Efecto del almacenamiento y de los métodos industriales de extracción de semillas oleaginosas sobre ciertas características de calidad y estabilidad de aceites crudos de girasol (Helianthus annuus L.)
DOI:
https://doi.org/10.3989/gya.126010Palabras clave:
Aceite de girasol crudo, Ácidos grasos trans, Almacenamiento, Estabilidad, Extracción, TocoferolesResumen
La influencia de los métodos industriales de extracción de semillas oleaginosas sobre la calidad y la estabilidad de aceites crudos de girasol (pre-prensado, extraídos con disolventes, prensado completo y mezclas de aceites) se ha estudiado mediante la determinación de los ácidos grasos libres, índice de peróxidos, valor del color, hierro, fósforo, contenido de tocoferoles totales e individuales, así como su estabilidad frente a la oxidación (tiempo de inducción mediante Rancimat), y composición en ácidos grasos, con especial énfasis en los ácidos grasos trans. Además, estos aceites crudos fueron almacenados durante un período de cuatro meses a 40 ± 2°C y se analizaró mensualmente la acidez, índice de peróxidos, y el tiempo de inducción Rancimat para evaluar su estabilidad durante el almacenamiento. Los resultados revelaron que los aceites de girasol sin refinar y obtenidos mediante extracción completa tenían peor calidad y peores parámetros de estabilidad que los aceites crudos obtenidos por otros métodos de extracción. El contenido de tocoferoles mostró una disminución drástica con la extracción completa mediante presión. Además, los aceites de girasol sin refinar obtenidos mediante extracción completa presentaron un mayor contenido total de ácidos grasos trans que los otros. Por el contrario, el método de extracción mediante solvente influyó más que el resto sobre los contenidos de fósforo e hierro. Los resultados indican, sin embargo, que el aceite de pre-prensado resultó ser mejor que los demás. Este estudio sugiere que en la industria de aceites vegetales se hace absolutamente necesario reevaluar las condiciones de una extracción completa mediante presión y también la extracción con disolvente para la obtención de los aceites de girasol, tanto para conservar el valor nutritivo como la estabilidad oxidativa.
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