Comparison of the thermo-oxidative stability of murici oil (Byrsonima crassifolia L. Kunt) obtained by enzymatic hydrolysis assisted by ultrasound and classical method

Detalhes bibliográficos
Autor(a) principal: Silva, Rafael Vilarins
Data de Publicação: 2020
Outros Autores: Souza, Iago Hudson da Silva, Ribeiro, Paulo Roberto da Silva, Freitas, Adriana Crispim de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/4877
Resumo: 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.  
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spelling Comparison of the thermo-oxidative stability of murici oil (Byrsonima crassifolia L. Kunt) obtained by enzymatic hydrolysis assisted by ultrasound and classical methodComparación de la estabilidad termooxidativa del aceite de murici (Byrsonima crassifolia L. Kunt) obtenida por hidrólisis enzimática asistida por ultrasonido y método clásicoComparação da estabilidade termo-oxidativa do óleo de murici (Byrsonima crassifolia L. Kunt) obtido por hidrólise enzimática assistida por ultrassom e método clássicoAceite de muriciHidrólisis encimáticaEstabilidad térmicaEstabilidad oxidative.Óleo de muriciHidrólise enzimáticaEstabilidade térmicaEstabilidade oxidative.Murici oilEnzymatic hydrolysisThermal stabilityOxidative stability.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.  La extracción de aceite de diversas materias primas mediante procesos enzimáticos ha recibido gran importancia por ser considerada tecnología limpia. Además, el producto obtenido por acción enzimática tiene mejores rendimientos, mejores parámetros de calidad química y mejores condiciones de estabilidad. Por lo tanto, el objetivo del presente trabajo fue optimizar el proceso de extracción de aceite de pulpa de murici por hidrólisis enzimática y comparar la estabilidad termooxidativa del aceite de murici extraído por hidrólisis enzimática asistida por ultrasonido y el aceite obtenido por el método clásico (Soxhlet). Los resultados obtenidos mostraron una dependencia de la variable dependiente - rendimiento (%) - en función de las variables independientes - concentración de enzima (%) y tiempo de exposición a ultrasonido (min). Del análisis estadístico aplicado, se observó que el aceite extraído por hidrólisis enzimática mostró una mayor estabilidad térmica (400 °C) en comparación con el obtenido por el método clásico (384 °C). El análisis de la estabilidad oxidativa mostró una mayor propensión a la oxidación del aceite obtenido por el método clásico en comparación con el obtenido por hidrólisis enzimática en 6 horas de inducción a 110 °C. Así, el aceite obtenido por hidrólisis enzimática tiene propiedades superiores a las obtenidas por el método clásico y, por lo tanto, con una mejor estabilidad termooxidativa.A extração de óleo de várias matérias-primas por processo enzimático tem recebido grande importância por ser considerada tecnologia limpa. Além disso, o produto obtido por ação enzimática apresenta melhores rendimentos, bem como melhores parâmetros de qualidade química, além de melhores condições de estabilidade. Assim, o objetivo do presente trabalho foi otimizar o processo de extração de óleo de polpa de murici por hidrólise enzimática e comparar a estabilidade termo-oxidativa do óleo de murici extraído por hidrólise enzimática assistida por ultrassom e o óleo obtido pelo método clássico (Soxhlet). Os resultados obtidos mostraram dependência da variável dependente - rendimento (%) - em função das variáveis independentes - concentração enzimática (%) e tempo de exposição ao ultrassom (min). A partir da análise estatística aplicada, observou-se que o óleo extraído por hidrólise enzimática apresentou maior estabilidade térmica (400 °C) em comparação ao obtido pelo método clássico (384 °C). A análise da estabilidade oxidativa mostrou maior propensão à oxidação do óleo obtido pelo método clássico comparado ao obtido pela hidrólise enzimática em 6 horas de indução a 110 °C. Assim, o óleo obtido por hidrólise enzimática possui propriedades superiores às obtidas pelo método clássico e, portanto, com melhor estabilidade termo-oxidativa.Research, Society and Development2020-06-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/487710.33448/rsd-v9i7.4877Research, Society and Development; Vol. 9 No. 7; e808974877Research, Society and Development; Vol. 9 Núm. 7; e808974877Research, Society and Development; v. 9 n. 7; e8089748772525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/4877/4232Copyright (c) 2020 Rafael Vilarins Silva, Iago Hudson da Silva Souza, Iago Hudson da Silva Souza, Paulo Roberto da Silva Ribeiro, Adriana Crispim de Freitasinfo:eu-repo/semantics/openAccessSilva, Rafael VilarinsSouza, Iago Hudson da SilvaRibeiro, Paulo Roberto da SilvaFreitas, Adriana Crispim de2020-08-20T18:05:03Zoai:ojs.pkp.sfu.ca:article/4877Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:28:35.275677Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Comparison of the thermo-oxidative stability of murici oil (Byrsonima crassifolia L. Kunt) obtained by enzymatic hydrolysis assisted by ultrasound and classical method
Comparación de la estabilidad termooxidativa del aceite de murici (Byrsonima crassifolia L. Kunt) obtenida por hidrólisis enzimática asistida por ultrasonido y método clásico
Comparação da estabilidade termo-oxidativa do óleo de murici (Byrsonima crassifolia L. Kunt) obtido por hidrólise enzimática assistida por ultrassom e método clássico
title Comparison of the thermo-oxidative stability of murici oil (Byrsonima crassifolia L. Kunt) obtained by enzymatic hydrolysis assisted by ultrasound and classical method
spellingShingle Comparison of the thermo-oxidative stability of murici oil (Byrsonima crassifolia L. Kunt) obtained by enzymatic hydrolysis assisted by ultrasound and classical method
Silva, Rafael Vilarins
Aceite de murici
Hidrólisis encimática
Estabilidad térmica
Estabilidad oxidative.
Óleo de murici
Hidrólise enzimática
Estabilidade térmica
Estabilidade oxidative.
Murici oil
Enzymatic hydrolysis
Thermal stability
Oxidative stability.
title_short Comparison of the thermo-oxidative stability of murici oil (Byrsonima crassifolia L. Kunt) obtained by enzymatic hydrolysis assisted by ultrasound and classical method
title_full Comparison of the thermo-oxidative stability of murici oil (Byrsonima crassifolia L. Kunt) obtained by enzymatic hydrolysis assisted by ultrasound and classical method
title_fullStr Comparison of the thermo-oxidative stability of murici oil (Byrsonima crassifolia L. Kunt) obtained by enzymatic hydrolysis assisted by ultrasound and classical method
title_full_unstemmed Comparison of the thermo-oxidative stability of murici oil (Byrsonima crassifolia L. Kunt) obtained by enzymatic hydrolysis assisted by ultrasound and classical method
title_sort Comparison of the thermo-oxidative stability of murici oil (Byrsonima crassifolia L. Kunt) obtained by enzymatic hydrolysis assisted by ultrasound and classical method
author Silva, Rafael Vilarins
author_facet Silva, Rafael Vilarins
Souza, Iago Hudson da Silva
Ribeiro, Paulo Roberto da Silva
Freitas, Adriana Crispim de
author_role author
author2 Souza, Iago Hudson da Silva
Ribeiro, Paulo Roberto da Silva
Freitas, Adriana Crispim de
author2_role author
author
author
dc.contributor.author.fl_str_mv Silva, Rafael Vilarins
Souza, Iago Hudson da Silva
Ribeiro, Paulo Roberto da Silva
Freitas, Adriana Crispim de
dc.subject.por.fl_str_mv Aceite de murici
Hidrólisis encimática
Estabilidad térmica
Estabilidad oxidative.
Óleo de murici
Hidrólise enzimática
Estabilidade térmica
Estabilidade oxidative.
Murici oil
Enzymatic hydrolysis
Thermal stability
Oxidative stability.
topic Aceite de murici
Hidrólisis encimática
Estabilidad térmica
Estabilidad oxidative.
Óleo de murici
Hidrólise enzimática
Estabilidade térmica
Estabilidade oxidative.
Murici oil
Enzymatic hydrolysis
Thermal stability
Oxidative stability.
description 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.  
publishDate 2020
dc.date.none.fl_str_mv 2020-06-15
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/4877
10.33448/rsd-v9i7.4877
url https://rsdjournal.org/index.php/rsd/article/view/4877
identifier_str_mv 10.33448/rsd-v9i7.4877
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/4877/4232
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 7; e808974877
Research, Society and Development; Vol. 9 Núm. 7; e808974877
Research, Society and Development; v. 9 n. 7; e808974877
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052815792668672

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