Physicochemical Characteristics and Technological Properties of Lupinus mutabilis Oil

The aim of the presented study is to examine the physicochemical parametersof the lipids present in Lupinus mutabilis seed and to compare the resultswith the available data for other commonly used vegetable oils. The oil qualityindexes, oxidative stability index (OSI), and melting characteristics areexamined. Andean lupin oil has remarkably high oxidative stability (OSI =65 h) comparable to high-oleic oils counterparts. Quality parameters meetcommonly accepted standards, including peroxide value (3.95 meq O2 kg−1 )and p-anisidine value (1.25). The acid number value is 1.85 mg KOH g−1 . Theiodine value is 110.27 g/100 g, while the enthalpy required to increase thetemperature of the sample from −60 to 80 °C is equal to 57.41 kJ kg−1 . Thebeginning of the melting event (Tonset ) and the phase transition temperature(Tpeak ) values for L. mutabilis seed oil are −29.46 and −22.63 °C, respectively.The presented results indicate the unusually high oxidative stability of the oilobtained from L. mutabilis seeds, which opens up a whole spectrum ofapplication possibilities, e.g., designing blends with other commonly usedvegetable oils to enhance their low stability.Practical Applications: The presented results provide insight intophysicochemical parameters of the lipid fraction isolated from Lupinusmutabilis seeds. Andean lupin oil has very high oxidative stability, comparableto high-oleic rapeseed and sunflower oils. Therefore, the identified potentialuse of the studied oils is, e.g. an additive that can increase the stability ofcommercial vegetable oils characterized by much lower oxidative stability.