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Ácidos clorogénicos presentes en el café: capacidad antimicrobiana y antioxidante
Chlorogenic acids present in coffee: antioxidant and antimicrobial capacity
(2019)
Introducción. Los ácidos clorogénicos son componentes de relevancia presentes en las diferentes partes del fruto de café; son básicamente ésteres de ácido trans-cinámico que poseen actividad antioxidante, hipoglicemiante, ...
Vitamin E profiles in Acrocomia aculeata from three regions in Costa Rica
(2021)
Acrocomia aculeata is a promising crop for agroforestry systems in subtropical regions and investigated as an alternative to oil palm. Since significant regional differences in morphology and chemical composition have been ...
Growth conditions and survival kinetics during storage of Lactobacillus rhamnosusGG for the design of a sustainable probiotic whey-based beverage containing Costa Rican guava fruit pulp
(2020)
The finding of economical and practical applications for milk whey is still a challenge for dairy industries. This paper presents information about the development of a probiotic–prebiotic beverage based on Lactobacillus ...
Characterization of Mesocarp and Kernel Lipids from Jacq., [Kunth] Cortés, and Their Interspecific Hybrids
(2017)
Morphological traits, total lipid contents, and fatty acid profiles were assessed in fruits of several accessions of Elaeis oleifera [Kunth] Cortes,́ Elaeis guineensis Jacq., and their interspecific hybrids. The latter ...
Effect of temperature and moisture contents on dielectric properties at 2.45 GHz of fruit and vegetable processing by-products
(2020)
Microwave heating is a part of several food processing unit-operations, while also emerging as a processing technology for by-products. Process efficiency depends on dielectric properties; however, data of these by-products ...
Identification of Phenolic and Carotenoid Compounds in Coffee (Coffea Arabica) Pulp, Peels and Mucilage by HPLC Electrospray Ionization Mass Spectrometry
(2013)
Coffee pulp, peels, and mucilage are by-products accruing from wet coffee processing. Like coffee seeds, the se fruit tissues contain substantial amounts of polyphenols and other bioactives. In the present study, polyphenols ...
Fatty acids and triacylglycerols in the mesocarp and kernel oils of maturing Costa Rican Acrocomia aculeata fruits
(2019-03)
Total lipids, fatty acids, and triacylglycerols in mesocarp and kernels from Costa Rican Acrocomia aculeata fruits were characterized at three maturity stages. C16:0 and C18:1n9 were the most abundant fatty acids in the ...
Mamey sapote fruit and carotenoid formulations derived there of are dietary sources of vitamin A-A comparative randomized cross-over study
(2019)
Mamey sapote is a fruit rich in specific keto-carotenoids, namely sapotexanthin and cryptocapsin. Their chemical structure suggests their provitamin A activity, although their absorption and conversion to vitamin A remained ...
Carotenoid Profile, Antioxidant Capacity, and Chromoplasts of Pink Guava (Psidium guajava L. Cv. ‘Criolla’) during Fruit Ripening
(2017)
Pigments of pericarp and pulp of pink guava (Psidium guajava L. cv. ‘Criolla’) were investigated to elucidate the profile and the accumulation of main carotenoids during four stages of fruit ripening by using HPLC-DAD and ...
Evaluación “in vitro” del efecto de un extracto derivado de mucílago de café, sobre microoganismos patogénos, de deterioro y asociados a la flora intestinal del ser humano
(2021-10-07)
El metabolismo microbiano es la principal causa de deterioro de los alimentos. El ser humano ha buscado diferentes formas de afrontar este importante problema. Estas estrategias, en ocasiones han generado problemas ecológicos, ...