Evaluación de extractos de lepechinia meyenii y ácido rosmarínico como antioxidantes naturales para el aceite virgen de sacha inchi
Date
2020-11-19
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Pontificia Universidad Católica del Perú
Abstract
Los aceites polinsaturados como el aceite de sacha inchi (Plukenetia volubilis L.)
extra virgen, con alto contenido de ácidos grasos, omega 3 y 6, son altamente
susceptibles a la oxidación y la consecuente pérdida de propiedades nutritivas y
organolépticas. El presente trabajo, evaluó el extracto etanólico de Lepechinia
meyenii y el ácido rosmarínico (AR) purificado a partir de L. Meyenii, para un posible
uso como antioxidantes naturales en el aceite de sacha inchi, con el objeto de
preservar las grasas funcionales poliinsaturadas presentes en estos. En los
ensayos, las sustancias a evaluar, extracto de L. Meyenii y AR, fueron comparadas
con el antioxidante comercial butilhidroxitolueno (BTH), todas las sustancias fueron
añadidas a muestras de aceite de sacha inchi extra virgen (extraído por prensado
al frio), luego las muestras de aceites fueron sometidas a una cinética de oxidación
a 50°C por catorce días. Durante el tratamiento, se tomaron muestras cada dos
días, para evaluar el grado de oxidación, mediante ensayos estandarizados del valor
de peróxidos, dienos y trienos conjugados. Así mismo se evaluó el proceso de
oxidación de los aceites por espectroscopia infrarroja de reflectancia total atenuada
(FTIR-ATR), microextracción en fase sólida en el espacio superior seguida de
cromatografía de gases - espectrometría de masas (HS-SPME/GC-MS) y
resonancia magnética nuclear de protones (1H RMN).
Los resultados revelan que la adición del extracto de L. Meyenii al aceite de sacha
inchi, reduce significativamente su oxidación, a partir de concentraciones de 1000
mg/kg; de este modo se muestra una marcada eficacia como antioxidante al extracto
de L. Meyenii que contiene AR y otras sustancias antioxidantes con potencial efecto
sinérgico. En virtud a los resultados se sugiere al extracto de L. Meyenii como
posible agente de reemplazo de antioxidantes sintéticos usados actualmente para
estos aceites de manera comercial.
Oils such as extra virgin sacha inchi (Plukenetia volubilis L.) oil, with a high content of polyunsaturated fatty acids, omega 3 and 6, are highly susceptible to oxidation and the consequent loss of nutritional and organoleptic properties. The present work evaluated ethanolic extract of Lepechinia meyenii and purified rosmarinic acid (AR) from this plant, for possible use as natural antioxidants in sacha inchi oil, in order to preserve functional polyunsaturated fats present in these. In the tests, the substances to be evaluated L. Meyenii extract and AR were compared with the commercial antioxidant butylhydroxytoluene (BTH). All substances were added to samples of extra virgin sacha inchi oil (extracted by cold pressing), then the samples of oils were subjected to oxidation kinetics at 50 °C for fourteen days. During the treatment, samples were taken every other day, to evaluate the degree of oxidation, through standardized tests for peroxide value and conjugated dienes and trienes. Likewise, the oxidation process of the oils was evaluated by attenuated total reflectance infrared spectroscopy (FTIR-ATR), headspace solid phase microextraction, followed by gas chromatography - mass spectrometry (HS-SPME / GC-MS) and proton nuclear magnetic resonance (1H NMR). The results reveal that the addition of the L. Meyenii extract to the sacha inchi oil significantly reduces its oxidation, starting from concentrations of 1000 mg / kg; This shows a marked efficacy as an antioxidant to the L. Meyenii extract that contains AR and other antioxidant substances with potential synergistic effect. Based on the results, L. Meyenii extract is suggested as a possible replacement agent for synthetic antioxidants currently used for these oils on a commercial basis.
Oils such as extra virgin sacha inchi (Plukenetia volubilis L.) oil, with a high content of polyunsaturated fatty acids, omega 3 and 6, are highly susceptible to oxidation and the consequent loss of nutritional and organoleptic properties. The present work evaluated ethanolic extract of Lepechinia meyenii and purified rosmarinic acid (AR) from this plant, for possible use as natural antioxidants in sacha inchi oil, in order to preserve functional polyunsaturated fats present in these. In the tests, the substances to be evaluated L. Meyenii extract and AR were compared with the commercial antioxidant butylhydroxytoluene (BTH). All substances were added to samples of extra virgin sacha inchi oil (extracted by cold pressing), then the samples of oils were subjected to oxidation kinetics at 50 °C for fourteen days. During the treatment, samples were taken every other day, to evaluate the degree of oxidation, through standardized tests for peroxide value and conjugated dienes and trienes. Likewise, the oxidation process of the oils was evaluated by attenuated total reflectance infrared spectroscopy (FTIR-ATR), headspace solid phase microextraction, followed by gas chromatography - mass spectrometry (HS-SPME / GC-MS) and proton nuclear magnetic resonance (1H NMR). The results reveal that the addition of the L. Meyenii extract to the sacha inchi oil significantly reduces its oxidation, starting from concentrations of 1000 mg / kg; This shows a marked efficacy as an antioxidant to the L. Meyenii extract that contains AR and other antioxidant substances with potential synergistic effect. Based on the results, L. Meyenii extract is suggested as a possible replacement agent for synthetic antioxidants currently used for these oils on a commercial basis.
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Antioxidantes naturales, Cosméticos, Química
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