Extracción y caracterización de aceite de semillas de cítricos

Abstract

The orange and tangerine seeds oil is an edible oil obtained from the seeds of the variety Comun and Valencia, respectively. These oils can be an important source of lipids that can be used as a source of food for humans or as a source of raw materials in the cosmetic, pharmaceutical and nutraceutical industries. In the present study, samples of orange and tangerine seeds were collected and the oil extracted using the traditional method by cold pressing. The physicochemical characteristics were investigated, including color, refractive index, viscosity, oil yield, fatty acid composition, and oxidation temperature. The oil yields of these seeds vary from 10.98 percent for tangerine and 23.49 percent for orange. The heat of combustion was around 39 MJ for every kg with an initial oxidation temperature ranged from 181.96 Celsius degrees to 188.89 Celsius degrees. The oils showed the presence of tocopherol (vitamin E) and carotenoid pigments. The main fatty acids of orange and tangerine oils were linoleic, palmitic and oleic acids. The content of linoleic acid varied between 38.18 percent and 42.87 percent. In tangerine, 0.11 percent of nervonic acid has been found. The physicochemical characterization and the fatty acids profile were comparable with traditional vegetable oils. This feature is a point of reference to extend its research and expand its industrial application.