Multi-target response surface optimization of the aqueous extraction of Macauba kernel oil

K. T. Magalhães; T. S. Tavares; T. M.C. Gomes; C. A. Nunes

doi:10.3989/gya.0788191

Autores/as

K. T. Magalhães Department of Chemistry, Federal University of Lavras, University Campus https://orcid.org/0000-0001-7976-7148
T. S. Tavares Department of Chemistry, Federal University of Lavras, University Campus https://orcid.org/0000-0002-2275-3113
T. M.C. Gomes Department of Food Science, Federal University of Lavras, University Campus https://orcid.org/0000-0002-2956-8674
C. A. Nunes Department of Food Science, Federal University of Lavras, University Campus https://orcid.org/0000-0002-5147-7357

DOI:

https://doi.org/10.3989/gya.0788191

Palabras clave:

Ácidos grasos, Idoneidad, Lípidos, Palma

Resumen

La macauba (Acrocomia aculeata) es una prometedora palma tropical para la producción de aceite vegetal para los sectores alimenticio y no alimentario. En este trabajo, una optimización de superficie de respuesta de múltiples objetivos en la extracción acuosa de aceite de semilla de macauba tuvo como objetivo maximizar el rendimiento del aceite y minimizar el valor de acidez libre y peróxidos. Se logró un alto rendimiento a pH alto, tiempos prolongados y temperaturas moderadas, pero estas condiciones contribuyeron a elevar el índice de peróxido del aceite. Por otro lado, el pH presentó como único efecto significativo sobre la acidez del aceite, la disminución con el aumento del pH en el medio acuoso. Por lo tanto, la optimización de la superficie de respuesta de múltiples objetivos basada en un enfoque de idoneidad mostró que se prefería pH 11, temperatura ambiente (25 °C) y un tiempo de agitación de 60 minutos para obtener un alto rendimiento y bajos valores de acidez libre y peróxido. Estas condiciones dieron como resultado un rendimiento del 30% (63,1% del rendimiento obtenido por extracción con disolvente), un 0,3% de acidez libre y un índice de peróxido de 2,9 meqO₂/kg. El aceite de la extracción acuosa optimizada tenía un mayor contenido de ácidos grasos saturados en comparación con el de la extracción con solventes, especialmente de ácidos grasos con < 14 átomos de carbono, lo que puede hacer que el aceite sea más duro y útil para producir grasas especiales para aplicaciones alimentarias específicas.

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Citas

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