Study of the physicochemical composition, kinetic parameters, shelf life and fatty acid profile of virgin Passiflora edulis seed oil

Abstract

The Passiflora edulis seeds oil was extracted by cold pressing, its physicochemical composition, kinetic parameters, shelf life, and fatty acid profile were evaluated. The physicochemical parameters were evaluated according to the procedures established by the American Oil Chemists´ Society. Kinetic parameters and shelf life were determined by the Rancimat method, and fatty acid composition was analysed by gas chromatography coupled with mass spectrometry. The results showed that the oil met the Codex Alimentarius quality standards for vegetable oils, presenting low acidity (0.67 ± 0.02 %), peroxide value (2.14 ± 0.07 meq oxygen/kg) and humidity (0.12 ± 0.02 %). Its high iodine value (130.82 ± 3.80 g I2/100 g) reflected a high unsaturation, with a predominance of linoleic acid (56.46 %) and oleic acid (19.80 %). The kinetic study revealed that the oil is sensitive to temperature increases (Q₁₀ = 1.92), with an activation energy value of 83.35 kJ/mol, which is characteristic of oils rich in unsaturated acids. Shelf life decreased with increasing temperature: 0.84 years at 20 ◦C, 0.60 years at 25 ◦C, and 0.44 years at 30 ◦C. Furthermore, heating accelerated the degradation of unsaturated fatty acids, reducing their content from 77.74 % to 70.33 %.