Caracterización del aceite esencial de semillas de Schinus molle L. para aplicaciones agroindustriales
Characterization of the essential oil of Schinus molle L. seeds for agroindustrial applicationsContenido principal del artículo
Los aceites vegetales son esenciales para la salud, la industria alimentaria y la sostenibilidad ambiental. El propósito de la presente investigación fue caracterizar el aceite extraído de las semillas de Schinus molle L., evaluando sus posibles aplicaciones en la agroindustria. La investigación se desarrolló en Huancavelica, Perú, con un diseño cuantitativo y descriptivo. Los resultados indican que la extracción del aceite es más eficiente a temperaturas moderadas, 100°C y 150°C, logrando un rendimiento del 35,25%, mientras que a temperaturas de 200°C se reduce al 9,47%, afectando negativamente la calidad del aceite. Los parámetros fisicoquímicos mostraron una baja humedad, 0,03%-0,04%; un índice de acidez aceptable, 5,61-5,68 mg KOH/) y un índice de peróxido dentro del rango seguro para aceites comestibles, aunque con riesgo de oxidación. Se concluye que la extracción a temperaturas moderadas maximiza el rendimiento y calidad del aceite, recomendándose mantener condiciones entre 100°C y 150°C.
Vegetable oils are essential for health, the food industry and environmental sustainability. The purpose of this research was to characterize the oil extracted from the seeds of Schinus molle L., evaluating its potential applications in agroindustry. The research was developed in Huancavelica, Peru, with a quantitative and descriptive design. The results indicate that oil extraction is more efficient at moderate temperatures, 100°C and 150°C, achieving a yield of 35.25%, while at temperatures of 200°C it is reduced to 9.47%, negatively affecting the quality of the oil. The physicochemical parameters showed low humidity, 0.03%-0.04%; an acceptable acidity index, 5.61-5.68 mg KOH/l) and a peroxide index within the safe range for edible oils, although with a risk of oxidation. It is concluded that extraction at moderate temperatures maximizes the yield and quality of the oil, and it is recommended to maintain conditions between 100°C and 150°C.
Descargas
Detalles del artículo
Msanne J, Kim H, Cahoon E. Biotechnology tools and applications for development of oilseed crops with healthy vegetable oils. Biochimie. 2020;178:4-14. https://lc.cx/s1Jhzt
Fadda A, Sanna D, Sakar E, Gharby S, Mulas M, Medda S, et al. Innovative and sustainable technologies to enhance the oxidative stability of vegetable oils. Sustainability. 2022;14(2):849. https://lc.cx/YY5n-e
Lengai G, Muthomi J, Mbega E. Phytochemical activity and role of botanical pesticides in pest management for sustainable agricultural crop production. Scientific African. 2020;7:e00239. https://lc.cx/RipKFr
Raghavan M, Khan F, Devadason E. Agri?food trade channel and the ASEAN macroeconomic impacts from output and price shocks. Agricultural Economics. 2024;55(1):5-26. https://lc.cx/4UuKXf
Belhoussaine O, El Kourchi C, Harhar H, El Moudden H, El Yadini A, Ullah R, et al. Phytochemical characterization and nutritional value of vegetable oils from ripe berries of Schinus terebinthifolia raddi and Schinus molle L., through extraction methods. Food Chemistry: X. 2024:101580. https://lc.cx/w_iN17
Feriani A, Tir M, Hamed M, Sila A, Nahdi S, Alwasel S, et al. Multidirectional insights on polysaccharides from Schinus terebinthifolius and Schinus molle fruits: Physicochemical and functional profiles, in vitro antioxidant, anti-genotoxicity, antidiabetic, and antihemolytic capacities, and in vivo anti-inflammatory and anti-nociceptive properties. nternational Journal of Biological Macromolecules. 2020;165:2576-87. https://lc.cx/qxwmBS
Turchetti G, Garzoli S, Laghezza V, Sabia C, Iseppi R, Giacomello P, et al. Antimicrobial testing of Schinus molle (L.) leaf extracts and fractions followed by GC-MS investigation of biological active fractions. Molecules. 2020;25(8):1977. https://lc.cx/jS_Ynr
Ganoza-Yupanqui M, Suárez-Rebaza L, Venegas-Casanova E, Ruiz-Reyes S, de Albuquerque R, Ganoza-Suárez M. Essential Oils of Medicinal Plants from Northern Peru: Traditional and Scientific Knowledge. Essential Oils. Estados Unidos: CRC Press; 2023. p. 120-33. https://lc.cx/q_16m0
Lipa C, Puma R. Efecto de los aceites esenciales de eucalipto: Eucalyptus globulus Labill.(1800) y molle: Schinus molle L.(1753) sobre larvas de moscas que afectan el cultivo de champiñón: Agaricus bisporus (JE Lange) Imbach.(1946). Cusco, Perú: Universidad Nacional de San Antonio Abad del Cusco; 2024. https://lc.cx/0YugaE
Lammari N, Louaer O, Meniai A, Elaissari A. Encapsulation of essential oils via nanoprecipitation process: Overview, progress, challenges and prospects. Pharmaceutics. 2020;12(5):431. https://lc.cx/-lv5VF
Tsitlakidou P, Tasopoulos N, Chatzopoulou P, Mourtzinos I. Current status, technology, regulation and future perspectives of essential oils usage in the food and drink industry. ournal of the Science of Food Agriculture. 2023;103(14):6727-51. https://lc.cx/7WetNF
Puppo M, Gianotti C, Calvete A, Leal A, Rivas M. Landscape, agrobiodiversity, and local knowledge in the protected area “Quebrada de los Cuervos y Sierras del Yerbal,” Uruguay. Frontiers in Sustainable Food Systems. 2023;7:1240991. https://lc.cx/un9F9M
Shehata M, El-Sherbiny G, Sharaf M, Kalaba M, Shaban A, Biorefinery. Phytochemical analysis, antimicrobial, antioxidant, and cytotoxicity activities of Schinus molle (L.) extracts. Biomass Conversion. 2024:1-18. https://lc.cx/jam7vt
Rodríguez R, Oré J, Esenarro D. Efficient and sustainable improvement of a system of production and commercialization of Essential Molle Oil (Schinus Molle). Empresa: investigación y pensamiento crítico. 2021;10(4):43-75. https://lc.cx/_UeAT5
Lafont J, Espitia A, Torres F. Estudio químico del aceite y torta de semillas de Crescentia cujete: reporte de caso. Revista UDCA Actualidad Divulgación Científica. 2023;26(2):e2132. https://lc.cx/76Iv2t
Bello A. Obtención y caracterización físico-química del aceite de las semillas del mate (Crescentia cujete L.). Cumbres. 2017;3(1):93-9. https://lc.cx/zxxNox
Corrales C, Fliedel G, Pérez A, Servent A, Prades A, Dornier M, et al. Physicochemical characterization of jicaro seeds (Crescentia alata HBK): A novel protein and oleaginous seed. Journal of Food Composition Analysis. 2017;56:84-92. https://lc.cx/TfogQw
Dashtian K, Kamalabadi M, Ghoorchian A, Ganjali M, Rahimi-Nasrabadi M. Integrated Supercritical Fluid Extraction of Essential Oils. Journal of Chromatography A. 2024;1733(27):465240. https://lc.cx/Sobh_c
Chen J, Liu H. Nutritional indices for assessing fatty acids: A mini-review. International journal of molecular sciences. 2020;21(16):5695. https://lc.cx/7SGETO
Agregán R, Lorenzo J, Munekata P, Dominguez R, Carballo J, Franco D. Assessment of the antioxidant activity of Bifurcaria bifurcata aqueous extract on canola oil. Effect of extract concentration on the oxidation stability and volatile compound generation during oil storage. Food Research International. 2017;99:1095-102. https://lc.cx/sVYbH7
López A, Plascencia M, Lizardi J, Fernández D, Rodríguez F, Mouriño R, et al. Schinus molle L. essential oil-loaded chitosan nanoparticles: Preparation, characterization, antifungal and anti-aflatoxigenic properties. Lwt. 2018;96:597-603. https://lc.cx/EDEE4L
Dalla F, Stangherlin A, Nichelle B, de Freitas D, Duarte F, Oliveira R, et al. Miniaturized, high-throughput and green determination of the saponification value of edible oils using thermal infrared enthalpimetry. Analytical methods. 2018;10(30):3770-6. https://lc.cx/e9ddic
Rahnama A, Salehi F, Meskarbashee M, Mehdi K, Ghorbanpour M, Harrison M. High temperature perturbs physicochemical parameters and fatty acids composition of safflower (Carthamus tinctorius L.). BMC Plant Biology. 2024;24(1):1080. https://lc.cx/lYUh1N
Lima J, da Cruz A, Alves R, de Almeida A, Darnet S, Meller L. Alternative sources of oils and fats from Amazonian plants: Fatty acids, methyl tocols, total carotenoids and chemical composition. Food research international. 2019;116:12-9. https://lc.cx/edav6w
Zumalacárregui B, Ferrer C. Caracterización fisicoquímica de hojas, semillas y aceite vegetal de Moringa oleifera ecotipo Plain. Revista cubana de química. 2022;34(2):227-41. https://lc.cx/5deTuM
Jugreet B, Suroowan S, Rengasamy R, Mahomoodally M. Chemistry, bioactivities, mode of action and industrial applications of essential oils. Trends in Food Science Technology. 2020;101:89-105. https://lc.cx/39QYRx
Fernández J, Pascual G, Silva M, Salvá B, Guevara A, Encina C. Efecto del tratamiento enzimático de la semilla de moringa (Moringa oleífera) sobre las características físico-químicas del aceite obtenido por extracción con prensa expeller. Scientia Agropecuaria. 2018;9(3):371-80. https://lc.cx/owdxmY
Razzak A, Khiari R, Moussaoui Y, Belgacem N. Schinus Molle: Currently Status and Opportunity. Annual Plant: Sources of Fibres, Nanocellulose and Cellulosic Derivatives: Processing, Properties and Applications. Singapore: Springer; 2023. p. 535-51. https://lc.cx/ZDqCvG
Fu X, Su J, Hou L, Zhu P, Hou Y, Zhang K, et al. Physicochemical and thermal characteristics of Moringa oleifera seed oil. Advanced Composites Hybrid Materials. 2021;4:685-95. https://lc.cx/Y7B4dL
Organización de las Naciones Unidas para la Alimentación y la Agricultura. Alimentarius Codex. Norma para aceites vegetales especificados (CXS 210-1999). FAO y OMS; 2023. https://lc.cx/M_QnoK
Solis J, Davila R, Sandoval C, Guzmán D, Guzmán H, Alejo L, et al. Ethanol production from Schinus molle essential oil extraction residues. Waste Biomass Valorization. 2020;11(8):4053-65. https://lc.cx/n3HmpG
Phiri N, Serame EL, Pheko T. Extraction, chemical composition and antioxidant activity analysis of essential oil from Schinus molle medicinal plant found in Botswana. Am J Essent Oil Nat Prod. 2021;9(4):1-9. https://lc.cx/mi_me8
Machado C, Raman V, Rehman J, Maia B, Meneghetti E, Almeida V, et al. Schinus molle: anatomy of leaves and stems, chemical composition and insecticidal activities of volatile oil against bed bug (Cimex lectularius). Revista Brasileira de Farmacognosia. 2019;29(1):1-10. https://lc.cx/2kbYYQ