Physicochemical characteristics, thermal stability and antioxidant characteristics of <em>Trichosanthes kirilowii</em> maxim seed oil as affected by different extraction methods

Z. K. Hou; Q. Z. Ji; L. Yang; Z. Q. Gao; B. C. Wang

doi:10.3989/gya.0327171

Autores/as

Z. K. Hou Biotechnology and Pharmaceutical Engineering https://orcid.org/0000-0003-0299-6334
Q. Z. Ji School of Pharmaceutical Sciences, Yancheng Teachers College https://orcid.org/0000-0002-9190-9599
L. Yang Biotechnology and Pharmaceutical Engineering, Nanjing Tech University https://orcid.org/0000-0001-5438-2196
Z. Q. Gao School of Pharmaceutical Sciences, Yancheng Teachers College https://orcid.org/0000-0003-2760-9353
B. C. Wang Biotechnology and Pharmaceutical Engineering, Nanjing Tech University https://orcid.org/0000-0002-0592-3264

DOI:

https://doi.org/10.3989/gya.0327171

Palabras clave:

Aceite de semillas Trichosanthes kirilowii maxim, Ácido graso, Actividad antioxidante, Composición química, Estabilidad térmica

Resumen

Se realizó la extracción de aceites de semillas Trichosanthes kirilowii maxim (TSO) mediante prensado en frío (CP), prensado en caliente (HP) y extracción mediante soxhlet (SE) y se compararon las propiedades físico-químicas, la estabilidad térmica y la acción antioxidante de TSO. Las semillas estaban compuestas fundamental por grasa, fibra y proteína. Las características fisicoquímicas de los aceites pusieron de manifiesto el hecho de que el aceite de prensado en frío era de una calidad superior. Los estudios también pusieron de manifiesto que los ácidos linoleico, punicílico y oleico eran los principales ácidos grasos insaturados en TSO. Además, se constató que TSO presentaba una composición química casi idéntica, cualquiera que fuera el método de extracción utilizado. Es de destacar, por las curvas TG/DTG que tanto HPTSO como CPTSO tienen más estabilidad térmica que SETSO. Además, la evaluación de la actividad antioxidante determinó que CPTSO tiene un potencial de barrido radical más fuerte. El prensado en frío suministra un aceite con una calidad y actividad antioxidante superior, en comparación con HP, y con el SE, siendo el método más adecuado para obtener un aceite de alta calidad.

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