Effects of microwave roasting on the yield and composition of cold pressed orange seed oils

B. Aydeniz Güneşer; E. Yilmaz

doi:10.3989/gya.0800162

Autores/as

B. Aydeniz Güneşer Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering https://orcid.org/0000-0003-2197-5504
E. Yilmaz Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering https://orcid.org/0000-0003-1527-5042

DOI:

https://doi.org/10.3989/gya.0800162

Palabras clave:

Aceite, Calidad, Composición, Prensado en frío, Propiedades térmicas, Semilla de naranja

Resumen

El objetivo de este estudio fue revalorizar las semillas de naranja (Citrus sinensis), que se generan como residuos. Se presentan datos sobre la semilla de naranja cruda, sus harinas obtenidas después del prensado en frío y sobre la caracterización de los aceites de semillas prensadas en frío. Además, se determinaron los efectos del tostado en microondas de las semillas frente al tostado tradicional. El rendimiento del aceite de prensado en frío fue de 52,93–62,99%. Después de prensado en frío, 13,57–17,97% del aceite permanece en las harinas junto con 20,68–25,61% de proteína. Por lo tanto, las harinas de prensa podrían ser revalorizadas para diferentes propósitos. Excepto para turbidez, color b*, acidez libre, p-anisidina y capacidad antioxidante, no hubo diferencia significativa entre los aceites para las propiedades fisicoquímicas medidas. Los ácidos mayoritarios fueron linoleico, palmítico y oleico, en una proporción muy equilibrada nutricionalmente. Entre los quince esteroles cuantificados, el ß-sitosterol fue el predominante (77–78%). Los contenidos de α-tocoferol no fueron significativamente diferente. También se determinó las temperaturas de inicio térmico, picos y las entalpías de cristalización y fusión. Este estudio demostró que los aceites de semillas de naranjas de buena calidad pueden ser producidos por prensado en frío, y los aceites podrían ser utilizados en aplicaciones alimentarias y no alimenticias.

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