Extracción asistida por ultrasonidos del aceite de semillas de ciruelas rojas (Spondias purpurea L.): perfil fenólico, ácidos grasos y caracterización química de la torta, residuo de la extracción del aceite

The ultrasound-assisted method was used to extract oil from the red mombin seed, mainly aiming to analyze yield. A multivariate analysis served to define optimized parameters (6.46 minutes and S/S ratio of 1:23.10 mass:volume) for ultrasound-assisted extraction (UAE) with the objective of maximizing yield, using the response surface methodology (RSM) and desirability graph with central variables and axial points determined by the central composite rotatable design (CCRD). In addition to the optimization of oil extraction, oil was chemically characterized in terms of antioxidant capacity and nutritional aspects to test the quality and chemical characteristics of red mombin seed oil extraction residue (cake). Analyses showed 32% unsaturated fatty acids, such as palmitoleic acid, linolelaidic acid, and α-linolenic acid, and the presence of phenolic compounds, especially catechin. High dietary fiber content and the presence of phenolic compounds, such as chlorogenic acid, vanillin, and gallic acid, were found in the cake, which allows the possibility of incorporating this material into food products.Se utilizó el método asistido por ultrasonido para extraer el aceite de semillas de ciruelas rojas, principalmente con el objetivo de analizar el rendimiento. Un análisis multivariante permitió la elección de los parámetros óptimos (6.46 minutos y una relación S/S de 1:23.10 masa:volumen) para extracción asistida por ultrasonido (EAU) con el objetivo de maximizar el rendimiento, utilizando la metodología de superficie de respuesta (RSM) y un gráfico de optimización, con variables centrales y puntos axiales determinados por el diseño giratorio de compuesto central (CCRD). Además de la optimización de la extracción del aceite, éste se caracterizó químicamente con respecto a la capacidad antioxidante y los aspectos nutricionales, para probar la calidad y las características químicas la torta, residuo de la extracción del aceite de semilla de ciruela roja. Los análisis mostraron un 32% de ácidos grasos insaturados, como el palmitoleico, linolelaídico y ácido α-linolénico, y la presencia de compuestos fenólicos, especialmente catequina. En la torta se encontró un alto contenido de fibra dietética y la presencia de compuestos fenólicos, como ácido clorogénico, vainillina y ácido gálico, lo que permite la posibilidad de incorporar este material en los productos alimenticios

Recovery Of Staphylococcus Aureus After Acid Injury [recuperacion De Staphylococcus Aureus Despues Del Dano Acido]

The growth behavior of S. aureus in fresh cheese (Minas and Muzzarela) during their shelf life was studied in this research. The possibility of injury to this microorganism caused by increasing acidity was also investigated. Raw milk was inoculated with S. aureus FRIA-100 with approximately 10 6 cells/ml and cheese production was carried out according to normal procedures. They were stored at 7 °C during 40 days for Minas cheese and during 60 days for Muzzarela cheese. At 2 to 3 days intervals the following analyses were performed: acidity, pH, S. aureus count on Baird- Parker agar by traditional methods and by the method recommended by the American Public Health Association, to count repair of injured cells. We were certain of the presence of injured S. aureus when acidity was in the range of 0.7 to 0.8% expressed as lactic acid and when the count was 1.3 log higher.37212713