Estudio comparativo de dos métodos químicos para la extracción de aceite de quinoa (chenopodium quinoa)

Abstract

Quinoa is used for its chemical composition with respect to its fatty acid content varies according to the origin. The fatty acids present in quinoa are monounsaturated and polyunsaturated fatty acids. Oil extraction technology focuses on achieving higher percentages of yield during the processing of raw materials. The objective of this research was to compare and determine the characteristics of quinoa oil (Chenopodium quinua Willd.) extracted by two solvents, ethyl acetate and hexane, in order to have alternatives of a less harmful, more economical and less dangerous solvent for the extraction of oil from quinoa seed with a better yield. For oil extraction, a 1:2 ratio was used for the solvent hexane and ethyl acetate, previously treated with ultrasound for 30 minutes at a temperature of 30 °C. The oil extraction was carried out with the rotary evaporator device at 40 °C at a speed of 30 rpm for 15 - 30 minutes and at a vacuum level between 200 to 300 atm. To determine the yield of the oil obtained, gravimetry was used based on the weight difference, the results obtained in the yield gave 1.95 % for ethyl acetate and 1.12 % for hexane. The gas chromatography analyses were carried out in a total run time of 78,333 minutes, with oleic, linoleic, and linolenic acid standing out in the highest peaks. The content of these fatty acids was as follows: quinoa oil with ethyl acetate: palmitic acid (9.06 %), stearic acid (0.92 %), oleic acid (28.17 %), elaidic acid (1.66 %), linoleic acid (45.72 %), linolenic acid (11.89 %), arachidic acid (0.54 %), cis-11-eicosenoic acid (2.05%). Quinoa oil with hexane: palmitic acid (7.91 %), stearic acid (1.33 %), oleic acid (24.42 %), elaidic acid (1.47 %), linoleic acid (42.85 %), linolenic acid (20 %), arachidic acid (0.42 %), cis-11-eicosenoic acid (1.61 %). The statistical analysis was carried out with a one-factor anova, and the results showed that there is a significant difference (0 < 0.05) taking into account the fatty acids (palmitic acid, oleic acid, linoleic acid and linolenic acid) found in the quinoa oil in the highest proportion. According to the results obtained, we conclude that ethyl acetate had a better performance in the extraction of the oil as opposed to hexane. Its potential uses are probably in the elaboration of functional foods because they present acceptable values in the characterization of quinoa oil, for example, oleic acid helps to reduce cholesterol and linoleic acid prevents cardiovascular diseases and has antioxidant properties, these and other benefits present the fatty acids present in the extracted oil. Ethyl acetate is considered to be a green solvent produced from raw materials and is used as a solvent for the production of ethyl acetate.