Extracción asistida por ultrasonidos del aceite de semillas de ciruelas rojas (Spondias purpurea L.): perfil fenólico, ácidos grasos y caracterización química de la torta, residuo de la extracción del aceite
DOI:
https://doi.org/10.3989/gya.0110211Palabras clave:
Compuestos bioactivos, Nutracéuticos, PUFA, Residuos del procesamiento de frutas, Tecnologías emergentes, Torta de ciruela rojaResumen
Se utilizó el método asistido por ultrasonido para extraer el aceite de semillas de ciruelas rojas, principalmente con el objetivo de analizar el rendimiento. Un análisis multivariante permitió la elección de los parámetros óptimos (6.46 minutos y una relación S/S de 1:23.10 masa:volumen) para extracción asistida por ultrasonido (EAU) con el objetivo de maximizar el rendimiento, utilizando la metodología de superficie de respuesta (RSM) y un gráfico de optimización, con variables centrales y puntos axiales determinados por el diseño giratorio de compuesto central (CCRD). Además de la optimización de la extracción del aceite, éste se caracterizó químicamente con respecto a la capacidad antioxidante y los aspectos nutricionales, para probar la calidad y las características químicas la torta, residuo de la extracción del aceite de semilla de ciruela roja. Los análisis mostraron un 32% de ácidos grasos insaturados, como el palmitoleico, linolelaídico y ácido α-linolénico, y la presencia de compuestos fenólicos, especialmente catequina. En la torta se encontró un alto contenido de fibra dietética y la presencia de compuestos fenólicos, como ácido clorogénico, vainillina y ácido gálico, lo que permite la posibilidad de incorporar este material en los productos alimenticios.
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