Browsing by Author "Cruz Cansino, Nelly del Socorro"

Now showing 1 - 4 of 4
  • Artículo
    Comparison of the proximal chemical and fatty acid composition of the fried grasshopper’s (Orthoptera) dish
    (2019-08) Castañeda Antonio, María Dolores; Escamilla Rosales, María Fernanda; Ariza Ortega, José Alberto; Ramos Cassellis, María Elena; Romo Gómez, C.; Diaz Reyes, Joel; Ramírez Moreno, Esther; Alanis, Ernesto; Cruz Cansino, Nelly del Socorro; Betanzos Cabrera, Gabriel; Suárez Diéguez, Teodoro; Molina Trinidad, Eva María; Contreras, Luilli; Olivo, Diana; Castañeda Antonio, María Dolores; 0000-0003-0350-3802; Escamilla Rosales, María Fernanda; 0000-0001-8476-1031; Ramos Cassellisr, María Elena; 0000-0003-4922-848X; Diaz Reyes, Joel; 0000-0003-0848-3388; Ramírez Moreno, Esther; 0000-0002-9928-8600; Betanzos Cabrera, Gabriel; 0000-0003-2027-6904; Suárez Diéguez, Teodoro; 0000-0003-3603-7705
    "In Mexico, especially in Hidalgo State, a variety of insects are sold in different culinary preparation ways, which the most accepted by the consumer living in the city are the butter-fried grasshoppers. Therefore, the objective of this work was to compare the proximal chemical composition and the quality of fatty acids in the butter-fried grasshoppers that are commercialized. The samples of fresh and fried grasshoppers were purchased. The fresh samples were dehydrated and both samples were homogenized and proximal chemical composition and fatty acids were analyzed. The oils were extracted with Soxhlet extraction equipment. To measure the quality of the oils, a chemical analysis and an instrumental analysis were carried out. The lipids were the majority in the dehydrated (40.11%) and fried (47.67%) samples. Moisture and temperature were the variables that increased the lipid degradation in the samples. There was a difference in the percentages of saturated and unsaturated fatty acids in dehydrated and fried samples, with 37.11% and 44.41%, and 62.77% and 55.46%, respectively. The excess consumption of this dish, in addition of a low physical activity, can cause damage to the body; therefore, it is suggested to select an alternate lipid source".
  • Artículo
    Effect of dehydration and butter-frying on chinicuil (Comadia redtenbacheri Hammershmidt) and maguey white worm (Aegiale hesperiaris Walker)
    (2022-02) Castañeda Antonio, María Dolores; Escamilla Rosales, María Fernanda; Ramos Cassellis, Maria Elena; Contreras, Luilli; Ramírez Moreno, Ester; Cruz Cansino, Nelly del Socorro; Vargas Bello Pérez, Einar; Betanzos Cabrera, Gabriel; Diaz Reyes, Joel; Ariza Ortega, José Alberto; Castañeda Antonio, María Dolores; 0000-0003-0350-3802; Escamilla Rosales, María Fernanda; 0000-0001-8476-1031; Ramos Cassellis, Maria Elena; 0000-0003-4922-848X; Ramírez Moreno, Ester; 0000-0002-9928-8600; Vargas Bello Pérez, Einar; 0000-0001-7105-5752; Betanzos Cabrera, Gabriel; 0000-0003-2027-6904; Diaz Reyes, Joel; 0000-0003-0848-3388
    "In the state of Hidalgo, México, chinicuil (CH) and maguey white worm (MW) are consumed as well as used in different culinary preparations. Few studies are available on the effect of butter-frying (BF) and dehydration (DN) on their chemical composition. The objective of this study was to compare the effect of DN and BF on the chemical composition and fatty acids (FA) content of CH and MW. CH and MW were purchased and then fried in butter. The fresh samples were dehydrated at 70 °C for 4 h, and their chemical analysis was performed. The Soxhlet method was used for the extraction of oils (DNCH, DNMW, BFCH, and BFMW), which were analysed with respect to the quality parameters (i.e. moisture, acidity, iodine, and peroxide). The FA contents were determined by gas chromatography coupled with mass spectrometer. The DNCH (72.82%) and DNMW (76.81%), revealed high concentrations of saturated FA. Free FA and hydro-peroxides were produced, which affected the percentage of saturated FA in the BFCH (15%) and BFMW (17%) samples, and unsaturated FA by 85 and 84%, respectively, along with the production of trans-FA. Therefore, it´s necessary to regulate the frying conditions, as BF causes harmful changes in their chemical composition and in their structure, in CH and MW, which can cause health problems".
  • Artículo
    Effect of electric field on the characteristics of crude avocado oil and virgin olive
    (2017-04) Castañeda Antonio, María Dolores; Ariza Ortega, José Alberto; Cruz Cansino, Nelly del Socorro; Ramírez Moreno, Esther; Ramos Cassellis, Maria Elena; Betanzos Cabrera, Gabriel; Castañeda Antonio, María Dolores; 0000-0003-0350-3802; Ramos Cassellis, Maria Elena; 0000-0003-4922-848X; Betanzos Cabrera, Gabriel; 0000-0003-2027-6904
    "The objective of this study was to analyze the effect of an electric field treatment (voltage 9 kV cm⁻¹, frequency 720 Hz and time of 5 and 25 min) as method of preservation on two edible oils. Unsaturated fatty acid oxidation in the crude avocado oil and virgin olive oil was analyzed by Fourier transform infrared spectroscopy in the mid infrared region and by quality parameters (acidity, peroxide and iodine). The electric field is a suitable method to preserve the crude oils composition with minimal modifications without the synthetic antioxidant addition".
  • Artículo
    Proximal chemical evaluation and fatty acid in the chicatana ant and jumile
    (2021-03) Castañeda Antonio, María Dolores; López Morales, V.A.; Ariza Ortega, José Alberto; Diaz Reyes, Joel; Ramos Cassellis, María Elena; Ariza Ortega, T.E.; Ramírez Moreno, Esther; Cruz Cansino, Nelly del Socorro; Castañeda Antonio, María Dolores; 0000-0003-0350-3802; Diaz Reyes, Joel; 0000-0003-0848-3388; Ramos Cassellis, María Elena; 0000-0003-4922-848X; Ramírez Moreno, Esther; 0000-0002-9928-8600
    "In the state of Tlaxcala, Mexico, the chicatana ant (Atta mexicana) and jumile (Edessa spp.) are foods that the population regularly consumes and are alternative sources of nutrients. Therefore, this study aims to evaluate the proximal chemical composition (moisture, protein, lipids, ash and carbohydrates) and fatty acids (FA) in commercialised dehydrated chicatana ant and jumile using instrumental methods such as refractive index (RI) and gas chromatography coupled with mass spectrometer (GC-MS). Protein and lipids were predominant in chicatana ant and jumile (33.74% and 39.25%, and 32.00% and 39.00%, respectively). In insect oils, RI and GC-MS results demonstrated that chicatana ant oil contains a high saturated FA percentage (58.40%), with heneicosanoic acid (C21:0) being the predominant saturated FA (46.35%), while jumile oil presented a higher percentage of unsaturated acids (99.27%), with γ-linolenic acid being the predominant unsaturated FA (77.00%). Therefore, both insects are foods with important protein and FA percentage, with jumile containing a higher concentration of unsaturated FA, which is desirable in the diet".