New insights into the oil from the seeds of Cerrado passion fruit (Passiflora cincinnata): physicochemical characterization and stability during storage

R.N.  Braga-Souto; L.A.  Borges; M.D. Carvalho; M.G.  Teixeira; M.L.P. Oliveira; J.T.  Faria; E.E.  Nunes; J.P.  Lima

doi:10.3989/gya.0212241.2136

Autores/as

R.N. Braga-Souto Postgraduate Program in Nutrition, Paulista School of Medicine, Federal University of São Paulo https://orcid.org/0000-0001-6965-3411
L.A. Borges Department of Food Engineering and Technology, School of Food Engineering, University of Campinas https://orcid.org/0000-0001-7013-3819
M.D. Carvalho Department of Food Engineering and Technology, School of Food Engineering, University of Campinas https://orcid.org/0000-0001-5221-6979
M.G. Teixeira Institute of Agricultural Sciences, Federal University of Minas Gerais https://orcid.org/0000-0002-6589-6341
M.L.P. Oliveira Institute of Agricultural Sciences, Federal University of Minas Gerais https://orcid.org/0000-0002-9441-3054
J.T. Faria Institute of Agricultural Sciences, Federal University of Minas Gerais https://orcid.org/0000-0002-8387-3610
E.E. Nunes Department of Food Science, Federal University of Lavras https://orcid.org/0000-0002-1124-8066
J.P. Lima Institute of Agricultural Sciences, Federal University of Minas Gerais https://orcid.org/0000-0003-2182-8520

DOI:

https://doi.org/10.3989/gya.0212241.2136

Palabras clave:

Coproductos , Estabilidad Oxidativa, Perfil de Ácidos Grasos, Reología

Resumen

En este estudio se investigó la composición química, el comportamiento reológico y la evaluación de fotoestabilidad durante 225 días de almacenamiento del aceite de semilla de maracuyá del Cerrado. Para ello se evaluaron los índices de calidad, composición de ácidos grasos, comportamiento reológico y fotoestabilidad. Los resultados revelaron que el aceite es notablemente rico en ácidos grasos insaturados y triacilgliceroles de bajo peso molecular. Mostró una alta concentración de ácidos grasos poliinsaturados, particularmente ácido linoleico. Además, el aceite mostró una viscosidad más baja en comparación con otros aceites vegetales. El aceite también exhibió una mejor estabilidad físico-química cuando se almacena bajo protección de la luz, conservando su intensidad de color y permaneciendo apto para el consumo durante un período prolongado de hasta 135 días. Estos resultados destacan la importancia del aceite de semilla de maracuyá del Cerrado como un material sostenible y versátil con aplicaciones potenciales en las industrias alimentaria, cosmética y farmacéutica.

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