Open AccessGoldenberry (Physalis peruviana L.) seed oil: press extraction, optimization, characterization, and oxidative stability
Author(s) -
Pedro P. Ugarte-Espinoza,
Víctor Delgado-Soriano,
Lorenzo Estivi,
Alyssa Hidalgo,
Gloria Pascual Chagman
Publication year - 2021
Publication title -
italian journal of food sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.281
H-Index - 33
eISSN - 2239-5687
pISSN - 1120-1770
DOI - 10.15586/ijfs.v33i4.2123
Subject(s) - extraction (chemistry) , moisture , chemistry , physalis , screw press , shelf life , food science , acid value , iodine value , peroxide value , vegetable oil , water content , horticulture , chromatography , materials science , organic chemistry , biology , biochemistry , geotechnical engineering , engineering , metallurgy
In order to optimize the screw-press extraction conditions of oil from goldenberry (Physalis peruviana L.) seeds obtained from nectar processing waste, a face centered design was applied. The oil was extracted at different temperatures (60, 80, and 100°C) and seed moisture contents (8, 10, and 12%). Oil recovery (OR) increased and residual oil in the cake decreased significantly as moisture content and temperature were reduced; oil moisture and volatile matter as well as acid value, K232, K268, and p-anisidine, respectively, decreased proportionally with the moisture extraction. Thus, the highest OR (86.4%) and the best quality were obtained at 8% moisture content and 60°C pressing temperature. Under these conditions, the extracted oil presented high linoleic acid (76.0%), iodine value (140.0 mg I2/g), and refractive index (1.4769). The oil stability index, measured by Rancimat, varied from 3.65 h (120°C) to 14.87 h (100°C); the predicted shelf life at 25°C was 120.4 days and the activation energy was 85.6 kJ/mol. The results highlighted that screw-pressing of goldenberry seeds provides quality oil without employing polluting and hazardous solvents.