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Variabilidad de los parámetros de calidad de muestras comerciales de canela molida


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Título :
Variabilidad de los parámetros de calidad de muestras comerciales de canela molida
Autor :
Muñoz Ezcurra, Carmen
Tutor:
Cano-Lamadrid, Marina  
Lipan, Leontina
Editor :
Universidad Miguel Hernández
Departamento:
Departamentos de la UMH::Tecnología Agroalimentaria
Fecha de publicación:
2021-09
URI :
http://hdl.handle.net/11000/25496
Resumen :
En el mercado se pueden encontrar principalmente dos tipos de canela, Ceilán (Cinnamomum verum o Cinnamomum zeylanicum) conocida como “canela verdadera” y la canela Cassia (Cinnamomum cassia). En rama, ambas pueden diferenciarse fácilmente, sin embargo, en polvo apenas se distinguen, siendo C. zeyl...  Ver más
In the market it can be mainly found two types of cinnamon, Ceylon (Cinnamomum verum or Cinnamomum zeylanicum) known as "true cinnamon" and Cassia cinnamon (Cinnamomum cassia). In bark, both can be easily differentiated, however, in powder they are barely distinguished, being C. zeylanicum often adulterated with C. cassia. The main difference between the two types of cinnamon is their coumarin content and commercial price, with C. cassia having a lower price and a higher coumarin content. The objective of this work has been to characterize different cinnamon available in the Spanish market, comparing them with the pure cinnamon C. cassia and C. zeylanicum. For this, different quality parameters have been analyzed: humidity, water activity (aw), color, organic acids (OA), sugars, antioxidant activity (AA), content of total phenols (CFT), and volatile compounds. The results showed that the humidity varied between 7-14.3% and the aw between 0.4-0.6. The CIELab color coordinates (L*, a* and b*) registered values between 36.2-47.5, 8.5-16.2 and 25.2-32.3, respectively. The main OA were citric, malic, succinic, propionic, and butyric, while the identified sugars were sucrose, glucose, and fructose. The AA (ABTS • +, DPPH • and FRAP) ranged between 61.7-226.1, 880.3-950.4 and 52.7-273.5 mmol kg-1, respectively. The CFT varied between 14 and 138 g kg-1. Regarding volatiles, 52 compounds were identified, including monoterpenes, sesquiterpenes, aldehydes, esters, phenols, aromatic hydrocarbons, and ketones, the content of coumarin phenol ranged from 1.4-116 mg kg- 1. The great variability observed between the parameters studied demonstrates the need to mention the type of cinnamon in the labeling of the final product.
Palabras clave/Materias:
Cinnamomum zeylanicum
Cinnamomum cassia
Polifenoles totales
Azúcares
Área de conocimiento :
CDU: Ciencias aplicadas: Ingeniería, tecnología e industria química. Metalurgia:/ Alimentos y nutrición. Enología. Aceites. Grasas
Tipo de documento :
info:eu-repo/semantics/masterThesis
Derechos de acceso:
info:eu-repo/semantics/openAccess
Aparece en las colecciones:
TFM- M.U en Tecnología y Calidad Agroalimentaria



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