Physicochemical characteristics and fatty acid composition of squash, pumpkin and soybean oils, during heat treatment
ABSTRACT Vegetable oils are important components in the human diet and due to their components, depending on their origin and type of processing, they are related to health. The objective of this research is to carry out a comparative study of the behavior of pumpkin seed and squash seed oils when they are subjected to heat treatment in relation to a commercial oil. For this purpose, the oils of the pumpkin and pumpkin seeds have been obtained, by means of extraction with supercritical CO2 and the commercial oil was soybean obtained from the local market. These oils were subjected to a heat treatment at different temperatures (20 ° C, 120 ° C, 150 ° C, 180 ° C and 200 ° C) then to a heat treatment at 180 ° C at different heating times (0 min, 10 min, 30 min, 60 min and 120 min), in each case their physicochemical characteristics were determined (acid index, peroxide index, refractive index and polar compounds) and for the determination of essential fatty acids they were subjected to heat treatment up to 240 ° C. Significant differences were found in the physicochemical parameters and fatty acid content in the three oils, soybean oil has better stability of its physicochemical quality (acid index and peroxide index) up to 150 ° C, pumpkin and squash seed oils present stability up to 120 ° C, the polar compounds at 180 ° C x 120 minutes present percentages of 13.5% in soybeans, 16% in pumpkin and 15.5% in squash, the fatty acids in the three oils (at 240 ° C) show a decrease in the unsaturated and an increase in the saturated ones. It is concluded that pumpkin and squash seed oils are less stable than commercial oil; it is recommended that their consumption should be done cold or at a maximum temperature of 120 ° C to guarantee their consumable quality.
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| Format: | Digital revista |
| Language: | spa |
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Universidad del Cauca -Facultad de ciencias Agrarias
2023
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| Online Access: | https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/2087 |
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| Summary: | ABSTRACT
Vegetable oils are important components in the human diet and due to their components, depending on their origin and type of processing, they are related to health. The objective of this research is to carry out a comparative study of the behavior of pumpkin seed and squash seed oils when they are subjected to heat treatment in relation to a commercial oil. For this purpose, the oils of the pumpkin and pumpkin seeds have been obtained, by means of extraction with supercritical CO2 and the commercial oil was soybean obtained from the local market. These oils were subjected to a heat treatment at different temperatures (20 ° C, 120 ° C, 150 ° C, 180 ° C and 200 ° C) then to a heat treatment at 180 ° C at different heating times (0 min, 10 min, 30 min, 60 min and 120 min), in each case their physicochemical characteristics were determined (acid index, peroxide index, refractive index and polar compounds) and for the determination of essential fatty acids they were subjected to heat treatment up to 240 ° C. Significant differences were found in the physicochemical parameters and fatty acid content in the three oils, soybean oil has better stability of its physicochemical quality (acid index and peroxide index) up to 150 ° C, pumpkin and squash seed oils present stability up to 120 ° C, the polar compounds at 180 ° C x 120 minutes present percentages of 13.5% in soybeans, 16% in pumpkin and 15.5% in squash, the fatty acids in the three oils (at 240 ° C) show a decrease in the unsaturated and an increase in the saturated ones. It is concluded that pumpkin and squash seed oils are less stable than commercial oil; it is recommended that their consumption should be done cold or at a maximum temperature of 120 ° C to guarantee their consumable quality.
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