Monitoring of the oxidation of the oil from sacha inchi (<em>Plukenetia volubilis</em>) seeds supplemented with extracts from tara (<em>Caesalpinia spinosa</em>) pods using conventional and MIR techniques

C. Herman; D. R. Pompeu; D. Campos; Y. Larondelle; H. Rogez; V. Baeten

doi:10.3989/gya.0228191

Autores/as

C. Herman Centre for Valorization of Amazonian Bioactive Compounds (CVACBA), Universidade Federal do Pará https://orcid.org/0000-0002-5434-3469
D. R. Pompeu Departamento de Tecnologia de Alimentos, Centro de Ciências Naturais e Tecnologia (CCNT), Universidade do Estado do Pará, https://orcid.org/0000-0003-4676-4420
D. Campos Instituto de Biotecnología (IBT), Universidad Nacional Agraria La Molina https://orcid.org/0000-0003-1722-1187
Y. Larondelle Institut des Sciences de la Vie, Université catholique de Louvain https://orcid.org/0000-0001-7770-6747
H. Rogez Centre for Valorization of Amazonian Bioactive Compounds (CVACBA), Universidade Federal do Pará https://orcid.org/0000-0001-8925-8881
V. Baeten Centre Wallon de Recherches Agronomiques (CRA-W), Département Valorisation des Productions, Unité Qualité des Produits https://orcid.org/0000-0003-4342-333X

DOI:

https://doi.org/10.3989/gya.0228191

Palabras clave:

Aceite, Infrarrojo medio, Oxidación, Sacha inchi, Tara

Resumen

Este trabajo se centra en la caracterización de la oxidación de aceites de sacha inchi (Plukenetia volubilis) en condiciones aceleradas a 60 ºC durante 15 días. Se monitorean cinco muestras: tres suplementadas con 200 ppm de extractos no hidrolizados o parcialmente hidrolizados (durante 4 y 9 horas) de vainas de tara (Caesalpinia spinosa), una sin antioxidante y otra con 200 ppm de BHT. Se utilizan y comparan varias técnicas convencionales (tiempo de inducción, índice de peróxido, ácido dienoico conjugado, índice de p-anisidina, ácidos grasos insaturados totales y contenido de ácido α-linolénico) y la espectroscopía MIR junto con herramientas quimiométricas. Los resultados revelan que, cualquiera que sea el antioxidante agregado, el aceite de sacha inchi es bastante estable a lo largo del tiempo. Los resultados también señalan que los extractos de las vainas de tara, principalmente aquellos parcialmente hidrolizados, son más eficientes que el BHT contra la oxidación del aceite hasta los 7 días. Finalmente, el trabajo muestra que la espectroscopía MIR se presenta como una técnica alternativa interesante para el monitoreo de la oxidación del aceite de sacha inchi.

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Citas

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