Valorización de los aceites extraídos de los subproductos del procesamiento del coco mediante extracción enzimática
DOI:
https://doi.org/10.3989/gya.0438251.2323Palabras clave:
Aceite, Actividad antioxidante, Celulasa, Residuos de coco, Testa de cocoResumen
Se estudió la extracción de aceites de residuos de coco (CR) y testa (CT) mediante celulosa. Al variar la cantidad de enzima y el tiempo de extracción a su pH óptimo (pH 5-5,5) y temperatura (55-60°C), las condiciones óptimas para la extracción de aceite de CR y CT fueron 500 U/g de CR y 700 U/g de CT durante 4 horas. Los rendimientos promedio de aceite de las extracciones enzimáticas y los de la extracción con hexano no mostraron diferencias estadísticamente significativas mediante la prueba t. Se estudiaron las propiedades de los aceites de CR y CT, así como del aceite extraído de residuos de leche de coco (FO) reportadas en trabajos previos. CR, CT y FO presentaron la mayoría de las propiedades comparables a las del estándar APCC. En comparación con el aceite de coco virgen (VCO), las actividades antioxidantes de CR y CT fueron similares, pero FO presentó una actividad aproximadamente tres veces mayor. Por lo tanto, los aceites extraídos de CR, CT y residuos de leche de coco mediante extracción asistida por celulosa mostraron potencial como productos de alto valor.
Descargas
Citas
Arivalagan M, Roy TK, Yasmeen AM, Pavithra KC, Jwala PN, Shivasankara KS, Manikantan MR, Hebbar KB, Kanade SR. 2018. Extraction of phenolic compounds with antioxidant potential from coconut (Cocos nucifera L.) testa and identification of phenolic acids and flavonoids using UPLC coupled with TQD-MS/MS. LWT-Food Sci. Technol. 92, 116-126. https://doi.org/10.1016/j.lwt.2018.02.024
ASEANFOODS 2011. Determination of vitamin A, vitamin E and β-carotene by high performance liquid chromatography (HPLC), in Puwastien, P. (Ed.) ASEAN Manual of Food Analysis, Institute of Nutrition, Mahidol University, 81-87. http://www.inmu.mahidol.ac.th/aseanfoods/doc/OnlineASEAN_FCD_V1_2014.pdf
Atef B, Ishak RAH, Badawy SS, Osman R. 2022. Exploring the potential of oleic acid in nanotechnologymediated dermal drug delivery: An up-to-date review. J. Drug Deliv. Sci. Technol. 67, 103032. https://doi.org/10.1016/j.jddst.2021.103032
Balasubramaniam K. 1976. Polysaccharides of the kernel of maturing and matured coconuts. J. Food Sci. 41 (6), 1370-1373. https://doi.org/10.1111/j.1365-2621.1976.tb01174.x
Barret R. 2018. 3 - Importance and Evaluation of Lipophilicity, in Barret, R. (Ed.) Therapeutical Chemistry. Editorial, Elsevier, 53-78. https://doi.org/10.1016/B978-1-78548-288-5.50003-2
Che Man YB, Suhardiyono, Asbi AB, Azudin MN, Wei LS. 1996. Aqueous Enzymatic Extraction of Coconut Oil. J. Am. Oil Chem. Soc. 73, 683-686. https://doi.org/10.1007/BF02517940
Christodoulou MC, Orellana Palacios JC, Hesami G, Jafarzadeh S, Lorenzo JM, Domínguez R, Moreno A, Hadidi M. 2022. Spectrophotometric Methods for Measurement of Antioxidant Activity in Food and Pharmaceuticals. Antioxidants 11 (11), 2213. https://doi.org/10.3390/antiox11112213 PMid:36358583 PMCid:PMC9686769
Dayrit FM, Buenafe OEM, Chainani ET, de Vera IMS, Dimzon IKD, Gonzales EG, Santos JER. 2007. Standards for essential composition and quality factors of commercial virgin coconut oil and its differentiation from RBD coconut oil and copra oil. Philipp. J. Sci. 136 (2), 119-129.
Emebu S, Osaikhuiwuomwan O, Mankonen A. 2022. Influence of moisture content, temperature, and time on free fatty acid in stored crude palm oil. Sci. Rep. 12, 9846. https://doi.org/10.1038/s41598-022-13998-1 PMid:35701515 PMCid:PMC9198255
Fssai. 2016. Manual of Methods of Analysis of Foods Oils and Fats. https://fssai.gov.in/upload/uploadfiles/files/Manual_Oil_Fat_25_05_2016.pdf
Gunarathne R, Wijenayake S, Yalegama,C, Marikkar NM, Lu J. 2024. Exploring the prebiotic characteristics of crude polysaccharides from coconut testa flour: A comparative analysis of local cultivar. Heliyon 10 (9), e30256. https://doi.org/10.1016/j.heliyon.2024.e30256 PMid:38707423 PMCid:PMC11068802
Hanafi FNA, Kamaruding NA, Shaharuddin S. 2022. Influence of coconut residue dietary fiber on physicochemical, probiotic (Lactobacillus plantarum ATCC 8014) survivability and sensory attributes of probiotic ice cream. LWT-Food Sci. Technol. 154, 112725l. https://doi.org/10.1016/j.lwt.2021.112725
Krichene D, Salvador MD, Fregapane G. 2015. Stability of Virgin Olive Oil Phenolic Compounds during Long-Term Storage (18 Months) at Temperatures of 5-50 °C. J. Agric. Food Chem. 63 (30), 6779-6786. https://doi.org/10.1021/acs.jafc.5b02187 PMid:26165334
Kumar PKP, Krishna AGG. 2015. Physicochemical characteristics of commercial coconut oils produced in India. Grasas Aceites 66 (1), 1-11. https://doi.org/10.3989/gya.0228141
Kuppithayanant N, Hosap P, Chinnawong N. 2014. The Effect of Heating on Vitamin E Decomposition in Edible Palm Oil. Int. J. Env. Rural Develop. 5 (2), 121-125. https://iserd.net/ijerd52/IJERD%205-2-23.pdf
Lu Y, Zhao J, Xin Q, Yuan R, Miao Y, Yang M, Mo H, Chen K, Cong W. 2023. Protective effects of oleic acid and polyphenols in extra virgin olive oil on cardiovascular diseases. Food Sci. Hum. Well. 13 (2), 529-540. https://doi.org/10.26599/FSHW.2022.9250047
Mohd Nor N'N, Abbasiliasi S, Marikkar MN, Ariff A, Amid M, Lamasudin DU, Abdul Manap MY, Mustafa S. 2017. Defatted coconut residue crude polysaccharides as potential prebiotics: study of their effects on proliferation and acidifying activity of probiotics in vitro. J. Food Sci. Technol. 54 (1), 164-173. https://doi.org/10.1007/s13197-016-2448-9 PMid:28242914 PMCid:PMC5305713
Mudiyanselage DRW, Wickramasinghe I. 2023. Comparison of physicochemical characteristics of virgin coconut oils from traditional and hybrid coconut varieties. J. Agric. Food Res. 12, 100554. https://doi.org/10.1016/j.jafr.2023.100554
Music J, Charlebois S, Marangoni AG, Ghazani SM, Burgess J, Proulx A, Somogyi S, Patelli,Y. 2022. Data deficits and transparency: What led to Canada's 'buttergate'. Trends Food Sci. Technol. 123, 334-342. https://doi.org/10.1016/j.tifs.2022.02.005
Narayanankutty A, Illam SP, Raghavamenon AC. 2018. Health impacts of different edible oils prepared from coconut (Cocos nucifera): A comprehensive review. Trends Food Sci. Technol. 80, 1-7. https://doi.org/10.1016/j.tifs.2018.07.025
Narayanankutty A, Kunnath K, Famurewa AC, Ramesh V, Rajagopal R, Alfarhan A. 2022. Variations in the composition, cytoprotective and anti-inflammatory effects of natural polyphenols of edible oils extracted from fresh and dried coconut testa. Physiol. Mol. Plant P. 117, 101742. https://doi.org/10.1016/j.pmpp.2021.101742
Raghavendra SN, Raghavarao KSMS. 2010. Effect of different treatments for the destabilization of coconut milk emulsion. J. Food Eng. 97 (3), 341-347. https://doi.org/10.1016/j.jfoodeng.2009.10.027
Research and Markets. 2025. Virgin Coconut Oil Market by Category, Application, Distribution Channel, Packaging Type - Global Forecast to 2030. Research and Markets. Available at https://www.researchandmarkets.com/report/virgin-coconut-oil#product--related-products
Rohman A, Irnawati EY, Lukitaningsih E, Rafi M, Fadzilah NA, Windarsih A, Sulaimal A, Zakaria Z. 2019. Virgin Coconut Oil: Extraction, Physicochemical Properties, Biological Activities and Its Authentication Analysis. Food Rev. Int. 37 (1), 46-66. https://doi.org/10.1080/87559129.2019.1687515
Saikhwan P, Nuchnet C, Wanakayont W, Suksa-nga A. 2016. Extraction of Coconut Oil from Coconut Milk Foulants Using Enzyme. MATEC Web Conf. 62, 02008. https://doi.org/10.1051/matecconf/20166202008
Saikhwan P, Somana J, Konkamdee W. 2022. Fouling mechanisms of coconut milk foulants formed during pasteurization. Food Bioprod. Process. 136, 184-195. https://doi.org/10.1016/j.fbp.2022.10.003
Thitipramote N, Maisakun T, Chomchuen C, Pradmeeteekul P, Nimkamnerd J, Vongnititorn P, Chaiwut P, Thitilertdecha N, Pintathong P. 2019. Bioactive Compounds and Antioxidant Activities from Pomegranate Peel and Seed Extracts. Food Appl. Biosci. 7 (3), 152-161. https://li01.tci-thaijo.org/index.php/fabjournal/article/view/176795
Xavier Machado TO, Portugal IBM, Padilha CV, Padilha FF, Dos Santos Lima M. 2021. New trends in the use of enzymes for the recovery of polyphenols in grape byproducts. J. Food Biochem. 45 (5), e13712. https://doi.org/10.1111/jfbc.13712 PMid:33786844
Xu BJ, Chang SKC. 2007. A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. J. Food Sci. 72 (2), S159-66. https://doi.org/10.1111/j.1750-3841.2006.00260.x
Zhang Y, Zheng Y, Duan K, Gui Q. 2016. Preparation, Antioxidant Activity and Protective Effect of Coconut Testa Oil Extraction on Oxidative Damage to Human Serum Albumin. Int. J. Food Sci. Technol. 51, 946-953. https://doi.org/10.1111/ijfs.12945
Descargas
Publicado
Cómo citar
Número
Sección
Licencia
Derechos de autor 2026 Consejo Superior de Investigaciones Científicas (CSIC)
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
© CSIC. Los originales publicados en las ediciones impresa y electrónica de esta Revista son propiedad del Consejo Superior de Investigaciones Científicas, siendo necesario citar la procedencia en cualquier reproducción parcial o total.
Salvo indicación contraria, todos los contenidos de la edición electrónica se distribuyen bajo una licencia de uso y distribución “Creative Commons Reconocimiento 4.0 Internacional ” (CC BY 4.0). Consulte la versión informativa y el texto legal de la licencia. Esta circunstancia ha de hacerse constar expresamente de esta forma cuando sea necesario.
No se autoriza el depósito en repositorios, páginas web personales o similares de cualquier otra versión distinta a la publicada por el editor.
Datos de los fondos
Thammasat University
Números de la subvención TUFT 82/2564
