Physico-chemical characteristics and oxidative stability of oils from different Peruvian castor bean ecotypes

The aim of this research was to assess the physico-chemical properties and shelf-life of oils press-extracted at two temperatures (60 degrees C and 80 degrees C) from five Peruvian castor bean ecotypes. A wide variation for all traits was observed. Low acidity index, low peroxide index and absence of p-anisidine were recorded. The total tocopherol contents ranged from 798 to 1040 mg/ kg. A higher antioxidant capacity was detected in methanolic extracts than in hexane extract. From the Rancimat performed at 150-170 degrees C, the predicted shelf-life at 25 degrees C ranged from 0.15 to 8.93 years; the higher extraction temperature led to a longer shelf-life, probably because of enzyme inactivation.

Automated summary

This research aimed to evaluate the properties and shelf-life of oils extracted from different Peruvian castor bean ecotypes at two temperatures. The results showed a wide variation in all traits, with low acidity levels, low peroxide values, and absence of p-anisidine. The total tocopherol contents ranged from 798 to 1040 mg/kg, and the methanolic extracts exhibited higher antioxidant capacity compared to the hexane extract. Additionally, the higher extraction temperature led to a longer predicted shelf-life at 25 degrees C, possibly due to enzyme inactivation observed during the Rancimat experiment conducted at 150-170 degrees C.