Passion fruit seed oil: extraction and subsequent transesterification reaction

T.B.  Massa; I.J.  Iwassa; N.  Stevanato; V.A.S.  Garcia; C.  Silva

doi:10.3989/gya.0442201

Autores/as

T.B. Massa Programa de Pós-graduação em Engenharia Química, Universidade Estadual de Maringá (UEM) https://orcid.org/0000-0002-1733-4547
I.J. Iwassa Programa de Pós-graduação em Engenharia Química, Universidade Estadual de Maringá (UEM) https://orcid.org/0000-0002-2977-1103
N. Stevanato Programa de Pós-graduação em Engenharia Química, Universidade Estadual de Maringá (UEM) https://orcid.org/0000-0001-5536-9524
V.A.S. Garcia Departamento de Engenharia (FAEN), Engenharia de Alimentos, Universidade Federal da Grande Dourados (UFGD) https://orcid.org/0000-0002-7011-616X
C. Silva Programa de Pós-graduação em Engenharia Química, Universidade Estadual de Maringá (UEM) - Departamento de Tecnologia, Universidade Estadual de Maringá (UEM) https://orcid.org/0000-0002-7989-7046

DOI:

https://doi.org/10.3989/gya.0442201

Palabras clave:

Emulsionantes, Ésteres etílicos, Etanol, Rendimiento de aceite, Ultrasonido

Resumen

Este trabajo tiene como objetivo la extracción del aceite de la semilla de maracuyá utilizando etanol como disolvente y posteriormente llevar a cabo la transesterificación del producto obtenido (aceite + etanol). Se evaluaron los efectos de las variables operativas en la extracción asistida por ultrasonido (EAU) y se realizó la extracción clásica a efectos comparativos. El producto de extracción se dirigió a la etapa de reacción usando catalizador enzimático. EAU proporcionó un rendimiento de aceite de 12,32 a 21,76%, y el valor máximo (73,7% del rendimiento de extracción clásico) se obtuvo a 60 °C durante 50 min usando una relación de solvente a semilla de 4. La extracción de aceite se favorece con el aumento de las variables investigadas. Se identificaron en los aceites g- y δ-tocoferol y una alta concentración de ácidos grasos poliinsaturados. El aceite obtenido por los EAU presentó un mayor contenido de fitosteroles. De la etapa de reacción, se obtuvieron muestras con concentraciones más altas de ésteres etílicos, además de emulsionantes (diglicéridos y monoglicéridos).

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