Estudio tecnológico del extracto blando de las hojas de la Petiveria alliacea L

Abstract

A technological study of the soft extract of the leaves of the Petiveria alliacea L. was carried out; through
the optimization of the method of elaboration of the same and the determination of the parameters of quality in the area
of the experimental optimum. For the optimization, were taken into account, the results of a previous research work;
being carried out on the basis of the same ones, an univaried design, where they fixed at a certain the factors: volume of
menses to moisten (X2): 1,5 vol./g of weight; time of maceration (X3): 48 h and temperature of concentration of the extract
(X4): 40 oC; in the case of the time of humectación (X1): it was varied (6 and 8 h), until finding the best answer. Two
experiments with their replicas were carried out. It took as variable answer the total solids, as the Norma Ramal Salud
Pública of Cuba (NRSP) 312. The results were processed, using the statistical program STATGRAPHICS (PLUS) version
5.1 (2001). For the determination of the parameters of quality of the soft extract, were taken into account the organoleptic
characteristics, pH, relative density and total solids; according to NRSP 312; besides the phytochemical screening. The
results of the optimization, confirm that following the address X1, X2 and X3 positive and the negative X4, it was the
experimental optimum in the experiment No. 1 (X1: 6 h; X2: 1,5 vol./g of weight; X3: 48 h and X4: 40 oC . They are informed
the values of