Caracterización de los residuos sólidos de la extracción del aceite de oliva de Caborca, Sonora, México
DOI:
https://doi.org/10.18633/biotecnia.v21i3.1011Keywords:
Orujo, aceite de oliva, caracterizaciónAbstract
El cultivo de olivo sustenta una poderosa industria cuyos principales productos son aceite y aceituna de mesa. El proceso de extracción del aceite de oliva deja un subproducto sólido conocido como orujo. Este residuo es una pasta húmeda compuesta principalmente por pulpa de aceitunas y sus semillas, que puede ser considerado un desecho con alto potencial contaminante. Por otra parte, el orujo puede ser utilizado como materia prima para la obtención de compuestos bioactivos. En este sentido, se caracterizó químicamente el desecho sólido de la extracción de aceite de olivo de la región de Caborca, Sonora. De resultados del análisis proximal se encontró que el orujo está constituido principalmente de grasas (17-19 %) y carbohidratos (13.8 %). El contenido de fenoles totales del orujo varió entre 44.7 a 46.4 mg EAC/g. El perfil de ácidos grasos del orujo resulto similar al observado en pasta de olivo usada como referencia. En general, el orujo mantiene los componentes de la pasta de olivo de donde proviene, por lo que puede ser utilizado como materia prima para la obtención de compuestos bioactivos y otras sustancias de interés comercialDownloads
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