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http://dspace.utpl.edu.ec/jspui/handle/20.500.11962/23441Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | Valarezo Valdez, Benito Eduardo | es_ES |
| dc.contributor.author | Robles Robles, Andrea Lisseth | es_ES |
| dc.date.accessioned | 2018-11-07T14:23:24Z | - |
| dc.date.available | 2018-11-07T14:23:24Z | - |
| dc.date.issued | 2018 | es_ES |
| dc.identifier.citation | Robles Robles, Andrea Lisseth. (2018). Análisis químico y determinación de la actividad antioxidante de la fracción volátil destilada desde la especie orégano (Origanum vulgare) /. (Trabajo de Titulación de Ingeniero Químico ). UTPL, Loja. | es_ES |
| dc.identifier.other | 1285149 | es_ES |
| dc.identifier.uri | http://dspace.utpl.edu.ec/handle/20.500.11962/23441 | - |
| dc.description | Abstract:The essential oil of the species Origanum vulgare, is isolated through steam distillation. The chemical composition of the essential oil was determined by gas chromatography coupled to GC/MS mass spectrometry and the CG/FID flame ionization detector. The biological activity was evaluated by microdilution method in broth and the antioxidant activity by two spectrophotometric methods: ABTS and DPPH. In addition, the physical properties of the essential oil were determined. Thirty compounds were identified that correspond to 98.58% of the total composition of the essential oil, the most representative compounds were: γ-Terpinene (22.75%), Linalool (21,05%), Terpinen-4-ol (9,50%), (Z) -β Ocimene (6.36%) and o-Cymene (6.06%). The oil density was 0.9250 g/cm3, the refractive index was 1.4792 and the optical activity was +14.4 °. The essential oil showed remarkable activity against Staphylococcus aureus ATCC 25923. Essential oil present antioxidant activity for both evaluated methods. | es_ES |
| dc.language.iso | spa | es_ES |
| dc.subject | Aceite esencial- | es_ES |
| dc.subject | Extracción de vegetales.- | es_ES |
| dc.subject | Ingeniero Químico.- | es_ES |
| dc.title | Análisis químico y determinación de la actividad antioxidante de la fracción volátil destilada desde la especie orégano (Origanum vulgare) / | es_ES |
| dc.type | bachelorThesis | es_ES |
| Appears in Collections: | Ingeniero Químico | |
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