Abstract
The oxidation process of crude and refined oils from wild leguminous seeds: Prosopis juliflora (mezquite), Mimosa grahamii (gatuna), Acacia constricta , (vinorama) Olneya tesota , (palo fierro) Cercidium praecox (palo de brea) and Parkinsonia aculeata (palo verde) were evaluated during storage for 122 days, using corn and soybean oils as controls. Peroxide, Iodine, Acid and p-Anisidine values were determinated during 122 days of storage at room temperature. The wild leguminous raw oils showed results similar to those for the corn raw oil and lower than those of soybean raw oil. This behavior was similar for refinated oils. The rancid odor was detected after 5 days of storage in soybean oil and 40 days in vinorama oil, on the contrary, mezquite, palo verde and palo of brea oils presented this odor after 62 days, and for gatuna’s oil needed 135 days. Our results indicate that legume seed of Sonoran Desert could be a good alternative as source of oil.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
