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Título: | Ultrasound-assisted extraction of red mombin seed oil (Spondias purpurea L.): phenolic profile, fatty acid profile and chemical characterization of the cake, residue from the oil extraction |
Título(s) alternativo(s): | Extracción asistida por ultrasonidos del aceite de semillas de ciruelas rojas (Spondias purpurea L.): perfil fenólico, ácidos grasos y caracterización química de la torta, residuo de la extracción del aceite |
Palavras-chave: | Bioactive compounds Emerging technologies Fruit processing waste Nutraceuticals Polyunsaturated fatty acids (PUFAs) Red mombin cake Compuestos bioactivos Nutracéuticos Residuos del procesamiento de frutas Tecnologías emergentes Torta de ciruela roja Spondias purpurea L. Compostos bioativos Frutas - Processamento - Resíduos Nutracêuticos Óleo - Extração |
Data do documento: | Mar-2022 |
Editor: | Consejo Superior de Investigaciones Científicas (CSIC) |
Citação: | ABREU, D. J. M. et al. Ultrasound-assisted extraction of red mombin seed oil (Spondias purpurea L.): phenolic profile, fatty acid profile and chemical characterization of the cake, residue from the oil extraction. Grasas y Aceites, Sevilla, v. 73, n. 1, e451, Jan./Mar. 2022. DOI: 10.3989/gya.0110211. |
Resumo: | 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 α-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. |
URI: | http://repositorio.ufla.br/jspui/handle/1/50816 |
Aparece nas coleções: | DCA - Artigos publicados em periódicos |
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