Extracción de aceite a partir de semillas de zapallo (Cucurbita máxima) proveniente de la parroquia Chuquiribamba del cantón Loja

Pumpkin seeds (Cucurbita maxima) are part of the group of oilseeds due to their high fat and protein content, but still in many cases they are discarded as waste and thus reducing the tremendous importance they have. Hence, in this investigation it has been risen the objective of contributing to the appreciation of pumpkin from the Chuquiribamba parish, through the extraction of oil from its seeds; for this, 9 different processes were considered, using 3 heating times and 3 seed sizes. Based on the results of the organoleptic analysis, we determined the best process; Also, the quality evaluation was performed through the indexes of acidity, peroxide, saponification and iodine; Additionally, it was obtained the production costs and sale price to the public, to finally realise the socialization of the results obtained to the producers from the Chuquiribamba parish. Regarding the organoleptic analysis, the T5 treatment reached the highest qualifications in the evaluated attributes (colour, aroma and flavour); the results of the oil’s quality evaluation were the following: acid value 1,13 mg/g, peroxide 7,50 meq O2/Kg; saponification 190,27 mg KOH /g oil and iodine 111,26 g I2/100 g. We noticed that the scores obtained are within the range established by the NTE INEN-ISO 3 960 standard and the Codex Alimentarius; lastly, the cost for production and retail per 250 ml of oil was established in 9,88 and 12,35 US dollars, respectively, obtaining a profit of 2,47 US dollars; through this research, a new alternative is presented to the Chuquiribamba parish producers, achieving a better use of the pumpkin seed, reducing waste, contributing to improve the economy and the quality of life of the parish’s population.

• Hoofdauteur: Alvarado Zhanay, Leslye Tatiana (author)
• Formaat: bachelorThesis
• Taal: spa
• Gepubliceerd in: 2023
• Onderwerpen: SEMILLAS DE ZAPALLO; ACEITE; ANÁLISIS FÍSICO-QUÍMICO
• Online toegang: https://dspace.unl.edu.ec/jspui/handle/123456789/28185