Comparison of the thermo-oxidative stability of murici oil (Byrsonima crassifolia L. Kunt) obtained by enzymatic hydrolysis assisted by ultrasound and classical method
DOI:
https://doi.org/10.33448/rsd-v9i7.4877Keywords:
Murici oil; Enzymatic hydrolysis; Thermal stability; Oxidative stability.Abstract
The extraction of oil from various raw materials by enzymatic process has received great importance for being considered clean technology. In addition, the product obtained by enzymatic action has better yields as well as better chemical quality parameters, also better stability conditions. Thus, the objective of the present work was to optimize the murici pulp oil extraction process by enzymatic hydrolysis and to compare the thermo-oxidative stability of murici oil extracted by ultrasound-assisted enzymatic hydrolysis and the oil obtained by the classic method (Soxhlet). The results obtained showed a dependence on the dependent variable - yield (%) - as a function of the independent variables - enzyme concentration (%) and exposure time on ultrasound (min). From the applied statistical analysis, it was observed that the oil extracted by enzymatic hydrolysis showed greater thermal stability (400 °C) compared to that obtained by the classical method (384 °C). The analysis of oxidative stability showed greater propensity to oxidation the oil obtained by classical method compared to that obtained by enzymatic hydrolysis in 6 hours of induction at 110 °C. Thus, the oil obtained by enzymatic hydrolysis has properties superior to that obtained by the classical method and, thus, with better thermo-oxidative stability.
References
Brasil. (2005). Resolução RDC n° 270, de 22 de setembro de 2005. Aprova Regulamento Técnico para Óleos Vegetais, Gorduras Vegetais e Cremes Vegetais. Diário Oficial da União. Brasília, DF. Agência Nacional de Vigilância Sanitária. Available in: <https://bvsms.saude.gov.br/bvs/saudelegis/anvisa/2005/rdc0270_22_09_2005.html>
Dweck J & Sampaio C. M. S. (2004). Analysis of the Thermal Decomposition of Commercial Vegetable Oils in Air by Simultaneous TG/DTA. Journal of Thermal Analysis and Calorimetry, 75, 385-91.
Faria E. A, Leles M. I. G, Ionashiro M, Zuppa T. O & Antoniosi-Filho N. R. (2002). Estudo da estabilidade térmica de óleos e gordura vegetais por TG/DTG e DTA. Eclética Química, 27: 111-9.
Freire L. M. S, Filho J. R. C, Moura C. V. R, Soledade L. E. B, Stragevitch L, Cordeiro A. M. T. M, Santos I. M. G & Souza A. G. (2012). Evaluation of the oxidative stability and flow properties of quartenary mixtures of vegetable oils for biodiesel production. Fuel, 95:126–30.
Freitas S. P, Lago R. C. A, Jablonka F. H & Hartman L. (1993). Extraction aqueuse enzimatique de l’huile d’avocat a partir de la pulpe fraîche. Revue Française des Corps Gras, 41:365-71.
IAL – Instituto Adolfo Lutz. Métodos físico-químicos para análises de alimentos. 4. ed. 1. ed. Digital. São Paulo, 2008. v.1020p.
Jiang L, Hua D, Wang Z & Xu S. (2010). Aqueous enzymatic extraction of peanut oil and protein hydrolysates. Food and Bioproducts Processing, 88:233–8.
Knothe G, Gerpen J. V, Krahl J & Ramos . P. (2006). Manual do Biodiesel. Traduzido do original "The Biodiesel Handbook"por Luiz Pereira Ramos, São Paulo: Edgard Blucher.
Liu Z, Gui M, Xu T, Zhang L, Kong L, Qin L & Zou Z. (2019). Efficient aqueous enzymatic-ultrasonication extraction of oil from Sapindus mukorossi seed kernels. Industrial Crops and Products, 134:124–33.
Monteiro D. C. B, Sousa W. C, Azevedo L. A & Borges J. S. (2015). Caracterização físico-química do fruto e da geleia de murici (Byrsonima crassifolia). Enciclopédia Biosfera, 11:3356–66.
Mothé C. G & Azevedo A. D. (2002). Análise térmica de materiais. São Paulo: iEditora.
Oliveira J. B, Michels F. S, Melo E. S. P, Nazário, C. E. D, Caires A. R. L, Gonçalves D. A, Cardoso C. A. L & Nascimento V. A. (2019). Data on mineral composition, fatty acids, oxidative stability, UV-VIS spectra and fluorescence emission of the Dersani and Sunflower oils used as cicatrizing agent. Data of Brief, 26:104427.
Polmann G, Badia V, Frena M, Teixeira G. L, Rigo E, Block J. M & Feltes M. M. C. (2019). Enzyme-assisted aqueous extraction combined with experimental designs allow the obtaining of a high-quality and yield pecan nut oil. LWT – Food Science and Technology,113:108203.
Prasad S & Roy I. (2018). Converting enzymes into tools of industrial importance. Recent Patents on Biotechnology, 12:33–56.
Reda S. Y & Carneiro P. I. B. (2007). Óleos e Gorduras: Aplicações e Implicações. Revista Analytica, 27, 60-7.
Rezende C. M & Braga S. R. (2003). Chemical and aroma determination of the pulp and seeds of murici (Byrsonima crassifolia L.). Journal Brazilian Chemistry Society, 14:425-8.
Ribeiro S. A. O, Nicacio A. E, Zanqui A. B, Biondo P. B. F, Abreu-Filho B. A, Visentainer J. V, Gomes S. T. M & Matsushita M. (2016). Improvements in the quality of sesame oil obtained by a green extraction method using enzymes. LWT – Food Science and Technology, 65:464–70.
Santos J. C. O, Santos I. M. G, Souza A. G, Prasad S & Santos A. V. (2002). Thermal stability and kinetic study on thermal decomposition of commercial edible oils by thermogravimetry. Journal of Food Science, 67:1393-8.
Sheldon R. A & Woodley J. M. (2018). Role of biocatalysis in sustainable chemistry. Chemical Reviews, 118:801–38.
Souza I. H. S, Nogueira J. P, Dutra R. P & Freitas A. C. (2019). Stability study of pre-purified protease obtained from Aspergillus oryzae NRRL 1911 by solid state fermentation with canola cake as substrate at different pH and temperature. Brazilian Journal of Development, 5:18538–52.
Watanabe T, Sugiura M, Sato M, Yamadab N & Nakanishi K. (2005). Diacylglycerol production in a packed bed bioreactor. Process Biochemistry, 40:637-43.
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
