Batoko plum (Flacourtia inermis) peel extract attenuates deteriorative oxidation of selected edible oils

N.E.  Wedamulla; W.A.J.P.  Wijesinghe

doi:10.3989/gya.0450201

Autores/as

N.E. Wedamulla Department of Export Agriculture, Faculty of Animal Science and Export Agriculture, Uva Wellassa University https://orcid.org/0000-0002-9131-8748
W.A.J.P. Wijesinghe Department of Export Agriculture, Faculty of Animal Science and Export Agriculture, Uva Wellassa University https://orcid.org/0000-0002-0621-534X

DOI:

https://doi.org/10.3989/gya.0450201

Palabras clave:

Aceite de coco, Aceite de girasol, Eficacia antioxidante, Estabilidad oxidativa, Flacourtia inermis

Resumen

La oxidación afecta negativamente a las propiedades organolépticas y a la vida útil de los aceites almacenados. Flacourtia inermis es una de las frutas infrautilizadas cultivadas en Sri Lanka con prometedoras propiedades antioxidantes. En este contexto, se utilizó el extracto de cáscara de F. inermis (FIPE) para retardar la rancidez de los aceites comestibles. La eficacia de FIPE añadido (500, 1000, 2000 ppm) a aceite de girasol (SO) y a aceite de coco virgen (VCO) se controló a intervalos de 3 días a 65 ± 5 °C frente a un control positivo (α-tocoferol a nivel de 500 ppm) y utilizando las determinaciones de acidez libre (FFA) e índice de peróxido (PV). Se usaron aceites sin FIPE como control. La eficacia antioxidante (IC50) y el contenido total de fenoles (TPC) de FIPE se midieron mediante el ensayo DPPH y el método de Folin-Ciocalteu. La espectroscopía infrarroja por transformada de Fourier se utilizó para controlar la estabilidad oxidativa. El valor de CI50 y el TPC de FIPE fueron 227,14 ± 4,12 µg·mL^-1 y 4,87 ± 0,01 mg de extracto de GAE / g, respectivamente. Tras 21 días, la muestra de VCO (control) mostró valores significativamente más altos (p <0.05) de FFA y PV que los tratamientos. FIPE exhibió resultados comparables con α-tocoferol. En conclusión, FIPE tiene fuertes propiedades antioxidantes, por lo que podría usarse como una alternativa al α-tocoferol para mejorar la estabilidad oxidativa de aceites de coco virgen y de girasol. Sin embargo, solo se mostraron diferencias menores en los espectros FTIR de las muestras de aceite de coco y girasol tratadas y no tratadas tras 21 días de almacenamiento a 65 ± 5 °C.

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