Pretratamiento enzimático en el prensado en frío: Influencia en los aceites de linaza, hueso de albaricoque y semilla de uva
DOI:
https://doi.org/10.3989/gya.0891201Palabras clave:
Compuestos bioactivos, Enzimas, Hueso de albaricoque, Prensado en frío, Semilla de lino, Semilla de uvaResumen
Se aplicó un preparado enzimático comercial que consta de enzimas pectolíticas, celulóticas y hemicelulóticas en la extracción de aceite de prensado en frío de albaricoque, linaza y semilla de uva. Los efectos del pretratamiento enzimático variaron dependiendo de las diferentes semillas oleaginosas como materia prima. Aunque el aumento de la acidez libre puede considerarse como un efecto negativo (de 0,37 a 0,52), la disminución del valor de peróxidos y de p-anisidina, el aumento del rendimiento de aceite (22,75%), niveles más altos de carotenoides totales y tocoferoles, además de un aumento notable en el contenido de fenoles (x1.68) y el efecto captador de radicales (incluida la capacidad antioxidante total e inducida por hidrófilos y lipófilos) mostraron que la aplicación de enzimas en el prensado en frío del aceite de hueso de albaricoque resulta beneficioso. Muchos de estos resultados positivos no se pudieron lograr al prensar los aceites de semillas de linaza y uva, en las mismas condiciones. Se encontró una alta correlación negativa (r = -92.2) entre el valor de p-anisidina y el δ-tocoferol para el aceite de semilla de uva. La capacidad antioxidante hidrófila y lipófila, los fenoles totales y carotenoides totales se correlacionaron negativamente bien (valores de r por encima de 80) con los valores de peróxido para el aceite de semilla de albaricoque. Los resultados de correlación mostraron que los carotenoides juegan un papel importante en la estabilidad oxidativa de los aceites, mucho más evidente para el aceite de hueso de albaricoque (r = -97,5).
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