The influence of microwave roasting on bioactive components and chemical parameters of cold pressed fig seed oil

D.  Deniz Şirinyıldız; A.  Yıldırım Vardin; A.  Yorulmaz

doi:10.3989/gya.1011212

Autores/as

D. Deniz Şirinyıldız Aydın Adnan Menderes University, Faculty of Engineering, Food Engineering Department https://orcid.org/0000-0002-6491-5512
A. Yıldırım Vardin Aydın Adnan Menderes University, Faculty of Engineering, Food Engineering Department https://orcid.org/0000-0001-5898-1209
A. Yorulmaz Aydın Adnan Menderes University, Faculty of Engineering, Food Engineering Department https://orcid.org/0000-0003-4446-6585

DOI:

https://doi.org/10.3989/gya.1011212

Palabras clave:

Aceite de semilla de higo, Esteroles, Microondas, Tocoferoles, Triacilgliceroles

Resumen

Se investigó el efecto del proceso de tostado por microondas sobre los parámetros de composición y contenido bioactivo del aceite de semilla de higo. Las semillas de higo se molieron y tostaron en un horno de microondas a 350, 460 y 600 vatios durante 5 y 10 minutos a continuación se obtuvo el aceite. Los resultados han demostrado que los valores de peróxido, K₂₃₂ y K₂₇₀ se vieron afectados negativamente por el tostado. El aceite de semilla de higo es una buena fuente de γ-tocoferol y se observaron pérdidas significativas mediante el pretratamiento con microondas. Los principales ácidos grasos del aceite de semilla de higo fueron los ácidos linolénico, linoleico y oleico; mientras que los principales triacilgliceroles fueron LnLO, LnLnL, LnLnLn y LnLnO que ratificaron el perfil de ácidos grasos. El esterol más abundante de las muestras de aceite de semilla de higo fue el β-sitosterol que varió de 3235,90 a 3625,62 mg/kg, acompañado de Δ5-avenasterol y Δ7-avenasterol. El análisis de componentes principales y la agrupación jerárquica aglomerativa permitieron la diferenciación de aceites tratados con microondas intensos y suaves, así como las muestras sin tostar.

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Citas

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