Comparative analysis of coconut testa oil recovered by dry and wet processing methods

D.G.C.S. Illangarathne; J.M.N. Marikkar; B.G.R.R. Bandara; H.P.D.T. Hewa Pathirana; L.L.W.C. Yalegama

doi:10.3989/gya.1100242.2260

Autores/as

D.G.C.S. Illangarathne Coconut Research Institute https://orcid.org/0009-0001-9735-8417
J.M.N. Marikkar National Institute of Fundamental Studies https://orcid.org/0000-0002-0133-5852
B.G.R.R. Bandara Coconut Research Institute https://orcid.org/0000-0001-8115-9766
H.P.D.T. Hewa Pathirana Coconut Research Institute https://orcid.org/0000-0003-4231-5249
L.L.W.C. Yalegama Coconut Research Institute https://orcid.org/0000-0002-0234-1904

DOI:

https://doi.org/10.3989/gya.1100242.2260

Palabras clave:

Aceite de testa de coco, Capacidad antioxidante, Contenido fenólico, Procesamiento en seco, Procesamiento húmedo, Propiedades fisicoquímicas

Resumen

El objetivo de este estudio fue comparar índices de calidad y capacidad antioxidante del aceite de testa de coco (CTO) extraído por procesos secos y húmedos. En el proceso seco, la testa de coco de frutos frescos se deshidrató y se sometió a extracción de aceite mediante una prensa de tornillo. En el proceso húmedo, la leche de testa se extrajo y se enfrió para someterla a centrifugación para obtener la capa de crema a diferentes temperaturas y velocidades de centrifugación. Los aceites de los dos procesos fueron evaluados en cuanto a rendimiento y diferentes índices de calidad. La estabilidad durante la vida útil del CTO se controló durante un período de 3 meses manteniendo las muestras a temperatura ambiente. Los aceites obtenidos por los procesos de centrifugación seca y húmeda mostraron diferencias considerables con respecto a parámetros físico-químicos, contenido fenólico y capacidad antioxidante. El CTO recuperado mediante el proceso seco mostró una mejor estabilidad durante la vida útil, mientras que los aceites recuperados mediante el proceso húmedo exhibieron mejores propiedades antioxidantes.

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