Detoxification of <em>Jatropha curcas</em> oil by ultraviolet irradiation combined with ethanol washing

Jh. Xiao; X. Mao; H. Zhang; L. Niu

doi:10.3989/gya.0723142

Autores/as

Jh. Xiao Engineering Laboratory for Agro-processing and Safety Control of Jiangxi Development and Reform Commission & School of Food Science and Engineering, Jiangxi Agricultural University
X. Mao School of Food Science and Technology, Jiangnan University
H. Zhang School of Food Science and Technology, Jiangnan University
L. Niu Engineering Laboratory for Agro-processing and Safety Control of Jiangxi Development and Reform Commission & School of Food Science and Engineering, Jiangxi Agricultural University

DOI:

https://doi.org/10.3989/gya.0723142

Palabras clave:

Aceite comestible, Aceite de Jatropha curcas, Phorbolesters, Propiedades físico-químicas

Resumen

El aceite de Jatropha curcas (JCO) no es comestible debido a su contenido en esteres de forbol (PES) que son muy tóxicos. El objetivo de este estudio fue evaluar el potencial de JCO como aceite comestible, cuando se trató mediante irradiación ultravioleta en combinación con lavados de etanol. Los resultados mostraron que el contenido de PES puede disminuir significativamente, hasta el 100% (p < 0,05), sin embargo, no se detectaron cambios significativos (p < 0,05) en la composición de los ácidos grasos (FAC) y de los triglicéridos (TG) en el aceite de Jatropha curcas detoxificado (DJCO). Además, las cualidades de DJCO han mejorado teniendo una mayor capacidad de eliminación de radicales DPPH. Por lo tanto, DJCO con estas buenas cualidades se convertirá en un buen recurso de aceite comestible.

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Citas

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