Efecto del pretratamiento con ultrasonido sobre la calidad del aceite crudo de palma (Elaeis guineensis).

This research study aims to evaluate the effect of ultrasound (US) pretreatment on the quality of crude palm (Elaeis guineensis) oil (ACP) during three stages of the extraction process: 1) press liquor (LP), pre-clarifier input (EC), and pre-clarifier output sludge (LS). Spectrophotometry is used to determine the bleaching deterioration index (DOBI). High performance liquid chromatography (HPLC) is applied to identify phenolic compounds and antioxidants. Color changes are established by photocolorimetry with the CIELab scale. The results show that applying US (40 and 80 kHz/30 min) during the extraction stages significantly increases antioxidant and phenolic compound concentrations, preserving and attenuating the ACP’s color. There are no significant changes in DOBI when compared to the control. In conclusion, ultrasound is a technology that preserves ACP quality by not altering its properties and by improving some nutritional attributes. [ABSTRACT FROM AUTHOR]