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http://repositorio.ugto.mx/handle/20.500.12059/5434Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.rights.license | http://creativecommons.org/licenses/by-nc-nd/4.0 | es_MX |
| dc.creator | ARGELIA GARCIA ELIZALDE | es_MX |
| dc.date.accessioned | 2021-12-10T16:07:24Z | - |
| dc.date.available | 2021-12-10T16:07:24Z | - |
| dc.date.issued | 2021-10-13 | - |
| dc.identifier.uri | http://repositorio.ugto.mx/handle/20.500.12059/5434 | - |
| dc.description.abstract | La curcumina es un pigmento amarillo brillante presente en los rizomas de cúrcuma. Este pigmento es un ácido débil Brönsted-Lowry que vira de amarillo a rojo al cambiar el pH de ácido a básico. Se elaboró y evaluó un extracto hidroalcohólico de cúrcuma (EHC) como indicador de titulación de un ácido débil con una base fuerte frente a fenolftaleína. Los rizomas de cúrcuma se desinfectaron deshidrataron y maceraron en etanol-agua. Se titularon series de alícuotas de yogurt natural, refresco sabor limonada y jugo fresco de piña. Empleando EHC, los porcentajes de acidez mostraron repetibilidad. El estimado de acidez del yogurt utilizando EHC mostró elevada desviación estándar. La prueba de probabilidad exacta de Fisher (asumiendo p = 0.05) arrojó igualdad de medianas de acidez en refresco y jugo de piña, pero no para yogurt. En consecuencia, el EHC elaborado aporta estimaciones precisas de acidez y similares a las obtenidas con fenolftaleína para refresco sabor limonada y jugo fresco de piña. | es_MX |
| dc.language.iso | spa | es_MX |
| dc.publisher | Universidad de Guanajuato | es_MX |
| dc.relation | https://doi.org/10.15174/au.2021.3188 | es_MX |
| dc.rights | info:eu-repo/semantics/openAccess | es_MX |
| dc.source | Acta Universitaria: Multidisciplinary Scientific Journal. Vol. 31 (2021) | es_MX |
| dc.title | Extracto hidroalcohólico de cúrcuma (Curcuma longa L.) como indicador en titulación ácido base de alimentos | es_MX |
| dc.title.alternative | Hydroalcoholic extract of turmeric (Curcuma longa L.) as an indicator in acid-base titration of foods | en |
| dc.type | info:eu-repo/semantics/article | es_MX |
| dc.creator.id | info:eu-repo/dai/mx/cvu/166171 | es_MX |
| dc.subject.cti | info:eu-repo/classification/cti/2 | es_MX |
| dc.subject.cti | info:eu-repo/classification/cti/23 | es_MX |
| dc.subject.cti | info:eu-repo/classification/cti/2302 | es_MX |
| dc.subject.cti | info:eu-repo/classification/cti/3309 | es_MX |
| dc.subject.keywords | Acidez | es_MX |
| dc.subject.keywords | Alimentos y bebidas | es_MX |
| dc.subject.keywords | Cúrcuma (Curcuma longa L.) | es_MX |
| dc.subject.keywords | Extracto | es_MX |
| dc.subject.keywords | Indicadores | es_MX |
| dc.subject.keywords | Acidity | en |
| dc.subject.keywords | Food and drinks | en |
| dc.subject.keywords | Turmeric (Curcuma longa L.) | en |
| dc.subject.keywords | Extract | en |
| dc.subject.keywords | Indicator | en |
| dc.type.version | info:eu-repo/semantics/publishedVersion | es_MX |
| dc.creator.two | Grecia García-Elizalde | es_MX |
| dc.creator.idtwo | info:eu-repo/dai/mx/cvu/0000-0003-0293-6278 | es_MX |
| dc.description.abstractEnglish | Curcumin is a bright yellow pigment present in turmeric rhizomes. This pigment is a Brönsted-Lowry weak acid that changes from yellow to red when changing the pH from acidic to basic. A turmeric hydroalcoholic extract (EHC) was elaborated and evaluated as an acid-base titration indicator against phenolphthalein. Turmeric was disinfected, dehydrated, and macerated in an ethanol-water solution. Aliquots of natural yogurt, lemonade-flavored soft drink, and fresh pineapple juice were titrated. Employing EHC as an indicator, the acidity estimations exhibited repeatability. Elevated standard deviation existed in the acid yogurt estimations when using EHC. Fisher’s exact probability test (assuming a p = 0.05) showed that the acidity medians were statistically equal between EHC and phenolphthalein for lemonade soda and pineapple juice, but not for yogurt. Consequently, EHC provides accurate and similar estimates of acidity compared to those obtained with phenolphthalein for lemonade-flavored soft drinks and fresh pineapple juice. | en |
| Appears in Collections: | Revista Acta Universitaria | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Extracto hidroalcohólico de cúrcuma_Curcuma longa L_como indicador en titulación ácido base de alimentos.pdf | 697.87 kB | Adobe PDF | View/Open |
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