Caracterización de tres variedades de aceite de semillas de rambután de Malasia
DOI:
https://doi.org/10.14306/renhyd.23.3.756Palabras clave:
Rambután, Nephelium lappaceum, química.Resumen
Introducción: la semilla de rambután se considera un subproducto residual del procesamiento del fruto. Los residuos de semillas generalmente se desechan o se eliminan en grandes cantidades sin un valor económico que se ha convertido en un problema que debe resolverse. Sin embargo, la semilla contiene una cantidad considerable de grasa cruda. Objetivo: el propósito de este estudio fue caracterizar las propiedades fisicoquímicas del aceite de las semillas de tres variedades de rambután de Malasia (R4, R7 y Serjan) para su posible aplicación.
Material y métodos: En este estudio, el contenido de aceite de semilla de rambután de tres variedades se utilizó para caracterizar las propiedades fisicoquímicas del aceite de semilla de rambután en color, índice de refracción, viscosidad, contenido de ácidos grasos libres, índice de peróxido, índice de p-anisidina, índice de yodo, valor de saponificación, materia insaponificable, composición de ácidos grasos, comportamiento térmico, punto de fusión y grasa sólida.
Resultados: No se observaron diferencias significativas (p> 0.05) para el contenido de ácidos grasos libres, el valor de peróxido, el valor de p-anisidina, el valor de saponificación, la materia insaponificable, el color, la viscosidad y el índice de refracción entre tres variedades. Existen diferencias significativas (p <0.05) en el valor de yodo y el punto de fusión entre el aceite de semilla de rambután de tres variedades. Las variedades R7 y R4 tuvieron el contenido de grasa cruda más alto (37.62 ± 0.10%) y más bajo (34.25 ± 0.07%), respectivamente. El ácido oleico (37.75-40.58%) y el ácido araquídico (35.24-36.89%) fueron los principales ácidos grasos en el aceite. Las curvas de fusión y cristalización mostraron que el aceite exhibía tres picos distintos. Las temperaturas de inicio de fusión y cristalización completas del aceite fueron 24.76–26.57 ° C y 21.19–22.79 °C, respectivamente.
Conclusiones: Este estudio revela que el aceite de semilla de rambután tiene potencial para ser utilizado en varios sectores de la industria alimentaria. Por lo tanto, la semilla de rambután se puede utilizar por completo y, en consecuencia, se puede minimizar la cantidad de desechos.
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