Maestría en Química

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    Extracción, caracterización e índice de estabilidad del aceite de ajonjolí (Sesamum indicum L.) a diferentes condiciones de inhibición oxidativa
    (Universidad Técnica de Ambato. Facultad de Ingeniería en Sistemas, Electrónica e Industrial. Maestría en Química, 2022) Ruiz Mora, Fátima Elizabeth; Córdova Suárez, Manolo Alexander
    Sesame (Sesamum indicum) (sesame) of the pedaliaceae family, has a high content of oleic acid (omega 9) and linoleic acid (omega 6), fatty acids considered essential, which are supplied by the diet and used as a substitute for olive oil. The present research evaluates the oxidative stability of sesame oil, using two antioxidants: one natural (alphatocopherol) and one synthetic butylated hydroxytoluene (BHT) at different concentrations: 0.01%, 0.03% and 0.05% for the first antioxidant and 0.01%, 0.02% for the BHT, proving that the best treatment using the alpha-tocopherol antioxidant was of concentration 0. 05% with a shelf life of 43.46 months and for the BHT at a concentration of 0.02% 38.13 months, also at an average temperature of 15 oC; After obtaining the best treatment, the physicochemical parameters were evaluated before and after 4 months, obtaining peroxide index values of 5.08±0.05 control, 11.7±0.025 control after 4 months, 4.59±0.015 with 0.05% alpha-tocopherol at 4 months and 4.57±0.03 with 0.02% BHT, demonstrating that the added antioxidants maintain the stability of the oil. The acidity, iodine, saponification and refraction indexes before and after the treatments are within the values established by the Ecuadorian Standard NTE INEN 8:2012. Finally, the fatty acid content was quantified, the main ones being Oleic Acid 33.37±0.01% and Linoleic Acid with 50.97±0.02%, obtaining a product suitable for human consumption.