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Este trabajo tuvo como objetivo evaluar la calidad de agua en el municipio de la Unión, Lempira en Honduras. Se utilizó como material experimental agua potabilizada de la zona, con temperatura de prueba de 190 C ± 20 C, empleando la metodología propuesta por la Norma Técnica Nacional para la Calidad del Agua Potable (1995). Los resultados determinaron que el Índice de Calidad de Agua (ICA) es de 71.94 % ± 5.04 %, con un caudal de salida de 0.156 m3/s y un caudal de entrada de 0.12 m3/s, generando una eficiencia de flujo del 76.92 %, además los parámetros físicos y químicos de las pruebas en diferentes puntos de aplicación, están dentro de los límites permisibles de esta normativa. Sin embargo, se evidencio cepas de coliformes fecales. Concluyendo que el caudal de agua y el ICA se categorizan como buenos, sin embargo, se evidencio contaminación por el alto número de coliformes, generando una alerta sobre su consumo en la salud pública de esta población.

The aim of this research work was to evaluate the methods of mechanical drying of coffee beans (Coffea arabica) from energy evaluations. The control variables were the drying of the grain and energy was used as the response variable, measured in Tonnes of Oil Equivalent (TEP), Barrels of Oil Equivalent (BEP), and Tonnes of Carbon Dioxide Equivalent (Ton CO2eq). The evaluations on the three methods of mechanical coffee drying indicate that the rotary dryer requires 1.0 TEP equivalent to 1.017 kg CO2eqkg-1 in dry parchment coffee (CPS), however, the vertical drying method requires 1.12 TEP (0.616 kg CO2eqkg-1 in CPS) and the static dryer requires 0.5 TEP (0.33 Kg CO2eqkg-1 in CPS). Furthermore, the biomass energy consumption in the rotary dryer is 12.60 MJkg-1, in the vertical dryer it is 7.46 MJkg-1, and the static dryer is 3.91 MJkg-1. These results indicate that the rotary dryer uses 91.95% of the biomass energy, the vertical dryer uses 90.31%, and the static dryer 90.68%. Concluding that rotary drying has a higher biomass energy consumption and reduces CO2 emissions kg-1 in dry parchment coffee, this method is also preferred by cuppers, as it preserves the sensory qualities of the coffee and contributes to reducing the impact. the environment in the consumption of electrical energy and the reduction of CO2 emissions. However, these predictors need more work to validate reliability.

espanolEste trabajo tuvo como objetivo evaluar los parametros fisicos-quimicos y sensoriales de la pulpa de cafe (Coffea arabica), de las variedades Catuai, Lempira y Parainema, provenientes de diferentes pisos altitudinales a 1275 msnm, 1461 msnm y 1550 msnm, empleados como parametros de control de calidad para el desarrollo de bebidas tipo infusion. Se utilizaron muestras homogeneas de 1 kg de pulpa de cada variedad y piso altitudinal. Las variables de respuesta fueron solidos solubles (°Brix), potencial de hidrogeno (pH) y perfil en taza a partir de pruebas descriptivas con jueces expertos de la empresa Cafe Organico Marcala, Sociedad Anonima (COMSA). Los resultados indicaron que la variedad Catuai presento la mejor respuesta en la interaccion variedad-altitud con aceptacion sensorial, determinando valores de 15.9° Bx, un pH de 5.45, en un piso altitudinal de 1550 msnm, ademas reflejo mejor perfil en taza con un 83% describiendo una tonalidad a frutas. La interaccion de estas variables mas el control de la cinetica de fermentacion del grano, condicionan la calidad final de la bebida tipo infusion. EnglishThe objective of this work was to evaluate the physical-chemical and sensorial parameters of the coffee pulp (Coffea arabica), of the Catuai, Lempira and Parainema varieties, coming from different altitude levels at 1275 masl, 1461 masl and 1550 masl, used as parameters of quality control for the development of infusion-type beverages. Homogeneous samples of 1 kg of pulp of each variety and altitudinal floor were used. The response variables were soluble solids (° Brix), hydrogen potential (pH) and cup profile from descriptive tests with expert judges from the company Organic Coffee Marcala, Anonymous Society (COMSA). The results indicated that the Catuai variety presented the best response in the variety-altitude interaction, determining values of 15.9 ° Bx, a pH of 5.45, at an altitude level of 1550 masl, also reflecting a better profile in cup with 83% describing a fruit hue. The interaction of these variables plus the control of the fermentation kinetics of the grain determine the final quality of the infusion type drink.

The Cupressus sempervirens Linnaeus (Cypress) species, belonging to the botanical family of the Cupressaceae, is an arboreal species native to the eastern Mediterranean and is of great importance for presenting metabolites with great therapeutic potential. In Cuba, it is uncommon, and this is the reason why this research took place to compare the chemical characterization of the stem and leaves of the ¨Ciprés¨ of Cuban origin. The present research is the first one in Cuba for the species which underwent a pharmacognostic study of the crude drug and the extracts of the plant parts. To be carried out, quality parameters of the leaves and stem were evaluated where the results obtained met with the specifications described in the official monographs. The Maceration Method was applied using 95% ethanol for the extraction of its chemical constituents. These were qualitatively determined by the Phytochemical Screening Techniques; expressing with greater incidence essential oils, fats, alkaloids, triterpenoids and steroids, resins, reducing sugars, saponins, flavonoids, phenolic compounds, mucilages, and bitter principles. High-Performance Liquid Chromatography suggests that the compounds that showed retention time on the stem were 15.2 and 15.9 minutes and the retention times on leaves were 15.2 and 16.0 minutes.

Bertholletia excelsa is native to the Amazon, and it grows in the forests that border the great rivers of the Amazon. This tree brings interest in the commercialization of its fruit, which is called the urchin and almond. Bertholletia excelsa has antioxidant properties, and it is rich in phenolic compounds. In this research, the antioxidant capacity of the Brazilian nut from the city of Sao Joao da Baliza was evaluated by the DPPH method with a percentage of inhibition of 70.04 ± 0.07%. In addition, the quantification of the total phenolic compounds was carried out by spectrophotometry according to the Folin-Ciocateau method using gallic acid as standard. A value of total phenolic compounds expressed as gallic acid equivalents of 1.62 ± 0.11 mg GAE. g-1 was obtained. On the other hand, the minerals were determined by nitric-perchloric digestion highlighting the high concentration of potassium 581.21 ± 14.12 mg 100 g-1 and calcium 171.32 ± 0.84 mg 100 g-1. as a source of micronutrients, as well as iron 2.15 ± 0.07 mg 100 g-1 and manganese 1.49 ± 0.08 mg 100 g-1. Key words: Functional foods, minerals, bioactive foods, amazon.

The fruit seeds of the Northern Amazon Region were evaluated bromatologically and nutritionally in terms of the level of macro- and micro-elements and fatty acids present in them. Bromatologically, the seeds of camu-camu (369.08 kcal 100 g-1) and biriba (364.78 kcal 100 g-1) have the highest energy value. In terms of the macroelements, the highest concentration was potassium (554.23 mg 100 g-1) seen in graviola, followed by magnesium (123.11 mg 100 g-1) in biriba. In terms of micronutrients, the highest concentrations are zinc (4.14 mg 100 g-1) and manganese (4.12 mg 100 g-1) in abiu seeds. The fatty acids composition of the seeds studied had a higher percentage of unsaturated fatty acids. Among the most saturated is palmitic acid with a concentration of 40.4% for tapereba seeds while among the unsaturated is oleic acid with a concentration of 47.4% for bacupari seeds. Key words: Oleic acid, bromatological, minerals, saturated fatty acids (SFA), unsaturated fatty acids (UFA).

In this work, the chemical composition of the essential oil of lemon balm (Melissa officinalis L.) was determined by CG-FID.In the essential oil of M. officinalis,there area total of 22 chemical constituents, among them are geranial (34.6%), neral (26.0%), γ-caryophyllene (7.5%), caryophyllene oxide (5.3%), i­-pinene (5.3%) and sabinene (3.6%); it also has antioxidant capacity and total phenolic compounds in vitro. The concentration of total phenolic compounds was 61.71 mgEAG g-1 for the essential oil and 7.81 mgEAG g-1 for the aqueous extract respectively. The inhibition percentage tested by different DPPP concentrations of 8, 20, 40 and 80 µg mL-1 was 17.12, 31.04, 48.24 and 68.12% respectively and the quercetin standard was used as a positive control. Key words: Limon herb, Folin-Ciocateau, DPPH, medicinal plant.

The present work consists of the evaluation of antimicrobial activity and inhibition of the enzyme acetylcholinesterase (AChE) of fixed oils and hexane extracts of nine fruits with the following native names: abiu (Pouteria caimito), acerola (Malpighia emarginata), araca (Psidium cattleianum), bacupari (Rheedia gardneriana), biriba (Rollinia mucosa), camu-camu (Myrciaria dubia), fruta-do-conde (Annona squamosa), graviola (Annona muricata) and tapereba (Spondias mombin L.). Different evaluations were carried out with different parts of the fruits, pulp, seed and barks. The antimicrobial assay was carried out with the following microorganisms: Candida albicans ATCC 18804, Staphylococcus aureus ATCC 29212, Bacillus cereus ATCC 11778, Escherichia coli ATCC 25922 and Salmonella typhimurium ATCC 14028. Of these microorganisms, the best inhibition results were obtained for yeast C. albicans with percent inhibition of 94.46% by tapereba barks extracts, acerola barks (87.12%), araca seed (85.23%) and tapereba pulp (85.22%). Against the bacteria tested, percent inhibition was low, showing that the extracts have good antifungal selectivity. Some extracts were able to inhibit the enzyme AChE and high percentage of inhibition was observed for the oils, especially from biriba barks, with 86.39% inhibition, tapereba seeds with 62.17% and acerola pulp with 52.18%. Methods of Multivariate Analysis were applied through Principal Component Analysis (PCA) and Hierarchical component analysis (HCA), to establish correlations and groupings between the data obtained, justifying 82.3% of cases for pulps, 73.2% for the barks and 65.7% for the seeds according to the PCA. Key words: Bacteria, yeasts, Alzheimer, principal component analysis (PCA), hierarchical component analysis (HCA).

The aim of this work was to perform chemical and physical-chemical analyzes of the oil of the cultivars Valenciano Amarelo melon (VA) and Pele de Sapo melon (PS) (Cucumis melo L.) produced in Boa Vista, Roraima, Brazil, by GC -FID, IR, 1H NMR and the thermogravimetric behavior TG/DTG as well as yield of that obtained oil. Thus, the oil yield of Valenciano melon seeds was 28.47% and that of Pele de Sapo melon was 26.41%. The chemical composition of the oils of the two cultivars presented major fatty acids, such as palmitic acid, linoleic acid (57.5-59.4%) and oleic acid (22.8-23.3%). The physico-chemical characterization of these oils showed for Valenciano melon and Pele de Sapo melon, respectively, 125.02 and 120.96 g I2 100 g-1 for the iodine value and 187.80 and 185.65 mg KOH g-1 for saponification index. The behavior of the thermal degradation by TG/DTG of the melon seeds oils VA and PS occurred between 341.08 and 522.03°C, and 334.83 and 524.29°C, respectively. Key words: Oleic acid, cucurbitaceas, biotechnology, essential fatty acids.

Nowadays there are evidences from several studies which have revealed the protective effects of food against chronic diseases. These healthy properties have been related to bioactive compounds. Among bioactive substances, the scientific interest in phenolic compounds has stimulated multidisciplinary research on the composition of plant phenolic compounds. The aim of this work has been to determine the bioactive composition of Carao tree seeds (Cassia grandis) and to optimize the recovering of these compounds for developing functional ingredients. To achieve this goal, pressurized liquid extraction (PLE) has been applied to recover these phytochemicals. The optimization of this innovative extraction procedure was performed by a response surface methodology (RSM) based on a central composite design 23 model to address the bioactive compounds extraction. Phenolic compounds recovered by PLE were characterized using reversed-phase high-performance liquid chromatography coupled to electrospray ionization time-of-flight mass spectrometry (HPLC-ESI-TOF-MS). Analytical characterization allowed the identification and quantitation of phenolic compounds belonging to hydroxybenzoic acids and flavonoids (flavonols, flavanols, flavanones and proanthocyanidins). Phytochemical concentrations were used as response variable in order to get the best extraction conditions. These results pointed out that Carao tree seeds can be a potential source of bioactive compounds and PLE extracts could be used as functional ingredients.

The Croton wagneri Mull. Arg. commonly known as moshquera is a wild plant endemic to Ecuador. It grows on several altitudinal floors ranging from 1000 m (3280 ft) to 3012 m (9881 ft) above sea level. The objectives of this study were to characterize the powder of the dehydrated leaves of the Croton wagneri Mull. Arg. (moshquera), its fatty acid composition, and to investigate its physicochemical properties. The physical characteristics of the leaves showed heterogeneous green color, herbaceous odor, characteristic bitter and astringent taste. The dehydrated leaf flour of the moshquera plant had high protein 15.63 ± 0.04 g 100g-1 and fiber content 19.53 ± 1.14 g 100g1 . Oleic acid was found the highest in the fatty acid analysis and there was a significant content of mono and polyunsaturated fats. The moshquera plant may be incorporated into foods to increase their nutritional value. Further research should be done to investigate the full applications and uses of this plant.

Eugenol is the main constituent of clove (Syzygium aromaticum) essential oil. It is liquid and oily in consistency, light yellow, with a characteristic aroma, slightly soluble in water and soluble in alcohol. In addition, it is considered an essential oil of high antibacterial, antifungal, and antioxidant capability. Studies related to its effect on probiotic bacteria are scanty. The objective of this research was to determine the chemical composition of clove essential oil and the antimicrobial influence of clove extract from clove on the growth of Lactobacillus acidophillus. Among the main constituents in clove essential oil, eugenol stands out with 79.47%, β- cariophilene with 7.67% and α-humulene with 2.65%. L. acidophilus was inoculated in MRS Sorbitol agar containing 0%, 0.1, 0.50, 1, 2 and 3% essential oil and incubated for 0, 24 and 48 h. Pour plates were incubated anaerobically at 35°C ± 1°C for 48 h. A colony counter was used to enumerate bacteria. The clove extract showed an inhibitory effect against L. acidophillus from concentrations greater than 1%, but at concentration less than 1% essential oil did not adversely influence growth of L. acidophilus. The inoculation time at 0 h showed significantly highest counts compared to 24 h and 48 h which had counts not significantly different from each other. Although counts were lowered, L acidophilus survived the 48 h exposure. Clove essential oil use and L. acidophilus probiotic benefit can both be had when essential is used at less than 1%.

This research responds to a new strategy of foods nutritionally modified to improve the bioavailability and quantity of nutrients in the egg. Fortification with iron is one of the most common and the sources that exist to obtain it are varied. Carao (Cassia grandis) is such one of them due to its content of inorganic iron and possible use in the fortification of egg products. In Honduras there are no validated studies on the fortification of powdered egg with iron coming from carao (C. grandis), and its incidence as a potential alternative to treat iron-deficiency anemia. For its achievement, an objective was set out to evaluate the phenotypic, physicochemical and sensory characteristics of carao (C. grandis) to determine its fortifying capacity in powdered egg. Fresh eggs from the poultry farm of the National University of Agriculture and carao (C. grandis) from the department of Choluteca, Honduras were used as raw material. It was determined that the phenotypic characterizations of the carao fruit (C. grandis) were distributed in 11.81% seeds, 9.45% pulp and 78.74% bark. It has a length of 55 cm, a width of 36 mm, a thickness of 30 mm, contains 80 locules and 60 seeds, and the fruit has a mass of 254 g. Fresh carao pulp contains 72% soluble solids, a pH of 5.51 and a viscosity of 200.66 cP. The same, when subjected to dehydration increases 13% of soluble solids, however, its pH-maintains stability.

Medicinal plants have various beneficial conditions for humanity, one of them is its medicinal contribution due to the presence of phytochemicals and antioxidants, characterized by these bioactive compounds as the main source of nutraceuticals. The fruit of Cassia grandis, traditionally known as carao, is a plant that is attributed antimicrobial and medicinal properties. The objective of this work was to determine the bromatological, mineralogical composition and bioactive molecules of carao in the department of Choluteca (Honduras). Total phenolic compounds determined by the Folin-Ciocateau method resulted in higher concentrations in the seeds 11.1±0.3 mg EAG 100 g-1. The antioxidant activity was also found to be higher in carao seeds, with concentrations of 7.31±0.11 μg g-1 of DPPH and total carotenoids showed higher concentration in the pulp with a concentration of 4.12±0.11 μg mL-1. Among the macro minerals, high concentrations of magnesium and calcium stand out in the seed with a concentration of 18.27±0.14 mg 100 g-1 and 7.31±0.23 mg 100 g-1 respectively. Among the microminerals, iron stands out in higher concentrations than in the rest of the microminerals being higher in the shell with concentrations of 1.71±0.23 mg 100 g-1 followed by manganese in concentrations of 0.51±0.12 mg 100 g-1.

This work aimed to develop an infusion type beverage from Lempira coffee pulp for human consumption. Samples from the Honduran Coffee Institute IHCAFE were used. According to the results obtained from the sensory analysis, it was determined that 70.75% of the evaluators prefer the beverage made with mature grains, given that a balance in taste and acidity is obtained. As for the mass concentration of the packaged content, 60% of the universe of tasters prefer a concentration of 1.6 g of dried pulp per cup. Regarding the type of grinding of the grain, it was determined that 80% of the tasters prefer coarse grinding (701 to 900 µm), describing it as an extremely pleasant product in its flavor and color, with shades of Jamaica, tamarind and nuts. Checking that with this particle size there is a greater release of flavors and maintains a balance in terms of aromas, however in fine particles (350 to 500 µm), their fragrances stand out, but negatively affects their taste and the high sedimentation rate. Therefore, it was concluded that the quality of the infusion drink from coffee pulp is influenced by the type of grinding used for its preparation.