Analytical and quantitative determination of antioxidants in tomato chonto typical vegetable from Quindío

This article describes the process in which tomato chontowas gathered in the postharvest stage in Filandia Quindío town,and physicochemical characterization was carried out: potential ofhydrogen (pH), soluble solids (° Brix), water activity (aw), color, acidity.UV-Visible spectrophotometry technique...

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Fecha de publicación:
2019
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Universidad Católica de Pereira
Repositorio:
Repositorio Institucional - RIBUC
Idioma:
spa
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oai:repositorio.ucp.edu.co:10785/9840
Acceso en línea:
https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/641
http://hdl.handle.net/10785/9840
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Derechos de autor 2019 Entre Ciencia e Ingeniería
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oai_identifier_str oai:repositorio.ucp.edu.co:10785/9840
network_acronym_str RepoRIBUC
network_name_str Repositorio Institucional - RIBUC
repository_id_str
spelling Analytical and quantitative determination of antioxidants in tomato chonto typical vegetable from QuindíoDeterminación analítica y cuantitativa de antioxidantes presentes en el tomate chonto verdura típica del QuindíoThis article describes the process in which tomato chontowas gathered in the postharvest stage in Filandia Quindío town,and physicochemical characterization was carried out: potential ofhydrogen (pH), soluble solids (° Brix), water activity (aw), color, acidity.UV-Visible spectrophotometry technique to quantify vitamin C wasused. It was compared with electrochemical methods. According topreliminary information the conclusions were: a) the aw is very close tothe theoretical value; therefore, is possible to establish that this tomatohas a juicy texture, tender and chewy b) °Brix obtained indicate thatchonto tomato has a high nutritive value c) Potential hydrogen indicatesthe high acidity of the tomato subsequently demonstrated with thetitratable acidity values. d) Color results also showed a nutrient richand healthy tomato e) spectrophotometric analysis allowed to know theconcentrations of vitamin C in tomatoes.En el presente artículo se describe el proceso en el cual se realizó la recolección del tomate chonto en la etapa de pos-cosecha  en el municipio de Filandia, Quindío, efectuándose la caracterización  físico-química: Potencial de hidrógeno (pH), sólidos solubles (°Brix),  actividad de agua (aw), color, acidez. Para ello, se utilizó la técnica  de Espectrofotometría, UV-Visible para cuantificar la vitamina C, posteriormente se comparó con métodos electroquímicos. Con los  datos preliminares obtenidos se pudo concluir que: a) la aw está muy  cercana al valor teórico permitiendo establecer que este tomate tiene  una textura más jugosa, tierna y masticable b) los °brix obtenidos nos indican que el tomate chonto tiene un alto valor nutritivo c) el potencial de hidrógeno nos indica la gran acidez del tomate demostrada  posteriormente con los valores de la acidez titulable d) los resultados  del color también reflejaron un tomate saludable rico en nutrientes e) el  análisis espectrofotométrico nos permitió saber las concentraciones de  vitamina C en el tomate.Universidad Católica de Pereira2022-06-01T19:08:40Z2022-06-01T19:08:40Z2019-07-27Artículo de revistahttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_2df8fbb1application/pdfhttps://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/641http://hdl.handle.net/10785/9840Entre ciencia e ingeniería; Vol 8 No 15 (2014); 71-75Entre Ciencia e Ingeniería; Vol. 8 Núm. 15 (2014); 71-75Entre ciencia e ingeniería; v. 8 n. 15 (2014); 71-752539-41691909-8367spahttps://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/641/646Derechos de autor 2019 Entre Ciencia e Ingenieríahttps://creativecommons.org/licenses/by-nc/4.0/deed.es_EShttps://creativecommons.org/licenses/by-nc/4.0/deed.es_ESinfo:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2García Giraldo, Irma MaríaReyes Pineda, Henryoai:repositorio.ucp.edu.co:10785/98402025-01-28T00:00:19Z
dc.title.none.fl_str_mv Analytical and quantitative determination of antioxidants in tomato chonto typical vegetable from Quindío
Determinación analítica y cuantitativa de antioxidantes presentes en el tomate chonto verdura típica del Quindío
title Analytical and quantitative determination of antioxidants in tomato chonto typical vegetable from Quindío
spellingShingle Analytical and quantitative determination of antioxidants in tomato chonto typical vegetable from Quindío
title_short Analytical and quantitative determination of antioxidants in tomato chonto typical vegetable from Quindío
title_full Analytical and quantitative determination of antioxidants in tomato chonto typical vegetable from Quindío
title_fullStr Analytical and quantitative determination of antioxidants in tomato chonto typical vegetable from Quindío
title_full_unstemmed Analytical and quantitative determination of antioxidants in tomato chonto typical vegetable from Quindío
title_sort Analytical and quantitative determination of antioxidants in tomato chonto typical vegetable from Quindío
description This article describes the process in which tomato chontowas gathered in the postharvest stage in Filandia Quindío town,and physicochemical characterization was carried out: potential ofhydrogen (pH), soluble solids (° Brix), water activity (aw), color, acidity.UV-Visible spectrophotometry technique to quantify vitamin C wasused. It was compared with electrochemical methods. According topreliminary information the conclusions were: a) the aw is very close tothe theoretical value; therefore, is possible to establish that this tomatohas a juicy texture, tender and chewy b) °Brix obtained indicate thatchonto tomato has a high nutritive value c) Potential hydrogen indicatesthe high acidity of the tomato subsequently demonstrated with thetitratable acidity values. d) Color results also showed a nutrient richand healthy tomato e) spectrophotometric analysis allowed to know theconcentrations of vitamin C in tomatoes.
publishDate 2019
dc.date.none.fl_str_mv 2019-07-27
2022-06-01T19:08:40Z
2022-06-01T19:08:40Z
dc.type.none.fl_str_mv Artículo de revista
http://purl.org/coar/resource_type/c_6501
http://purl.org/coar/version/c_970fb48d4fbd8a85
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
dc.type.coar.fl_str_mv http://purl.org/coar/resource_type/c_2df8fbb1
status_str publishedVersion
dc.identifier.none.fl_str_mv https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/641
http://hdl.handle.net/10785/9840
url https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/641
http://hdl.handle.net/10785/9840
dc.language.none.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/641/646
dc.rights.none.fl_str_mv Derechos de autor 2019 Entre Ciencia e Ingeniería
https://creativecommons.org/licenses/by-nc/4.0/deed.es_ES
https://creativecommons.org/licenses/by-nc/4.0/deed.es_ES
info:eu-repo/semantics/openAccess
http://purl.org/coar/access_right/c_abf2
rights_invalid_str_mv Derechos de autor 2019 Entre Ciencia e Ingeniería
https://creativecommons.org/licenses/by-nc/4.0/deed.es_ES
http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidad Católica de Pereira
publisher.none.fl_str_mv Universidad Católica de Pereira
dc.source.none.fl_str_mv Entre ciencia e ingeniería; Vol 8 No 15 (2014); 71-75
Entre Ciencia e Ingeniería; Vol. 8 Núm. 15 (2014); 71-75
Entre ciencia e ingeniería; v. 8 n. 15 (2014); 71-75
2539-4169
1909-8367
institution Universidad Católica de Pereira
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1844494723518038016

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