Browsing by Author "Ramos Cassellis, María Elena"

Now showing 1 - 6 of 6
  • Artículo
    4 Modelo de biorremediación de plomo con lirio acuático Modelo de biorremediación de plomo con lirio acuático Vol 5 No 17
    (2020-03) Castañeda Antonio, María Dolores; Barrera, Antonio Miguel; Santamaría Juárez, Juana Deysi; Munive Hernández, Antonio; Rivera, Antonio; Ramos Cassellis, María Elena; Castañeda Antonio, María Dolores; 0000-0003-0350-3802; Santamaría Juárez, Juana Deysi; 0000-0003-0935-5468; Rivera, Antonio; 0000-0002-2727-4584; Ramos Cassellis, María Elena; 0000-0003-4922-848X
    "El jacinto de agua (Eichhornia crassipes) es una de las plantas con mejor reproducción y adaptabilidad a ambientes contaminados, los estudios han demostrado que el lirio de agua es un colector de metales pesados en el agua; aprovechando su rápido crecimiento y facilidad de recolección. Objetivo: Evaluar la eliminación de plomo (Pb) utilizando el lirio de agua como bioacumulador en un proceso de biorremediación".
  • Artículo
    Chemical characterisation of the industrial residues of the pineapple (ananas comosus)
    (2014-04) Ramos Cassellis, María Elena; Sánchez Pardo, María Elena; Mora Escobedo, Rosalva; Jiménez García, Epifanio; Ramos Cassellis, María Elena; 0000-0003-4922-848X; Sánchez Pardo, María Elena; 0000-0003-2724-4171
    "In Mexico pineapple processing produces industrial residues with a high concentration of dietary fibre. The aim of this study was to quantify the constituents of the fibrous residues from the industrial processing of pineapples which exhibited low concentrations of lignin".
  • 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
    Compuestos fenólicos totales y actividad antioxidante de la fermentación en estado sólido de bagazo de manzana (Malus domestica Borkh., var. panochera)
    (2022-08-01) Ramos Cassellis, María Elena; Ibarra Cantún, Diego; Sánchez Arzubide, Madai Gizeh; Del Carmen Castelán, Rosalía; Marín Castro, Marco Antonio; Ramos Cassellis, María Elena; 0000-0003-4922-848X; Ibarra Cantún, Diego; 0000-0002-5236-4629; Sánchez Arzubide, Madai Gizeh; 0000-0002-8477-2248; Del Carmen Castelán, Rosalía; 0000-0001-7405-7876; Marín Castro, Marco Antonio; 0000-0001-6766-9532
    "La agroindustria genera cantidades importantes de residuos lignocelulósicos. Estos son utilizados como sustrato en la producción de hongos del género Pleurotus, que a través de la fermentación en estado sólido (FES) producen metabolitos secundarios. El objetivo de este trabajo fue determinar la cantidad de compuestos fenólicos totales y la actividad antioxidante de extractos de metanol obtenidos de la FES en bagazo de manzana con la cepa Pleurotus ostreatus durante 28 días".
  • 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".
  • Artículo
    Secondary metabolites and antioxidant activity of the solid-state fermentation in apple (Pirus malus L.) and agave mezcalero (agave angustifolia H.) bagasse
    (2020-08-18) Ramos Cassellis, María Elena; Ibarra Cantún, Diego; Marín Castro, Marco Antonio; Castelán Vega, Rosalía del Carmen; Ramos Cassellis, María Elena; 0000-0003-4922-848X; Ibarra Cantún, Diego; 0000-0002-5236-4629; Marín Castro, Marco Antonio; 0000-0001-6766-9532
    "Solid-state fermentation (SSF) is used in enzyme and antibiotic production, bioethanol and biodiesel as an alternative energy source, biosurfactants with environmental goals, and the production of organic acids and bioactive compounds. The present project determined the quantity of secondary metabolites and the antioxidant activity of the extracts obtained by the solid-state fermentation of apple and agave mezcalero bagasse over 28 days, inoculated with the Pleurotus ostreatus strain. The extraction was carried out with three solvents: acetone and water (80:20 v/v), 100% methanol and 100% water. The results showed a higher presence of phenolic compounds, flavonoids, total triterpenes and antioxidant activity in the apple bagasse from the SSF on day 21 in the extract of acetone and water (80:20 v/v), 100% methanol and aqueous; while the agave bagasse showed a significant presence of phenolic compounds and flavonoids only in the aqueous extract. In conclusion, the presence of secondary metabolites exhibiting antioxidant activities from the solid-state fermentation in the residues of the cider and mezcal industry is an alternative use for wasted raw material, plus, it reduces the pollution generated from the agroindustrial residues".