Caracterización química y propiedades térmicas de los aceites de semillas de variedades tunecinas de melocotón y nectarina de Prunus pérsica
DOI:
https://doi.org/10.3989/gya.0111171Palabras clave:
Aceites de semilla, Ácidos grasos, DSC, Melocotón, Nectarina, Prunus persica, TriacilglicéridosResumen
Se ha realizado un estudio comparativo de aceites tunecinos obtenidos a partir de las semillas de variedades de Prunus persica, melocotón y nectarina, cultivadas en dos zonas de Túnez, Gabes y Morneg. Cualitativamente, la composición de ácidos grasos y de especies de triglicéridos fueron idénticas para todas las muestras. El ácido oleico (67,7-75,0%) fue el ácido graso principal, seguido del linoleico (15,7-22,1%) y el palmítico (5,6-6,3%). Las especies principales de triacilglicéridos fueron la trioleina, OOO (38,4-50,5%), seguida de OOL (18,2-23,2%), POO (8,3-9,7%) y OLL (6,3-10,1%). Los perfiles térmicos fueron muy influidos por el alto contenido de trioleina debido a la importancia del ácido oleico en estos aceites. Por otra parte, se determinó la distribución de ácidos grasos en las posiciones externas de los TAG correspondiendo a un coeficiente de asimetría α entre 0,10 y 0,12, lo que indica una alta asimetría en la distribución de los ácidos grasos saturados en la posición sn-1 y sn-3 en las especies de los TAG de todas las muestras.
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