Impact of plum processing on the quality and oxidative stability of cold-pressed kernel oil

B.B. Rabrenović; M.A.  Demin; M.G.  Basić; L.L.  Pezo; D.M.  Paunović; F.S.  Sovtić

doi:10.3989/gya.0100201

Autores/as

B.B. Rabrenović Faculty of Agriculture, University of Belgrade https://orcid.org/0000-0002-4006-1612
M.A. Demin Faculty of Agriculture, University of Belgrade https://orcid.org/0000-0002-9116-7425
M.G. Basić Institute of Mother and Child Healthcare of Serbia “Dr Vukan Čupić” https://orcid.org/0000-0002-6267-0419
L.L. Pezo Institute of General and Physical Chemistry https://orcid.org/0000-0002-0704-3084
D.M. Paunović Faculty of Agriculture, University of Belgrade https://orcid.org/0000-0002-1830-7559
F.S. Sovtić Faculty of Agriculture, University of Belgrade https://orcid.org/0000-0003-1242-7266

DOI:

https://doi.org/10.3989/gya.0100201

Palabras clave:

Ácidos grasos, Estabilidad oxidativa, Huesos de ciruela, Prensado en frío, Subproducto, Tocoferoles

Resumen

Los huesos de ciruelas de la variedad "Čačanska rodna", subproductos de la producción de brandy de ciruela, se procesaron antes y después de la fermentación y la destilación, y se utilizaron para la producción de aceite prensado en frío. El contenido de ácidos grasos y tocoferoles se determinó mediante GC capilar y HPLC, mientras que la estabilidad oxidativa de los aceites prensados en frío resultantes se determinó mediante el método Rancimat. Los resultados obtenidos mostraron que el ácido oleico era predominante en los aceites, con un contenido de 56,6 a 61,8%, independientemente del origen de los huesos de las ciruelas. Los procesos de fermentación y destilación tuvieron un efecto pronunciado sobre el contenido de tocoferoles y sobre la estabilidad oxidativa de los aceites de hueso resultantes. El contenido de tocoferoles fue de 61,8 mg·100g^-1, 87,4 mg·100g^-1, 79,6 mg·100g^-1 de aceite, mientras que los períodos de inducción fueron de 38,7, 44,4 y 33,6 horas para las muestras antes de la fermentación, después de la fermentación y la destilación, respectivamente. En base a los resultados obtenidos, se podría concluir que el proceso de fermentación aumentó el contenido de tocoferoles en el aceite de hueso, mientras que la alta temperatura durante el proceso de destilación afectó negativamente al contenido de tocoferoles y la estabilidad oxidativa del aceite de hueso obtenido.

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Citas

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