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Martnez Jader1 *, Garca Kevin1, Vargas Julian1, Arias Anlly1, Hernndez Jennifer1
1
Facultad de Ingeniera. Programa de Tecnologa en Alimentos. Universidad del Valle-Sede
Palmira. Carrera 31 Avenida la Carbonera. Valle del Cauca. Colombia
E-mail: * jader.martinez@correounivalle.edu.co
RESUMEN:
En este estudio se evaluaron las propiedades fisicoqumicas del aceite de palma y la margarina
vegetal almacenada a diferentes condiciones trmicas. Se emple aceite de palma refinado,
blanqueado y desodorizado (RBD) potenciado con cido ctrico como agente sinergista y BHT
como agente antioxidante. Se utiliz margarina vegetal constituida por 50% de aceite de palma
RBD, 34% de estearina de palma, 8% de olena de palma y 8% de aceite de soya. Se realiz
la identificacin de los cidos grasos (perfil lipdico) en cada una de las muestras mediante
cromatografa de gases, cuantificacin de solidos grasos mediante RMN a 10, 20, 30, 40 C y
evaluacin de las propiedades fisicoqumicas a temperaturas de 4, 25 y 60 C durante 180
das de almacenamiento. Los resultados evidenciaron que los principales cidos grasos
encontrados en el aceite de palma RBD y la margarina fueron el palmtico y el oleico con
porcentajes comprendidos entre 45 y 39% respectivamente. El incremento de la temperatura
present un aumento significativo en el ndice perxidos y una disminucin en el contenido de
solidos grasos en cada una de las temperaturas evaluadas. Con relacin a las condiciones de
almacenamiento del aceite palma RBD y la margarina vegetal la temperatura de 4 C fue la
que presento las mejores condiciones previniendo el deterioro, cristalizacin, oxidacin e
hidrolisis en ambos productos grasos. Por otra parte el aceite de palma RBB y la margarina
presentaron un contenido de cidos grasos trans inferior al 2%.
In this study physicochemical properties of the palm oil and vegetable margarine were
evaluated during storage at different thermal conditions. Refined palm oil bleached and
deodorized was used (RBD) enhanced within citric acid as synergist agent and BHT as
antioxidant agent. Vegetable margarine was used constituted by 50% of palm oil RBD, 34% of
palm stearin, 8% of palm olein, and 8% of soy oil. Fatty acids identification was made (lipidic
profile) in each one of the samples through gas chromatography, quantification of fatty solids
by means of RMN at 10, 20, 30, and 40 Celsius grades as well as assessment of the physic-
chemical properties at temperatures ranging from 4, 25, and 60 C, in a period of 180 days of
storage. Results evidenced that main fatty acids found in palm oil RBD and in margarine were
palmitic acid and oleic acid in percentages ranging from 45% and 39%, respectively.
Temperature increasing presented a significant increment in peroxides and a diminishing in the
content of fatty solids in each one of the temperature assessed. In relation to the storage
conditions of the palm oil RBD and the vegetable margarine at 4 C , this temperature was the
one which presented the better conditions preventing deterioration, crystallization, oxidation
and hydrolysis in both fatty products. In the other hand, the palm oil RBD and the vegetable
margarine presented a Trans fatty acids content below to 2%.
55,000
45,000
35,000
25,000
15,000
5,000
10 20 30 40
Temperatura (C)