Chemical composition and oxidative stability of jussara (<em>Euterpe edulis</em> M.) oil extracted by cold and hot mechanical pressing

A. L.A. da Cunha; S. P. Freitas; R. L.O. Godoy; L. M.C. Cabral; R. V. Tonon

doi:10.3989/gya.0442171

Autores/as

A. L.A. da Cunha Escola de Química, Universidade Federal do Rio de Janeiro https://orcid.org/0000-0001-6056-8122
S. P. Freitas Escola de Química, Universidade Federal do Rio de Janeiro https://orcid.org/0000-0003-1490-9883
R. L.O. Godoy Embrapa Agroindústria de Alimentos https://orcid.org/0000-0002-7506-8240
L. M.C. Cabral Embrapa Agroindústria de Alimentos https://orcid.org/0000-0003-2513-0381
R. V. Tonon Embrapa Agroindústria de Alimentos https://orcid.org/0000-0002-2891-2760

DOI:

https://doi.org/10.3989/gya.0442171

Palabras clave:

Carotenoides, Estabilidad oxidativa, Euterpe edulis, Extracción, Perfil de ácidos grasos

Resumen

El objetivo de este estudio fue evaluar el efecto del calor sobre el rendimiento del aceite, la estabilidad oxidativa y el perfil de carotenoides del aceite de Jussara extraído por prensado mecánico. En primer lugar, se centrifugó la pulpa de jussara para la extracción del zumo, y la torta resultante se secó para alcanzar el contenido de humedad de 10%. Posteriormente, la extracción del aceite se realizó en una prensa a 25 °C (prensado en frío) y a 50 °C (prensado en caliente). El desarrollo del proceso fue evaluado mediante el rendimiento de aceite y en bruto y éste se caracterizó mediante la composición en ácidos grasos, índice de acidez, perfil de carotenoides y la estabilidad oxidativa. El aceite de jussara presentó un 74% de ácidos grasos insaturados, principalmente ácidos oleico y linoleico (48% y 24%, respectivamente). El rendimiento del aceite para el proceso en caliente fue casi el doble, en comparación con el proceso en frío. Además, el prensado en caliente mostró un contenido total de carotenoides 25% mayor en comparación con el prensado en frío, siendo el β-caroteno, el carotenoide más abundante. Las prensas en calientes y en frío no mostraron diferencias en la estabilidad oxidativa del aceite ni en la composición de ácidos grasos.

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