Optimization of the maturation process controlled of black garlic (Allium sativum) variety Napuri, Barranquino and Chino
DOI:
https://doi.org/10.54353/ritp.v3i2.e005Keywords:
Black garlic, selenium, amino acid, antioxidant capacity, optimizationAbstract
The objective of this work was to optimize the Controlled Maturation Process of black garlic of the Napuri, Barranquino and Chino varieties, applying the Response Surface method, with rotatable central composite design and desirability function (FD). 10 treatments were carried out (4 factorial; 4 axial and 2 central), in 5 Controlled Maturation Multiple Prototype Chambers (CPMMC), where the response variables were Selenium Concentration, Amino Acids and Antioxidant Capacity as a function of medium temperature and time. of exposure in the CPMMC, with constant Relative Humidity at 75% and influence of Ultraviolet light. The models obtained were validated through analysis of variance and Pareto diagrams, with which it was determined that the temperature of the medium and the exposure time do have a significant influence (p<0.05) on the content of selenium, amino acids and antioxidant capacity. Through FD, the optimal controlled maturation parameters for Napuri, Barranquino and Chino garlic were estimated at values of 85.2; 76.3 and 76.3°C; and 74.2; 88.3 and 88.3 days, with which 10.8 could be obtained; 10.4 and 8.25 µg/100 g. Selenium concentration, 321.0; 296.0 and 283.9 mg/100g of amino acids (cystine + cysteine) and 7914.9; 7885.1 and 8323.7 µmol Trolox/100 g BS of antioxidant capacity, respectively for each variety.
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Copyright (c) 2022 Bran Figueroa Inga, Juan Meneses Peralta, Cynthia Zoraya Sánchez Huapaya
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La "Revista de Innovación y Transferencia Productiva" del Instituto Tecnológico de la Producción, Lima, Perú se distribuye bajo una Licencia Creative Commons Reconocimiento 4.0 Internacional (CC BY 4.0).
