期刊
GRASAS Y ACEITES
卷 73, 期 1, 页码 -出版社
CONSEJO SUPERIOR INVESTIGACIONES CIENTIFICAS-CSIC
DOI: 10.3989/gya.0110211
关键词
Bioactive compounds; Emerging technologies; Fruit processing waste; Nutraceuticals; PUFAs; Red mombin cake
资金
- Coordination for the Improvement of Higher Education Personnel (CAPES) [001]
- Foundation for Research Support of the State of Minas Gerais (FAPEMIG)
- National Council for Scientific and Technological Development (CNPq)
Ultrasound-assisted extraction was used to extract oil from red mombin seeds. Parameters were optimized and the quality and chemical characteristics of the oil were analyzed. The oil was found to contain unsaturated fatty acids and phenolic compounds, while the cake had high dietary fiber content and phenolic compounds.
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 a-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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