Enrichment of sunflower oil with β‐carotene from carrots: Maximization and thermodynamic parameters of the β‐carotene extraction and oil characterization

Abstract

The objective of this study was to maximize the ultrasonic‐assisted extraction (UAE) of β‐carotene for sunflower oil, by adjusting the combinations of the operational variables: temperature, time, and oil to carrot ratio, as well as obtaining extraction kinetics. Enriched sunflower oil and commercial sunflower oil was characterized. A polynomial model was developed to describe the β‐carotene content as a function of operating parameters and the results indicated that all variables had an influence on the β‐carotene extraction. The maximum values of temperature (55°C), time (60 min), and oil to carrot ratio (30 ml/g) promoted the highest removal of β‐carotene. UAE was endothermic, irreversible, and the increase in temperature favored the viability and spontaneity of the process. The oils presented linoleic and oleic acid as the main fatty acids and the enrichment of sunflower oil did not affect the fatty acid profile and the contents of phytosterols and tocopherols. Practical applications The demand for functional foods and the minimization of synthetic additives have stimulated the application of natural active compounds to products, such as β‐carotene, which is known for its antioxidant properties. To investigate the extraction of β‐carotene, it is important to use efficient technologies that maintain the characteristics of the extract and that overcome the disadvantages of conventional techniques, such as longer extraction time and high solvent consumption. In this context, the enrichment of the sunflower oil with β‐carotene from the ultrasound‐assisted extraction is highlighted. In addition, optimization studies and thermodynamic analysis contribute to the improvement in the process performance, through the systematic selection of the operational variables, and to the understanding of the behavior of the active compound with the interfaces of the extraction, respectively.

Mass transfer, kinetics, and thermodynamics studies during the extraction of polyphenols from Feijoa sellowiana peels

“…(Phyllanthus emblica, T. bellerica, T. chinensis, olive pomace, dragon fruit peel, and passion fruit peel). A similar tendency was also observed by Silva et al, where sunflower oil was enriched by βcarotene from carrots(da Silva et al, 2020). They explained their system as endothermic requiring energy for the extraction to take place, and irreversible depending on the findings (enthalpy and entropy changes).…”

The use of ultrasound in the South Cone region. Advances in organic and inorganic synthesis and in analytical methods

“…The combination of microwave pretreatment with UAE allowed the diminution of the extraction time up to 75 % in comparison to the classical extraction methodology therefore, obtaining an improvement in the oil yield by means of a synergic effect [135] . The improvement in oil extraction from different matrices by means of ultrasound energy was reported by some authors from Brazilian universities [136] , [137] , [138] , [139] . According to these authors, ultrasound energy improves extraction performance due to the phenomenon of cavitation since it promotes the rupture of the plant cell wall, increasing the mass transfer from the matrix to the solvent.…”

“… The variation in the temperature of the UAE also causes changes in the intensity of the acoustic cavitation, which in turn directly influences the removal of the compounds of interest. At high temperatures the implosion of the cavitation bubbles is less intense, since the vapor pressure of the system exceeds the sonochemical forces and, therefore, the extraction yield decreases [139] Lignans and polyphenolic compounds Olive stones US-B ES: 80% methanol with NaOH 1 N 2 g of sample, 20 mL of solvents. sonicated (UP) in three 1 min pulses at 65 Hz to homogenize, to macerate for 30 min, a second round of us treatment.…”

Green Extraction of Carotenoids from Fruit and Vegetable Byproducts: A Review

“…Vegetable oils are biodegradable, nontoxic and perform similarly to petrochemical solvents. An obstacle to the use of vegetable oils is their high viscosity, which strongly reduces solvent diffusivity, even at elevated temperatures [23,24]. Edible oils are characterised by a significant amount of polyunsaturated bonds and are thus more likely to be oxidised.…”