Composición química y propiedades térmicas de aceites de nuez de pecana [Carya illinoinensis (Wangenh.) K. Koch] tunecina
DOI:
https://doi.org/10.3989/gya.0436211Palabras clave:
Ácidos grasos, Nuez de pecana, Propiedades térmicas, Tocoferoles, Triacilgliceroles, XantofilasResumen
Se llevó a cabo una investigación sobre el contenido de ácidos grasos, triacilgliceroles, tocoferoles, xantofilas y propiedades térmicas de aceites de nuez de pecana (Carya illinoinensis) de dos cultivares. Los principales ácidos grasos fueron el ácido oleico seguido de los ácidos linoleico y palmítico. Los triacilgliceroles predominantes fueron OOL, OOO y OLL (donde O, oleoilo y L; linoleoilo). El aceite de nuez de pecana es una fuente rica en tocoferoles, principalmente γ-tocoferol. Se investigaron dos xantofilas (luteína y zeaxantina), la luteína fue la mayoritaria. Los comportamientos térmicos se estudiaron mediante calorimetría diferencial de barrido (DSC). El aceite de nuez de pacana mostró transiciones de fusión y cristalización en zonas de baja temperatura. La diferencia entre los valores de los parámetros de DSC proporciona un camino para distinguir entre cultivares. Estos datos presentan al aceite de nuez pecana como una fuente potencial de compuestos bioactivos con propiedades nutracéuticas (ácidos grasos monoinsaturados, tocoferoles y xantofilas) y revelan, por primera vez, las propiedades térmicas del aceite de Carya illinoinensis.
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