Evaluación de la estabilidad oxidativa de oleorresinas de chile Chipotle (Capsicum annuum L.) en aceite de aguacate
DOI:
https://doi.org/10.3989/gya.0884171Palabras clave:
Capsicum annum L., Carotenoides, Estabilidad oxidativa, OleorresinasResumen
Capsicum annuum L. (chile Chipotle) es una fuente natural de metabolitos bioactivos. El objetivo de esta investigación consistió en evaluar la estabilidad oxidativa durante el almacenamiento de aceites de aguacate extraído en frio en presencia de oleorresinas de Chile Chipotle. Las condiciones más eficientes obtenidas para la extracción de carotenoides se dieron a una concentración 1:3 (p/v: chipotle chile/aceite de aguacate) durante 48 h en oscuridad a temperatura ambiente. Al final de las condiciones de almacenamiento más severas (45 °C, 30 días) los extractos fueron estables a la oxidación lipídica con un valor de Totox de 27.34, una conservación de carotenoides del 85.6%, una retención de la actividad antioxidante del 80.66% y un cambio de color (ΔE) de 1.783. Las constantes cinéticas obtenidas fueron mayores para la formación de peróxidos que en la degradación de carotenoides. En conclusión, las oleorresinas obtenidas bajo las condiciones anteriores pueden considerarse como una alternativa económica y sustentable para la extracción de carotenoides con una buena estabilidad oxidativa.
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