Obtención y caracterización de la oleoresina del ajo (allium sativum)


Authors

  • Melvin A. Durán
  • Paula A. Gonzales P.
  • Leonardo Cardona P.

Abstract

La oleorresina de ajo (Allium sativum), se obtuvo planteando metodologías de extracción resultantes de la combinación de 3 variables: solventes extractores, variedad de ajo y tipo de extracción. Se compararon los porcentajes de rendimiento en extracto en cada una de las posibles combinaciones, buscando la metodología de mayor rendimiento, cuyo extracto correspondiera a las características de oleorresina. A ésta se realizaron análisis de caracterización físico-química y microbiológica. Los resultados muestran una inocuidad microbiológica adecuada, además de riqueza en importantes componentes bioactivos de ajo.

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Published

2007-12-31

How to Cite

Durán, M. A., Gonzales P., P. A., & Cardona P., L. (2007). Obtención y caracterización de la oleoresina del ajo (allium sativum). Scientia Et Technica, 1(37). Retrieved from https://ojs2.utp.edu.co/index.php/revistaciencia/article/view/4183

Issue

Vol. 1 No. 37 (2007)

Section

Ciencias Básicas

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