Ultrasound-assisted extraction of red mombin seed oil (Spondias purpurea L.): phenolic profile, fatty acid profile and chemical characterization of the cake, residue from the oil extraction

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2022-03-11 DOI:10.3989/gya.0110211

D. Abreu, E. Carvalho, Eduardo Valério de Barros Vilas Boas, E. Asquieri, C. Damiani

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引用次数: 1

Abstract

The ultrasound-assisted method was used to extract oil from the red mombin seed, mainly aiming to analyze yield. A multivariate analysis served to define optimized parameters (6.46 minutes and S/S ratio of 1:23.10 mass:volume) for ultrasound-assisted extraction (UAE) with the objective of maximizing yield, using the response surface methodology (RSM) and desirability graph with central variables and axial points determined by the central composite rotatable design (CCRD). In addition to the optimization of oil extraction, oil was chemically characterized in terms of antioxidant capacity and nutritional aspects to test the quality and chemical characteristics of red mombin seed oil extraction residue (cake). Analyses showed 32% unsaturated fatty acids, such as palmitoleic acid, linolelaidic acid, and α-linolenic acid, and the presence of phenolic compounds, especially catechin. High dietary fiber content and the presence of phenolic compounds, such as chlorogenic acid, vanillin, and gallic acid, were found in the cake, which allows the possibility of incorporating this material into food products.

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超声波辅助提取红豆豆籽油（Spondias purpurea L.）：滤饼、油提取残渣的酚类、脂肪酸和化学性质

采用超声波辅助提取法从红豆豆种子中提取油，主要用于产量分析。多变量分析用于定义超声辅助提取（UAE）的优化参数（6.46分钟，S/S比为1:23.10质量：体积），目的是最大限度地提高产量，使用响应面方法（RSM）和期望图，中心变量和轴点由中心复合旋转设计（CCRD）确定。除了对油脂提取工艺进行优化外，还从抗氧化能力和营养方面对油脂进行了化学表征，以测试红mombin籽油提取残渣（饼）的质量和化学特性。分析显示，32%的不饱和脂肪酸，如棕榈油酸、亚麻酸和α-亚麻酸，以及酚类化合物，尤其是儿茶素的存在。在蛋糕中发现了高膳食纤维含量和酚类化合物的存在，如绿原酸、香草醛和没食子酸，这使得将这种材料掺入食品中成为可能。

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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