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

Detalhes bibliográficos
Autor(a) principal: Abreu, D. J. M.
Data de Publicação: 2022
Outros Autores: Carvalho, E. E. N., Vilas Boas, E. V. B., Asquieri, E. R., Damiani, C.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/50816
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.
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spelling 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 extractionExtracción 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 aceiteBioactive compoundsEmerging technologiesFruit processing wasteNutraceuticalsPolyunsaturated fatty acids (PUFAs)Red mombin cakeCompuestos bioactivosNutracéuticosResiduos del procesamiento de frutasTecnologías emergentesTorta de ciruela rojaSpondias purpurea L.Compostos bioativosFrutas - Processamento - ResíduosNutracêuticosÓleo - ExtraçãoThe 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.RESUMEN: Se utilizó el método asistido por ultrasonido para extraer el aceite de semillas de ciruelas rojas, principalmente con el objetivo de analizar el rendimiento. Un análisis multivariante permitió la elección de los parámetros óptimos (6.46 minutos y una relación S/S de 1:23.10 masa:volumen) para extracción asistida por ultrasonido (EAU) con el objetivo de maximizar el rendimiento, utilizando la metodología de superficie de respuesta (RSM) y un gráfico de optimización, con variables centrales y puntos axiales determinados por el diseño giratorio de compuesto central (CCRD). Además de la optimización de la extracción del aceite, éste se caracterizó químicamente con respecto a la capacidad antioxidante y los aspectos nutricionales, para probar la calidad y las características químicas la torta, residuo de la extracción del aceite de semilla de ciruela roja. Los análisis mostraron un 32% de ácidos grasos insaturados, como el palmitoleico, linolelaídico y ácido α-linolénico, y la presencia de compuestos fenólicos, especialmente catequina. En la torta se encontró un alto contenido de fibra dietética y la presencia de compuestos fenólicos, como ácido clorogénico, vainillina y ácido gálico, lo que permite la posibilidad de incorporar este material en los productos alimenticios.Consejo Superior de Investigaciones Científicas (CSIC)2022-08-03T21:56:41Z2022-08-03T21:56:41Z2022-03info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfABREU, 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.http://repositorio.ufla.br/jspui/handle/1/50816Grasas y Aceitesreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessAbreu, D. J. M.Carvalho, E. E. N.Vilas Boas, E. V. B.Asquieri, E. R.Damiani, C.eng2022-08-03T21:57:15Zoai:localhost:1/50816Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2022-08-03T21:57:15Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv 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
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
title 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
spellingShingle 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
Abreu, D. J. M.
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
title_short 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
title_full 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
title_fullStr 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
title_full_unstemmed 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
title_sort 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
author Abreu, D. J. M.
author_facet Abreu, D. J. M.
Carvalho, E. E. N.
Vilas Boas, E. V. B.
Asquieri, E. R.
Damiani, C.
author_role author
author2 Carvalho, E. E. N.
Vilas Boas, E. V. B.
Asquieri, E. R.
Damiani, C.
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Abreu, D. J. M.
Carvalho, E. E. N.
Vilas Boas, E. V. B.
Asquieri, E. R.
Damiani, C.
dc.subject.por.fl_str_mv 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
topic 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
description 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.
publishDate 2022
dc.date.none.fl_str_mv 2022-08-03T21:56:41Z
2022-08-03T21:56:41Z
2022-03
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv 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.
http://repositorio.ufla.br/jspui/handle/1/50816
identifier_str_mv 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.
url http://repositorio.ufla.br/jspui/handle/1/50816
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Consejo Superior de Investigaciones Científicas (CSIC)
publisher.none.fl_str_mv Consejo Superior de Investigaciones Científicas (CSIC)
dc.source.none.fl_str_mv Grasas y Aceites
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
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