In order to search viable alternatives for detoxifying the castor bean toxic waste, and harnessing for diverse applications, the objective of this study was evaluate the thermal-detoxified method and determinate the castor bean cake nutraceutical potential properties. Autoclaving (15 psi, 15 min, 121 ° C) process in presence of humidity (30 %) was performed as detoxified method. Presence of ricin was evaluated using ELISA and the castor bean cake lethal dose (LD₅₀) determinate by acute toxicity assay in male Wistar rats. Additionally, the castor bean cake chemical and phytochemical characterization was evaluated and its nutraceutical potential determinate throughout antioxidant and hypoglycemic effects. The results showed that after the thermal-detoxified treatment, ricin concentration decreased over 99 %, and the castor bean cake LD₅₀ was greater than 5000 mg/kg of body weight. After detoxified process, protein content increases 17.5 % and lipids decreases 10 %. In addition, a greater content of insoluble fraction (13 %) and 2.6-fold times more of resistant starch, as compared to un-detoxified cake, was observed. Furthermore, in comparison with untreated cake, thermal process led to an upsurge of gallic acid (3.5-fold times) and 4-O- caffeoylquinic acid (8.8-fold times). About nutraceutical potential properties, a lower antioxidant capacity and a hypoglycemic effect, in comparison with the control, were observed. The thermal-detoxified method eliminates ricin of castor bean cake, providing to be a potential source of proteins, lipids, fiber, and bioactive compounds as well as exhibiting antioxidant and hypoglycemic effects.

为了寻找对蓖麻子有毒废物进行解毒的可行替代方案，并利用多种应用，本研究的目的是评估热解毒方法并确定蓖麻饼营养品的潜在特性。高压灭菌（15 psi，15 分钟，121°C）过程在湿度（30%）的情况下作为解毒方法进行。使用 ELISA 和蓖麻子饼致死剂量 (LD ₅₀) 通过雄性 Wistar 大鼠的急性毒性试验测定。此外，评估了蓖麻饼的化学和植物化学特性，并在整个抗氧化和降血糖作用中确定了其营养潜力。结果表明，经热解毒处理后，蓖麻毒素浓度下降99%以上，蓖麻饼LD ₅₀大于 5000 mg/kg 体重。经过解毒过程，蛋白质含量增加17.5%，脂质减少10%。此外，与未解毒饼相比，观察到更高含量的不溶性部分 (13%) 和 2.6 倍的抗性淀粉。此外，与未经处理的蛋糕相比，热处理导致没食子酸（3.5 倍）和 4-O-咖啡酰奎宁酸（8.8 倍）的激增。关于营养保健品的潜在特性，与对照相比，观察到较低的抗氧化能力和降血糖作用。热解毒方法消除了蓖麻豆饼中的蓖麻蛋白，提供了蛋白质、脂质、纤维和生物活性化合物的潜在来源，并具有抗氧化和降血糖作用。