2020, Número 1
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TIP Rev Esp Cienc Quim Biol 2020; 23 (1)
Evaluación de la toxicidad aguda y composición química de aceite refinado de Moringa oleifera cultivada en México
Pérez-Pérez V, Alamilla-Beltrán L, Jiménez-Martínez C, Pereyra-Castro SC, Ortiz-Moreno A, Plazola-Jacinto CP, Camacho-Díaz BH, Hernández OM
Idioma: Ingles.
Referencias bibliográficas: 37
Paginas: 1-9
Archivo PDF: 631.35 Kb.
RESUMEN
El aceite de
Moringa oleifera está compuesto principalmente de ácido oleico, linoleico y α-linolénico, también contiene
fosfolípidos y otros componentes minoritarios, como enzimas, alcaloides y glucosinolatos, compuestos que pueden generar
características no deseadas y/o toxicidad, sin embargo, éstos pueden eliminarse mediante un proceso de refinación. El objetivo
de este trabajo fue evaluar el efecto de la refinación química sobre la toxicidad aguda, la composición de ácidos grasos, y las
propiedades fisicoquímicas del aceite de semilla de
M. oleifera de una variedad mexicana, para ésto, el aceite se extrajo por
prensado mecánico de las semillas para someterse a refinación química. Al aceite crudo y refinado se les determinó toxicidad
aguda probada en un modelo murino, así como también el perfil de los ácidos grasos, los índices de yodo, saponificación y
peróxido, además de la acidez, y capacidad antioxidante. Los resultados mostraron que el aceite de semilla de
M. oleifera no
presentó toxicidad aguda en el intervalo de 300-2,000 mg/kg; por lo que podría ser utilizado para consumo humano. El proceso
de refinación no tuvo efecto significativo (p ‹ 0.05) sobre el contenido del ácido oleico (69%), linoleico (0.74%) y α-linolénico
(1.97%). Después del proceso de refinación, aumentó el valor del índice de yodo y de saponificación, mientras que el índice de
peróxido, la acidez, el contenido de β-caroteno y la capacidad antioxidante disminuyeron.
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