Enzymatic technology to improve oil extraction from Caryocar brasiliense camb. (Pequi) Pulp.

Mariano, Renata Gomes de Brito; Couri, Sônia; Freitas, Suely Pereira

doi:10.1590/s0100-29452009000300003

Cited by 30 publications

(20 citation statements)

References 9 publications

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“…Extraction processes used showed high efficiency: 54.9% for pressing without pretreatment and 66.1% for pressing with enzymatic pretreatment. These values are higher than those found by Mariano, Couri, and Freitas (2009), where different methods of extracting oil from pequi pulp were tested, including hydraulic pressing (35%) and enzymatic treatment followed by pressing (40%). Enzymatic treatment with pectinases and cellulases of goldenberry pomace followed by extraction with n-hexane enhanced oil extractability up to 7.6%, which demonstrated the efficacy of these enzymes to F I G U R E 1 Yield and efficiency (%) of pequi pulp oil extraction using cold pressing (CP) and cold pressing processes associated with enzymatic pretreatment (CPE) release the lipids from oil raw material.…”

Section: Extraction Processcontrasting

confidence: 64%

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Effect of the application of an enzymatic pretreatment on bioactive compounds ofCaryocar brasilienseCamb pulp oil

Malacrida

Moraes

Rosso

et al. 2018

J Food Process Preserv

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This study aimed to evaluate the application of an enzymatic pretreatment in obtaining pequi pulp oil by cold pressing. It was evaluated the yield and quality of the oil obtained mainly in relation to the bioactive compounds. There was an increase of approximately 22% in the process yield compared to the cold pressing without enzymatic pretreatment. Comparing the physicochemical characteristics of the obtained oils, it was observed an increase in the refractive index, acid value, unsaponifiable matter, total phenolics and carotenoid concentrations. The application of the enzymatic pretreatment significantly increased the amount of total carotenoids (about five times) in the oil and modified the composition of the carotenoids present, showing a significant increase in zeaxanthin, a carotenoid with high antioxidant potential. Furthermore, there was an increase in oil unsaturation, especially in the percentage of oleic acid. Practical applications Industrial processes for the extraction of edible oil generally involve solvent extraction or mechanical processing. Enzyme‐assisted aqueous extraction is an environmentally cleaner alternative technology for oil extraction. Application of an enzymatic pretreatment in the cold pressing extraction of the pequi pulp oil was efficient presenting an increase in the yield and generating an oil with higher nutritional value, rich in bioactive compounds, which can be used by the food and pharmaceutical industries.

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Section: Extraction Processcontrasting

confidence: 64%

“…Linolenic acid was detected only in pequi pulp oil using CP. Other authors also verified similar composition in pequi oils obtained by different extraction methods (Aquino, Borges, Queiroz, Antoniassi, & Cirillo, 2011;Mariano et al, 2009).…”

Section: Oil Compositionsupporting

confidence: 53%

Effect of the application of an enzymatic pretreatment on bioactive compounds ofCaryocar brasilienseCamb pulp oil

Malacrida

Moraes

Rosso

et al. 2018

J Food Process Preserv

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“…The high presence of this species in this ecosystem, explored in an extractive way, and typical of the region, deserves special attention due to the peculiar characteristics of its fruits as flavor, color and aroma, greatly appreciated by regional population (Souza et al, 2007) for their own consumption, as well as in the commercialization of the fruit in natura (Mariano et al, 2009). The fruit of pequizeiro can be characterized as a drupe with green peel, generally containing between 1 and 4 seeds per fruit, called pyrenes, that are composed of an woody endocarp with numerous thorns, internally containing the seed or an edible almond, and enveloped by a pulp adhered to the kernel of intense yellow color, fleshy and with high oil content, called the inner mesocarp (Soares Júnior et al, 2009;Oliveira et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical characterization and biometry of fruits of ‘pequi’ in Western Bahia

Nascimento

Cocozza

2015

Rev. bras. eng. agríc. ambient.

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A B S T R A C TIn Cerrado, there are numerous native fruit species with potential for use in traditional systems of agricultural production. In this context, the 'pequi' stands out in this biome by its great economic value in Central Brazil. Therefore, this work aimed to study the physical and physicochemical characterization of Pequi fruits in the Western Region of Bahia. Three hundred fruits were sampled from ten matrices which were collected in an area of the municipality of Angical, BA and conducted to the Seed Laboratory of the State University of Bahia -UNEB. For physical evaluations, the fruit weight; longitudinal and transversal diameters of the fruit; total weight of seeds per fruit; pulp weight, peel weight and pulp yield were considered. As for the physico-chemical evaluations, the fruit pulp was subjected to the determinations of pH, the soluble solids (SS), titratable acidity (TA) and the relation between soluble solids and titratable acidity. For the variables, longitudinal and transversal diameters, the pulp weight, peel weight, seed weight, fruit weight and pulp yield, the mean were, respectively, 63. 49 and 61.29 mm, 12.51, 101.91, 27.48, 114.41 g and 11.17%. However, with regard to pH, SS, AT and SS/AT, means were 5.32, 11.95 °Brix, 1.76 and 11.53. The results indicated that there are statistically significant differences between all the physical and physico-chemical variables evaluated.Caracterização físico-química e biometria de frutos de pequizeiro no Oeste da Bahia R E S U M ONo Cerrado existem inúmeras espécies frutíferas nativas que apresentam potencial para a utilização em sistemas tradicionais de produção agrícola. Neste contexto o pequizeiro se destaca neste bioma pelo grande valor econômico na região central do Brasil. Objetivou-se, portanto, com este trabalho, estudar a caracterização física e físico-química de frutos de pequi da região Oeste da Bahia. Foram amostrados 300 frutos de dez matrizes, os quais foram coletados em uma área do município de Angical, BA, e conduzidos ao Laboratório de Sementes da Universidade do Estado da Bahia -UNEB. Foram considerados, para as avaliações físicas, o peso do fruto; diâmetros longitudinal e transversal do fruto; peso total de semente por fruto; peso de polpa, peso de casca e o rendimento de polpa; já para as avaliações físico-químicas a polpa dos frutos foi submetida às determinações do potencial hidrogeniônico (pH); do teor de sólidos solúveis (SS); acidez titulável (AT) e a relação sólidos solúveis e acidez titulável. Para as variáveis diâmetro longitudinal e transversal, peso de polpa, peso de casca, peso de sementes, peso de fruto e rendimento de polpa as médias foram, respectivamente, 63,49 e 61,29 mm, 12,51, 101,91, 27,48, 114,41 g e 11,17% porém no que se refere aos pH, SS, AT e SS/AT, as médias foram 5,32, 11,95 °Brix, 1,76 e 11,53 cujos resultados indicaram haver diferença estatística significativa entre todas as variáveis físicas e físico-químicas avaliadas.

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“…The results show that time was the main influencing factor in the enzymatic process. This type of process for extracting oil is considered to be environmentally friendly (Mariano et al, 2009). It has also been found that particle size, water content, time, and the weight ratio of enzyme substrates affect the enzymatic process.…”

Section: Discussionmentioning

confidence: 99%

Determination of Influential Factors during Enzymatic Extraction of Ginger Oil using Immobile Isolated Cow Rumen Enzymes

Handayani¹,

Amalia²,

Yulianto³

et al. 2018

IJTech

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With respect to its multiple uses, such as in cosmetics, foods, aromatherapy and the pharmaceutical industry, ginger oil has a high value in the world market. The ginger oil obtained from conventional extraction usually has low zingiberene content, possibly due to thermal degradation. To overcome this problem, an alternative ginger oil production process by enzymatic extraction using cow rumen enzymes is investigated. The aim of the research is to obtain the optimum conditions for zingiberene-rich ginger oil extraction by using immobile isolated cow rumen enzyme. The experiments were conducted under varying temperatures (40-60 o C), enzyme-substrate ratios (0.05-0.2) and extraction times (1-5 days). The microwave assisted distillation was conducted for 90 minute to separate the ginger oil from its mixture. The zingiberene content in the oil was measured by GC analysis. The most influential factor in the enzymatic extraction of ginger oil was determined by experimental design 23. Analysis of the results shows that for the extraction with a rumen ratio of 1:5 at 60 o C, the most influential factor was the extraction time, in this case 5 days, and ginger oil was obtained with zingiberene contents of 21.56% and 26.28% at pH 5 and pH 4 respectively. Prolonging the extraction time to 6 days with pH 5 caused a decrease in zingiberene content to 20.76%.

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Enzymatic technology to improve oil extraction from Caryocar brasiliense camb. (Pequi) Pulp.

Cited by 30 publications

References 9 publications

Effect of the application of an enzymatic pretreatment on bioactive compounds ofCaryocar brasilienseCamb pulp oil

Effect of the application of an enzymatic pretreatment on bioactive compounds ofCaryocar brasilienseCamb pulp oil

Physico-chemical characterization and biometry of fruits of ‘pequi’ in Western Bahia

Determination of Influential Factors during Enzymatic Extraction of Ginger Oil using Immobile Isolated Cow Rumen Enzymes

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