Vedecký časopis

Journal of Food and Nutrition Research
Online First Articles

Alzate Arbeláez, A. F. – Cogollo Pacheco, Á. – Rojano, B.
Composition, antioxidant activity, thermal and oxidative stability of Lecythis tuyrana oil

Benjamín Rojano, Food Science Laboratory, School of Chemistry, Faculty of Science, National University of Colombia, Street 59A # 63-20, 050034 Medellín, Colombia. E-mail: brojano@unal.edu.co

Received 9 October 2017; 1st revised 1 December 2017; accepted 10 January 2018

Súhrn: Oil from Lecythis tuyrana oilseeds, is extracted for its potential use in food industry. The aim was to study the composition, antioxidant activity, and thermal oxidative stability of oil. Compositional parameters were evaluated. Antioxidant activity was evaluated by oxygen radical absorbance capacity (ORAC) and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH•). Oxidative stability was evaluated by peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and oxidative stability index (OSI). Thermal stability was determined by thermogravimetric assay (TGA) and differential scanning calorimetry (DSC). Almonds have high oil content (732 g·kg-1). Total carotenoids, tocopherols and phenols were also quantified. OSI showed induction time of 3.47 h and it was thermostable up to 200 °C. It was possible to improve the stability of oil by 27.5 % under accelerated conditions, using butylated hydroxytoluene (BHT) as an antioxidant. L. tuyrana is a good source of unsaturated fatty acids (oleic acid 369.0 g•kg--1, linoleic acid 272.0 g•kg-1, palmitic acid 171.0 g•kg-1, stearic acid 149.0 g·kg-1, arachidonic acid 10.0 g·kg-1, palmitoleic acid 7.0 g·kg-1), which are oxidatively stabilized by the presence of carotenoids, phenols and tocopherols. In this way, a new oil with interesting nutraceutical properties, is proposed to be used in processes enriched with edible oils.

Kľúčové slová: edible oils; Lecythis tuyrana oil; oxidative stability; thermal stability; oilseeds