Physico-chemical characteristics and oxidative stability of oils from different Peruvian castor bean ecotypes




Antioxidant capacity, Fatty acids, Rancimat, Ricinus communis, Tocols


The aim of this research was to assess the physico-chemical properties and shelf-life of oils press-extracted at two temperatures (60 °C and 80 °C) from five Peruvian castor bean ecotypes. A wide variation for all traits was observed. Low acidity index, low peroxide index and absence of p-anisidine were recorded. The total tocopherol contents ranged from 798 to 1040 mg/kg. A higher antioxidant capacity was detected in methanolic extracts than in hexane extract. From the Rancimat performed at 150-170 °C, the predicted shelf-life at 25 °C ranged from 0.15 to 8.93 years; the higher extraction temperature led to a longer shelf-life, probably because of enzyme inactivation.


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How to Cite

Huamán L, Huincho S, Aguirre E, Rodriguez G, Brandolini A, Hidalgo A. Physico-chemical characteristics and oxidative stability of oils from different Peruvian castor bean ecotypes. grasasaceites [Internet]. 2022Mar.31 [cited 2022May23];73(1):e445. Available from: