Enzyme extraction of cupuassu (Theobroma grandiflorum S.) fat sedes

D.C.S. da Silva; A.M.C. Rodrigues; L.H.M. da Silva

doi:10.3989/gya.1012212

Authors

D.C.S. da Silva Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Pará (UFPA) https://orcid.org/0000-0003-0424-1613
A.M.C. Rodrigues Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Pará (UFPA) https://orcid.org/0000-0003-1268-5652
L.H.M. da Silva Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Pará (UFPA) https://orcid.org/0000-0002-6002-9425

DOI:

https://doi.org/10.3989/gya.1012212

Keywords:

Amazon seeds, By-products properties, Green extraction, Theobroma grandiflorum

Abstract

Enzyme-assisted extraction is considered an environmentally friendly technique. Cellulase, pectinase and protease were tested for cupuassu seeds fat extraction. The best fat efficiency (81.66%) was obtained for the solute:solvent 1:5 (m:w), orbital shaker at 120 rpm, 60 °C, for 8 hours and enzyme concentrations (cellulase, pectinase and protease) of 1.0%. The fat was characterized for physicochemical properties, fatty acid profile, phenolic compounds, antioxidant activities and oxidative stability. The fat showed good thermal stability (14.26 h) and high contents of monounsaturated (42.42%) and saturated (43.47%) fatty acids with higher concentrations of oleic and stearic acids, respectively, and a high content of phenolic compounds (141.84 µg EAG·g^-1) in the fat, and in the aqueous extract (926.47 µg EAG·g^-1). The results indicated that the cupuassu seed fat obtained by enzymatic extraction showed superior properties to cupuassu fat obtained by cold pressing, in addition to generating an aqueous fraction which is rich in bioactive compounds that can be used as ingredients in the food and pharmaceutical sectors.

Downloads

Download data is not yet available.

References

AOAC. 2002. Official methods of analysis of AOAC. (17th ed). Washington.

AOCS. 2004. Official methods and recommended practices of the AOCS. (4th ed). Champaing.

Bhattacharjee B, Pal PK, Chattopadhyay A, Bandyopadhyay D. 2020. Oleic acid protects against cadmium induced cardiac and hepatic tissue injury in male Wistar rats: A mechanistic study. Life Sci. 244¸ 1-18.

Bezerra CV, Rodrigues AMC, Oliveira PD, Silva DA, Silva LHM. 2017. Technological properties of Amazonian oils and fats and their applications in the food industry. Food Chem. 221, 1466-1473.

Codex Alimentarius. 1999. Standard for Named Vegetable Oils. Codex Stan 210. https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FMeetings%252FCX-709-27%252FWorking%2Bdocuments%252FREP19_FOe_compiled.pdf. Acessed 23 jan 2020.

Connor WE. 2000. Importance of n-3 fatty acids in health and disease. Am. J. Clin. Nut. 71, 171-175.

Contreras-Calderón J, Calderón-Jaimes L, Guerra-Hernández E, García-Villanova B. 2011. Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia. Food Res. Int. 44, 2047-2053.

Daukšas E, Venskutonis PR, Sivik B. 2012. Comparison of oil from Nigella damascena seed recovered by pressing, conventional solvent extraction and carbon dioxide extraction. J. Food Sci. 67, 1021-1024.

Dubois V, Breton S, Linder M, Fanni J, Parmentier M. 2007. Fatty acid proﬁles of 80 vegetable oils with regard to their nutritional potential. Eur. J. Lipid Sci. Technol. 109, 710-732.

Garcia-Aloy M, Hulshof PJM, Estruel-Amades S. 2019. Biomarkers of food intake for nuts and vegetable oils: an extensive literature search.Genes Nutr. 14,74-98.

García-González DL, Baeten V, Pierna JAF. Tena N. 2013. Handbook of Olive Oil (2nd ed). Nova York: Springer US, (Chapter 10).

Hayouni EA, Abebradda M, Bouix M, Hamdi M. 2007. The effects of solvents and extraction method on the phenolic contents and biological activities in vitro of Tunisian Quercus coccifera L. and Juniperus phoenicea L. fruit extracts.Food Chem. 105, 1126-1134.

Hu B, Wang H, He L, Li Y, Li C, Zhang Z, Liu Y, Zhou K, Qing Z, Liu A, Liu S, Zhu Y, Luo Q. 2019. A method for extracting oil from cherry seed by ultrasonic-microwave assisted aqueous enzymatic process and evaluation of its quality. J. Chromatog. A, 1587, 50-60.

Hu S, Kim B-Y, Baik M-Y. 2016. Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans. Food Chem. 194, 1089-1094.

Jiao J, Zhu-Gang L, Qing-Yan G, Xiao-Juan L, Fu-Yao W, Yu-Jie F, Ma W. 2014. Microwave-assisted aqueous enzymatic extraction of oil from pumpkin seeds and evaluation of its physicochemical properties, fatty acid compositions and antioxidant activities. Food Chem. 147, 17-24.

Mohammed NK, Samir ZT, Jassim MA, Saeed SK. 2021. Effect of different extraction methods on physicochemical properties, antioxidant activity, of virgin coconut oil. Mat. Today: Proc. 42, 2000-2005.

Pereira ALF, Abreu VKG, Rodriguez S. 2018. Cupuassu - Theobroma Grandiflorum. In: Exotic Fruits, 159-162.

Rao R, Sankar KU, Sambaiah K, Lokesh BR. 2001. Differential scanning calorimetric studies on structured lipids from coconut oil triglycerides containing stearic acid. Eur. Food Res. Technol. 212, 3, 334-343.

Re R, Pelegrini N, Proteggente A, Pannala A, Yang M, Riceevans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Rad. Biol. Med. 26, 1231-1237.

Rodrigues AMC, Darnet S, Silva LHM. 2010. Fatty acid profiles and tocopherol contents of buriti (Mauritia flexuosa), patawa (Oenocarpus bataua), tucuma (Astrocaryum vulgare), mari (Poraqueiba paraensis) and inaja (Maximiliana maripa) fruits. J. Braz. Chem. Soci. 21, 2000-2004.

Rosenthal A, Pyle DL, Niranjan K, Gilmour S, Trinca L. 2001. Combined effect of operational variables and enzyme activity on aqueous enzymatic extraction of oil and protein from soybean. Enzyme and Microbial Technology. Elsevier Science Inc. 28, 6, 499-509.

Santos WO, Rodrigues AMC, Silva LHM. 2022. Chemical properties of the pulp oil of tucumã-i-da-várzea (Astrocaryum giganteum Barb. Rodr.) obtained by enzymatic aqueous extraction. LWT-Food Sci. Technol. 163, 113534.

Silva JPP, Rodrigues AMC, Silva LHM. 2019. Aqueous enzymatic extraction of buriti (Mauritia Flexuosa) oil: yield and antioxidant compound. Open Food Sci. J. 11, 9-17.

Silva LHM, Pinheiro R, Paula L, Fernandes K, Rodrigues AMC. 2018. Chemical and nutrition potential of Amazonian seeds: cupuassu and tucuman. Food Public Health 8, 57-64.

Singleton VL, Rossi JA. 1965. Colorimetry of total phenolics with phosphomolybdic- phosphotungstic acid reagents. Am. J. Enol. Viticult. 16, 144-168.

Tang S, Qin C, Wang H, Li S, Tian S. 2011. Study on supercritical extraction of lipids and enrichment of DHA from oil-rich microalgae. J. Superc. Fluids 57, 44-49.

Teixeira CB, Macedo GA, Macedo JA, Silva LHM, Rodrigues AMC. 2013. Simultaneous extraction of oil and antioxidant compounds from oil palm fruit (Elaeis guineensis) by an aqueous enzymatic process. Bioresour. Technol. 129, 575-581.

Ulbricht TLV, Southgate DAT. 2001. Coronary heart disease: Seven dietary factors. The Lancet 338, 985-992.

Yusoff MM, Gordon MH, Ezeh O, Niranjan K. 2017. High pressure pre-treatment of Moringa oleifera seed kernels prior to aqueous enzymatic oil extraction. Innov. Food Sci. Emerg. Technol. 39, 129-136.

Zarringhalami S, Sahari MA, Barzegar M, Hamidi-Esfehani Z. 2021. Production of Cocoa Butter Replacer by Dry Fractionation, Partial Hydrogenation, Chemical and Enzymatic Interesterification of Tea Seed Oil. Food Nut. Sci. 3, 184-189