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http://repositorio.ugto.mx/handle/20.500.12059/1537
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DC Field | Value | Language |
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dc.rights.license | http://creativecommons.org/licenses/by-nc-nd/4.0 | es_MX |
dc.contributor.author | PEDRO GARCIA ALAMILLA | es_MX |
dc.creator | LEYDY ARIANA DOMINGUEZ PEREZ | - |
dc.date.accessioned | 2020-03-06T17:46:06Z | - |
dc.date.available | 2020-03-06T17:46:06Z | - |
dc.date.issued | 2019-10-23 | - |
dc.identifier.uri | http://repositorio.ugto.mx/handle/20.500.12059/1537 | - |
dc.description.abstract | Este trabajo muestra la potencialidad de espectroscopía de infrarrojo por transformada de Fourier para evaluar los cambios vibracionales de grupos funcionales durante el tostado de cacao. Treinta asignaciones fueron identificadas en las regiones de vibración, doble enlace y huella dactilar. La segunda derivada del espectro identificó más de 50 picos. Durante el tiempo de tostado, los cambios fueron en intensidad, pero no en las señales. La influencia del contenido de grasa se mostró al desgrasar las muestras. Los cambios principales durante el tostado se presentaron en la región de huella dactilar, identificados por la presencia de señales asignadas a los aminoácidos libres, catequinas, azúcares reductores y metilxantinas identificados de forma principal en el espectro obtenido a partir de la segunda derivada. La espectroscopía de infrarrojo permitió encontrar los cambios estructurales que presentan las muestras de granos de cacao a diferentes tiempos de tostado | es_MX |
dc.language.iso | spa | es_MX |
dc.publisher | Universidad de Guanajuato | es_MX |
dc.rights | info:eu-repo/semantics/openAccess | es_MX |
dc.source | Acta Universitaria: Multidisciplinary Scientific Journal. Vol. 29 (2019) | es_MX |
dc.title | Caracterización vibracional de grupos funcionales en granos de cacao durante el tostado usando espectroscopía de infrarrojo por transformada de Fourier | es_MX |
dc.title.alternative | This work shows the potentiality of Fourier transformed infrared spectroscopy to evaluate the vibrational changes of functional groups during cocoa roasting. Thirty assignments were identified in the regions of vibration, double bond and fingerprint. With the second derivative, more than 50 peaks were identified in the spectrum. Troughthe roasting time, changes were recorded in the intensity and not in the signals; however, the influence of the fatty content was shown when the samples were defatted. Changes during the roasting process of cocoa beans occurred in the fingerprint region, identified by signals assigned to the free amino acids, catechins, reducing sugars, and methylxantines identified principally in the second derivative of the spectrum. Infrared spectrum allowed to find structural changes in cocoa to different roasting times. | en |
dc.type | info:eu-repo/semantics/article | es_MX |
dc.creator.id | info:eu-repo/dai/mx/cvu/633979 | es_MX |
dc.subject.cti | info:eu-repo/classification/cti/6 | es_MX |
dc.subject.keywords | Infrarroja | es_MX |
dc.subject.keywords | Segunda derivada; | es_MX |
dc.subject.keywords | Granos de cacao tostado | es_MX |
dc.subject.keywords | Infrared spectroscopy | en |
dc.subject.keywords | Second derivative | en |
dc.subject.keywords | Cocoa beans roasting | en |
dc.contributor.id | info:eu-repo/dai/mx/cvu/209506 | es_MX |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_MX |
dc.creator.two | LAURA MERCEDES LAGUNES GALVEZ | - |
dc.creator.three | JUAN BARAJAS FERNANDEZ | - |
dc.creator.four | MARIA DE LOS ANGELES OLAN ACOSTA | - |
dc.creator.five | Ricardo García Alamilla | - |
dc.creator.idtwo | info:eu-repo/dai/mx/cvu/123003 | es_MX |
dc.creator.idthree | info:eu-repo/dai/mx/cvu/33002 | es_MX |
dc.creator.idfour | info:eu-repo/dai/mx/cvu/66103 | es_MX |
dc.creator.idfive | info:eu-repo/dai/mx/cvu/121651 | es_MX |
dc.description.abstractEnglish | This work shows the potentiality of Fourier transformed infrared spectroscopy to evaluate the vibrational changes of functional groups during cocoa roasting. Thirty assignments were identified in the regions of vibration, double bond and fingerprint. With the second derivative, more than 50 peaks were identified in the spectrum. Troughthe roasting time, changes were recorded in the intensity and not in the signals; however, the influence of the fatty content was shown when the samples were defatted. Changes during the roasting process of cocoa beans occurred in the fingerprint region, identified by signals assigned to the free amino acids, catechins, reducing sugars, and methylxantines identified principally in the second derivative of the spectrum. Infrared spectrum allowed to find structural changes in cocoa to different roasting times. | en |
Appears in Collections: | Revista Acta Universitaria |
Files in This Item:
File | Description | Size | Format | |
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Caracterización vibracional de grupos funcionales en granosde cacao durante el tostado usando espectroscopía de infrarrojopor transformada de Fourier.pdf | 1.75 MB | Adobe PDF | View/Open |
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