TY - GEN
T1 - Valorización industrial de la Pasuchaca (Geranium delsianum Knuth)
T2 - 18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Engineering, Integration, and Alliances for a Sustainable Development" "Hemispheric Cooperation for Competitiveness and Prosperity on a Knowledge-Based Economy", LACCEI 2020
AU - Quinteros, Ronald
AU - Napan, Luis
AU - Alvarez-Yanamango, Erick
AU - Huayta, Fredy
N1 - Publisher Copyright:
© 2020 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.
PY - 2020
Y1 - 2020
N2 - In the present work, we sought to value the functional benefits attributed to the phenolic compounds present in the Pasuchaca (Geranium delsianum Knuth). For which it was contemplated to obtain three products derived from this plant: Wholemeal flour, filter infusion, and functional additive. In the study, pilot-scale processes and operations were defined, the evaluation of their functional properties (total phenolic compounds and antioxidant activity) was carried out. As results, the yields were 70.63 ± 0.50%; 10.82 ± 0.92% and 6.35 ± 0.96% as well as the overall process times of 300.00 ± 3.64 min; 302.54 ± 3.78 min and 676.55 ± 5.12 min for the flour, the filter infusion, and the functional additive, respectively. Thus, the functional evaluation of each product allows us to conclude that the Pasuchaca has a promising future as a nutraceutical in both the food and pharmaceutical industries, this being a subject of study for other investigations.
AB - In the present work, we sought to value the functional benefits attributed to the phenolic compounds present in the Pasuchaca (Geranium delsianum Knuth). For which it was contemplated to obtain three products derived from this plant: Wholemeal flour, filter infusion, and functional additive. In the study, pilot-scale processes and operations were defined, the evaluation of their functional properties (total phenolic compounds and antioxidant activity) was carried out. As results, the yields were 70.63 ± 0.50%; 10.82 ± 0.92% and 6.35 ± 0.96% as well as the overall process times of 300.00 ± 3.64 min; 302.54 ± 3.78 min and 676.55 ± 5.12 min for the flour, the filter infusion, and the functional additive, respectively. Thus, the functional evaluation of each product allows us to conclude that the Pasuchaca has a promising future as a nutraceutical in both the food and pharmaceutical industries, this being a subject of study for other investigations.
KW - Antioxidants
KW - Bioactive
KW - Geranium delsianum Knuth
KW - Pasuchaca
UR - https://www.scopus.com/pages/publications/85096757411
U2 - 10.18687/LACCEI2020.1.1.342
DO - 10.18687/LACCEI2020.1.1.342
M3 - Contribución a la conferencia
AN - SCOPUS:85096757411
T3 - Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
BT - 18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology
PB - Latin American and Caribbean Consortium of Engineering Institutions
Y2 - 27 July 2020 through 31 July 2020
ER -