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| Format: | Artículo científico |
| Language: | en |
| Published: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2000
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| Online Access: | https://www.redalyc.org/articulo.oa?id=72420502 |
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Table of Contents:
- Efecto del secado y del ácido cítrico sobre la degradacion de los carotenoides de tamarillo (Cyphomandra betacea Sendt) M. J. Moreno Alvarez G. Hernández Química dry pericarp carotenoids tree tomato citric acid This paper deal with the effect of drying on the total carotenoid content (TC) of tamarillo fruit peel (Cyphomandra betaceaSendt) previously treated with 0.50, 1.00 or 2.00% citric acid (w/v). Tree drying techniques was assayed: forced convention, no forcedconvection and room drying. N-hexane was used as extracted agent during 48 h at darkness. The aqueous-alcoholic extract was submitto a carotenoid separation run. The absorbance was measured at 440 nm. The variance analysis determined significant differencesamong the treatments (P<0.05). The combination room drying and 0.50% of citric acid was the best treatment (0.90 mg TC/g ofpericarp). Ó 2000 Altaga. All rights reserved. 2000 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72420502 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.5 Vol.2