Evaluación de la calidad fisicoquímica y organoléptica de jabones artesanales elaborados con aceite comestible residual.

Abstract

In Machala city, in the Oro Province, the inadequate management of waste cooking oil generates environmental and health impacts. This research aims to evaluate the physicochemical and organoleptic properties of handmade soaps made from waste cooking oil, using a 2x2 factorial experimental design with two concentrations of NaOH (120 g/L and 140 g/L) and two fragrances (watermelon and chamomile). Four treatments were prepared, each in duplicate, and properties such as pH, foam index, moisture, and free alkalinity were evaluated and compared with the requirements of Ecuadorian Technical Standard INEN 839. In addition, a sensory evaluation was conducted with 20 untrained evaluators who rated attributes such as texture, aroma, color, and overall appearance using a hedonic scale. The results showed that all treatments complied with regulatory parameters, with the treatment using 120 g/L of NaOH and chamomile fragrance being the most balanced in terms of physicochemical properties and sensory acceptance. It was evident that the concentration of sodium hydroxide directly influences the pH, moisture retention, and hardness of the soap, while the fragrance mainly affects the perception of aroma and appearance. The manufacture of handmade soaps is not only viable from a technical perspective but also sustainable in environmental and social terms, contributing to waste utilization and promoting the circular economy. This type of initiative represents an effective alternative for reducing domestic pollution, while promoting recycling practices and the development of eco-friendly products with commercial potential and low production costs.