Examinando por Autor "Oviedo Zumaqué, Luis"
Mostrando 1 - 2 de 2
Resultados por página
Opciones de ordenación
Publicación Acceso abierto Efecto de la fertilización orgánica de lombricompost en las propiedades fisicoquímicas del aceite crudo y torta de girasol Helianthus annuus. L. hibrido esbella en Montería-Córdoba(2022-01-22) Baldovino Tordecilla, Wilson Gregorio; Oviedo Zumaqué, LuisIn order to evaluate the physicochemical properties of the crude oil obtained by pressing and its proximal analysis. Helianthus annuus L variety Esbella sunflower seeds were taken, which came from a crop where four control treatments T1, chemical fertilization T2, organic fertilization T3 and combined fertilization T4 were applied. The oil extraction was carried out through an expeller type machine where the oil was pressed and the respective cake was obtained. Each oil extraction and cake analysis was done in triplicate. The lipid profile was analyzed using the mass coupled gas chromatography technique. In turn, the physicochemical analysis was carried out in triplicate in each of the treatments, applying the AOAC (2009) standard. In the results obtained, the T2 treatment showed a better oil yield with 41.63% and a 56.67% yield for cake. Which frame statistical difference with respect to the other treatments. Regarding the determination of the lipid profile, the highest contents of unsaturated fatty acids were obtained by 29% oleic acid, 15% linoleic and followed by 3.1% palmitic saturated fatty acid. In relation to the physicochemical parameters, it was found that there were significant statistical differences in each of the variables analyzed, finding acceptable values that indicate good quality of the oil. In the close components of the sunflower cake, variables with statistically significant differences were found except for the ash and protein content, but with respect to these variables, good averages were presented in relation to ashes, the chemical fertilization treatment T2 obtained the best average of 7.42% and the same for the protein content in the same treatment yielded the best average percentage of 53.25%. For data analysis, a completely random statistical model was used using the IBMSPSS21 software.Publicación Acceso abierto Enzimas pectinolíticas de cepas de Aspergillus niger (p. Micheli, 1729) en la fermentación de residuos agroindustriales de piña (Ananas comosus) y maracuyá (Passiflora edulis)(2022-03-22) Osorio Diaz, Mauren Cecilia; Oviedo Zumaqué, LuisThis project focused on determining the pectinolytic capacity of enzymes from the genus Aspergillus (P. Micheli, 1729), using pineapple albedo, passion fruit albedo, a mixture of pineapple and passion fruit albedo, and commercial pectin as the only carbon source. Isolates were obtained from pineapple crops in the district of Sarandelo in the municipality of Lorica - Córdoba and passion fruit crops in the municipality of Purísima. Six isolates were preselected, of which three (M6P21, MM3 and M16P21) presented a greater growth halo in solid medium of 2% pectin. In the enzymatic production of the fungal extracts, four treatments were used: pineapple albedo, passion fruit albedo, mixture of pineapple and passion fruit albedo and commercial pectin; where the isolates Aspergillus M6P21, Aspergillus MM3 and Aspergillus M16P21 presented good results of the enzymatic activity analyzed by monitoring for 3 days and whose results were expressed in reducing sugar concentration. The isolate M6P21 presented excellent results in terms of the production of pectinolytic enzymes: in pineapple albedo 0.2816 g/L, in passion fruit albedo 0.2740 g/L, in the mixture of pineapple and passion fruit albedo 0.3923 g /L and commercial pectin 0.3046 g/L. In the Aspergillus MM3 isolate: in pineapple albedo 0.2856 g/L, in passion fruit albedo 0.2694 g/L, in the mixture of pineapple and passion fruit albedo 0.2549 g/L and commercial pectin 0.3090 g/L The isolate M16P21: in pineapple albedo 0.2433 g/L, in passion fruit albedo 0.2508 g/L, in the mixture of pineapple and passion fruit albedo 0.2625 g/L and commercial pectin 0.3175 g/L . According to the above, the enzymatic production for the isolates is reflected in the statistical anova: M6P21 with a P-value (0.9383), MM3 with a Pvalue (0.6038) and M16P21 with a P-value (0 .6723). An analysis of the incidence of pH variation in the enzymatic production of the three isolates was carried out, using pH values of 4.0, 5.6 and 6.5, during 3 days of continuous monitoring. The optimal pH for fungal enzymatic production was determined, with pH 6.5 and pH 4.0 being the values with the highest enzymatic activity. An enzymatic assay was carried out to observe the clarification in 4 fruit juices, pineapple, passion fruit, star fruit and sour guava; where positive results were achieved in the clarification of these juices. In conclusion, the enzymes obtained from the isolates M6P21, X MM3 and M16P21 have pectinolytic capacity, which during a fermentation process are capable of degrading pectin from natural sources.