Assessment of obtaining sunflower oil from enzymatic aqueous extraction using protease enzymes

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2022-03-10 DOI:10.3989/gya.0323211

D.S. De Aquino, C. Roders, A.M. Vessoni, N. Stevanato, C. Da Silva

引用次数: 5

Abstract

The aim of this work was to maximize the enzymatic aqueous extraction (EAE) of sunflower seed oil using protease enzymes from the evaluation of various temperatures, pH and enzyme concentrations, using a Box-Behnken experimental design. The effect of a thermal pre-treatment of sunflower seeds on free oil yield (FOY) and oil quality was also determined. In the experimental range adopted, a lower temperature (40 °C) provided higher FOY values, as well as the intermediate pH (8.00) and maximum enzyme concentration (9% v/v). Thermal pre-treatment provided an increase in FOY in the initial extraction times (60 to 180 min) and decreased of the extraction time of 4 to 3 h to obtain the highest FOY value (~16%). The fatty acid composition of the oils obtained showed a predominance of oleic (~47.5%) and linoleic acids (~39.5%). The total phytosterol content in the samples was hardly affected by the heat pre-treatment of the seeds, while the fatty acid profile, tocopherol content and oxidative stability were not altered.

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酶法水提葵花籽油的评价

这项工作的目的是使用Box-Behnken实验设计，通过评估各种温度、pH和酶浓度，使用蛋白酶最大限度地提高葵花籽油的酶促水提取（EAE）。还测定了葵花籽热预处理对游离油产量（FOY）和油质量的影响。在所采用的实验范围内，较低的温度（40°C）提供了较高的FOY值，以及中间pH（8.00）和最大酶浓度（9%v/v）。热预处理使FOY在初始提取时间（60至180分钟）增加，并使提取时间减少4至3小时，以获得最高的FOY值（约16%）。所获得的油的脂肪酸组成以油酸（~47.5%）和亚油酸（~39.5%）为主。样品中的总植物甾醇含量几乎不受种子热处理的影响，而脂肪酸组成、生育酚含量和氧化稳定性没有改变。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality