Comprehensive characterization of physicochemical, thermal, compositional, and sensory properties of cold-pressed rosehip seed oil

T. Eren; S. Ok; E. Yılmaz

doi:10.3989/gya.0533231

Autores/as

T. Eren Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering https://orcid.org/0000-0002-4410-1108
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.0533231

Palabras clave:

Composición, Compuestos volátiles, Descripción Sensorial, Prensado en frío, Propiedades fisicoquímicas, Semilla de rosa mosqueta

Resumen

En este estudio se caracterizó completamente el aceite de semilla de rosa mosqueta prensado en frío. Los niveles de acidez y oxidación estaban cerca de los valores límite o los excedían ligeramente y se sugirió mejorar las condiciones de almacenamiento. El aceite comenzó a cristalizar a -45,25°C y a fundirse a -25,56°C. Se determinó el ácido linoleico (51,1%), β-sitosterol (84,6%), γ-tocoferol (773,76 µg/g) y ácido rosmarínico (31,38 µg/g) como principal ácido graso, esterol, tocoferol y compuesto fenólico, respectivamente. Por primera vez, se determinaron compuestos aromáticos volátiles y términos descriptivos sensoriales para el aceite de semilla de rosa mosqueta prensado en frío. Se detectaron sesenta y siete compuestos volátiles y se descubrió que el L-limoneno era un compuesto volátil importante. Según el análisis sensorial, se encontró que los sabores/aromas de madera/astillas y vegetales crudos eran relativamente dominantes. En consecuencia, se cree que las semillas de rosa mosqueta pueden usarse como materia prima para la producción de aceite prensado en frío comestible y nutritivo y/o como aceite fuente para preparaciones de alimentos funcionales.

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