Show simple item record

Extração e caracterização de quitina de escamas de tilápia vermelha (oreochromis sp.) De Huila, Colômbia, usando métodos químicos;
Extracción y caracterización de quitina de escamas de tilapia roja (oreochromis sp.) del Huila mediante métodos químicos

dc.contributor.authorGarcía Gómez, Angela Goretty
dc.contributor.authorConde Quintero, Marnie
dc.contributor.authorCastro Salazar, Hans Thielin
dc.description.abstractChitin is the second largest lineal biopolymer in the world. Recent advances suggest chitin can be obtained from fish scales. In this article, three different treatments were used to obtain chitin from red tilapia (Orechromis sp.) fish scales. All samples were insoluble in solvents and acid used. They also presented different percentages of carbon (3.27-55.80 %); oxygen (22.09-42.51 %); nitrogen (11.61-11.81 %); P (1.08-22.2 %); Ca (1.26-26.11 %); Na (0.53-1.02 %); and Mg (0.26-0.91 %). The 3,340-3,380 cm-1 bands shown in infrared spectra correspond to hydroxyl group of polymeric glucosamine bases and 1,415 -1,456 cm-1 peaks correspond to characteristic N-H bond of amide functional group. Images (SE) showed different dimensions of particles (0.1 -30 μm) and mean molecular masses, Mw, for Ch1, Ch2 and Ch3 were 1064.28, 1064.56 and 823.428, respectively, with a 1.0074 polydispersity.eng
dc.description.abstractA quitina é o segundo maior biopolímero linear do mundo. Avanços recentes sugerem que a quitina pode ser obtida das escamas de peixe. Neste artigo, três tratamentos diferentes foram usados para obter quitina das escamas da tilápia vermelha (Orechromis sp.). Todas as amostras eram insolúveis nos solventes e ácidos usados. Também apresentaram diferentes porcentagens de carbono (3,27-55,80 %); oxigênio (22,09-42,51 %); nitrogênio (11,61-11,81 %); P (1,08-22,2 %); Ca (1,26-26,11 %); Na (0,53-1,02 %); e Mg (0,26-0,91 %). As bandas 3,340-3,380 cm-1 apresentadas no espectro infravermelho correspondem ao grupo hidroxila de bases poliméricas de glucosamina e os picos 1,415 -1,456 cm-1 correspondem a uniões características N-H do grupo funcional amida. Imagens (SE) apresentaram diferentes dimensões de partículas (0,1 -30 μm) e massas moleculares médias, Mw, para Ch1, Ch2 e Ch3 foram 1064.28, 1064.56 e 823.428, respectivamente, com uma polidispersão de 1.0074.por
dc.description.abstractLa quitina es el segundo biopolímero lineal más importante en el mundo. Avances recientes sugieren que la quitina se puede obtener de las escamas de peces. Para este artículo, se utilizaron tres tratamientos diferentes para obtener quitina de las escamas de tilapia roja (Orechromis sp.). Todas las muestras fueron insolubles en los solventes y ácidos usados; también presentaron diferentes porcentajes de carbono (3,27-55,80 %), oxígeno (22,09-42,51 %), nitrógeno (11,61-11,81 %), P (1,08-22,2 %), Ca (1,26-26,11 %), Na (0,53-1,02 %) y Mg (0,26-0,91 %). Las bandas de 3.340 cm-1 presentes en el espectro de infrarrojo corresponden al grupo hidroxilo de las bases de glucosamina poliméricas y los picos 1.415-1.456 cm-1 están relacionados con la banda N-H característica del grupo funcional amida. Las imágenes (SE) muestran diferentes dimensiones de partículas (0,1-30 μm) y las masas moleculares promedio, Mw, para Ch1, Ch2 y Ch3 fueron 1.064,28; 1.064,56; y 823,428, respectivamente, con una polidispersidad de 1,
dc.format.extentp. 71-81spa
dc.publisherUniversidad de Medellínspa
dc.sourceRevista Ingenierías Universidad de Medellín; Vol. 18 Núm. 34 (2019): Enero-Junio; 71-81spa
dc.subjectRed tilapiaeng
dc.subjectEscamas de peixepor
dc.subjectTilápia vermelhapor
dc.subjectTilapia rojaspa
dc.titleExtraction and characterization of chitin scales from red tilapia (oreochromis sp.) from Huila, Colombia by chemical methodseng
dc.titleExtração e caracterização de quitina de escamas de tilápia vermelha (oreochromis sp.) De Huila, Colômbia, usando métodos químicospor
dc.titleExtracción y caracterización de quitina de escamas de tilapia roja (oreochromis sp.) del Huila mediante métodos químicosspa
dc.audienceComunidad Universidad de Medellínspa
dc.publisher.facultyFacultad de Ingenieríasspa
dc.coverageLat: 06 15 00 N  degrees minutes  Lat: 6.2500  decimal degreesLong: 075 36 00 W  degrees minutes  Long: -75.6000  decimal degrees
dc.creator.affiliationGarcía Gómez, Angela Goretty; Universidad Surcolombianaspa
dc.creator.affiliationConde Quintero, Marnie; National Learning Service SENAspa
dc.creator.affiliationCastro Salazar, Hans Thielin; Corporación Universitaria del Huilaspa
dc.relation.references[1] S. Meza, “Analizan procesos productivos y prospectivas de la acuicultura en el Huila”. Panorama Acuícola, [En línea], Disponible:, 2017spa
dc.relation.references[2] M. Arenas, Y. Vega, “Estudio de factibilidad para la creación de una planta procesadora de harina de pescado en el departamento del Huila”. Tesis de especialización en negocios y finanzas internacionales. Universidad Escuela Administradora de Negocios, EAN. Neiva, Colombia,
dc.relation.references[3] H. Ehrlich, M. Krautter, T. Hanke, P. Simon, C. Knieb, S. Heinemann, H. Worch, “First evidence of the presence of chitin in skeletons of marine sponges. Part II. Glass sponges (Hexactinellida: Porifera),” Journal of Experimental Xoology(Mol. Dev. Evol.), vol. 308B, n.°4 pp. 473-83,
dc.relation.references[4] D. Sukmawati, “Antagonism mechanism of fungal contamination animal feed using phylloplane yeasts isolated from the bintaro plant (Cerbera manghas) Bekasi in Java, Indonesia,” International Journal of current Microbiology and Applied Sciences, vol. 5, n.° 2, pp. 63-74,
dc.relation.references[5] J.I. Simionato, L.D. Guerra, M.K. Bulla, F.A. García, J. Carla, “Application of chitin and chitosan extracted from silkworm chrysalides in the treatment of textile effluents contaminated with remazol dyes,” Acta Scientiarum, vol. 36, n° 4, pp. 693-98,
dc.relation.references[6] W. Arbia, L. Arbia, L.Adour, A. Amrane, “Chitin extraction from crustacean shells using biological methods – A review,” Food Technology and Biotechnology, vol. 51, n.° 1, pp. 12-25,
dc.relation.references[7] S. Kumari, P.Rath, A.S Hari, T. Tiwari, “Extraction and characterization of chitin and chitosan from fishery waste by chemical method,” Environmental Technology & Innovation, vol. 3, pp. 77-85,
dc.relation.references[8] D. Sahoo, S. Sahoo, P. Mohanty, S. Sasmal, P.L. Nayak, “Chitosan: a new versatile bio-polymer for various applications,” Designed Monomers and Polymers, vol. 12, pp. 377-404,
dc.relation.references[9] R. Jayakumar, D. Menom, K. Manzoor, S.V. Nair, H. Tamura, “Biomedical applications of chitin and chitosan based-nanomaterials- A short review,” Carbohydrate polymers, vol. 82, n.° 2, p. 227-232,
dc.relation.references[10] H. Li. Zhang, W. Liu, “Effects of chitin and its derivative chitosan on postharvest decay of fruits: A review,” Int. J. Mol. Sci., vol. 12, pp. 917-934,
dc.relation.references[11] W. Suginta, P. Khunkaewla, A. Schulte, “Electrochemical biosensor applications of polysaccharides chitin and chitosan,” Chemical reviews, vol. 113, n.° 4, p. 497-508,
dc.relation.references[12] M. Kasaai, “A review of several reported procedures to determinate the degree of N-acetylation for chitin and chitosan using infrared spectroscopy,” Carbohydrate Polymer, vol. 71, n.° 4, p. 497-508,
dc.relation.references[13] V.S. Yeul, S.S. Rayalu, “Unprecedent chitin and chitosan: A chemical overview,” Journal of polymers and the enviromental, vol. 21, pp. 606-614,
dc.relation.references[14] B. S. Ndazi, C. Nyahumwa, J. Tesha, “Chemical and thermal stability of rice husks against alkali treatment,” Bioresources, vol. 3, n.° 4, pp. 1267-1277,
dc.relation.references[15] J. Uzun, O. Celik, “Physicochemical and the comparison of chitin and chitin modified with maleic anhydride,” Oriental Journal of Chemistry, vol. 31, n.° 2, pp. 619-27,
dc.relation.references[16] A. T. Ramaprasad, D. Latha, V. Rao, “Synthesis and characterization of polypyrrole grafted chitin,” Journal of physics and chemistry of solids, vol. 104, pp. 169-74,
dc.relation.references[17] S. Saharaee, J. M. Milani, B. Ghanbarzadeh, H. Hamishehkar, “Effect of corn oil on physical, termal and antifungal properties of gelatin-based nano chitin,” LWT – Food Science and Technology, vol. 76, pp. 33-9, 2017spa
dc.rights.creativecommonsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.type.localArtículo científicospa
dc.identifier.reponamereponame:Repositorio Institucional Universidad de Medellínspa
dc.identifier.instnameinstname:Universidad de Medellínspa
dc.relation.ispartofjournalRevista Ingenierías Universidad de Medellínspa

Files in this item


There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-ShareAlike 4.0 International
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-ShareAlike 4.0 International