Investigación comparativa de los contenidos de minerales, clorofila, composición de ácidos grasos y perfiles térmicos de hojas de olivo (Olea europaea L.) como subproducto
DOI:
https://doi.org/10.3989/gya.0102141Palabras clave:
Clorofilas, Composición en ácidos grasos, Curvas de fusión DSC, Hojas de olivo, MineralesResumen
Este trabajo presenta estudios de la composición química (minerales, contenido de clorofila y ácidos grasos) e inves tigaciones termofísicas ( perfil DSC) de cuatro variedades de hojas de olivo cultivadas en Túnez. Los contenidos totales de clorofila de las hojas de olivo oscilaron entre 1132,33 y 1795,93 ppm. Los resultados mostraron que el ácido linolénico (C18:3) es el ácido graso principal en las hojas de olivo (30,02 a 42,16%), seguido de los ácidos oleico (C18:1) y palmítico (C16:0). Los perfiles térmicos de los extractos de hoja de olivo determinados por sus curvas de fusion, DSC mostró termogramas simples con un solo pico después de la fusión. El extracto de hexano de la variedad Chemchali, que contenía ácidos grasos insaturados relativamente mas altos y bajos niveles de ácidos grasos saturados, exhibió el pico de temperatura más baja (54,59 °C) y requiere menor energía para la fusión (31,57 J·g−1). Este estudio mostró que las hojas de olivo poseen propiedades fisicoquímicas y composición en ácidos grasos que pueden ser interesantes para aplicaciones industriales.
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