Changes in oxidative stability, composition and physical characteristics of oil from a non-conventional source before and after processing
Keywords:
color, fatty acids, infrared spectrum, oxidative stability, viscosity
Abstract
The growing demand for vegetable oils has led to the study of unconventional sources. Buffalo gourd (C. foetidissima Kunth) could be an alternative one. The effect of the refining process on the composition and physicochemical characteristics of the oil, obtained by the soxhlet method and refined by the combined method, was determined. A yield of 34% crude oil was obtained, as well as differences in color (L* from 78.36 to 87.51, b* from 18.52 to 11.31). In the fatty acid profile, unsaturated predominated: 87.97% and 73.20%, respectively. No foreign functional groups were detected, the viscosity changed from 0.045 to 0.062 Pa*s and the oxidative stability decreased markedly in the refined oil. In the sensory test, no difference was identified between fritters obtained with refined buffalo gourd seed oil and those made with commercial canola oil. Due to the composition and characteristics observed, both crude and refined oil could be an alternative for consumption.
References
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Nederal S., Petrovi´c M., Vincek D., Pukec D., Skevin D., Kralji´c K. and Obranovi´c M. (2014). Variance of quality parameters and fatty acid composition in pumpkin seed oil during three crop seasons. Industrial Crop and Products 60, 15 – 21 DOI: http://dx.doi.org/10.1016/j.indcrop.2014.05.044
Orsavova J., Misurcova L., Ambrozova J.V., Vicha R. and Mlcek J. (2015). Fatty acids composition of vegetable oils and its contribution to dietary energy intake and dependence of cardiovascular mortality on dietary intake of fatty acids. International Journal of Molecular Science 16, 12871 – 12890 doi:10.3390/ijms160612871
Pardauil J.J.R., Souza L.K.C., Molfetta F.A., Zamian J.R., Rocha Folho G.N. and da Costa C.E.F. (2011). Determination of the oxidative stability by DSC of vegetable oils from de Amazonian area. Bioresource Technology 102, 5873 – 5877 doi:10.1016/j.biortech.2011.02.022
Plazola-Jacinto, C., Pérez-Pérez, V., Pereyra-Castro, S., Alamilla-Beltrán, L., & Ortiz-Moreno, A. (2019). Microencapsulation of biocompounds from avocado leaves oily extracts. Revista Mexicana De Ingeniería Química, 18(3), 1261-1276. https://doi.org/10.24275/uam/izt/dcbi/revmexingquim/2019v18n3/Plazola
Ramírez Navas, J.S. (2012). Análisis sensorial: pruebas orientadas al consumidor. ReCiTeIA 12(1), 84 – 102
Ramírez-Niño M.A., Jiménez-Forero J., Bernal-Salazar J.P. and Osorio-Dueñas M.D. (2018). Characterization of oil extracted from the kernel of the fruit of cumare´s palm (Astrocaryum chambira Barret). Revista Facultad Nacional de Agronomía Medellín. 71, 8415 – 8422 DOI: 10.15446/rfna.v71n1.69589
Saldaña M.D.A. and Martínez-Monteagudo S.I. (2013). Oxidative stability of fats and oils measured by Differential Scanning Calorimetry for foods and industrial application. In: Applications of calorimetry in a wide context. (Amal Ali Elkordi, Ed.), Pp. 445 – 474, Intech Open. London, U.K. http://dx.doi.org/10.5772/54486
Sánchez-Paz, L.A., Dublán-García, O., Díaz-Ramírez, M., Arteaga-Arcos, J.C., Domínguez-López, A. and Pérez-Alonso, C. (2018). Effect of added gelatin on rheological and textural properties of a pound cake reduced in margarine. Revista Mexicana de Ingeniería Química 17(3), 777 – 789 https://doi.org/10.24275/uam/izt/dcbi/revmexingquim/2018v17n3/Sanchez
Seale and Associates. (2017). Reporte de la industria del aceite de consumo. Seale & Associates, Creative Solutions. Trusted Advice. Ciudad de México, México. pp.1 – 9. Available at http://mnamexico.com/wp-content/uploads/2017/08/Aceite-compressed.pdf on november 24th 2018
Seymen M., Uslu N., Türkmen Ö., Al-Juhaimi F. and Öscan M.M. (2016). Chemical compositions and mineral contents of some hull-less pumpkin seed and oils. Journal of the American Oil Chemists´ Society 93, 1095 – 1099 DOI 10.1007/s11746-016-2850-5
Shaban A. and Sahu R.P. (2017). Pumpkin seed oil: an alternative medicine. International Journal of Pharmacognosy Phytochemical Research 9, 223 – 227 DOI: 10.25258/phyto.v9i2.8066
Sidique B.M., Ahmad A., Ibrahim M.H., Hena S., Rafatullah M. and Mohd Omar A.K. (2010). Physico-chemical properties of blends of palm olein with other vegetable oils. Grasas y Aceites 61, 423 – 429 DOI: 10.3989/gya.010710
Stevenson D.G., Eller F.J., Wang L., Jane J.L., Wang T. and Inglet, G.E. (2007). Oil and tocopherol content and composition of pumpkin seed oil in 12 cultivars. Journal of Agricultural and Food Chemistry 55, 4005 – 4013 DOI: 10.1021/jf0706979
Svengroš J. (1995). Physical refining of edible oils. Journal of American Oil Chemists´ Society 72, 1193 – 1196. DOI: https://doi.org/10.1007/BF02540987
Tan C.P., Che man Y.B., Selamat J. and Yusoff M.S.A. (2002). Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods. Food Chemistry 76, 385 – 389 https://doi.org/10.1016/S0308-8146(01)00272-2
Topete-Betancourt, A., Figueroa, J., Morales Sanchez, E., Arámbula-Villa, G., & Pérez-Robles, J. (2019). Evaluation of the mechanism of oil uptake and water loss during deep-fat frying of tortilla chips. Revista Mexicana De Ingeniería Química, 19(1), 409-422. https://doi.org/10.24275/rmiq/Alim605
Tsaknis J., Lalas S. and Lazos E.S. (1997). Characterization of crude and purified pumpkin seed oil. Grasas y Aceites 48, 267 – 272 DOI: https://doi.org/10.3989/gya.1997.v48.i5.802
Valantina S.R., Kumar V.M. and Devasena T. (2015). Selected rheological characteristics and physicochemical properties of vegetable oil affected by heating. International Journal of Food Properties 19, 1852 – 1862. DOI: 10.1080/10942912.2015.1024849
Vasconcelos M., Coelho L., Barros A. and Marques Martins de Almeida J.M. (2015). Study of adulteration of extra virgin olive oil whit peanut oil using FTIR spectroscopy and chemometrics. Cogent Food & Agriculture 1, 1 – 13 DOI: http://dx.doi.org/10.1080/23311932.2015.1018695
Villanueva, E., Rodríguez, G., Aguirre, E. and Castro, V. (2017). Influence of antioxidants on oxidative stability of the oil Chia (Salvia hispanica L.) by rancimat. Scientia Agropecuaria, 8(1), 19 – 27. https://dx.doi.org/10.17268/sci.agropecu.2017.01.02
Bazina N. and He J. (2018). Analysis of fatty acid profiles of free fatty acids generated in deep frying process. Journal of Food Science and Technology 55, 3085 – 3092 https://doi.org/10.1007/s13197-018-3232-9
Besbes S., Blecker Ch., Deroanne C., Lognay G., Drira N.E. and Attia H. (2004). Date seeds: chemical composition and characteristic profiles of the lipid fraction. Food Chemisty 84, 577 – 584 DOI: 10.1016/S0308-8146(03)00281-4
Besbes S., Blecker Ch., Deroanne C., Lognay G., Drira N.E. and Attia H. (2005). Heating effects on some quality characteristics of date seed oil. Food Chemistry 91, 469 – 476 DOI: 10.1016/j.foodchem.2004.04.037
Cabreriso, M.S.; Chaín, P.N.; Gatti, M.B. & Ciappini, M.C. (2017). Modificaciones químicas y sensoriales producidas en aceites de girasol y de oliva virgen extra según relevamiento de procedimientos de fritura doméstica en adultos de la ciudad de Rosario. Diaeta, 35(158), 1 – 9.
Choe E. and Min D.B. (2006). Mechanisms and factors for edible oil oxidation. Comprehensive Reviews in Food Science and Food Safety 5, 169 – 186 https://doi.org/10.1111/j.1541-4337.2006.00009.x
Ciappini, M.C.; Gatti, M.B., Cabreriso, M.S. & Chaín, P. (2016). Modificaciones fisicoquímicas y sensoriales producidas durante las frituras domésticas sobre aceite de girasol refinado y aceite de oliva virgen extra. Invenio 37, 153 – 161.
Esquivel-Ramírez, A.; Castañeda-Ovando, A. & Ramírez-Godínez, J. (2014). Cambios químicos de los aceites comestibles durante el proceso de fritura. Riesgos en la salud. Boletín No. 3, ensayo No. 3. Universidad Autónoma del Estado de Hidalgo. Pachuca, Hidalgo, México. p. 1 – 5.
Dorni C., Sharma P., Saikia G. and Longvah T. (2018). Fatty acid profile of edible oils and fats consumed in India. Food Chemistry 238, 9 – 15 DOI: https://doi.org/10.1016/j.foodchem.2017.05.072
FAO. (2012). Fats and fatty acids in human food - Expert consultation. FAO Food and Nutrition Study. Food and Agriculture Organization of the United Nations (FAO), Rome, Italy.
Fadzlillah N.A., Che Man Y.B. and Rohman A. (2014). FTIR spectroscopy combined with chemometric for analysis of sesame oil adultered with corn oil. International Journal of Food Properties 17, 1275 – 1282 DOI: 10.1080/10942912.2012.689409
Grasso F.V. (2013). Process design: enzymatic pretreatment for extracting vegetable oils in a column extractor. PhD thesis. Universidad Nacional de la Plata. Buenos Aires, Argentina.
Haas M.J., Michalski P.J., Runyon S., Nunez A. and Scott K.M. (2003). Production of FAME from acid oil, a by-product of vegetable oil refining. Journal of the American Oil Chemists´ Society 80, 97 – 102 DOI: https://doi.org/10.1007/s11746-003-0658-4
Hernández S.A. and Zacconi F.C.M. (2009). Aceite de almendras dulces: extracción, caracterización y aplicación. Química Nova 32, 1342 – 1345 http://dx.doi.org/10.1590/S0100-40422009000500044
Latimer G.W. (2012). Official methods of analysis of AOAC International (No. 543/L357). AOAC International.
Lira-Saade R., Eguiarte-Fruns L. and Montes-Hernández S. (2009). Proyecto recopilación y análisis de la información existente de los géneros Cucurbita y Sechium que crecen y/o se cultivan en México. Informe final. Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, México, DF, pp. 21 – 23.
Marques da Silva C.M., Zanqui A.B., Souza A.H.P., Gohara A.K., Marques Gomes S.T., Silva E.A., Cardoso Filho L. and Matsushita M. (2016). Extraction of oil and bioactive compounds from Araucaria angustifolia (Bertol.) Kuntze using subcritical n-propane and organic solvents. Journal of Supercritical Fluids 112, 14 – 21 https://doi.org/10.1016/j.supflu.2016.02.003
Masoliver i Marcos G., Pérez-Sánchez M. and López-Jiménez P.A. (2017). Modelo experimental para estimar la viscosidad de fluidos no newtonianos: ajuste a expresiones matemáticas convencionales. Modelling in Science Education and Learning 10, 5 – 17 DOI: 10.4995/msel.2017.5901
Nederal S., Petrovi´c M., Vincek D., Pukec D., Skevin D., Kralji´c K. and Obranovi´c M. (2014). Variance of quality parameters and fatty acid composition in pumpkin seed oil during three crop seasons. Industrial Crop and Products 60, 15 – 21 DOI: http://dx.doi.org/10.1016/j.indcrop.2014.05.044
Orsavova J., Misurcova L., Ambrozova J.V., Vicha R. and Mlcek J. (2015). Fatty acids composition of vegetable oils and its contribution to dietary energy intake and dependence of cardiovascular mortality on dietary intake of fatty acids. International Journal of Molecular Science 16, 12871 – 12890 doi:10.3390/ijms160612871
Pardauil J.J.R., Souza L.K.C., Molfetta F.A., Zamian J.R., Rocha Folho G.N. and da Costa C.E.F. (2011). Determination of the oxidative stability by DSC of vegetable oils from de Amazonian area. Bioresource Technology 102, 5873 – 5877 doi:10.1016/j.biortech.2011.02.022
Plazola-Jacinto, C., Pérez-Pérez, V., Pereyra-Castro, S., Alamilla-Beltrán, L., & Ortiz-Moreno, A. (2019). Microencapsulation of biocompounds from avocado leaves oily extracts. Revista Mexicana De Ingeniería Química, 18(3), 1261-1276. https://doi.org/10.24275/uam/izt/dcbi/revmexingquim/2019v18n3/Plazola
Ramírez Navas, J.S. (2012). Análisis sensorial: pruebas orientadas al consumidor. ReCiTeIA 12(1), 84 – 102
Ramírez-Niño M.A., Jiménez-Forero J., Bernal-Salazar J.P. and Osorio-Dueñas M.D. (2018). Characterization of oil extracted from the kernel of the fruit of cumare´s palm (Astrocaryum chambira Barret). Revista Facultad Nacional de Agronomía Medellín. 71, 8415 – 8422 DOI: 10.15446/rfna.v71n1.69589
Saldaña M.D.A. and Martínez-Monteagudo S.I. (2013). Oxidative stability of fats and oils measured by Differential Scanning Calorimetry for foods and industrial application. In: Applications of calorimetry in a wide context. (Amal Ali Elkordi, Ed.), Pp. 445 – 474, Intech Open. London, U.K. http://dx.doi.org/10.5772/54486
Sánchez-Paz, L.A., Dublán-García, O., Díaz-Ramírez, M., Arteaga-Arcos, J.C., Domínguez-López, A. and Pérez-Alonso, C. (2018). Effect of added gelatin on rheological and textural properties of a pound cake reduced in margarine. Revista Mexicana de Ingeniería Química 17(3), 777 – 789 https://doi.org/10.24275/uam/izt/dcbi/revmexingquim/2018v17n3/Sanchez
Seale and Associates. (2017). Reporte de la industria del aceite de consumo. Seale & Associates, Creative Solutions. Trusted Advice. Ciudad de México, México. pp.1 – 9. Available at http://mnamexico.com/wp-content/uploads/2017/08/Aceite-compressed.pdf on november 24th 2018
Seymen M., Uslu N., Türkmen Ö., Al-Juhaimi F. and Öscan M.M. (2016). Chemical compositions and mineral contents of some hull-less pumpkin seed and oils. Journal of the American Oil Chemists´ Society 93, 1095 – 1099 DOI 10.1007/s11746-016-2850-5
Shaban A. and Sahu R.P. (2017). Pumpkin seed oil: an alternative medicine. International Journal of Pharmacognosy Phytochemical Research 9, 223 – 227 DOI: 10.25258/phyto.v9i2.8066
Sidique B.M., Ahmad A., Ibrahim M.H., Hena S., Rafatullah M. and Mohd Omar A.K. (2010). Physico-chemical properties of blends of palm olein with other vegetable oils. Grasas y Aceites 61, 423 – 429 DOI: 10.3989/gya.010710
Stevenson D.G., Eller F.J., Wang L., Jane J.L., Wang T. and Inglet, G.E. (2007). Oil and tocopherol content and composition of pumpkin seed oil in 12 cultivars. Journal of Agricultural and Food Chemistry 55, 4005 – 4013 DOI: 10.1021/jf0706979
Svengroš J. (1995). Physical refining of edible oils. Journal of American Oil Chemists´ Society 72, 1193 – 1196. DOI: https://doi.org/10.1007/BF02540987
Tan C.P., Che man Y.B., Selamat J. and Yusoff M.S.A. (2002). Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods. Food Chemistry 76, 385 – 389 https://doi.org/10.1016/S0308-8146(01)00272-2
Topete-Betancourt, A., Figueroa, J., Morales Sanchez, E., Arámbula-Villa, G., & Pérez-Robles, J. (2019). Evaluation of the mechanism of oil uptake and water loss during deep-fat frying of tortilla chips. Revista Mexicana De Ingeniería Química, 19(1), 409-422. https://doi.org/10.24275/rmiq/Alim605
Tsaknis J., Lalas S. and Lazos E.S. (1997). Characterization of crude and purified pumpkin seed oil. Grasas y Aceites 48, 267 – 272 DOI: https://doi.org/10.3989/gya.1997.v48.i5.802
Valantina S.R., Kumar V.M. and Devasena T. (2015). Selected rheological characteristics and physicochemical properties of vegetable oil affected by heating. International Journal of Food Properties 19, 1852 – 1862. DOI: 10.1080/10942912.2015.1024849
Vasconcelos M., Coelho L., Barros A. and Marques Martins de Almeida J.M. (2015). Study of adulteration of extra virgin olive oil whit peanut oil using FTIR spectroscopy and chemometrics. Cogent Food & Agriculture 1, 1 – 13 DOI: http://dx.doi.org/10.1080/23311932.2015.1018695
Villanueva, E., Rodríguez, G., Aguirre, E. and Castro, V. (2017). Influence of antioxidants on oxidative stability of the oil Chia (Salvia hispanica L.) by rancimat. Scientia Agropecuaria, 8(1), 19 – 27. https://dx.doi.org/10.17268/sci.agropecu.2017.01.02
Published
2020-02-24
How to Cite
Hernández-Centeno, F., Hernández-González, M., López-De la Peña, H., López-Trujillo, R., Zamudio-Flores, P., Ochoa-Reyes, E., Tirado-Gallegos, J., & Martínez-Vázquez, D. (2020). Changes in oxidative stability, composition and physical characteristics of oil from a non-conventional source before and after processing. Revista Mexicana De Ingeniería Química, 19(3), 1389-1400. https://doi.org/10.24275/rmiq/Alim937
Section
Food Engineering
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