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Please use this identifier to cite or link to this item: http://repositorio.ugto.mx/handle/20.500.12059/1537
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dc.rights.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0es_MX
dc.contributor.authorPEDRO GARCIA ALAMILLAes_MX
dc.creatorLEYDY ARIANA DOMINGUEZ PEREZ-
dc.date.accessioned2020-03-06T17:46:06Z-
dc.date.available2020-03-06T17:46:06Z-
dc.date.issued2019-10-23-
dc.identifier.urihttp://repositorio.ugto.mx/handle/20.500.12059/1537-
dc.description.abstractEste 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 tostadoes_MX
dc.language.isospaes_MX
dc.publisherUniversidad de Guanajuatoes_MX
dc.rightsinfo:eu-repo/semantics/openAccesses_MX
dc.sourceActa Universitaria: Multidisciplinary Scientific Journal. Vol. 29 (2019)es_MX
dc.titleCaracterización vibracional de grupos funcionales en granos de cacao durante el tostado usando espectroscopía de infrarrojo por transformada de Fourieres_MX
dc.title.alternativeThis 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.typeinfo:eu-repo/semantics/articlees_MX
dc.creator.idinfo:eu-repo/dai/mx/cvu/633979es_MX
dc.subject.ctiinfo:eu-repo/classification/cti/6es_MX
dc.subject.keywordsInfrarrojaes_MX
dc.subject.keywordsSegunda derivada;es_MX
dc.subject.keywordsGranos de cacao tostadoes_MX
dc.subject.keywordsInfrared spectroscopyen
dc.subject.keywordsSecond derivativeen
dc.subject.keywordsCocoa beans roastingen
dc.contributor.idinfo:eu-repo/dai/mx/cvu/209506es_MX
dc.type.versioninfo:eu-repo/semantics/publishedVersiones_MX
dc.creator.twoLAURA MERCEDES LAGUNES GALVEZ-
dc.creator.threeJUAN BARAJAS FERNANDEZ-
dc.creator.fourMARIA DE LOS ANGELES OLAN ACOSTA-
dc.creator.fiveRicardo García Alamilla-
dc.creator.idtwoinfo:eu-repo/dai/mx/cvu/123003es_MX
dc.creator.idthreeinfo:eu-repo/dai/mx/cvu/33002es_MX
dc.creator.idfourinfo:eu-repo/dai/mx/cvu/66103es_MX
dc.creator.idfiveinfo:eu-repo/dai/mx/cvu/121651es_MX
dc.description.abstractEnglishThis 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
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