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Tipo de Documento: Revista
Artículo
Autor : Villacrés, Elena
Pastor, G.
Quelal, María Belén
Zambrano, I.
Morales, S. H.
Título : Effect of processing on the content of fatty acids, tocopherols and sterols in the oils of quinoa (Chenopodium quinoa Willd), lupine (Lupinus mutabilis Sweet), amaranth (Amaranthus caudatus L.) and sangorache (Amaranthus quitensis L.)
Título de la serie: Global Advanced Research Journal of Food Science and Technology 2(4):044-053
Palabras clave : QUINUA;CHENOPODIUM QUINOA;CHOCHO;LUPINUS MUTABILIS;AMARANTO;AMARANTHUS;SANGOROCHE;AMARANTHUS HYBRIDUS;ÁCIDOS GRASOS;TOCOFEROLES;ESTEROLES;ACEITES;TECNOLOGÍA;CULTIVOS ANDINOS
Fecha de publicación : dic-2013
Código: *EC-INIAP-BEESC-MGC. Quito (Global Advanced Research Journal of Food Science and Technology 2(4):044-053. 2013CD13CVe)
Páginas: p. 044-053
Estación: E. E. Santa Catalina
Resumen : These compounds are plant sterols that are found only in plants that have a structure similar to cholesterol or shape. Unlike the latter, they are synthesized or formed by the body and are poorly absorbed by the gut, interfere with cholesterol absorption by structural competition. The difference in structure between the side chain of phytosterols and phytostanols in cholesterol chain is the factor responsible for the hypocholesterolemic effects attributed to both types of plant sterols and its low absorption in the intestine (Ramirez and Perez, 2010). The cholestane, campestrol, stigmasterol and β- sitosterol, were presented in the oils of all species and varieties of this study, from raw grains, while squalene was not detected in "lNlAP-450 " and Criollo lupine varieties and the two amaranth varieties. In raw grains oil , there was the following averages: β - sitosterol 24,46, stigmasterol 23,43; brassiscasterol 23,00, campesterol.
Citación : Villacrés, E., Pastor, G., Zambrano, I., y Morales, S.H (diciembre, 2013). Effect of processing on the content of fatty acids, tocopherols and sterols in the oils of quinoa (Chenopodium quinoa Willd), lupine (Lupinus mutabilis Sweet), amaranth (Amaranthus caudatus L.) and sangorache (Amaranthus quitensis L.) . Global Advanced Research Journal of Food Science and Technology, 2(4), 044-053.
URI : http://repositorio.iniap.gob.ec/handle/41000/1508
ISSN : 2315-509
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