Cold-pressed milk thistle seed oil: physico-chemical properties, composition and sensory analysis

A.  Ayduğan; S.  Ok; E.  Yılmaz

doi:10.3989/gya.0894211

Autores/as

A. Ayduğan Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering https://orcid.org/0000-0002-9148-6012
S. Ok Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering https://orcid.org/0000-0002-4257-6097
E. Yılmaz Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering https://orcid.org/0000-0003-1527-5042

DOI:

https://doi.org/10.3989/gya.0894211

Palabras clave:

Aceite, Calidad, Prensado en frío, Semilla de cardo mariano, Sensorial

Resumen

Se obtuvo aceite prensado en frío a partir de semillas de cardo mariano y se determinó su composición y propiedades sensoriales. Se encontró que las semillas contenían 14,98% de aceite, 17,31% de proteína y 4,14% de ceniza. El índice de peróxido del aceite (11,39 meqO₂/kg de aceite) se encontraba dentro del límite aceptable según el Codex, pero el índice de acidez libre (3,45 %) excedía el límite. El aceite fundió a -20,18°C y cristalizó a -3,71°C. Se determinaron como componentes principales el ácido linoleico (51,97%), β-sitosterol (67,56 mg/100 g de aceite) y γ-tocoferol (53,60 mg/kg de aceite), respectivamente. Se describieron en el aceite seis términos descriptivos sensoriales: dulce, picante, vegetal crudo, pajizo, asado y pegajoso. Las pruebas de consumo demostraron que el aceite de semilla de cardo mariano prensado en frío tenía puntuaciones de aceptación intermedias y la satisfacción del consumidor era moderada. En conclusión, se cree que las semillas de cardo mariano podrían utilizarse para la producción de aceite gourmet comestible. Se requieren más estudios sobre la composición de moléculas bioactivas del aceite.

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