Cachichín (Oecopetalum mexicanum) is a tropical fruit tree native to Mexico and Central America, whose fruit contains an edible seed with potential nutraceutical properties. Empirical toasting of the cachichín seed often compromises the quality of its bioactive compounds. In a first experiment, this study evaluated the effects of time (25, 35, and 45 min) and temperature (115, 134, and 148 °C) to establish a controlled toasting process. The colorimetric properties were evaluated using a HunterLab colorimeter. The stability and structural integrity of fatty acids were assessed through the iodine value and Fourier Transform Infrared Spectroscopy (FTIR) in oils extracted by two methods: extrusion and Soxhlet. The most intense thermal treatments caused progressive darkening and significant lipid degradation. Although chemical variability was observed among treatments, the main functional groups of both saturated and unsaturated fatty acids remained structurally stable. The treatment at 134 °C for 25 min mitigated excessive degradation, achieving a better balance among color preservation, physicochemical properties, and lipid stability. Furthermore, Soxhlet extraction resulted in better preservation of unsaturated fatty acids under these controlled toasting conditions. In a second experiment, this controlled method outperformed traditional treatments (boiling and commercial toasting), preserving a desirable color and low water activity (aw). Fatty acid analysis confirmed that this treatment maintained lipid stability, notably preserving unsaturated fatty acids (oleic, linoleic and linolenic acids) regardless of the extraction method. These results demonstrate that optimizing thermal processing is fundamental for maximizing the nutritional value of the cachichín seed, enhancing its potential in the food industry.
Hernández-Mora et al. (Fri,) studied this question.