Efecto de los parámetros del proceso de extracción por prensado sobre el rendimiento y la calidad de aceite de Pistacho
DOI:
https://doi.org/10.3989/gya.0107191Palabras clave:
Aceite de pistacho, Extracción por prensado, Parámetros de calidad química, Rendimiento de aceiteResumen
Los frutos de pistacho son altamente nutritivos, principalmente debido a su contenido de aceite (50%), compuesto principalmente por ácidos grasos mono y di-insaturados. Con la finalidad de conocer las condiciones de proceso adecuadas que permitan maximizar la cantidad de aceite extraído preservando la calidad química del mismo se utilizaron dos diseños experimentales de Box-Behnken. Las variables independientes analizadas fueron la humedad de la semilla (HS), el diámetro de reducción (DR), la velocidad y temperatura de prensado (VP y TP, respectivamente), mientras que las variables de respuesta fueron el rendimiento en aceite (RA), el contenido de sólidos finos en el aceite (CFA), el aceite remanente en torta (AT) y parámetros relacionados con la calidad (composición en ácidos grasos libres (CAGL, mg KOH/g aceite), índice de peróxido (IP, meqO2/kg aceite), K232, K270 y pigmentos (mg/kg aceite)). La calidad química de los aceites obtenidos no mostró daño oxidativo y/o hidrolítico significativo bajo las diferentes condiciones del proceso (IP< 0.33 y CAGL< 0.31, respectivamente), por lo tanto, la respuesta se optimizó para maximizar RA a dos TP, 75 y 40 °C. El rendimiento en aceite se maximizó ajustando HS (8% ó 10% b.h.), DR (4 mm), VP (20 rpm) a ambas temperaturas, alcanzando extracciones de aceite de 79.61% y 65.97%, respectivamente
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