Castaño-Ángel, Cristhian Camilo;
Tarapues-Cuasapud, Jesús Alexander;
Bravo-Gómez, Jesús Eduardo;
Solanilla-Duque, Jose Fernando;
Roa-Acosta, Diego Fernando
Preliminary study of physicochemical, thermal, rheological, and interfacial properties of quinoa oil
Description:
<ns3:p><ns3:bold>Background: </ns3:bold>The growing popularity of nutrient-rich foods, among which is quinoa, is due to the increasing demand for healthier choices. Oils and hydrolyzed proteins from these foods may help prevent various health issues. The objective of this work was to perform extraction from the endosperm of the grain from high-protein quinoa flour by physical means <ns3:italic>via</ns3:italic> a differential abrasive milling process and extracting the oil using an automatic auger extractor at 160°C, as well as characterizing extracted oil.</ns3:p><ns3:p> <ns3:bold>Methods: </ns3:bold>Quinoa oil extraction and physicochemical characterization were carried out. Chemical and physical quality indexes of quinoa oil were established, and both characterizations were conducted based on international and Columbian standards. Thermal properties were evaluated by differential scanning calorimetry, and rheological and interfacial properties of the oil were evaluated using hybrid rheometers and Drop Tensiometers, respectively, to determine its potential for obtaining functional foods.<ns3:bold> </ns3:bold></ns3:p><ns3:p> <ns3:bold>Results: </ns3:bold>The result was 10.5 g of oil/ 100 g of endosperm, with a moisture content of 0.12%, insoluble impurities of 0.017%, peroxide index of 18.5 meq O<ns3:sub>2</ns3:sub>/kg of oil, saponification index of 189.6 mg potassium hydroxide/g of oil, refractive index of 1.401, and a density of 0.9179 g/cm<ns3:sup>3</ns3:sup> at 20°C. Regarding contaminating metals, it presented 7 mg of iron/kg of oil, a value higher than previously established limits of 5 mg of iron/kg of oil. The oil contained 24.9% oleic acid, 55.3% linoleic acid, and 4% linolenic acid, demonstrating antioxidant capacity. Quinoa oil showed thermal properties similar to other commercial oils.<ns3:bold> </ns3:bold></ns3:p><ns3:p> <ns3:bold>Conclusions: </ns3:bold>The interfacial and rheological properties were suitable for the stabilization of emulsions, gels, and foams, which are important in various industrial applications and could facilitate the development of new products. The extracted quinoa oil presented similar characteristics to other commercial oils, which could make it a potential product for commercialization and application in different industries.</ns3:p>