Resumo

LUIS, ARTICA-MALLQUI,; MERY-LUZ, BAQUERIZO-CANCHUMANYA,; HERMES-AMADEO, ROSALES-PAPA,  e  GILBERT-NILO, RODRIGUEZ-PAUCAR,. Physicochemical characteristics and fatty acid composition of squash, pumpkin and soybean oils, during heat treatment. Rev.Bio.Agro [online]. 2023, vol.21, n.2, pp.75-86.  Epub 01-Dez-2023. ISSN 1692-3561.  https://doi.org/10.18684/rbsaa.v21.n2.2023.2087.

Oils are important in human nutrition and due to their components and characteristics that depend on their origin and type of processing, they are related to health. The objective of this research is to carry out a comparative study of the behavior of pumpkin seed and pumpkin seed oils when subjected to heat treatment in relation to a commercial oil. For this purpose, oils have been obtained from pumpkin and squash seeds by extraction with supercritical CO2 and the commercial oil was soybean oil obtained from the local market. These oils were subjected to a heat treatment at different temperatures (20, 120, 150, 180 and 200 °C) then to a heat treatment at 180 °C at different heating times (0, 10, 30, 60 and 120 min), in each case their physicochemical characteristics (acidity index, peroxide index, refractive index and polar compounds) were determined and for the determination of essential fatty acids they were subjected to heat treatment up to 240 °C. Significant differences were found in the physicochemical parameters and content of fatty acids in the three oils. Soybean oil has better stability in its physicochemical quality (acidity index and peroxide index) up to 150 °C, pumpkin seed and squash oils have stability up to 120 °C. The polar compounds at 180 °C x 120 minutes present percentages of 13,5% in soybeans, 16 % in pumpkin and 15,5 % in pumpkin, the fatty acids in the three oils (at 240 °C) present a decrease in the unsaturated and increase in saturates. It is concluded that pumpkin and squash seed oils are less stable than commercial oil, it is recommended that their consumption should be carried out cold or at a maximum of 120 °C to guarantee their consumable quality.

Palavras-chave : Polar compounds; Peroxide index; Acidity index; Refractive index; Fatty acids; cucurbit seeds; Extraction with supercritical CO₂, Cucurbita ficifolia B; Cucurbita maxima D; Glycine max..

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