Ultrasound-assisted extraction of red mombin seed oil (Spondias purpurea L.): phenolic profile, fatty acid profile and chemical characterization of the cake, residue from the oil extraction

D.J.M.  Abreu; E.E.N.  Carvalho; E.V.B.  Vilas Boas; E.R.  Asquieri; C.  Damiani

doi:10.3989/gya.0110211

Authors

D.J.M. Abreu School of Agronomy, Federal University of Goiás https://orcid.org/0000-0002-6165-4361
E.E.N. Carvalho Food Science Department, Federal University of Lavras https://orcid.org/0000-0002-1124-8066
E.V.B. Vilas Boas Food Science Department, Federal University of Lavras https://orcid.org/0000-0002-0252-695X
E.R. Asquieri Pharmacy Faculty, Federal University of Goiás https://orcid.org/0000-0003-3312-8003
C. Damiani School of Agronomy, Federal University of Goiás https://orcid.org/0000-0001-8507-0320

DOI:

https://doi.org/10.3989/gya.0110211

Keywords:

Bioactive compounds, Emerging technologies, Fruit processing waste, Nutraceuticals, PUFAs, Red mombin cake

Abstract

The ultrasound-assisted method was used to extract oil from the red mombin seed, mainly aiming to analyze yield. A multivariate analysis served to define optimized parameters (6.46 minutes and S/S ratio of 1:23.10 mass:volume) for ultrasound-assisted extraction (UAE) with the objective of maximizing yield, using the response surface methodology (RSM) and desirability graph with central variables and axial points determined by the central composite rotatable design (CCRD). In addition to the optimization of oil extraction, oil was chemically characterized in terms of antioxidant capacity and nutritional aspects to test the quality and chemical characteristics of red mombin seed oil extraction residue (cake). Analyses showed 32% unsaturated fatty acids, such as palmitoleic acid, linolelaidic acid, and α-linolenic acid, and the presence of phenolic compounds, especially catechin. High dietary fiber content and the presence of phenolic compounds, such as chlorogenic acid, vanillin, and gallic acid, were found in the cake, which allows the possibility of incorporating this material into food products.

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