Thermal Treatments Affect the Color, Water Activity, and Fatty Acid Profile of Cachichín Seed (<i>Oecopetalum mexicanum</i>)
2025
Alejandro Esli Hernández-Mora | Fernando Carlos Gómez-Merino | Marisol Castillo-Morales | José Andrés Herrera-Corredor | Libia Iris Trejo-Téllez | Itzen Aguiñiga-Sánchez | Adriana Contreras-Oliva | Aleida Selene Hernández-Cázares
Cachichín (<i>Oecopetalum mexicanum</i>) is a tree from Sierra de Misantla, Veracruz, Mexico, whose fruit produces a seed traditionally consumed raw, boiled, or toasted. This study evaluated the effects of three thermal treatments (boiling, commercial toasting, and controlled toasting) on the seed’s physicochemical properties, including color, water activity (αw), and fatty acid profile, using raw (unprocessed) seeds as a reference. Results showed that thermal treatments significantly altered αw, color, and lipid composition. Controlled toasting better preserved unsaturated fatty acids, while commercial toasting led to greater losses. These findings highlight the impact of processing methods on the seed’s nutritional quality and provide a basis for future research or applications.
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