Ingeniería Agroindustrial | es_PE |
thesis.degree.name | Ingeniero Agroindustrial | es_PE |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_PE |
dc.publisher.country | PE | es_PE |
dc.subject.ocde | https://purl.org/pe-repo/ocde/ford#2.11.02 | es_PE |
renati.author.dni | 47991845 | es_PE |
renati.advisor.orcid | https://orcid.org/0000-0003-4302-6852 | es_PE |
renati.advisor.orcid | https://orcid.org/ | es_PE |
renati.advisor.dni | 00954038 | es_PE |
renati.advisor.dni | 01117716 | es_PE |
renati.type | https://purl.org/pe-repo/renati/type#tesis | es_PE |
renati.level | https://purl.org/pe-repo/renati/nivel#tituloProfesional | es_PE |
renati.discipline | 721997 | es_PE |
renati.juror | Obregon Lujerio, Abner Felix | es_PE |
renati.juror | Chavez Salazar, Angel | es_PE |
renati.juror | Martinez Mena, Epifanio Efrain | es_PE |
item.fulltext | With Fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.grantfulltext | open | - |
item.cerifentitytype | Publications | - |
item.openairetype | info:eu-repo/semantics/bachelorThesis | - |
Appears in Collections: | (Br.) Ingeniería Agroindustrial |
Files in This Item:
File | Description | Size | Format | |
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ING. AGROIND. - Jhimmy Saucedo Cercado .pdf | Teobromina, Licor de Cacao, Cromatografía liquida de ultra alta resolución, Temperatura. | 2.8 MB | Adobe PDF | View/Open |
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