Caracterización del aceite de Chontilla (bactris gasipaes) extraído en frio para fines alimentarios

Gina  Guapi Alava; Vicente  Guerron Troya; Rafael  Moreno Rojas

Authors

Gina Guapi Alava
Vicente Guerron Troya
Rafael Moreno Rojas

Keywords:

chontilla; extraction; pressing; chromatography; lipidic profile.

Abstract

The objective of this study is to characterize chontilla (Bactris gasipaes) oil for food purposes, cold extracted using a compressed air system. This research was divided into two stages : in the first, the extraction of chontilla oil was carried out, an A x B design was used with 8 treatments and 3 repetitions, where: Effect A= Pressure + Extraction time (90 PSI + 5 Minutes and 110 PSI + 3 Minutes) and Effect B=Conditioning of the raw material (pulped; pulped and chopped; pulped and ground; pulped and ground). We proceeded to carry out the reception, selection, pulping, chopping, crushing, grinding, pressing and coding of the oil obtained. For the second stage, the oils were subjected to a lipid profile analysis by high pressure liquid chromatography (HPLC), obtaining 21.07% of saturated fatty acids; 67.28% monounsaturated fatty acids; 11.60% polyunsaturated fatty acids; 63.27% Oleic C18:1 (Omega 9); 10, 18% Linoleic C18:2 (Omega 6) and 1.36 Alpha Linolenic C18:3 (Omega 3). An analysis of variance was performed using the General Linear Model of SPSS v20, using the effects as classification factors and fatty acids or their groupings as variables.

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