Estabilidad oxidativa en aceite de semilla de granadilla (Passiflora Ligularis) obtenido mediante prensado en frío.

Abstract

This study analyzed the extraction of oil from granadilla (Passiflora ligularis) seeds, evaluating its physicochemical properties and oxidative stability. Prior to extraction, the seeds underwent mucilage removal and drying. The cold-pressing method was used, employing a hydraulic press at approximately 40 °C. The extracted oil was subsequently clarified, and its oxidative stability was monitored over 23 consecutive days. The results showed variations in absorbance, with values of 1.385 nm on the first day and 0.697 nm on day 23, indicating an accelerated oxidation reaction. This was reflected in a color change from bright yellow to a lighter tone over time. Additionally, the smoke point was determined by comparing two oils: a blend of granadilla oil with peanut oil and pure peanut oil. The smoke point for the blend was 264.5 °C, while pure peanut oil exhibited a higher value of 280.9 °C. Furthermore, frying performance tests were conducted using commercial oils (soybean and sunflower) and the granadilla-peanut oil blend. The frying times for the blend were 109, 108, and 108 seconds in three consecutive tests, whereas pure peanut oil showed shorter frying times (68, 65, and 67 seconds). Commercial oils displayed similar frying performance. The results suggest that granadilla oil, particularly in combination with peanut oil, exhibits functional and thermal properties that could be valuable for industrial and culinary applications.