Effect of dehydration and butter-frying on chinicuil (Comadia redtenbacheri Hammershmidt) and maguey white worm (Aegiale hesperiaris Walker)

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dc.audiencegeneralPublices_MX
dc.contributor.authorCastañeda Antonio, María Dolores
dc.contributor.authorEscamilla Rosales, María Fernanda
dc.contributor.authorRamos Cassellis, Maria Elena
dc.contributor.authorContreras, Luilli
dc.contributor.authorRamírez Moreno, Ester
dc.contributor.authorCruz Cansino, Nelly del Socorro
dc.contributor.authorVargas Bello Pérez, Einar
dc.contributor.authorBetanzos Cabrera, Gabriel
dc.contributor.authorDiaz Reyes, Joel
dc.contributor.authorAriza Ortega, José Alberto
dc.creatorCastañeda Antonio, María Dolores; 0000-0003-0350-3802
dc.creatorEscamilla Rosales, María Fernanda; 0000-0001-8476-1031
dc.creatorRamos Cassellis, Maria Elena; 0000-0003-4922-848X
dc.creatorRamírez Moreno, Ester; 0000-0002-9928-8600
dc.creatorVargas Bello Pérez, Einar; 0000-0001-7105-5752
dc.creatorBetanzos Cabrera, Gabriel; 0000-0003-2027-6904
dc.creatorDiaz Reyes, Joel; 0000-0003-0848-3388
dc.date.accessioned2023-03-21T20:12:19Z
dc.date.available2023-03-21T20:12:19Z
dc.date.issued2022-02
dc.description.abstract"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".es_MX
dc.identifierhttps://www.researchgate.net/publication/353043211_Effect_of_dehydration_and_butter-frying_on_chinicuil_Comadia_redtenbacheri_Hammershmidt_and_maguey_white_worm_Aegiale_hesperiaris_Walker
dc.identifier.urihttps://hdl.handle.net/20.500.12371/17872
dc.language.isoenges_MX
dc.rights.accesopenAccesses_MX
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0es_MX
dc.subject.otherEntomophagyes_MX
dc.subject.otherFatty acides_MX
dc.subject.otheroiles_MX
dc.titleEffect of dehydration and butter-frying on chinicuil (Comadia redtenbacheri Hammershmidt) and maguey white worm (Aegiale hesperiaris Walker)es_MX
dc.typeArtículoes_MX
dc.type.conacytarticlees_MX
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