Chemical composition and oxidative stability of jussara (Euterpe edulis M.) oil extracted by cold and hot mechanical pressing
DOI:
https://doi.org/10.3989/gya.0442171Keywords:
Carotenoids, Euterpe edulis, Extraction, Fatty acid profile, Oxidative stabilityAbstract
The aim of this work was to evaluate the effect of mechanical pressing on jussara oil yield, oxidative stability and carotenoid profile with or without heat application. Firstly, jussara pulp was centrifuged for juice extraction, and the resulting cake was dried until reaching 10% moisture content. Then, oil extraction was performed in an expeller press at 25 ºC (cold pressing) and at 50 ºC (hot pressing). The process performance was evaluated by the oil yield, and the crude jussara oil was characterized for fatty acid composition, acid value, carotenoid profile and oxidative stability. Jussara oil contained 74% unsaturated fatty acids, mainly oleic and linoleic acids (48% and 24%, respectively). The oil yield was almost twice as high for the hot process as compared to the cold one. Additionally, hot pressing resulted in 25% higher total carotenoid content as compared to cold pressing, with β-carotene as the most abundant one. Hot and cold pressing showed no difference in oil oxidative stability and fatty acid composition.
Downloads
References
A.O.A.C. Association of Official Analytical Chemists: Official Methods of Analysis. 17th Edition. Gaithersburg, MD, USA, 2000.
A.O.C.S. American Oil Chemists´ Society. Official Methods and Recommended Practices of the American Oil Chemists' Society. 6th Edition. Champaign, IL, USA, 2012.
Aquino JS, Pessoa DCNP, Oliveira CEV, Cavalheiro JMO, Stamford TLM. 2012. Making cookies with buriti oil (Mauritia flexuosa L.): an alternative source of dietary vitamin A in school meals. Rev. Nutr. 25, 765–774. https://doi.org/10.1590/S1415-52732012000600008
Batista CCR, Oliveira MS, Araújo ME, Rodrigues AMC, Botelho JRS, Filho APSS, Machado NT, Junior RNC. 2016. Supercritical CO2 extraction of açaí (Euterpe oleracea) berry oil: Global yield, fatty acids, allelopathic activities, and determination of phenolic and anthocyanins total compounds in the residual pulp. J. Supercrit. Fluid. 107, 364–369. https://doi.org/10.1016/j.supflu.2015.10.006
Borges GSC, Vieira FGK, Copetti C, Gonzaga LV, Zambiazi RC, Filho JM, Fett R. 2011. Chemical characterization, bioactive compounds, and antioxidant capacity of jussara (Euterpe edulis) fruit from the Atlantic Forest in southern Brazil. Food Res. Int. 44, 2128–2133. https://doi.org/10.1016/j.foodres.2010.12.006
BRASIL. ANVISA, Resolução RDC n° 270, de 22 de setembro de 2005. 2005. Regulamento técnico para óleos vegetais, gorduras vegetais e creme vegetal.
Castelo-Branco VN, Santana I, Di-Sarli VO, Freitas SP, Torres AG. 2016. Antioxidant capacity is a surrogate measure of the quality and stability of vegetable oils. Eur. J. Lipid Sci. Tech. 118, 224–235. https://doi.org/10.1002/ejlt.201400299
Chen B, McClements DJ, Decker EA. 2011. Minor components in food oils: A critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions. Crit. Rev. Food Sci. 51, 901–916. https://doi.org/10.1080/10408398.2011.606379 PMid:21955091
Da Silva, AC, Jorge N. 2014. Bioactive compounds of the lipid fractions of agro-industrial waste. Food Res. Int. 63, 493– 500. https://doi.org/10.1016/j.foodres.2014.10.025
De Brito ES, De Araújo MCP, Alves RE, Carkeet CC, Clevidence B, Novotny J. 2007. Anthocyanins present in selected tropical fruits: Acerola, jambolão, jussara, and guarabiju. J. Agric. Food Chem. 55, 9389–9394. https://doi.org/10.1021/jf0715020 PMid:17929888
Hartman L., Lago RCA. 1973. Rapid preparation of fatty acid methyl esters. Lab. Pract. 22, 175–176.
Kimura M., Rodriguez-Amaya DB. 2002. A scheme for obtaining standards and HPLC quantification of leafy vegetable carotenoids. Food Chem. 78, 389–398. https://doi.org/10.1016/S0308-8146(02)00203-0
Kumar SPJ, Prasad SR, Banerjee R, Agarwal DK, Kulkarni KS, Ramesh KV. 2017. Green solvents and technologies for oil extraction from oilseeds. Chem. Central J. 11, 1–9. https://doi.org/10.1186/s13065-017-0238-8 PMid:28123451 PMCid:PMC5258651
Méndez E., Sanhueza J., Speisky H., Valenzuela A. 1996. Validation of the Rancimat test for the assessment of the relative stability of fish oils. J. Am. Oil Chem. Soc. 73, 1033–1037. https://doi.org/10.1007/BF02523412
Miranda-Vilela AL, Grisolia CK, Longo JPF, Peixoto RCA, Almeida MC, Barbosa LCP, Rolla MM, Portilho FA, Estevanato LLC, Bocca AL, Báo SN, Lacava ZGM. 2014. Oil rich in carotenoids instead of vitamins C and E as a better option to reduce doxorubicin-induced damage to normal cells of Ehrlich tumor-bearing mice: hematological, toxicological and histopathological evaluations. J. Nutr. Biochem. 25, 1161–1176. https://doi.org/10.1016/j.jnutbio.2014.06.005
Nascimento RJS, Couri S, Antoniassi R, Freitas SP. 2008. Fatty acids composition of açaí pulp oil obtained by enzymatic technology and hexane. Rev. Bras. Frutic. 30, 498–502. https://doi.org/10.1590/S0100-29452008000200040
Nunes AA, Favaro SP, Galvani F, Miranda CHB. 2015. Good practices of harvest and processing provide high quality Macauba pulp oil. Eur. J. Lipid Sci. Tech. 117, 2036–2043. https://doi.org/10.1002/ejlt.201400577
Paula RM, Soares AG, Freitas SP. 2015. Volatile compounds in passion fruit seed oil (Passiflora setacea BRS Pérola do Cerrado e Passiflora alata BRS Doce Mel). Chem. Eng. Trans. 44, 103–108.
Ribeiro BD, Coelho MAZ, Barreto DW. 2012a. Production of concentrated natural beta-carotene from buriti (Mauritia vinifera) oil by enzymatic hydrolysis. Food Bioprod. Process. 90, 141–147. https://doi.org/10.1016/j.fbp.2011.02.003
Ribeiro MC, Vilas-Boas EVB, Riul TR, Pantoja L, Marinho HA, dos Santos AS. 2012b. Influence of the extraction method and storage time on the physicochemical properties and carotenoid levels of pequi (Caryocar brasiliense Camb.) oil. Food Sci. Tech. 32, 386–392. https://doi.org/10.1590/S0101-20612012005000053
Rodríguez-Amaya DB. 2001. A guide to carotenoid analysis in food. ILSI Press, Washington, DC (EUA).
Rufino MSM, Pérez-Jiménez J, Arranz S, Alves RE, de Brito ES, Oliveira MSP, Saura-Calixto F. 2011. Açaí (Euterpe oleraceae) 'BRS Pará': A tropical fruit source of antioxidant dietary fiber and high antioxidant capacity oil. Food Res. Int. 44, 2100–2106. https://doi.org/10.1016/j.foodres.2010.09.011
Santana I., dos Reis LMF, Torres AG, Cabral LMC, Freitas SP. 2015. Avocado (Persea americana Mill.) oil produced by microwave drying and expeller pressing exhibits low acidity and high oxidative stability. Eur. J. Lipid Sci. Technol. 117, 999–1007. https://doi.org/10.1002/ejlt.201400172
Savoire R, Lanoisellé JL, Vorobiev E. 2013. Mechanical continuous oil expression from oilseeds: A review. Food Bioprocess Technol. 6, 1–16. https://doi.org/10.1007/s11947-012-0947-x
Schulz M, Borges GSC, Gonzaga LV, Seraglio SKT, Olivo IS, Azevedo MS, Nehring P, Gois JS, Almeida TS, Vitali L, Spudeit DA, Micke GA, Borges DLG, Fett R. 2015. Chemical composition, bioactive compounds and antioxidant capacity of juçara fruit (Euterpe edulis Martius) during ripening. Food Res. Int. 77, 125–131. https://doi.org/10.1016/j.foodres.2015.08.006
Soltana H, Tekaya M, Amri Z, El-Gharbi S, Nakbi A, Harzallah A, Mechri B, Hammami M. 2016. Characterization of fig achenes' oil of Ficus carica grown in Tunisia. Food Chem. 196, 1125–1130. https://doi.org/10.1016/j.foodchem.2015.10.053 PMid:26593597
Speranza P, Falcão AO, Macedo JA, da Silva LHM, Rodrigues AMC, Macedo GA. 2016. Amazonian Buriti oil: chemical characterization and antioxidant potential. Grasas Aceites 37, 1–9. https://doi.org/10.3989/gya.0622152
Tambunan AH, Situmorang JP, Silip JJ, Joelianingsih A, Araki T. 2012. Yield and physicochemical properties of mechanically extracted crude Jatropha curcas L. oil. Biomass Bioenerg. 43, 12–17. https://doi.org/10.1016/j.biombioe.2012.04.004
Veldink JH, Kalmijn S, Groeneveld GJ, Wunderink W, Koster A, de Vries JHM., van der Luyt J, Wokke JH, van den Berg LH. 2007. Intake of polyunsaturated fatty acids and vitamin E reduces the risk of developing amyotrophic lateral sclerosis. J. Neurol. Neurosurg. Psychiatry. 78, 367–371. https://doi.org/10.1136/jnnp.2005.083378 PMid:16648143 PMCid:PMC2077791
Wicke B, Dornburg V, Junginger M, Faaij A. 2008. Different palm oil production systems for energy purposes and their greenhouse gas implications. Biomass Bioenerg. 32, 1322– 1337. https://doi.org/10.1016/j.biombioe.2008.04.001
Young IS, Woodside JV. 2001. Antioxidants in health and disease. J. Clin. Patholology 54, 176–186. https://doi.org/10.1136/jcp.54.3.176 PMCid:PMC1731363
Yuan Y, Gao Y, Zhao J, Mao L. 2008. Characterization and stability evaluation of ?-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions. Food Res. Int. 41, 61-68. https://doi.org/10.1016/j.foodres.2007.09.006
Published
How to Cite
Issue
Section
License
Copyright (c) 2017 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the print and online versions of this journal are the property of the Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a Creative Commons Attribution 4.0 International (CC BY 4.0) licence. You may read here the basic information and the legal text of the licence. The indication of the CC BY 4.0 licence must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the final version of the work produced by the publisher, is not allowed.
