Physicochemical properties, phenolic acids and volatile compounds of oil extracted from dry alhydwan (<em>Boerhavia elegana Choisy</em>) seeds

A. Al-Farga; H. Zhang; A. Siddeeg; M. V.M. Chamba; Q. A. Nabil

doi:10.3989/gya.0944142

Autores/as

A. Al-Farga State key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University - Department of Food Science, Faculty of Agriculture, Ibb University
H. Zhang State key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University
A. Siddeeg State key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University - Department of Food Science and Technology, Faculty of Engineering and Technology, University of Gezira
M. V.M. Chamba State key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University - Department of Human Ecology, Domasi College of Education
Q. A. Nabil State key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University

DOI:

https://doi.org/10.3989/gya.0944142

Palabras clave:

Ácidos fenólicos, Alhydwan, Boerhavia elegana Choisy, Compuestos volátiles, Nuevo alimento, Propiedades físico-químicas

Resumen

En este estudio se ha determinado la composición química, las propiedades físico-químicas, ácidos fenólicos y compuestos volátiles de aceites de semillas de alhydwan (Boerhavia elegana Choisy). Las semillas contenían un 11.49% de aceite, 6.88% de cenizas, 6,12% de humedad, 14.60% de proteínas, 24.77% de carbohidratos totales y 36.13% de fibra. El aceite contiene 74,63 mg·100 g⁻¹ de ácidos grasos insaturados, con oleico (C18: 1) (57,77%), palmítico (C16: 0) (18,65%) y linoleico (C18: 2) (12,88%) como los más abundantes. La densidad relativa fue de 0,88 y el índice de yodo de 105,59. El análisis del color mostró un valor de 28.33 Y+1,43 R. El aceite también mostro tener una alta estabilidad oxidativa relativa. La determinación de la composición de tocols mostró que α-tocotrienol, γ-tocoferol y γ-tocotrienol están presentes en mayor concentración que el resto. Se detectaron siete ácidos fenólicos (cafeico, vaníllico, galico, p-cumárico, ascórbico, cinámico y ferúlico), siendo el ácido ascórbico el mayoritario (5,44 mg·100 g⁻¹). En la determinación de volátiles, se encontraron 48 componentes, con Z-10-Pentadecen-1-ol (56,73%); ácido hexadecenoico, Z-11- (18,52%); ácido 9,12-octadecadienoico (Z, Z) - (3,93%) y ácido 9,12-octadecadienoico (Z, Z) -, éster 2-hidroxi-1- (hidroximetil) etil (3,04%) como mayoritarios. Estos resultados demostraron que las semillas de alhydwan tiene un gran potencial para ser utilizadas como una buena fuente de aceite comestible de calidad.

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