Comparación de métodos de extracción de aceites esenciales a partir de semillas de mango (Manguifera indica L.), maracuyá (Passiflora edulis) y tamarindo (Tamarindus indica).

Extracting essential oils from tropical fruit seeds, such as mango, passion fruit, and tamarind, presents challenges due to their physicochemical and organoleptic properties. Determining the extraction methods (hydrodistillation, solvents and supercritical fluids) of essential oils from mango (Manguifera indica), passion fruit (Passiflora edulis) and tamarind (Tamarindus indica) seeds are essential for the selection of the most efficient and highest quality method. Essential oil is a specific and complex combination of chemicals which are biosynthesized in plants, in addition, they are volatile substances extracted from various parts of plants, such as flowers, leaves, stems, roots and seeds. The research reveals that the methods of extracting essential oils from mango, passion fruit and tamarind seeds, including hydrodistillation, solvent extraction and supercritical fluids, have a significant impact on the physicochemical and organoleptic properties of the oils obtained. For the preparation of this work, three methods of extraction of essential oils from fruit seeds such as mango, passion fruit and tamarind were described. The organoleptic characteristics (aroma and flavor), which vary depending on the extraction method used. The physicochemical properties of mango, passion fruit and tamarind essential oils will vary depending on the extraction method used.

Extracting essential oils from tropical fruit seeds, such as mango, passion fruit, and tamarind, presents challenges due to their physicochemical and organoleptic properties. Determining the extraction methods (hydrodistillation, solvents and supercritical fluids) of essential oils from mango (Manguifera indica), passion fruit (Passiflora edulis) and tamarind (Tamarindus indica) seeds are essential for the selection of the most efficient and highest quality method. Essential oil is a specific and complex combination of chemicals which are biosynthesized in plants, in addition, they are volatile substances extracted from various parts of plants, such as flowers, leaves, stems, roots and seeds. The research reveals that the methods of extracting essential oils from mango, passion fruit and tamarind seeds, including hydrodistillation, solvent extraction and supercritical fluids, have a significant impact on the physicochemical and organoleptic properties of the oils obtained. For the preparation of this work, three methods of extraction of essential oils from fruit seeds such as mango, passion fruit and tamarind were described. The organoleptic characteristics (aroma and flavor), which vary depending on the extraction method used. The physicochemical properties of mango, passion fruit and tamarind essential oils will vary depending on the extraction method used.

La extracción de aceites esenciales de semillas de frutas tropicales, como mango, maracuyá y tamarindo, presenta desafíos por sus propiedades fisicoquímicas y organolépticas. Determinar los métodos de extracción (hidrodestilación, solventes y fluidos supercríticos) de aceites esenciales a partir de semillas de mango (Manguifera indica), maracuyá (Passiflora edulis) y tamarindo (Tamarindus indica) son esenciales para la selección del método más eficiente y de mayor calidad. El aceite esencial es una combinación específica y compleja de sustancias químicas las cuales son biosintetizadas en las plantas, además, son substancias volátiles extraídas de diversas partes de plantas, como flores, hojas, tallos, raíces y semillas. La investigación revela que los métodos de extracción de aceites esenciales de semillas de mango, maracuyá y tamarindo, incluyendo la hidrodestilación, la extracción con solventes y los fluidos supercríticos, tienen un impacto significativo en las propiedades fisicoquímicas y organolépticas de los aceites obtenidos. Para elaboración del presente trabajo se describieron tres métodos de extracción de aceites esenciales de semillas de frutas como mango, maracuyá y tamarindo. Las características organolépticas (aroma y sabor), las cuales llegan a variar dependiendo del método de extracción que se emplea. Las propiedades físico-químicas de los aceites esenciales de mango, maracuyá y tamarindo van a variar dependiendo del método de extracción empleado.