Zobrazeno 1 - 10 of 12 pro vyhledávání: '"José Arturo Olguín-Rojas"'
1
Akademický článek
Re-Valorization of Red Habanero Chili Pepper (Capsicum chinense Jacq.) Waste by Recovery of Bioactive Compounds: Effects of Different Extraction Processes
Autor: José Arturo Olguín-Rojas, Lucio Abel Vázquez-León, Miguel Palma, María Teresa Fernández-Ponce, Lourdes Casas, Gerardo Fernández Barbero, Guadalupe del Carmen Rodríguez-Jimenes
Publikováno v: Agronomy, Vol 14, Iss 4, p 660 (2024)
Inadequately managed agricultural waste significantly impacts the environment, health, and economy. This pollution stems from the underutilization, inadequate awareness, and insufficient treatment of agricultural waste. Fruit and vegetable wastes are
Externí odkaz: https://doaj.org/article/9a138138e6794f4ca8f91f9e9bbe3c48
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2
Akademický článek
Determination of Critical Storage Conditions for Spray-Dried Habanero Pepper (Capsicum chinense) Extracts by Coupling Water Adsorption Isotherms and Glass Transition Temperature
Autor: Ubaldo Richard Marín Castro, Fernando Cansino Jácome, José Arturo Olguín-Rojas, Guadalupe del Carmen Rodríguez-Jimenes, María Teresa González Arnao, Enrique Flores Andrade, Martha Paola Rascón Díaz
Publikováno v: Biology and Life Sciences Forum, Vol 26, Iss 1, p 97 (2023)
This study aimed to determine storage conditions for microparticles containing habanero pepper extracts with maltodextrin (MD) and a 95:5 w/w mixture with precipitated silica (MDSP) as wall materials. State diagrams (SD) using water adsorption isothe
Externí odkaz: https://doaj.org/article/077d4c740b9e42dbac4e0c3239dd4b0a
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3
Akademický článek
An Evaluation of the Equilibrium Properties in Hexane and Ethanol Extractive Systems for Moringa oleifera Seeds and Fatty Acid Profiles of the Extracts
Autor: Karina Arguelles-Peña, José Arturo Olguín-Rojas, Andrés Antonio Acosta-Osorio, Ceferino Carrera, Gerardo F. Barbero, Miguel Ángel García-Alvarado, Guadalupe del Carmen Rodríguez-Jimenes
Publikováno v: Separations, Vol 8, Iss 11, p 217 (2021)
Until the present, oilseed extractions have been mainly performed using hexane: a toxic, non-sustainable solvent. Extraction methods using ethanol have recently been proposed and, to evaluate the suitability of ethanol as an alternative solvent, Mori
Externí odkaz: https://doaj.org/article/5104a0c1c82043f6ad8b5a36bb8d4770
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4
Akademický článek
Influence of Fruit Ripening on the Total and Individual Capsaicinoids and Capsiate Content in Naga Jolokia Peppers (Capsicum chinense Jacq.)
Autor: Mercedes Vázquez-Espinosa, José Arturo Olguín-Rojas, Oreto Fayos, Ana V. González-de-Peredo, Estrella Espada-Bellido, Marta Ferreiro-González, Carmelo G. Barroso, Gerardo F. Barbero, Ana Garcés-Claver, Miguel Palma
Publikováno v: Agronomy, Vol 10, Iss 2, p 252 (2020)
“Naga Jolokia” (Capsicum chinense Jacq.) is a hot pepper variety native to India which has received the attention of the global scientific community due to its high capsaicinoid concentration. The present study evaluated the influence of fruit ri
Externí odkaz: https://doaj.org/article/d9334ccb8f9c451ba4fce8596b40c359
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5
Akademický článek
Progression of the Total and Individual Capsaicinoids Content in the Fruits of Three Different Cultivars of Capsicum chinense Jacq.
Autor: José Arturo Olguín-Rojas, Oreto Fayos, Lucio Abel Vázquez-León, Marta Ferreiro-González, Guadalupe del Carmen Rodríguez-Jimenes, Miguel Palma, Ana Garcés-Claver, Gerardo F. Barbero
Publikováno v: Agronomy, Vol 9, Iss 3, p 141 (2019)
The evolution of individual and total capsaicinoids content in three pepper varieties of Capsicum chinense Jacq. (‘Bode’ (B), ‘Habanero’ (H), and ‘Habanero Roxo’ (Hr)) during fruit ripening was studied. The five major capsaicinoids (nordi
Externí odkaz: https://doaj.org/article/91a9f58f60d4449fbb9f52babed6ca56
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7
An Evaluation of the Equilibrium Properties in Hexane and Ethanol Extractive Systems for Moringa oleifera Seeds and Fatty Acid Profiles of the Extracts
Autor: Andrés Antonio Acosta-Osorio, Ceferino Carrera, Gerardo F. Barbero, José Arturo Olguín-Rojas, G.C. Rodríguez-Jimenes, Karina Arguelles-Peña, Miguel Ángel García-Alvarado
Publikováno v: Separations
Volume 8
Issue 11
Separations, Vol 8, Iss 217, p 217 (2021)
Until the present, oilseed extractions have been mainly performed using hexane: a toxic, non-sustainable solvent. Extraction methods using ethanol have recently been proposed and, to evaluate the suitability of ethanol as an alternative solvent, Mori
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aaa0333c5005e56f0cb573279c15111f
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8
WATER AND PHYTOCHEMICALS DYNAMIC DURING DRYING OF RED HABANERO CHILI PEPPER (Capsicum chinense) SLICES
Autor: Salgado-Cervantes, G.C. Rodríguez-Jimenes, Gerardo F. Barbero, A. Díaz-Pacheco, José Arturo Olguín-Rojas, L. A. Vázquez-León, García-Alvarado
Publikováno v: Revista Mexicana de Ingeniería Química Vol. 18, No. 3 (2019) 851-864
Habanero pepper (Capsicum chinense) is a source of phytochemicals or bioactive compounds that have shown benefits in human health. For phytochemicals extraction process, a prior drying is required. Therefore, the aim of this study was to evaluate the
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22b9ca70938ada33f8a35bc09eb7e5be
https://doi.org/10.24275/uam/izt/dcbi/revmexingquim/2019v18n3/olguin
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9
Modeling of counter-current multistage extraction of Moringa oleifera leaves using a mechanistic model
Autor: Miguel Palma, L. A. Vázquez-León, José Arturo Olguín-Rojas, D. E. Páramo-Calderón, Miguel Ángel García-Alvarado, V.J. Robles-Olvera, Gerardo F. Barbero, G.C. Rodríguez-Jimenes
Publikováno v: Food and Bioproducts Processing. 115:165-174
Antioxidant extracts obtained from natural products is highly relevant for the food, chemical and pharmaceutical industries. Moringa oleifera leaves contain significant levels of phenolic compounds with antiradical activity. Counter-current multistag
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9ab9ad4e8f78376f6883aa2c067a306b
https://doi.org/10.1016/j.fbp.2019.04.003
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10
Influence of Fruit Ripening on the Total and Individual Capsaicinoids and Capsiate Content in Naga Jolokia Peppers (Capsicum chinense Jacq.)
Autor: Carmelo García Barroso, Marta Ferreiro-González, Gerardo F. Barbero, Mercedes Vázquez-Espinosa, Ana V. González-de-Peredo, Estrella Espada-Bellido, Oreto Fayos, Ana Garcés-Claver, José Arturo Olguín-Rojas, Miguel Palma
Publikováno v: Agronomy 2020, 10(2), 252
Agronomy; Volume 10; Issue 2; Pages: 252
Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
RODIN. Repositorio de Objetos de Docencia e Investigación de la Universidad de Cádiz
Agronomy, Vol 10, Iss 2, p 252 (2020)
Zaguán: Repositorio Digital de la Universidad de Zaragoza
Universidad de Zaragoza
“Naga Jolokia” (Capsicum chinense Jacq.) is a hot pepper variety native to India which has received the attention of the global scientific community due to its high capsaicinoid concentration. The present study evaluated the influence of fruit ri
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e68634915d03de85a5f166e339981ea0
http://hdl.handle.net/10498/22767
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