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

L.  Huamán; S.  Huincho; E.  Aguirre; G.  Rodriguez; A.  Brandolini; A.  Hidalgo

doi:10.3989/gya.1016202

Authors

L. Huamán Escuela de Ingenieria Agroindustrial, Universidad Nacional del Santa https://orcid.org/0000-0002-7364-0530
S. Huincho Escuela de Ingenieria Agroindustrial, Universidad Nacional del Santa https://orcid.org/0000-0002-5243-9336
E. Aguirre Escuela de Ingenieria Agroindustrial, Universidad Nacional del Santa https://orcid.org/0000-0003-1659-9874
G. Rodriguez Escuela de Ingenieria Agroindustrial, Universidad Nacional del Santa https://orcid.org/0000-0003-2981-1213
A. Brandolini Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria - Centro di Ricerca Zootecnia e Acquacoltura (CREA-ZA) https://orcid.org/0000-0002-4552-4081
A. Hidalgo Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano https://orcid.org/0000-0002-3311-814X

DOI:

https://doi.org/10.3989/gya.1016202

Keywords:

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

Abstract

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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