Potentials of enhancing the physicochemical and functional characteristics of <em>Nigella sativa</em> oil by using the screw pressing technique for extraction

S. F. Hamed; H. A. Shaaban; A. A. Ramadan; A. E. Edris

doi:10.3989/gya.0818162

Autores/as

S. F. Hamed Fats & Oils Department, National Research Center https://orcid.org/0000-0001-5086-7110
H. A. Shaaban Aroma & Flavor Chemistry Department, National Research Center https://orcid.org/0000-0001-9470-9675
A. A. Ramadan Nutrition Department, National Research Center https://orcid.org/0000-0003-2626-0006
A. E. Edris Aroma & Flavor Chemistry Department, National Research Center https://orcid.org/0000-0001-8213-0770

DOI:

https://doi.org/10.3989/gya.0818162

Palabras clave:

Aceite crudo, Funcionalidad, Nigella sativa, Prensado hidráulico, Prensado mediante tornillos

Resumen

En la presente investigación se extrajo el aceite crudo de Nigella sativa de las semillas utilizando técnicas hidráulicas y de prensado de tornillo. Se evaluaron diferentes parámetros para conocer la técnica apropiada que potencie las características fisicoquímicas y funcionales del aceite extraído. Los resultados mostraron que los valores de ácido y peróxido fueron significativamente más bajos en el aceite de presión con tornillo (SPO) que en el aceite prensado hidráulico (HPO). El contenido fenólico total del SPO fue significativamente mayor que el de HPO. La evaluación de la estabilidad oxidativa mediante Rancimat demostró que el aceite SPO tiene un índice de estabilidad oxidativa mucho más alto (40,07 h) que el HPO (0,51 h). El rendimiento de la fracción volátil y su contenido de timoquinona aislada del aceite SPO fueron superiores a los del HPO. La evaluación biológica reveló que el aceite SPO tenía una actividad antimicrobiana significativamente mayor que el HPO contra Listeria monocitogenes y Staphylococcus aureus a 40 μL/pocillo.

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Citas

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