"Caracterización físico-química y sensorial del aceite extraído de las semillas de jaca (Artocarpus heterophyllus), mediante métodos de prensado en frio y caliente”

This research aimed to characterize the physicochemical and sensory properties of oil extracted from jackfruit (Artocarpus heterophyllus) seeds using cold and hot pressing methods. Jackfruit, a tropical fruit that remains underutilized in many countries, has seeds with high oil content and potential as a vegetable oil source. The study evaluated how different extraction temperatures affect the oil’s yield, density, acidity index, color, and odor. Cold pressing was carried out at 30, 35, and 40 °C, and hot pressing at 80, 90, and 100 °C, each with three repetitions. The results revealed significant variations between both methods, with temperature increases clearly influencing the analyzed properties. The extracted oil showed characteristics that position it as a potential product of interest for the food and cosmetic industries, particularly due to its pleasant color and aroma, as well as its acceptable yield under optimal conditions. This study contributes to the integral use of jackfruit by promoting its added value and exploring its industrial applications. It also emphasizes the importance of selecting appropriate extraction conditions to preserve the quality of the obtained oil.

This research aimed to characterize the physicochemical and sensory properties of oil extracted from jackfruit (Artocarpus heterophyllus) seeds using cold and hot pressing methods. Jackfruit, a tropical fruit that remains underutilized in many countries, has seeds with high oil content and potential as a vegetable oil source. The study evaluated how different extraction temperatures affect the oil’s yield, density, acidity index, color, and odor. Cold pressing was carried out at 30, 35, and 40 °C, and hot pressing at 80, 90, and 100 °C, each with three repetitions. The results revealed significant variations between both methods, with temperature increases clearly influencing the analyzed properties. The extracted oil showed characteristics that position it as a potential product of interest for the food and cosmetic industries, particularly due to its pleasant color and aroma, as well as its acceptable yield under optimal conditions. This study contributes to the integral use of jackfruit by promoting its added value and exploring its industrial applications. It also emphasizes the importance of selecting appropriate extraction conditions to preserve the quality of the obtained oil.

La presente investigación tuvo como objetivo caracterizar las propiedades físico-químicas y sensoriales del aceite extraído de las semillas de jaca (Artocarpus heterophyllus), empleando los métodos de prensado en frío y prensado en caliente. La jaca, una fruta tropical subutilizada en muchos países, presenta un alto contenido de semillas con potencial para la obtención de aceite vegetal. El estudio se centró en evaluar cómo influyen diferentes temperaturas de extracción sobre el rendimiento, la densidad, el índice de acidez, el color y el olor del aceite. Para ello, se aplicaron temperaturas de 30, 35 y 40 °C en el prensado en frío, y 80, 90 y 100 °C en el prensado en caliente, con tres repeticiones por cada condición. Los resultados permitieron identificar variaciones importantes entre ambos métodos, siendo evidentes los efectos del aumento de temperatura sobre las propiedades analizadas. El aceite extraído mostró características que lo posicionan como un producto de interés potencial en la industria alimentaria y cosmética, especialmente por su color y aroma agradables, así como por su rendimiento aceptable en condiciones óptimas. Este estudio contribuye al aprovechamiento integral de la jaca, promoviendo su valor agregado y su incorporación en nuevas aplicaciones industriales. Asimismo, resalta la importancia de seleccionar adecuadamente las condiciones de extracción para preservar la calidad del aceite obtenido.