Physicochemical characteristics in different degrees of maturation of the fruits of three promising lines of piñón and quality of oil extraction from seeds
In this work, the behavior and physicochemical characteristics of fruits, seeds and oil extracted from three promising sprocket lines CP041, CP052 and CP054 with degrees of maturation were evaluated: light green, yellow, yellowish brown and dark brown. The samples were obtained from the germplasm bank of the Portoviejo Experimental Station of the National Institute for Agricultural Research (INIAP-EEP), Manabí, Ecuador. In the statistical analysis, it was determined that the ripe fruits were the ones that presented the highest percentage of oil content, being the line CP041 the one that presented the highest content. In the percentage of seeds in nuts, the CP041 line had a higher yield than the CP054 line. As for proteins, the CP041 line stood out, in percentage of fiber and humidity CP052 and in percentage of ash CP054. In line CP041, the light green fruit oil had a higher iodine index and a saponification index. The kinematic viscosity in the yellow fruit was the most outstanding with the other degrees of ripening. The yellowish-brown fruits presented the lowest acidity index. When the fruits studied were dark browns, there was a lower peroxide index and a lower range relative density. The fruits with the highest content of double bonds referring to the Iodo index were light green fruits in line CP052, while in line CP054 they were dark brown fruits. The dried fruits (dark brown) of the line CP052 and CP054 reached a high saponification index in relation to the other degrees of ripeness. The values shown in the kinematic viscosity in the yellowish-brown fruits stand out from the other ripening stages in both the CP052 and CP054 lines. In relative density, both in lines CP052 and 51 CP054, the yellow-green fruits stand out in relation to the other ripening stages.
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2020
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JATROPHA CURCAS OIL QUALITY JATROPHA CURCAS OIL QUALITY Gallo - Sevillano, Gabriela Ponce, Wilmer Pincay Menéndez, Joffre Viteri, Andrés Fimia Duarte, Rigoberto Zambrano Gavilanes, Freddy Physicochemical characteristics in different degrees of maturation of the fruits of three promising lines of piñón and quality of oil extraction from seeds |
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In this work, the behavior and physicochemical characteristics of fruits, seeds and oil extracted from three promising sprocket lines CP041, CP052 and CP054 with degrees of maturation were evaluated: light green, yellow, yellowish brown and dark brown. The samples were obtained from the germplasm bank of the Portoviejo Experimental Station of the National Institute for Agricultural Research (INIAP-EEP), Manabí, Ecuador. In the statistical analysis, it was determined that the ripe fruits were the ones that presented the highest percentage of oil content, being the line CP041 the one that presented the highest content. In the percentage of seeds in nuts, the CP041 line had a higher yield than the CP054 line. As for proteins, the CP041 line stood out, in percentage of fiber and humidity CP052 and in percentage of ash CP054. In line CP041, the light green fruit oil had a higher iodine index and a saponification index. The kinematic viscosity in the yellow fruit was the most outstanding with the other degrees of ripening. The yellowish-brown fruits presented the lowest acidity index. When the fruits studied were dark browns, there was a lower peroxide index and a lower range relative density. The fruits with the highest content of double bonds referring to the Iodo index were light green fruits in line CP052, while in line CP054 they were dark brown fruits. The dried fruits (dark brown) of the line CP052 and CP054 reached a high saponification index in relation to the other degrees of ripeness. The values shown in the kinematic viscosity in the yellowish-brown fruits stand out from the other ripening stages in both the CP052 and CP054 lines. In relative density, both in lines CP052 and 51 CP054, the yellow-green fruits stand out in relation to the other ripening stages. |
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JATROPHA CURCAS OIL QUALITY |
| author |
Gallo - Sevillano, Gabriela Ponce, Wilmer Pincay Menéndez, Joffre Viteri, Andrés Fimia Duarte, Rigoberto Zambrano Gavilanes, Freddy |
| author_facet |
Gallo - Sevillano, Gabriela Ponce, Wilmer Pincay Menéndez, Joffre Viteri, Andrés Fimia Duarte, Rigoberto Zambrano Gavilanes, Freddy |
| author_sort |
Gallo - Sevillano, Gabriela |
| title |
Physicochemical characteristics in different degrees of maturation of the fruits of three promising lines of piñón and quality of oil extraction from seeds |
| title_short |
Physicochemical characteristics in different degrees of maturation of the fruits of three promising lines of piñón and quality of oil extraction from seeds |
| title_full |
Physicochemical characteristics in different degrees of maturation of the fruits of three promising lines of piñón and quality of oil extraction from seeds |
| title_fullStr |
Physicochemical characteristics in different degrees of maturation of the fruits of three promising lines of piñón and quality of oil extraction from seeds |
| title_full_unstemmed |
Physicochemical characteristics in different degrees of maturation of the fruits of three promising lines of piñón and quality of oil extraction from seeds |
| title_sort |
physicochemical characteristics in different degrees of maturation of the fruits of three promising lines of piñón and quality of oil extraction from seeds |
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2020 |
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http://repositorio.iniap.gob.ec/handle/41000/5583 |
| work_keys_str_mv |
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dig-iniap-41000-55832023-11-18T13:38:01Z Physicochemical characteristics in different degrees of maturation of the fruits of three promising lines of piñón and quality of oil extraction from seeds Características físicoquímicas en diferentes grados de maduración de los frutos de tres líneas promisoras de piñón y calidad de la extracción de aceite de las semillas Biotiempo 17(2):301-309 Gallo - Sevillano, Gabriela Ponce, Wilmer Pincay Menéndez, Joffre Viteri, Andrés Fimia Duarte, Rigoberto Zambrano Gavilanes, Freddy JATROPHA CURCAS OIL QUALITY In this work, the behavior and physicochemical characteristics of fruits, seeds and oil extracted from three promising sprocket lines CP041, CP052 and CP054 with degrees of maturation were evaluated: light green, yellow, yellowish brown and dark brown. The samples were obtained from the germplasm bank of the Portoviejo Experimental Station of the National Institute for Agricultural Research (INIAP-EEP), Manabí, Ecuador. In the statistical analysis, it was determined that the ripe fruits were the ones that presented the highest percentage of oil content, being the line CP041 the one that presented the highest content. In the percentage of seeds in nuts, the CP041 line had a higher yield than the CP054 line. As for proteins, the CP041 line stood out, in percentage of fiber and humidity CP052 and in percentage of ash CP054. In line CP041, the light green fruit oil had a higher iodine index and a saponification index. The kinematic viscosity in the yellow fruit was the most outstanding with the other degrees of ripening. The yellowish-brown fruits presented the lowest acidity index. When the fruits studied were dark browns, there was a lower peroxide index and a lower range relative density. The fruits with the highest content of double bonds referring to the Iodo index were light green fruits in line CP052, while in line CP054 they were dark brown fruits. The dried fruits (dark brown) of the line CP052 and CP054 reached a high saponification index in relation to the other degrees of ripeness. The values shown in the kinematic viscosity in the yellowish-brown fruits stand out from the other ripening stages in both the CP052 and CP054 lines. In relative density, both in lines CP052 and 51 CP054, the yellow-green fruits stand out in relation to the other ripening stages. En este trabajo se evaluó el comportamiento y las características fisicoquímicas de frutos, semillas y aceite extraído de tres líneas promisorias de piñón CP041, CP052 y 57 CP054 con grados de maduración siendo estos: verde claro, amarillo, marrón 58 amarillento y marrón oscuro. Las muestras fueron obtenidas del banco de germoplasma 59 de la Estación Experimental Portoviejo del Instituto Nacional de Investigaciones 60 Agropecuarias (INIAP-EEP), Manabí, Ecuador. En el análisis estadístico se determinó 61 que los frutos maduros son los que presentaron mayor porcentaje de contenido de 3 62 aceite siendo la línea CP041 la que presentó mayor contenido. En el porcentaje de 63 semillas en frutos secos la línea CP041 tuvo más rendimiento a diferencia que la línea 64 CP054. En cuanto a las proteínas, la línea CP041 tuvo destaque, en porcentaje de fibra 65 y en humedad CP052 y en porcentaje de cenizas CP054. En la línea CP041 el aceite de 66 los frutos verdes claro tuvo mayor índice de yodo y de índice de saponificación. La 67 viscosidad cinemática en el fruto amarillo fue el más sobresaliente con los demás grados 68 de maduración. Los frutos marrones amarillento presentaron el menor índice de acidez. 69 Cuando los frutos estudiados eran los marrones oscuros existió menor índice de 70 peróxidos y de la densidad relativa de menor magnitud de rangos. Los frutos con mayor 71 contenido de dobles enlaces referente al índice de Iodo fueron los frutos verde claros en 72 la línea CP052, mientras que en la línea CP054 fueron los frutos marrón oscuros. Los 73 frutos secos (marrón oscuro) de la línea CP052 y CP054 alcanzaron un elevado índice 74 de saponificación en relación con los otros grados de maduración. Los valores arrojados 75 en la viscosidad cinemática en los frutos marrón amarillento sobresalen a los otros 76 estados de maduración tanto en la línea CP052 y CP054. En la densidad relativa, tanto 77 en las líneas CP052 y CP054, resalta los frutos verde amarillos en relación con los 78 demás estados de maduración. 2020-11-16T20:29:27Z 2020-11-16T20:29:27Z 2020 Revista Artículo 2519-5697 1992-2159 *EC-INIAP-BEEP-LA. Portoviejo (pdf 82) http://repositorio.iniap.gob.ec/handle/41000/5583 en p. 301-309 application/pdf E. E. Portoviejo |