Cienc. Tecnol. Aliment. Vol. 2, No. 5, pp. 228-233, 2000 Copyright 2000 Asociación de Licenciados en Ciencia y Tecnología de los Alimentos de Galicia (ALTAGA).

ISSN 1135-8122

EFECTO DEL SECADO Y DEL ÁCIDO CÍTRICO SOBRE LA DEGRADACION DE LOS CAROTENOIDES DE TAMARILLO (Cyphomandra betacea Sendt) EFFECT OF DRYING AND CITRIC ACID ON CAROTENOIDS DEGRADATION OF TAMARILLO (Cyphomandra betacea Sendt)

EFECTO DO SECADO E DO ÁCIDO CÍTRICO SOBRE A DEGRADACION DOS CAROTENOIDES DE TAMARILLO (Cyphomandra betacea Sendt)

Hernández, G.; Moreno Alvarez, M. J.* Laboratorio de Biomoléculas, Ingeniería de Alimentos, Universidad Simón Rodríguez, núcleo Canoabo, estado Carabobo, Venezuela. Tel.-Fax 00-58-49-92716. * Autor para la correspondencia. E-Mail: [email protected] Recibido: 18 de Abril de 2000; recibida versión revisada: 30 de Mayo de 2000; aceptado: 30 de Mayo de 2000 Received: 18 April 2000; received in revised form: 30 May 2000; accepted: 30 May 2000

Abstract This paper deal with the effect of drying on the total carotenoid content (TC) of tamarillo fruit peel (Cyphomandra betacea Sendt) previously treated with 0.50, 1.00 or 2.00% citric acid (w/v). Tree drying techniques was assayed: forced convention, no forced convection and room drying. N-hexane was used as extracted agent during 48 h at darkness. The aqueous-alcoholic extract was submit to a carotenoid separation run. The absorbance was measured at 440 nm. The variance analysis determined significant differences among the treatments (P