Examinando por Materia "Beta vulgaris"

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    Beta vulgaris como colorante natural de tincionnuclear para el diagnóstico histopatologico de cáncer de mama en la Clínica V&M imagen medica S.A.C Lima-Perú, 2023
    (Universidad Privada Norbert Wiener, 2023-11-26) Quispe Chancas, Nicol; García Vásquez, Carlos Hugo
    La Beta Vulgaris es uno de los colorantes de origen natural que posee propiedades tintóreas para teñir tejidos histológicos siendo de gran utilidad en el diagnostico histopatológico en una de las patologías con másincidencia en las mujeres de nuestro país, lapreparación yobtención del colorante está libre de sustanciastóxicas.
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    Determinación de antioxidantes fenólicos, fibra, cenizas y pH del extracto de betarraga (Beta vulgaris L.) y manzana (Malus domestica). Lima. 2023
    (Universidad Privada Norbert Wiener, 2024-10-10) Huaringa Mendoza, Elizabeth Katherine; Lozano Sánchez, Guillermo Masías; Guadalupe Sifuentes de Posadas, Luz Fabiola
    Objective: To determine phenolic antioxidants, fiber, ash, and pH in extracts of beetroot (Beta vulgaris L.) and apple (Malus domestica). Methodology: The research was based on the hypothetico-deductive method, with a quantitative approach and a non-experimental design. A 4 kg sample of apple and beetroot was used to obtain ethanolic extracts through maceration. Subsequently, the phenolic antioxidants, fiber, ash, and pH of each extract were determined. Results: The phenolic antioxidants of the beetroot extract (Beta vulgaris L.) were 350.83 and 367.26 mg gallic acid/100 g, and those of the apple extract (Malus domestica) were 278.49 mg gallic acid/100 g. The percentage of fiber in the beetroot extract (Beta vulgaris L.) was also 350.83 and 367.26 mg gallic acid/100 g. L.) ranged between 2.49% and 3.02%, and the apple (Malus domestica) extract ranged between 1.88% and 1.90%; the ash percentage of beetroot (Beta vulgaris L.) ranged between 1.20% and 1.81%, and that of apple (Malus domestica) between 0.66% and 0.95%. The pH of the beetroot (Beta vulgaris L.) extract ranged between 3.29 and 3.95, and that of apple ranged between 3.18 and 3.76. Conclusion: After the bromatological analyses performed on the beetroot (Beta vulgaris L.) and apple (Malus domestica) extracts, it can be determined that both extracts have shown very important antioxidant properties for health.
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    Evaluación de riesgo toxicológico en personas expuestas, que consumen Beta vulgaris “Betarraga” cruda y cocida con posibles concentraciones de plomo y cadmio comercializada en el mercado de Chancay – Huaral, Lima 2019
    (Universidad Privada Norbert Wiener, 2021-02-06) Tarazona Guerrero, Janelle del Carmen; Condori Caceres, Soledad; Llahuilla Quea, José Antonio
    The agricultural soils of the Chancay–Huaral river basin are located in areas close to industrial centers, and these industries are characterized by emitting high concentrations of metals such as lead and cadmium. Toxicity studies on plant organisms cultivated in these soils are scarce, and it is unknown whether they may produce toxic effects. The vegetables cultivated in these soils may be exposed to deposits of toxic substances from nearby sources such as air, soil, or irrigation with contaminated water, thus constituting another point of contact for exposure in the population of the Chancay area. Accordingly, the objective of this study was to evaluate the toxicological risk in individuals who consume raw and cooked Beta vulgaris “beetroot” with possible concentrations of lead and cadmium commercialized in the Chancay market. For this purpose, beetroot samples sold in the Chancay market were collected, and the concentrations of lead and cadmium were determined by graphite furnace atomic absorption spectrophotometry. The beetroot samples presented average concentrations of lead of 4.45 µg/kg in cooked samples, while in raw samples the average was 10.32 µg/kg. With respect to cadmium, the average concentration was 2.67 µg/kg in cooked beetroot and 2.62 µg/kg in raw beetroot, all below the permissible limits. As a result of the toxicological risk assessment in individuals exposed to raw or cooked Beta vulgaris “beetroot,” a hazard index with values below 1 (HI < 1) was obtained. In conclusion, there is a low toxicological risk to health in the population of Chancay who consume raw and cooked beetroot with the presence of cadmium and lead at concentrations that do not exceed the permissible limits established by the Codex Alimentarius.