Acidic and enzymatic pre-treatment effects on cold-pressed pumpkin, terebinth and flaxseed oils

S.Y.  Özkılıç; D.  Arslan

doi:10.3989/gya.0324211

Autores/as

S.Y. Özkılıç Division of Food Sciences, Department of Food Engineering, Faculty of Engineering, Necmettin Erbakan University, https://orcid.org/0000-0002-0027-3274
D. Arslan Division of Food Sciences, Department of Food Engineering, Faculty of Engineering, Necmettin Erbakan University https://orcid.org/0000-0002-6655-9312

DOI:

https://doi.org/10.3989/gya.0324211

Palabras clave:

Aceite prensado en frío, β-glucosidasa, Pretratamiento enzimático, Semilla de calabaza, Semilla de lino, Terebintos

Resumen

El rendimiento y las propiedades del aceite se pueden mejorar con varios pretratamientos enzimáticos antes de obtener el aceite de las semillas oleaginosas mediante extracción por prensado en frío. En este estudio se utilizó una mezcla comercial de enzimas pectolíticas. Además, se aplicó, como pretratamientos, harina de semilla de manzana, como fuente de enzima β-glucosidasa y ácido cítrico, a semillas oleaginosas (calabaza, terebinto y linaza). Los resultados se evaluaron comparando los efectos de los pretratamientos sobre el rendimiento y las propiedades del aceite. El preparado enzimático puede aumentar el rendimiento de los aceite de las semillas de calabaza (~ 300%) y la linaza (151%). Se lograron aumentos significativos en los contenidos fenólicos de terebinto (de 91,67 a 319,33 mg GAE/kg) y aceites de lino (de 12,03 a 40,47 mg GAE/kg) mediante pretratamientos con ácido cítrico y enzimas. Estos dos pretratamientos también fueron efectivos en términos de formación de peróxido y estabilidad oxidativa en aceite de terebinto. Con la ayuda de los pretratamientos aplicados a las semillas oleaginosas, fue posible aumentar el traspaso de fenoles de las semillas al aceite, para el caso del aceite de terebinto, con porcentajes de aumento del 245% con el tratamiento con ácido cítrico y 248% para el proceso enzimático, en comparación con el control.

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Citas

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