The increase in the use of bioactive compounds from purple corn in the food and pharmaceutical industries has led to the investigation of nonconventional extraction technologies that allow one to obtain more of these compounds. In this context, nonconventional techniques, known as emerging technologies, use more efficient processes that are safe for the environment, in addition to obtaining products with better functional characteristics as compared to those obtained by conventional technologies. This review aims to provide information on different nonconventional techniques used in the extraction of bioactive compounds from purple corn.

Vegetable oils such as sacha inchi (ASI) and oliva (AO) contain mono-unsaturated fatty acids (omega-9) and polyunsaturated (omega-6), and small amounts of omega-3. By contrast, marine oils such as fish oil crude (ACP) are characterized by their high content in omega-3. The objective of this research was to determine and compare the physicochemical of these three oils in order to establish which is the best for food use features. The acidity index, refractive index and specific gravity was determined by AOAC official methods, and the lifetime by the Rancimat method at three temperatures (100 °C, 120 °C and 150 °C), extrapolating the results at 25 °C. The results of the physicochemical characterization indicate that the three oils are significantly different. The acid values in% oleic acid were 1.08, 1.14 and 1.561 for ASI, AO and ACP respectively. The refractive indices (20 °C) were 1.475, 1.469 and 1.481 for ASI, AO and ACP respectively, relative density was 0.9283; 0.9152 and 0.9308 for ASI, AO and ACP respectively. The lifespan for ASI, AO and ACP was 93, 137 and 2 days respectively. The composition of fatty acids in oils from both plant and marine life besides, gives great importance from the nutritional point of view, as they are contained in the oils studied significantly. The results indicate the importance of this type of oils in food.

El maíz morado es una planta oriunda de América, que tiene el epispermo de las semillas (granos) y la tusa (coronta) de color morado, lo que le otorga características especiales a los pigmentos que poseen (entre 1,5% y 6,0%), llamados antocianinas, que pertenecen al grupo de los flavonoides. Debido a su alto contenido de antocianinas (cianin-3-glucosa C3G que es su principal colorante) y compuestos fenólicos actúa como un poderoso antioxidante natural y anticancerígeno, teniendo además propiedades funcionales debido a estos compuestos bioactivos. El maíz morado además aporta cantidades importantes de almidón, cerca del 80%; un 10% de azúcares los cuales le confieren un sabor dulce, un 11% de proteínas, 2% de minerales y vitaminas (complejo B y ácido ascórbico) concentrados en el endospermo. Además del valor nutricional, el maíz morado tiene una composición rica en fitoquímicos, que tienen efectos benéficos en nuestro cuerpo, tales como neutralizar los radicales libres y actuar como antimutagénico. Este trabajo de revisión tuvo como objetivo, recopilar información sobre los estudios realizados al maíz morado, como alternativa al uso de colorantes artificiales de alimentos y por sus beneficios a la salud al incluirlo en la dieta, tales como, enfermedades cardiovasculares (hipertensión arterial), reducción del colesterol, lucha contra la diabetes, siendo el más resaltante la acción antioxidante (antiarrugas). DOI: 10.17268/sci.agropecu.2014.04.05

During the last years, the world avocado trade is on the rise, however, approximately 20% of the production is rejected for low caliber. This avocado discarded by low caliber can be used in the elaboration of other products, to give it added value. The objective of this study was to determine the shelf life of Hass avocado oil, type of discard, obtained by: (a) Drying by stove/Soxhlet (b) Lyophilized/Expeller. For the physicochemical characterization of the oil, density, melting point, acidity index, refractive index, iodine index and peroxide index were determined. The induction time was carried out by the RANCIMAT method, for which three temperatures of 140 °C, 160 °C and 180 °C were used and the shelf life of the oil was obtained by extrapolation at 25 °C. The results indicate that there is a significant statistical difference in the physicochemical characteristics of both oils. The shelf life was for the oil obtained by drying stove/Soxhlet 5.94 years and for the oil obtained by freeze-dried/Expeller 4.41 years, since both oils had a high content of unsaturated fatty acids 16.98% and 17.12%, respectively. In conclusion, it is possible to reduce post-harvest losses by obtaining avocado oil with high nutritional and functional qualities.

The objective of this research was to evaluate the effects of dynamic high pressure at different processing temperatures, on the extraction of bioactive compounds from Peruvian purple corn cob. The purple corn cobs were ground and sieved to then be mixed with an acidified 20% ethanol-water solution (pH 2) in a 1:30 (w/v) ratio. The hydroalcoholic extracts were subjected to maceration and high dynamic pressure processes varying temperature (25 °C to 60 °C) and pressure (0.01 MPa - 60 MPa), and the bioactive compounds content and antioxidant activity were evaluated. The results showed that dynamic high pressure at 60 MPa / 45 °C was capable of obtaining extracts with bioactive compound contents and high antioxidant activity corresponding to those obtained using the conventional process of 2.5 hours / 65 °C. Seven different anthocyanins were identified by liquid chromatography in the extracts obtained by the dynamic high pressure, mainly cyanidin-3-glucoside, pelargonidin-3-glucoside and peonidin-3-glucoside, and their respective malonyl derivatives. The dynamic high pressure increased the extraction of anthocyanins by more than 108% and obtained them in one step, thus appearing as a new alternative, eco-friendly method for the extraction of bioactive compounds from plant tissues.

The objective of this research was evaluate the effect of the partial substitution of wheat flour by soybean meal (HS) in the technological and sensory characteristics of cupcakes, in order to develop a high-protein food for school-age students. Common wheat flour was replaced with four different percentages of HS: 5% (F1), 10% (F2), 15% (F3) and 20% (F4), these were compared with a control sample with 0% (F0) of HS. The technological characteristics evaluated were weight loss, water activity (Aw), instrumental color, bulk and texturometria samples, for 12 days. The results showed that the substitution of HS improves firmness of cupcakes and helps moisture retention, a substitution until F2 was not significantly different from F0. A test to 45 panelists with a hedonic scale for sensory evaluation was used; three sensory characteristics (color, flavor and texture) and purchase intent were evaluated. The cupcakes with HS presented significant differences in color in relation to F0; the results indicated that this ingredient could replace wheat flour F0 up to 10%, without significantly altering its sensory quality. As for the intention to purchase, F2 obtained a score of 4.20 ± 0.53 on a scale of 5 points, which does not differ significantly from F0.