Physico-chemical characteristics and oxidative stability of oils from different Peruvian castor bean ecotypes

L.  Huamán; S.  Huincho; E.  Aguirre; G.  Rodriguez; A.  Brandolini; A.  Hidalgo

doi:10.3989/gya.1016202

Autores/as

L. Huamán Escuela de Ingenieria Agroindustrial, Universidad Nacional del Santa https://orcid.org/0000-0002-7364-0530
S. Huincho Escuela de Ingenieria Agroindustrial, Universidad Nacional del Santa https://orcid.org/0000-0002-5243-9336
E. Aguirre Escuela de Ingenieria Agroindustrial, Universidad Nacional del Santa https://orcid.org/0000-0003-1659-9874
G. Rodriguez Escuela de Ingenieria Agroindustrial, Universidad Nacional del Santa https://orcid.org/0000-0003-2981-1213
A. Brandolini Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria - Centro di Ricerca Zootecnia e Acquacoltura (CREA-ZA) https://orcid.org/0000-0002-4552-4081
A. Hidalgo Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano https://orcid.org/0000-0002-3311-814X

DOI:

https://doi.org/10.3989/gya.1016202

Palabras clave:

Ácidos grasos, Capacidad antioxidante, Rancimat, Ricinus communis, Tocoles

Resumen

El objetivo de esta investigación fue estudiar las propiedades fisicoquímicas y la vida útil de aceite de ricino extraido a presión a dos temperaturas (60 y 80 °C) de cinco ecotipos peruanos. Se notó una amplia variación para todas las características. Se observaron bajos índice de acidez, bajo índice de peróxido y ausencia de p-anisidina. El contenido total de tocoferoles osciló entre 798 y 1040 mg/kg. Se detectó una mayor capacidad antioxidante en los extractos en metanol que en los extractos en hexano. A partir del Rancimat realizado a 150-170 °C, la vida útil prevista a 25 °C osciló entre 0.15 y 8.93 años; la mayor temperatura de extracción condujo a una vida útil más larga, probablemente debido a inactivación de las enzimas.

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Citas

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