Cold pressed versus refined winterized corn oils: quality, composition and aroma

B. Aydeniz Güneşer; E. Yılmaz; S. Ok

doi:10.3989/gya.1168162

Autores/as

B. Aydeniz Güneşer Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering - Uşak University, Faculty of Engineering, Department of Food Engineering https://orcid.org/0000-0003-2197-5504
E. Yılmaz Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering https://orcid.org/0000-0002-4257-6097
S. Ok 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.1168162

Palabras clave:

Aceite de maíz, Nutrición, Prensado en frío, Refinación, Sensorial, Volátil

Resumen

Los objetivos de este estudio fueron caracterizar y comparar los aceites de maíz prensados en frío y los totalmente winterizados y refinados. Los valores de acidez libre (FFA), peróxidos (PV) y p-anisidina (p-AV), índice de saponificación, contenido total de carotenoides y compuestos fenólicos de los aceites de maíz prensados en frío fueron superiores a los de los aceites de maíz refinados. Los ácidos linoleico y oleico (aproximadamente 53-54% y 30-31%, respectivamente) fueron los ácidos grasos mayoritarios en ambas muestras de aceite. Quince esteroles diferentes fueron cuantificados en ambos aceites siendo los mayoritarios β-sitosterol, campesterol y estigmasterol. Aunque los compuestos fenólicos no se cuantificaron en las muestras refinadas de aceites winterizados, se detectaron algunos flavonoides (hesperidina, rutina) y ácidos fenólicos (gálico, siríngico, rosmarínico y trans-ferúlico) en muestras de aceite prensado en frío. En este estudio se concluye que los aceites de maíz prensados en frío podrían ser superiores en términos de compuestos bioactivos, pero todavía necesitan algunas mejoras de calidad para los atributos sensoriales.

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