Exploring chemical properties of essential oils from citrus peels using green solvent

Autor: Katheryn L. Vasquez-Gomez, Diner Mori-Mestanza, Aline C. Caetano, Guillermo Idrogo-Vasquez, Carlos Culqui-Arce, Erick A. Auquiñivin-Silva, Efraín M. Castro-Alayo, Rosita Cruz-Lacerna, Harvey A. Perez-Ramos, César R. Balcázar-Zumaeta, Llisela Torrejón-Valqui, Cindy Yoplac-Collantes, Ives Yoplac, Segundo G. Chavez

Publikováno v: Heliyon, Vol 10, Iss 21, Pp e40088- (2024)

The research explored the chemical characteristics of essential oils (EOs) extracted from the peels of four citrus fruits grown in northeastern Peru (lime, sweet lemon, mandarin and orange). The essential oils were extracted by hydrodistillation usin

Externí odkaz: https://doaj.org/article/4f73333e602b4671a8943dd15f3e8b51

Antioxidant capacity, total phenolic content and phenolic compounds of pulp and bagasse of four Peruvian berries

Autor: Elizabeth Rojas-Ocampo, Llisela Torrejón-Valqui, Lucas D. Muñóz-Astecker, Marleni Medina-Mendoza, Diner Mori-Mestanza, Efraín M. Castro-Alayo

Publikováno v: Heliyon, Vol 7, Iss 8, Pp e07787- (2021)

Revaluing agri-food waste to offer consumers bioactive compounds for a healthy diet is an important issue. In the present work, the antioxidant capacity (AC), total phenolic content (TPC) and phenolic compounds of pulp and bagasse of four Peruvian be

Externí odkaz: https://doaj.org/article/0c71cd58465740008fc0451c0c6703b3

OBTAINING BIOPOLYMERS FROM CO-PRODUCTS AND THEIR APPLICATION IN TOMATO (SOLANUM LYCOPERSICUM) PRESERVATION

Autor: Carlos A. Culqui-Arce, Alfredo Vázquez-Ovando, Lucas D. Muñoz-Astecker, Diner Mori-Mestanza, Cruzalegui, Robert J, Guillermo Idrogo-Vasquez, Efrain M. Castro-Alayo, César R. Balcázar-Zumaeta, Armstrong B. Fernández-Jeri, Erick A. Auquiñivin-Silva

The research objective was to obtain co-products from the agroindustry to elaborate edible coatings based on biopolymers (7 treatments, combining starch, pectin, whey and cinnamon essential oil) and to evaluate their effect on tomato (Solanum lycoper

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::126016f84343bed1f1f7be0bb6ab19f4

Determination of the phenolic content, antioxidant activity and total anthocyanins of a beverage based on aloe vera and Jamaican sorrel (Hibiscus sabdariffa)

Autor: Diner Mori-Mestanza, Darwin Perez-Ruiz, Veronica Zuta-Chamoli, Guillermo Idrogo-Vasquez, Armstrong Barnard Fernández Jeri, Lucas Dalvil Muñoz-Astecker, Robert Javier Cruzalegui Fernadez, Segundo Grimaldo Chavez Quintana

Among the particularities of a food are beneficial properties such as polyphenols, antioxidant activity and anthocyanins. In fact, recent research has shown that the biological activity of these compounds reduces cellular ageing, thus helping to prev

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c6f91d5a4d71e6f4c0d58517da4fbab4
https://doi.org/10.21203/rs.3.rs-1287358/v1

Kinetics Drying of Blackberry Bagasse and Degradation of Anthocyanins and Bioactive Properties

Autor: Lucas D. Muñóz-Astecker, Dorila E. Grández-Yoplac, Efraín M. Castro-Alayo, Ilse S. Cayo-Colca, Diner Mori-Mestanza

Publikováno v: Antioxidants, Vol 10, Iss 548, p 548 (2021)
Antioxidants
Volume 10
Issue 4
CONCYTEC-Institucional
Consejo Nacional de Ciencia Tecnología e Innovación Tecnológica
instacron:CONCYTEC

The process of drying food is necessary to preserve it
however, some bioactive compounds can be degraded during drying process. In this work, the convective drying process of Peruvian blackberry bagasse and the degradation of anthocyanins, total

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cee8ad92c8cf626081ef67214cd22387
https://www.mdpi.com/2076-3921/10/4/548