The effect of commercial enzyme preparation-assisted maceration on the yield, quality, and bioactivity of essential oil from waste carrot seeds (<em>Daucus carota</em> L.)

K. B. Śmigielski; M. Majewska; A. Kunicka-Styczyńska; R. Gruska; Ł. Stańczyk

doi:10.3989/gya.0467141

Autores/as

K. B. Śmigielski Institute of Food Chemistry, Faculty of Biotechnology and Food Science, Lodz University of Technology
M. Majewska Institute of Food Chemistry, Faculty of Biotechnology and Food Science, Lodz University of Technology
A. Kunicka-Styczyńska Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Science, Lodz University of Technology
R. Gruska Institute of Chemical Technology of Food, Faculty of Biotechnology and Food Science, Lodz University of Technology
Ł. Stańczyk Institute of Technical Biochemistry, Faculty of Biotechnology and Food Science, Lodz University of Technology

DOI:

https://doi.org/10.3989/gya.0467141

Palabras clave:

Aceite esencial, Método Taguchi, Preparación enzimática, Zanahoria

Resumen

Ocho preparados enzimáticos fueron seleccionados con el fin de maximizar el rendimiento de aceites esenciales de semillas de zanahoria. Tres de los ocho preparados de las enzimas investigadas, lipasa de Mucor circinelloides, Xpect® pectinasa y Esperase® proteasa, influyeron de manera significativa sobre la cantidad de aceite esencial obtenido, siendo Esperase® el más eficaz. El método de Taguchi se aplicó para optimizar las condiciones del procesamiento para esta última. Bajo las condiciones óptimas, el rendimiento de los aceite esenciales aumentó aproximadamente un 48%. Los principales compuestos constituyentes del aceite son: carotol (OEA: 40.80%–OeB: 46,17%), ducol (OEA: 7,35%–OeB: 6,22%), sabineno (OEA: 5,12%–OeB: 6,13%), alfa-pineno (OEA: 4,24%– OeB: 5,11%) y acetato de geranilo (OEA: 4,50%–OeB: 3,68%). En comparación con la muestra control, el aceite esencial obtenido a partir de las semillas de zanahoria mediante enzima-pretratada tiene la misma actividad biológica frente a Bacillus subtilis y Candida sp., menor actividad frente a Staphylococcus aureus, Escherichia coli, y Pseudomonas aeruginosa, y una mayor actividad contra Aspergillus niger y Penicillium expansum.

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