Estudio de la composición fitoquímica de la oleorresina de aji rocoto (Capsicum pubescens) procedente de el Valle de Tumbaco
The main objective of this investigation was to identify and quantify dihydrocapsaicin as the main chemical compound contained in the oleoresin of the Capsicum pubescens species. This species collected from four populations in El Valle de Tumbaco in Quito. Dihydrocapsaicin identifying oleoresin was...
| Autor Principal: | Haro Tipantiza, William Vinicio |
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| Otros Autores: | Montenegro Landívar, María Fernanda |
| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2015
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| Materias: | |
| Acceso en línea: |
http://dspace.ups.edu.ec/handle/123456789/9369 |
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| Sumario: |
The main objective of this investigation was to identify and quantify dihydrocapsaicin as the main chemical compound contained in the oleoresin of the Capsicum pubescens species. This species collected from four populations in El Valle de Tumbaco in Quito. Dihydrocapsaicin identifying oleoresin was done by Thin Layer Chromatography (TLC). These (oleoresins and capsaicinoids) were then compared with the standard of dihydrocapsaicin 98% purity. As for fluorescence, the presence dihydrocapsaicin was mild a wavelength of 254nm. The quantification of capsaicin was using High Performance Liquid Chromatography (HPLC). The samples of Puembo´s and Quinche´s location, presented the highest performance with an average of 20.63 mg/kg.
Phytochemical show screening was performed mainly oleoresins finding: alkaloids, oils and fats, resins, phenolics, tannins, reducing sugars, saponins and bitter principles.
According to the soil´s analysis of the four locations, Puembo and El Quinche contain higher amounts of phosphorus (P) and iron (Fe) than Pifo and Tumbaco, what it could mean increased production of this secondary metabolite. |
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