Modelización termoestadística de la degradación en aceite de maní enriquecido con cannabidiol durante el proceso de fritura.

Abstract

his study aimed to evaluate the effect of cannabidiol (CBD) on the structural stability of peanut oil (Arachis hypogaea L.) during a controlled frying process. A comparative experiment was designed with two treatments: oil enriched with 0.051% CBD and oil without CBD. Both samples were subjected to ten consecutive frying cycles with potatoes, simulating thermal conditions representative of domestic and industrial applications. After each cycle, digital images of the oil were captured and processed using ImageJ software. Fractal methods, including FracLac and box-counting, were applied to calculate the fractal dimension (D) as an indicator of structural degradation. Additionally, thermo-statistical models and analysis of variance (ANOVA) were employed to assess significant differences between treatments. The results showed that the CBD-enriched oil maintained consistently higher fractal dimension values, lower dispersion across cycles, and absence of extreme outliers compared to the non-enriched oil. These findings confirm the antioxidant role of CBD in preserving the structural complexity of oil under prolonged thermal stress. It is concluded that CBD incorporation is a promising functional strategy to enhance the oxidative stability of edible oils during high-temperature processes, with potential applications in the food industry.

This study aimed to evaluate the effect of cannabidiol (CBD) on the structural stability of peanut oil (Arachis hypogaea L.) during a controlled frying process. A comparative experiment was designed with two treatments: oil enriched with 0.051% CBD and oil without CBD. Both samples were subjected to ten consecutive frying cycles with potatoes, simulating thermal conditions representative of domestic and industrial applications. After each cycle, digital images of the oil were captured and processed using ImageJ software. Fractal methods, including FracLac and box-counting, were applied to calculate the fractal dimension (D) as an indicator of structural degradation. Additionally, thermo-statistical models and analysis of variance (ANOVA) were employed to assess significant differences between treatments. The results showed that the CBD-enriched oil maintained consistently higher fractal dimension values, lower dispersion across cycles, and absence of extreme outliers compared to the non-enriched oil. These findings confirm the antioxidant role of CBD in preserving the structural complexity of oil under prolonged thermal stress. It is concluded that CBD incorporation is a promising functional strategy to enhance the oxidative stability of edible oils during high-temperature processes, with potential applications in the food industry.