Enzyme extraction of cupuassu (Theobroma grandiflorum S.) fat sedes

D.C.S. da Silva; A.M.C. Rodrigues; L.H.M. da Silva

doi:10.3989/gya.1012212

Autores/as

D.C.S. da Silva Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Pará (UFPA) https://orcid.org/0000-0003-0424-1613
A.M.C. Rodrigues Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Pará (UFPA) https://orcid.org/0000-0003-1268-5652
L.H.M. da Silva Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Pará (UFPA) https://orcid.org/0000-0002-6002-9425

DOI:

https://doi.org/10.3989/gya.1012212

Palabras clave:

Extracción verde, Propiedades de los subproductos, Semillas Amazónicas, Theobroma grandiflorum

Resumen

La extracción asistida por enzimas se considera una técnica respetuosa con el medio ambiente. Se probaron celulasa, pectinasa y proteasa para la extracción de grasa de semillas de cupuaçu. La mejor eficiencia grasa (81,66%) se obtuvo para la relación soluto:solvente 1:5 (m:w), agitador orbital a 120 rpm, 60 °C, durante 8 horas y concentraciones de enzimas (celulasa, pectinasa y proteasa) 1,0%. La grasa se caracterizó por sus propiedades fisicoquímicas, perfil de ácidos grasos, compuestos fenólicos, actividades antioxidantes y estabilidad oxidativa. La grasa mostró buena estabilidad térmica (14,26 h) y alto contenido de ácidos grasos monoinsaturados (42,42%) y saturados (43,47%) con mayores concentraciones de ácido oleico y esteárico, respectivamente, y alto contenido de compuestos fenólicos (141,84 µg EAG·g^-1) en la grasa y en el extracto acuoso (926,47 µg EAG·g^-1). Los resultados indicaron que la grasa de semilla de cupuaçu obtenida por extracción enzimática mostró propiedades superiores a la grasa de cupuaçu obtenida por prensado en frío, además de generar una fracción acuosa rica en compuestos bioactivos que puede ser utilizada como ingrediente en los sectores alimentario y farmacéutico.

Descargas

Los datos de descargas todavía no están disponibles.

Citas

AOAC. 2002. Official methods of analysis of AOAC. (17th ed). Washington.

AOCS. 2004. Official methods and recommended practices of the AOCS. (4th ed). Champaing.

Bhattacharjee B, Pal PK, Chattopadhyay A, Bandyopadhyay D. 2020. Oleic acid protects against cadmium induced cardiac and hepatic tissue injury in male Wistar rats: A mechanistic study. Life Sci. 244¸ 1-18. https://doi.org/10.1016/j.lfs.2020.117324 PMid:31958420

Bezerra CV, Rodrigues AMC, Oliveira PD, Silva DA, Silva LHM. 2017. Technological properties of Amazonian oils and fats and their applications in the food industry. Food Chem. 221, 1466-1473. https://doi.org/10.1016/j.foodchem.2016.11.004 PMid:27979116

Codex Alimentarius. 1999. Standard for Named Vegetable Oils. Codex Stan 210. https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FMeetings%252FCX-709-27%252FWorking%2Bdocuments%252FREP19_FOe_compiled.pdf. Acessed 23 jan 2020.

Connor WE. 2000. Importance of n-3 fatty acids in health and disease. Am. J. Clin. Nut. 71, 171-175. https://doi.org/10.1093/ajcn/71.1.171S PMid:10617967

Contreras-Calderón J, Calderón-Jaimes L, Guerra-Hernández E, García-Villanova B. 2011. Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia. Food Res. Int. 44, 2047-2053. https://doi.org/10.1016/j.foodres.2010.11.003

Daukšas E, Venskutonis PR, Sivik B. 2012. Comparison of oil from Nigella damascena seed recovered by pressing, conventional solvent extraction and carbon dioxide extraction. J. Food Sci. 67, 1021-1024. https://doi.org/10.1111/j.1365-2621.2002.tb09447.x

Dubois V, Breton S, Linder M, Fanni J, Parmentier M. 2007. Fatty acid proﬁles of 80 vegetable oils with regard to their nutritional potential. Eur. J. Lipid Sci. Technol. 109, 710-732. https://doi.org/10.1002/ejlt.200700040

Garcia-Aloy M, Hulshof PJM, Estruel-Amades S. 2019. Biomarkers of food intake for nuts and vegetable oils: an extensive literature search.Genes Nutr. 14,74-98. https://doi.org/10.1186/s12263-019-0628-8 PMid:30923582 PMCid:PMC6423890

García-González DL, Baeten V, Pierna JAF. Tena N. 2013. Handbook of Olive Oil (2nd ed). Nova York: Springer US, (Chapter 10).

Hayouni EA, Abebradda M, Bouix M, Hamdi M. 2007. The effects of solvents and extraction method on the phenolic contents and biological activities in vitro of Tunisian Quercus coccifera L. and Juniperus phoenicea L. fruit extracts.Food Chem. 105, 1126-1134. https://doi.org/10.1016/j.foodchem.2007.02.010

Hu B, Wang H, He L, Li Y, Li C, Zhang Z, Liu Y, Zhou K, Qing Z, Liu A, Liu S, Zhu Y, Luo Q. 2019. A method for extracting oil from cherry seed by ultrasonic-microwave assisted aqueous enzymatic process and evaluation of its quality. J. Chromatog. A, 1587, 50-60. https://doi.org/10.1016/j.chroma.2018.12.027 PMid:30578025

Hu S, Kim B-Y, Baik M-Y. 2016. Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans. Food Chem. 194, 1089-1094. https://doi.org/10.1016/j.foodchem.2015.08.126 PMid:26471657

Jiao J, Zhu-Gang L, Qing-Yan G, Xiao-Juan L, Fu-Yao W, Yu-Jie F, Ma W. 2014. Microwave-assisted aqueous enzymatic extraction of oil from pumpkin seeds and evaluation of its physicochemical properties, fatty acid compositions and antioxidant activities. Food Chem. 147, 17-24. https://doi.org/10.1016/j.foodchem.2013.09.079 PMid:24206680

Mohammed NK, Samir ZT, Jassim MA, Saeed SK. 2021. Effect of different extraction methods on physicochemical properties, antioxidant activity, of virgin coconut oil. Mat. Today: Proc. 42, 2000-2005. https://doi.org/10.1016/j.matpr.2020.12.248

Pereira ALF, Abreu VKG, Rodriguez S. 2018. Cupuassu - Theobroma Grandiflorum. In: Exotic Fruits, 159-162. https://doi.org/10.1016/B978-0-12-803138-4.00021-6

Rao R, Sankar KU, Sambaiah K, Lokesh BR. 2001. Differential scanning calorimetric studies on structured lipids from coconut oil triglycerides containing stearic acid. Eur. Food Res. Technol. 212, 3, 334-343. https://doi.org/10.1007/s002170000254

Re R, Pelegrini N, Proteggente A, Pannala A, Yang M, Riceevans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Rad. Biol. Med. 26, 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3 PMid:10381194

Rodrigues AMC, Darnet S, Silva LHM. 2010. Fatty acid profiles and tocopherol contents of buriti (Mauritia flexuosa), patawa (Oenocarpus bataua), tucuma (Astrocaryum vulgare), mari (Poraqueiba paraensis) and inaja (Maximiliana maripa) fruits. J. Braz. Chem. Soci. 21, 2000-2004. https://doi.org/10.1590/S0103-50532010001000028

Rosenthal A, Pyle DL, Niranjan K, Gilmour S, Trinca L. 2001. Combined effect of operational variables and enzyme activity on aqueous enzymatic extraction of oil and protein from soybean. Enzyme and Microbial Technology. Elsevier Science Inc. 28, 6, 499-509. https://doi.org/10.1016/S0141-0229(00)00351-3 PMid:11267644

Santos WO, Rodrigues AMC, Silva LHM. 2022. Chemical properties of the pulp oil of tucumã-i-da-várzea (Astrocaryum giganteum Barb. Rodr.) obtained by enzymatic aqueous extraction. LWT-Food Sci. Technol. 163, 113534. https://doi.org/10.1016/j.lwt.2022.113534

Silva JPP, Rodrigues AMC, Silva LHM. 2019. Aqueous enzymatic extraction of buriti (Mauritia Flexuosa) oil: yield and antioxidant compound. Open Food Sci. J. 11, 9-17. https://doi.org/10.2174/1874256401911010009

Silva LHM, Pinheiro R, Paula L, Fernandes K, Rodrigues AMC. 2018. Chemical and nutrition potential of Amazonian seeds: cupuassu and tucuman. Food Public Health 8, 57-64.

Singleton VL, Rossi JA. 1965. Colorimetry of total phenolics with phosphomolybdic- phosphotungstic acid reagents. Am. J. Enol. Viticult. 16, 144-168. https://doi.org/10.5344/ajev.1965.16.3.144

Tang S, Qin C, Wang H, Li S, Tian S. 2011. Study on supercritical extraction of lipids and enrichment of DHA from oil-rich microalgae. J. Superc. Fluids 57, 44-49. https://doi.org/10.1016/j.supflu.2011.01.010

Teixeira CB, Macedo GA, Macedo JA, Silva LHM, Rodrigues AMC. 2013. Simultaneous extraction of oil and antioxidant compounds from oil palm fruit (Elaeis guineensis) by an aqueous enzymatic process. Bioresour. Technol. 129, 575-581. https://doi.org/10.1016/j.biortech.2012.11.057 PMid:23274221

Ulbricht TLV, Southgate DAT. 2001. Coronary heart disease: Seven dietary factors. The Lancet 338, 985-992. https://doi.org/10.1016/0140-6736(91)91846-M PMid:1681350

Yusoff MM, Gordon MH, Ezeh O, Niranjan K. 2017. High pressure pre-treatment of Moringa oleifera seed kernels prior to aqueous enzymatic oil extraction. Innov. Food Sci. Emerg. Technol. 39, 129-136. https://doi.org/10.1016/j.ifset.2016.11.014

Zarringhalami S, Sahari MA, Barzegar M, Hamidi-Esfehani Z. 2021. Production of Cocoa Butter Replacer by Dry Fractionation, Partial Hydrogenation, Chemical and Enzymatic Interesterification of Tea Seed Oil. Food Nut. Sci. 3, 184-189 https://doi.org/10.4236/fns.2012.32027