香蒲（Theobroma grandiflorum S.）脂肪莎草的酶提取

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2023-05-25 DOI:10.3989/gya.1012212

D. Da Silva, A. Rodrigues, L. D. da Silva

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引用次数: 0

摘要

酶辅助萃取被认为是一种环保技术。研究了纤维素酶、果胶酶和蛋白酶对铜瓜籽脂肪的提取效果。当溶剂:溶质:溶剂1:5 (m:w)， 60°C, 120 rpm，摇床8 h，酶(纤维素酶，果胶酶和蛋白酶)浓度为1.0%时，脂肪效率最高，为81.66%。对该脂肪的理化性质、脂肪酸谱、酚类化合物、抗氧化活性和氧化稳定性进行了表征。脂肪具有良好的热稳定性(14.26 h)，单不饱和脂肪酸(42.42%)和饱和脂肪酸(43.47%)含量较高，油酸和硬脂酸含量较高，脂肪和水提物中酚类化合物含量(141.84µg EAG·g-1)较高，水提物含量(926.47µg EAG·g-1)较高。结果表明，酶提法得到的库瓜苏籽脂肪具有比冷压法得到的库瓜苏籽脂肪更优越的性能，并且产生了富含生物活性化合物的水分，可作为食品和制药行业的原料。

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

Enzyme-assisted extraction is considered an environmentally friendly technique. Cellulase, pectinase and protease were tested for cupuassu seeds fat extraction. The best fat efficiency (81.66%) was obtained for the solute:solvent 1:5 (m:w), orbital shaker at 120 rpm, 60 °C, for 8 hours and enzyme concentrations (cellulase, pectinase and protease) of 1.0%. The fat was characterized for physicochemical properties, fatty acid profile, phenolic compounds, antioxidant activities and oxidative stability. The fat showed good thermal stability (14.26 h) and high contents of monounsaturated (42.42%) and saturated (43.47%) fatty acids with higher concentrations of oleic and stearic acids, respectively, and a high content of phenolic compounds (141.84 µg EAG·g-1) in the fat, and in the aqueous extract (926.47 µg EAG·g-1). The results indicated that the cupuassu seed fat obtained by enzymatic extraction showed superior properties to cupuassu fat obtained by cold pressing, in addition to generating an aqueous fraction which is rich in bioactive compounds that can be used as ingredients in the food and pharmaceutical sectors.

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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