Effects of the extraction of fatty acids and thermal/rheological properties of Mexican red pitaya oil

David Neder-Suárez; Daniel Lardizabal-Gutierrez; Nubia Amaya-Olivas; León Raúl Hernández-Ochoa; Jesus Alberto Vázquez-Rodríguez; Miguel Á. Sanchez-Madrigal; Ivan Salmerón-Ochoa; Armando Quintero-Ramos; David Neder-Suárez; Daniel Lardizabal-Gutierrez; Nubia Amaya-Olivas; León Raúl Hernández-Ochoa; Jesus Alberto Vázquez-Rodríguez; Miguel Á. Sanchez-Madrigal; Ivan Salmerón-Ochoa; Armando Quintero-Ramos

doi:10.3934/agrfood.2024018

AIMS Agriculture and Food

2024, Volume 9, Issue 1: 304-316. doi: 10.3934/agrfood.2024018

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Research article

Effects of the extraction of fatty acids and thermal/rheological properties of Mexican red pitaya oil

1.
Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico
2.
Centro de Investigación en Materiales Avanzados S.C. Avenida Miguel de Cervantes 120, Complejo Industrial Chihuahua, Chihuahua 31136, México
3.
Facultad de Salud Pública y Nutrición, Universidad Autónoma de Nuevo León, Dr. Eduardo Aguirre Pequeño 905, Mitras Centro, Monterrey, N.L. 64460, México

Received: 01 November 2023 Revised: 23 January 2024 Accepted: 01 February 2024 Published: 26 February 2024

We evaluated the effects of solvents with different polarities—methylene chloride (MC), methanol (MT), and hexane (HE) on the extraction of compounds from Mexican red pitaya seed oil. The fatty acid composition and the structural, rheological, and thermal properties of the different extracts were characterized. The results indicated that the highest yield of extraction was generated for MC (26.96%), as well as the greatest amount of Mono and Polyunsaturated fatty acids, while the lowest yield was for MT (16.86%). The antioxidant activity was greater in the MT treatment due to extractable compounds from high polarity. The generated extracts contained unsaturated fatty acids, mostly oleic and linoleic acids, and saturated fatty acids such as palmitic acid. The lowest solidification temperature was −6.35 ℃ for MC due to its fatty acid composition, and the degradation temperature was around 240 ℃. The viscosity is a quality parameter; the highest level was generated for the MC treatment, which was significantly different from HE and MT. The composition of the extracts was analyzed using the FT-IR spectroscopy and showed the typical characteristic of absorption bands for triglycerides with high frequency in bands 2852 cm⁻¹ and 2924 cm⁻¹, which indicated that the samples were rich in unsaturated and polyunsaturated acids. These results suggested that pitaya seed oil is an excellent alternative source of essential fatty acids with potential physiological benefits.
- Mexican red pitaya,
- seed,
- antioxidant,
- fatty acids profile
Citation: David Neder-Suárez, Daniel Lardizabal-Gutierrez, Nubia Amaya-Olivas, León Raúl Hernández-Ochoa, Jesus Alberto Vázquez-Rodríguez, Miguel Á. Sanchez-Madrigal, Ivan Salmerón-Ochoa, Armando Quintero-Ramos. Effects of the extraction of fatty acids and thermal/rheological properties of Mexican red pitaya oil[J]. AIMS Agriculture and Food, 2024, 9(1): 304-316. doi: 10.3934/agrfood.2024018

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Abstract

We evaluated the effects of solvents with different polarities—methylene chloride (MC), methanol (MT), and hexane (HE) on the extraction of compounds from Mexican red pitaya seed oil. The fatty acid composition and the structural, rheological, and thermal properties of the different extracts were characterized. The results indicated that the highest yield of extraction was generated for MC (26.96%), as well as the greatest amount of Mono and Polyunsaturated fatty acids, while the lowest yield was for MT (16.86%). The antioxidant activity was greater in the MT treatment due to extractable compounds from high polarity. The generated extracts contained unsaturated fatty acids, mostly oleic and linoleic acids, and saturated fatty acids such as palmitic acid. The lowest solidification temperature was −6.35 ℃ for MC due to its fatty acid composition, and the degradation temperature was around 240 ℃. The viscosity is a quality parameter; the highest level was generated for the MC treatment, which was significantly different from HE and MT. The composition of the extracts was analyzed using the FT-IR spectroscopy and showed the typical characteristic of absorption bands for triglycerides with high frequency in bands 2852 cm⁻¹ and 2924 cm⁻¹, which indicated that the samples were rich in unsaturated and polyunsaturated acids. These results suggested that pitaya seed oil is an excellent alternative source of essential fatty acids with potential physiological benefits.

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