Browsing by Author "Varas Condori, Miguel A."

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    Effect of tomato (Solanum lycopersicum L.) lycopene-rich extract on the kinetics of rancidity and shelf-life of linseed (Linum usitatissimum L.) oil
    (Elsevier BV, 2020-1) Varas Condori, Miguel A.; Pascual Chagman, Gloria J.; Barriga-Sanchez, Maritza; Villegas Vilchez, León F.; Ursetta, Samantha; Guevara Pérez, Américo; Hidalgo, Alyssa
    The effect of tomato lycopene-rich extract (TLE) addition on shelf-life of linseed oil was evaluated. Linseed oil was extracted by cold pressing and TLE by supercritical CO2. Linseed oils with and without TLE addition were characterized for moisture, color, refractive index, fatty acid composition and antioxidants. Adding TLE to 80 mg lycopene/kg oil improved linseed oil stability, showing the same induction time at 110 °C (by Rancimat) of control linseed oil with 200 mg/kg butylhydroxytoluene. The increase of free fatty acid, peroxide value, p-anisidine value, K232 and K268 at 40, 50, and 60 °C until 90 days followed first-order kinetics. Rancidity rate augmented with temperature. TLE addition slowed oil degradation without changing the mechanism since the Arrhenius lines were parallel. Mean Ea were respectively 38.2, 24.7, 38.0, 38.2, 41.5 kJ/mol. TLE addition increased linseed oil shelf-life by 31% (Rancimat) and by 42% (stability kinetics during storage). © 2019 Elsevier B.V., All rights reserved.
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    Supercritical Fluid Extraction of Lipids and Astaxanthin Optimization from Munida (Pleuroncodes monodon) and its Characterization
    (Informa UK Limited, 2022-6-7) Barriga-Sánchez, Maritza; Varas Condori, Miguel A.; Churata Huanca, Anna Clara; Aranda Pariasca, Diana Milagros
    Munida (Pleuroncodes monodon) is a resource not economically exploited in Peru that contains important bioactive compounds such as astaxanthin (ASTX) and omega-3. A supercritical fluid extraction of lipids was performed using CO2 and ethanol, in order to maximize the ASTX extraction. Under optimal conditions, the lipid extraction was 22.53 g/100 g of munida meal, ASTX content of 5413.50 µg/g of munida lipid, omega-3 content of 31.79%, and shelf life of 71 days at 4°C Results provide key information about this resource for future utilization of food and pharmaceutical products. © 2022 Elsevier B.V., All rights reserved.