Extracción de aceite de bacaba (Oenocarpus bacaba) con CO2 supercrítico: Isotermas de rendimiento global, composición de ácidos grasos, calidad funcional, estabilidad oxidativa, perfil espectroscópico y actividad antioxidante
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https://doi.org/10.3989/gya.0883171Palabras clave:
Alimentos funcionales, Amazonas, Bacaba, CO2 supercrítico, Compuestos bioactivosResumen
La bacaba es muy consumida por la población amazónica, constituyendo una promesa para una producción de aceite de cocina. El objetivo de esta investigación es determinar parámetros de la extracción de aceite de bacaba con CO2 supercrítico, la composición de ácidos grasos, evaluar su calidad funcional, la estabilidad oxidativa, el perfil espectroscópico y la actividad antioxidante del aceite. Las extracciones de aceite de bacaba (Oenocarpus bacaba) se realizaron con CO2 supercrítico a temperaturas de 40 y 60 ºC y presiones de 120 a 420 bar. El mayor rendimiento en masa fue de 60.39 ± 0.72% en base seca, obtenido en la isoterma de 60 °C y 420 bar. El ácido oleico fue el compuesto mayoritario. El perfil espectroscópico infrarrojo mostró el predominio de ácidos grasos no saturados. Los resultados indicaron que el aceite de bacaba presenta buena calidad funcional.
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