Extracción, Refinación, y Caracterización Físico - Químia y Nutracéutica del Aceite de Chocho (Lupinus mutabilis sweet)

Abstract

Chocho oil (Lupinus mutabilis Sweet), both bitter and unbittered, was extracted and physical, chemical and nutraceutical parameters were determined for its use in food. This study was carried out at the Santa Catalina Experimental Station of the National Autonomous Institute of Agricultural Research (INIAP); Andean 450 grain was used as raw material and hexane as solvent for extraction, obtaining the best oil yield (25.65%) from unbittered chocho flour in eight hours. The physical and chemical parameters indicate that it has a similar behavior to other seed oils with which it was compared, although some differences were found, perhaps due to its chemical composition; as for the physical-chemical characteristics, it complies with the technical standards for edible fats and oils. In the nutraceutical analysis, the fatty acid and tocopherol profile of chocho oil was determined, showing that it has a high quality of essential fatty acids. As for the composition of tocopherols, it does not have vitamin E precursors, but rather has antioxidant activity in vitro, which helps to maintain the product and prevents its early degradation, so it would be very useful to use this oil in the preparation of food products. Finally, the shelf life was determined, obtaining that the extracted oil can be kept for 4.5 months in a cool, dry environment.