Optimization of date seed oil extraction using the assistance of hydrothermal and ultrasound technologies

A.  Mrabet; G.  Rodríguez-Gutiérrez; R.  Guillén-Bejarano; R.  Rodríguez-Arcos; M.  Sindic; A.  Jiménez-Araujo

doi:10.3989/gya.0109211

Autores/as

A. Mrabet Instituto de la Grasa, Food Phytochemistry Department, Consejo Superior de Investigaciones Científicas (CSIC) - University of Liege - Gembloux, Department Agro-Bio Tech. https://orcid.org/0000-0001-6465-9646
G. Rodríguez-Gutiérrez Instituto de la Grasa, Food Phytochemistry Department, Consejo Superior de Investigaciones Científicas (CSIC) https://orcid.org/0000-0002-5838-1665
R. Guillén-Bejarano Instituto de la Grasa, Food Phytochemistry Department, Consejo Superior de Investigaciones Científicas (CSIC), https://orcid.org/0000-0001-9034-3012
R. Rodríguez-Arcos Instituto de la Grasa, Food Phytochemistry Department, Consejo Superior de Investigaciones Científicas (CSIC) https://orcid.org/0000-0002-0003-4345
M. Sindic University of Liege - Gembloux, Department Agro-Bio Tech https://orcid.org/0000-0002-2599-6700
A. Jiménez-Araujo Instituto de la Grasa, Food Phytochemistry Department, Consejo Superior de Investigaciones Científicas (CSIC) https://orcid.org/0000-0002-2695-4588

DOI:

https://doi.org/10.3989/gya.0109211

Palabras clave:

Estabilidad oxidativa, Extracción de aceite, Método de superficie de respuesta, Semilla de dátil, Sonicación, Tratamientos hidrotérmicos

Resumen

La semilla de dátil es un subproducto de la industria datilera. Su uso como fuente de compuestos de valor añadido sería muy interesante. El aceite representa el 5-13% del peso de la semilla. La extracción mediante Soxhlet con disolventes orgánicos es el método tradicional para obtener aceite de semillas. En este trabajo se proponen pretratamientos hidrotérmicos y sonicación para diseñar un proceso de extracción más respetuoso con el medio ambiente. Se han considerado factores como el tiempo y la temperatura de sonicación y la proporción hexano/semilla (H/S). La optimización del proceso se llevó a cabo por el método de superficie de respuesta. Los tratamientos hidrotérmicos aumentaron el porcentaje de recuperación. El factor más influyente fue H/S, y su valor óptimo estuvo cerca de 7 mL/g para ambas muestras. La recuperación óptima fue del 71% para las semillas sin tratamiento tras 15 min de sonicación a 45 ºC, y del 80% para las semillas tratadas a 180 ºC después de 45 min a 35 ºC. Estos resultados cumplen con nuestro objetivo inicial. Sin embargo, los pretratamientos parecen tener un efecto negativo sobre la estabilidad del aceite, lo que se confirmará en estudios posteriores.

Descargas

Los datos de descargas todavía no están disponibles.

Citas

Abdullah M, Koc AB. 2013. Kinetics of ultrasound-assisted oil extraction from black seed (Nigella sativa). J. Food Proces. Preserv. 37, 814-823. https://doi.org/10.1111/j.1745-4549.2012.00704.x

Al Ghezi NAS, Al-Mossawi AE-BHJ, Al-Rikabi AKJ. 2020. Antioxidants Activity of Date Seed Extraction of Some Date Varieties. Medico-legal Update 20, 922-928.

Ara K, Karami M, Raofie F. 2014. Application of response surface methodology for the optimization of supercritical carbon dioxide extraction and ultrasound-assisted extraction of Capparis spinosa seed oil. J. Supercrit. Fluids 85, 173-182. https://doi.org/10.1016/j.supflu.2013.10.016

Barba JF, Zhu Z, Kouba M, Sant'Ana AS, Orlien V. 2016. Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review. Trends Food Sci. Technol. 49, 96-109. https://doi.org/10.1016/j.tifs.2016.01.006

Bassani CD, Nunes DS, Granato D. 2014. Optimization of Phenolics and Flavonoids Extraction Conditions and Antioxidant Activity of Roasted Yerba-Mate Leaves (Ilex paraguariensis A. St.-Hil., Aquifoliaceae) using Response Surface Methodology. An. Acad. Bras. Ciênc. 86, 923-934. https://doi.org/10.1590/0001-3765201420130019

Basuny AMM, Al-Marzooq MA. 2011. Production of mayonnaise from date pit oil. Food Nutr. Sci. 2, 3-8. https://doi.org/10.4236/fns.2011.29128

Besbes S, Blecker C, Deroanne C, Drira NE, Attia H. 2004. Date seeds: chemical composition and characteristic profiles of the lipid fraction. Food Chem. 84, 577-584. https://doi.org/10.1016/S0308-8146(03)00281-4

Bimakr M, Rahman RA, Taip FS, Adzahan NM, Sarker MZ, Ganjloo A. 2012. Optimization of ultrasound-assisted extraction of crude oil from winter melon (Benincasa hispida) seed using response surface methodology and evaluation of its antioxidant activity, total phenolic content and fatty acid composition. Molecules, 17, 11748-11762. https://doi.org/10.3390/molecules171011748 PMid:23044712 PMCid:PMC6268733

Böger BR, Salviato A, Valezi DF, Di Mauro E, Georgetti SR, Kurozawa LE. 2018. Optimization of ultrasound-assisted extraction of grape-seed oil to enhance process yield and minimize free radical formation. J. Sci. Food. Agric. 98, 5019-5026. https://doi.org/10.1002/jsfa.9036 PMid:29603247

Boukouada M, Ghiabaa Z, Gourineb N, Bombardac I, Saidia M, Yousfi M. 2014. Chemical Composition and Antioxidant Activity of Seed oil of Two Algerian Date Palm Cultivars (Phoenix dactylifera). Nat. Prod. Commun. 9, 1777-1780. https://doi.org/10.1177/1934578X1400901230

Boussarsar H, Rogé B, Mathlouthi M. 2009. Optimization of sugarcane bagasse conversion by hydrothermal treatment for the recovery of xylose. Bioresource Technol. 100, 6537-6542. https://doi.org/10.1016/j.biortech.2009.07.019 PMid:19664914

Cravotto G, Bicchi C, Mantegna S, Binello A, Tomao V, Chemat F. 2011. Extraction of kiwi seed oil: Soxhlet versus four different non-conventional techniques. Nat. Prod. Res. 25, 974-981. https://doi.org/10.1080/14786419.2010.524162 PMid:21644177

Daoud A, Malika D, Bakari S, Hfaiedh N, Mnafgui K, Kadri A, Gharsallah N. 2015. Assessment of polyphenol composition, antioxidant and antimicrobial properties of various extracts of Date Palm Pollen (DPP) from two Tunisian cultivars. Arab. J. Chem. 12, 3075-3086. https://doi.org/10.1016/j.arabjc.2015.07.014

Djaoudene O, López V, Cásedas G, Les F, Schisano C, Bey MB, Tenore GC. 2019. Phoenix dactylifera L. seeds: a by-product as a source of bioactive compounds with antioxidant and enzyme inhibitory properties. Food Funct. 10, 4953-4965. https://doi.org/10.1039/C9FO01125K PMid:31343012

Egüés I, Sanchez C, Mondragon I, Labidi J. 2012. Antioxidant activity of phenolic compounds obtained by autohydrolysis of corn residues. Ind. Crops Prod. 36, 164-171. https://doi.org/10.1016/j.indcrop.2011.08.017

El-Rahman SNA, Al-Mulhem SI. 2017. Characteristic Analysis, Antioxidant Components and Antioxidant Activity of Date Fruits, Date Seeds and Palm Shell. ACMCR, 1(1).

Fernández-Bolaños J, Rodríguez G, Gómez E, Guillén R, Jiménez A, Heredia A. 2004. Total recovery of the waste of two-phase olive oil processing: isolation of added-value compounds. J. Agric. Food Chem. 52, 5849-5855. https://doi.org/10.1021/jf030821y PMid:15366831

Fuentes-Alventosa JM, Jaramillo-Carmona S, Rodríguez-Gutiérrez G, Guillen-Bejarano R, Jiménez-Araujo A, Fernández-Bolaños J, Rodríguez-Arcos R. 2013. Preparation of bioactive extracts from asparagus by-product. Food Bioprod. Process. 91, 74-82. https://doi.org/10.1016/j.fbp.2012.12.004

Goula AM. 2013. Ultrasound-assisted extraction of pomegranate seed oil - Kinetic modeling. J. Food Engin. 117, 492-498. https://doi.org/10.1016/j.jfoodeng.2012.10.009

Jaramillo-Carmona S, Rodríguez-Arcos R, Guillén-Bejarano R, Jiménez-Araujo A. 2019. Hydrothermal treatments enhance the solubility and antioxidant characteristics of dietary fiber from asparagus by-products. Food Bioprod. Process. 114, 175-184. https://doi.org/10.1016/j.fbp.2018.12.008

Kareem MO, Edathil AA, Rambabu K, Bharath G, Banat F, Nirmala GS, Sathiyanarayanan K. 2021. Extraction, characterization and optimization of high quality bio-oil derived from waste date seeds, Chem. Eng. Commun. 208, 801-811. https://doi.org/10.1080/00986445.2019.1650034

Kaufmann B, Christen P. 2002. Recent extraction techniques for natural products: Microwave-assisted extraction and pressurised solvent extraction. Phytochem. Anal. 13, 105-113. https://doi.org/10.1002/pca.631 PMid:12018022

Kchaou W, Abbès F, Blecker C, Attia H, Besbes S. 2013. Effects of extraction solvents on phenolic contents and antioxidant activities of Tunisian date varieties (Phoenix dactylifera L.). Ind. Crops Prod. 45, 262-269. https://doi.org/10.1016/j.indcrop.2012.12.028

Lama-Muñoz A, Rodríguez-Gutiérrez G, Rubio-Senent F, Gómez-Carretero A, Fernández-Bolaños J. 2011. New hydrothermal treatment of alperujo enhances the content of bioactive minor components in crude pomace olive oil. J. Agric. Food Chem. 59, 1115-1123. https://doi.org/10.1021/jf103555h PMid:21265536

Lou, Z., Wang, H., Zhang, M., Wang Z. 2010. Improved extraction of oil from chickpea under ultrasound in a dynamic system. J. Food Engin. 98, 13-18. https://doi.org/10.1016/j.jfoodeng.2009.11.015

Malićanin, M, Rac V, Antić V, Antić M, Palade LM, Kefalas P, Rakic V. 2014. Content of Antioxidants, Antioxidant Capacity and Oxidative Stability of Grape Seed Oil Obtained by Ultra Sound Assisted Extraction. J. Am. Oil Chem. Soc. 91, 989-999. https://doi.org/10.1007/s11746-014-2441-2

Mrabet A, Jiménez-Araujo A, Guillén-Bejarano R, Rodríguez-Arcos R, Sindic M. 2020. Date seeds: a promising source of oil with functional properties. Foods 9, 787. https://doi.org/10.3390/foods9060787 PMid:32560047 PMCid:PMC7353509

Mrabet A, Rodríguez-Gutiérrez G, Guillén-Bejarano R, Rodríguez-Arcos R, Ferchichi A, Sindic M, Jiménez-Araujo A. 2015. Valorization of Tunisian secondary date varieties (Phoenix dactilyfera L.) by hydrothermal treatments: New fiber concentrates with antioxidant properties. LWT - Food Sci. Technol. 60, 518-524. https://doi.org/10.1016/j.lwt.2014.09.055

Perrier A, Delsart C, Boussetta N, Grimi N, Citeau M, Vorobiev E. 2017. Effect of ultrasound and green solvents addition on the oil extraction efficiency from rapeseed flakes. Ultrason. Sonochem. 39, 58-65. https://doi.org/10.1016/j.ultsonch.2017.04.003 PMid:28732983

Rodríguez G, Rodríguez-Arcos R, Fernández-Bolaños J, Guillén R, Jiménez A. 2007. Antioxidant activity of effluents during the purification of hydroxytyrosol and 3,4-dihydroxyphenyl glycol from olive oil waste. Eur. Food Res. Technol. 224, 733-41. https://doi.org/10.1007/s00217-006-0366-1

Rubio-Senent F, Martos S, Lama-Muñoz A, Fernández-Bolaños JG, Rodríguez-Gutiérrez G, Fernández-Bolaños J. 2015. Isolation and identification of minor secoiridoids and phenolic components from thermally treated olive oil by-products. Food Chem. 187, 166-73. https://doi.org/10.1016/j.foodchem.2015.04.022 PMid:25977012

Samaram S, Mirhosseini H, Tan CP, Ghazali HM, Bordbar S, Serjouie A. 2015. Optimisation of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: oil recovery, radical scavenging antioxidant activity, and oxidation stability. Food Chem. 172, 7-17. https://doi.org/10.1016/j.foodchem.2014.08.068 PMid:25442517

Sharif KM, Rahman MM, Azmir J, Mohamed A, Jahurul MHA, Sahena F, Zaidul ISM. 2014. Experimental Design of Supercritical Fluid Extraction - A Review. J. Food Engin. 124, 105-116. https://doi.org/10.1016/j.jfoodeng.2013.10.003

Vinatoru M. 2001. An overview of the ultrasonically assisted extraction of bioactive principles from herbs. Ultrason. Sonochem. 8, 303-313. https://doi.org/10.1016/S1350-4177(01)00071-2

Wang L, Weller CL. 2006. Recent advances in extraction of nutraceuticals from plants. Trends Food Sci. Technol. 17, 300-312. https://doi.org/10.1016/j.tifs.2005.12.004

Whitney SEC, Brigham JE, Darke AH, Reid JSG, Gidley MJ. 1998. Structural aspects of the interaction of mannan-based polysaccharides with bacterial cellulose. Carboh. Res. 307, 299-309. https://doi.org/10.1016/S0008-6215(98)00004-4

Xuan TC, Hean CG, Hamzah H, Ghazali HM. 2017. Optimization of ultrasound-assisted aqueous extraction to produce virgin avocado oil with low free fatty acids. J. Food Process. Engin. 41, e12656. https://doi.org/10.1111/jfpe.12656