Long-term storage of three unconventional oils

Abdalbasit Mariod; Bertrand Matthäus; K. Eichner; Ismail H. Hussein

doi:10.3989/gya.2008.v59.i1.484

Autores/as

Abdalbasit Mariod Food Science & Technology Department, College of Agricultural Studies, Sudan University of Science & Technology
Bertrand Matthäus Institute for Lipid Research of the Federal Research Center for Nutrition and Food
K. Eichner Institute for Food Chemistry of the Westfälische-Wilhelms-University
Ismail H. Hussein National Oil Processing Research Institute, University of Gezira

DOI:

https://doi.org/10.3989/gya.2008.v59.i1.484

Palabras clave:

Agonoscelis pubescens, Almacenamiento, Aspongubus viduatus, Composición en ácidos grasos, Estabilidad oxidativa, Índice de peróxidos, Sclerocarya birrea, Tocoferol

Resumen

Tres muestras de aceite, Sclerocarya birrea oil (SCO), Melon bug oil (Aspongubus viduatus) (MBO), and Sorghum bug oil (Agonoscelis pubescens) (SBO), fueron almacenadas en la oscuridad a 30±2 °C durante 24 meses. Cada 2- 4 meses se toman alícuotas para analizar los cambios de calidad. Se determinaron la composición en ácidos grasos, el contenido en tocoferol, el índice de peróxidos y la estabilidad oxidativa mediante el aparato Rancimat. Después de 24 meses de almacenamiento, la composición en ácidos grasos no experimentó variación mientras que el contenido en tocoferol disminuyó en los tres aceites. SCO y MBO mostraron cambios minoritarios como se comprobó por los indices de peroxides y estabilidad a los 24 meses. SBO fue el menos estable de los tres aceites.

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