Cuantificación de hidroximetilfurfuralen la algarrobina por concen-tración a vacío

The research work relates the presence of hydroxymethylfurfural (HMF) in carob with the processing, the percentage of soluble solids concentration and the excess of exposure time to the high temperature to which it is subjected, techniques not yet controlled by carob produ-cers in Piura, also related to the precursors of HMF formation, carbohydrates and their reducing sugars present in the carob pod. As results in the first stage, a bromatological analysis and an aminogram of the carob fruit of the carob tree (prosopis pallida) were determined, deter-mining the presence of reducing sugars. In a second stage, the extract extracted by boiling leaching of the carob pods was characterized, at a time of two hours, using a carob and water ratio of 1:4, seeking to evaluate the sugar content, amino acid profile and the presence of Furfural and Hydroxymethylfurfural, during the concentration. Similarly, vacuum concentration tests were carried out, evaluating the color (browning index), soluble solids and hydroxymethylfurfural (HMF) content in the concentrated product. A significant statistical difference was determined for color and HMF content between the vacuum concentrated samples and the commercial sample, in figures, 11% less color and 43% at pressures 81.43 kPa (95°C) and 54.03 kPa (85°C), with respect to 101.32 kPa under normal conditions, 26% less HMF.