Caracterización fisicoquímica y comportamiento térmico del aceite de "almendra" de guanábana (Annona muricata, L)

Abstract

In this work some physicochemical properties and the thermal behavior and stability of sour sop or guanabana (Annona muricata) seed "almond" oil were studied by means of chemical, DSC and TG analysis. The results showed that the almond has 2.5% ash, 17.9% crude fiber, 15.7% protein, 26.0% de carbohydrates and 37.7% oil (dry base). The composition of almond oil showed 68.5% unsaturated fatty acids, mainly oleic and linoleic, and some palmitoleic acids, and 31.5% saturated, principally palmitic and stearic fatty acids; refraction index was 1.468 and saponification and iodine value were 168.2 and 87.0, respectively. DSC thermal analysis showed that oil crystallization initiates at -4.5 ° ends at -79.0 ° a crystallization enthalpy of 48.2 J/g; the oil melts in a temperature range from -42.4 to + 16.9 °th a maximum peak at -15 ° a fusion enthalpy of 80.5 J/g. The oil remained liquid at refrigeration temperatures with minimal SFC and free of crystals at temperatures over 10 ° analysis showed that the thermal decomposition of the oil in a N2 atmosphere starts at 380 ° ends at 442 °a maximum decomposition rate at 412 °der oxidizing conditions its decomposition begins at 206 ° concludes at 567 °accordance with this study, sour sop almond seed contains large amounts of an oil that possesses similar characteristics to those of salad and cooking oils.