Industrial recovery the Pasuchaca (Geranium delsianum Knuth): Processes and functional evaluation of derived products

Quinteros R.; Napan L.; Alvarez-Yanamango E.; Huayta F. · Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology (2020) · DOI: 10.18687/laccei2020.1.1.342

Resumen

In the present work, we sought to value the functional benefits attributed to the phenolic compounds present in the Pasuchaca (Geranium delsianum Knuth). For which it was contemplated to obtain three products derived from this plant: Wholemeal flour, filter infusion, and functional additive. In the study, pilot-scale processes and operations were defined, the evaluation of their functional properties (total phenolic compounds and antioxidant activity) was carried out. As results, the yields were 70.63 ± 0.50%; 10.82 ± 0.92% and 6.35 ± 0.96% as well as the overall process times of 300.00 ± 3.64 min; 302.54 ± 3.78 min and 676.55 ± 5.12 min for the flour, the filter infusion, and the functional additive, respectively. Thus, the functional evaluation of each product allows us to conclude that the Pasuchaca has a promising future as a nutraceutical in both the food and pharmaceutical industries, this being a subject of study for other investigations.

Instituciones: Pontificia Universidad Católica del Perú