Aqueous Enzymatic Extraction of Oil from Microwave-pretreated Jicaro Seeds

Author(s): Brenda Yesenia Nolasco Arroyo, Sandy Luz Ovando Chacón*, Veymar Guadalupe Tacias-Pascacio*, Guillermo Efrén Ovando Chacón, Cristina Ventura Canseco, Rocio Meza Gordillo, Arnulfo Rosales Quintero.

Journal Name: Current Biochemical Engineering

Volume 5 , Issue 1 , 2019

Become EABM
Become Reviewer

Graphical Abstract:


Abstract:

Background: Jicaro seeds can be considered oilseeds due to their high content of lipids, which could be used. Aqueous Enzymatic Extraction (AEE) of oils is a safe, economical and ecological technique, with the disadvantage that oil yields are lower than conventional methods. The microwaves pre-treatment of the seeds has been applied to overcome this inconvenience. Therefore, the objective of this study was to investigate the aqueous enzymatic extraction of oil from Jicaro seed pretreated in a microwave (M-AEE) compared to Soxhlet extraction, in terms of oil yield and its quality.

Methods: M-AEE was evaluated varying type of enzyme, extraction time, enzyme concentration, solid/liquid ratio and particle size, according to Fractional Factorial experimental design. The obtained oil was analyzed in terms of fatty acid content and antioxidant activities. The same analyses were performed in oil obtained by Soxhlet extraction for comparison.

Results: All parameters investigated in this work had a positive effect on the extraction process. The highest oil yield of 69.71% was obtained with a particle size of 0.59 mm, 3% (w/w) of Viscozyme L, solid/ liquid ratio of 1:6, and 5 h. No differences were found in fatty acid content and antioxidant activity between the oil obtained by M-AEE and that obtained by SE.

Conclusion: The properties of the oil were not different in the two extraction methods evaluated; however, M-AEE has the advantage of being environmentally friendly technique. Jicaro seed oil physicochemical properties were similar to edible oils, thus could be considered as a new option of edible vegetable oil.

Keywords: Aqueous enzymatic extraction, jicaro seed, microwave, oil extraction, edible oils, viscozyme L, enzyme.

[1]
J. Bass, "Incidental Agroforestry in Honduras: The jicaro tree (Crescentia spp.) and pasture land use", J. Lat. Am. Geogr., pp. 67-80, 2004.
[http://dx.doi.org/10.1353/lag.2005.0002]
[2]
J.E. Staller, Ethnohistoric sources on foodways, feasts, and festivals in Mesoamerica. Pre-Columbian Foodways., Springer, 2010, pp. 23-69.
[http://dx.doi.org/10.1007/978-1-4419-0471-3_2]
[3]
C.V. Corrales, G. Fliedel, A.M. Perez, A. Servent, A. Prades, M. Dornier, B. Lomonte, and F. Vaillant, "Physicochemical characterization of jicaro seeds (Crescentia alata HBK): A novel protein and oleaginous seed", J. Food Compos. Anal., vol. 56, pp. 84-92, 2017.
[http://dx.doi.org/10.1016/j.jfca.2016.11.007]
[4]
G. Rojas, J. Lévaro, J. Tortoriello, and V. Navarro, "Antimicrobial evaluation of certain plants used in Mexican traditional medicine for the treatment of respiratory diseases", J. Ethnopharmacol., vol. 74, no. 1, pp. 97-101, 2001.
[http://dx.doi.org/10.1016/S0378-8741(00)00349-4] [PMID: 11137354]
[5]
C.V. Yanes, A.I.B. Muñoz, M.I. Alcocer, M.G.D.Y.C. Silva, and S. Dirzo, Árboles y arbustos nativos potencialmente valiosos para larestauración ecológica y la reforestación ed: Instituto de Ecología, UNAM, México, 2001.
[6]
C.V. Corrales, M. Lebrun, F. Vaillant, M.N. Madec, S. Lortal, A.M. Pérez, and G. Fliedel, "Key odor and physicochemical characteristics of raw and roasted jicaro seeds (Crescentia alata K.H.B.)", Food Res. Int., vol. 96, pp. 113-120, 2017.
[http://dx.doi.org/10.1016/j.foodres.2017.03.009] [PMID: 28528090]
[7]
C.V. Corrales, N. Achir, N. Forestier, M. Lebrun, I. Maraval, M. Dornier, and A.M. Perez, "F. Vaillantand G. Fliedel, “Innovative process combining roasting and tempering to mechanically dehull jicaro seeds (Crescentia alata KHB)", J. Food Eng., vol. 212, pp. 283-290, 2017.
[http://dx.doi.org/10.1016/j.jfoodeng.2017.06.011]
[8]
S.A. Figueroa Madrid, and R. Bressani, "Vegetable food resources with agroindustrial potential from Guatemala. Manufacture of vegetable milk from the seed of morro fruit (Crescentia alata)", Arch. Latinoam. Nutr., vol. 50, no. 2, pp. 164-170, 2000.
[PMID: 11048589]
[9]
M. Egounlety, and O.C. Aworh, "Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms)", J. Food Eng., vol. 56, no. 2-3, pp. 249-254, 2003.
[http://dx.doi.org/10.1016/S0260-8774(02)00262-5]
[10]
I.M. Rodrigues, J.F.J. Coelho, and M.G.V.S. Carvalho, "Isolation and valorisation of vegetable proteins from oilseed plants: Methods, limitations and potential", J. Food Eng., vol. 109, no. 3, pp. 337-346, 2012.
[http://dx.doi.org/10.1016/j.jfoodeng.2011.10.027]
[11]
J. Li, Y.G. Zu, M. Luo, C.B. Gu, C.J. Zhao, T. Efferth, and Y.J. Fu, "Aqueous enzymatic process assisted by microwave extraction of oil from yellow horn (Xanthoceras sorbifolia Bunge.) seed kernels and its quality evaluation", Food Chem., vol. 138, no. 4, pp. 2152-2158, 2013.
[http://dx.doi.org/10.1016/j.foodchem.2012.12.011] [PMID: 23497870]
[12]
Y-l. Zhang, S. Li, C-p. Yin, D-h. Jiang, F-f. Yan, and T. Xu, "Response surface optimisation of aqueous enzymatic oil extraction from bayberry (Myrica rubra) kernels", Food Chem., vol. 135, no. 1, pp. 304-308, 2012.
[http://dx.doi.org/10.1016/j.foodchem.2012.04.111]
[13]
B. Hernández -Santos, "J. Rodríguez -Miranda, E. Herman-Lara, J.G. Torruco-Uco, R. Carmona- García, J.M. Juárez -Barrientos, R. Chávez -Zamudio, and C.E. Martínez - Sánchez, “Effect of oil extraction assisted by ultrasound on the physicochemical properties and fatty acid profile of pumpkin seed oil (Cucurbita pepo)", Ultrason. Sonochem., vol. 31, pp. 429-436, 2016.
[http://dx.doi.org/10.1016/j.ultsonch.2016.01.029] [PMID: 26964969]
[14]
C. Da Porto, D. Decorti, and A. Natolino, "Microwave pretreatment of Moringa oleifera seed: effect on oil obtained by pilot-scale supercritical carbon dioxide extraction and Soxhlet apparatus", J. Supercrit. Fluids, vol. 107, pp. 38-43, 2016.
[http://dx.doi.org/10.1016/j.supflu.2015.08.006]
[15]
X. Chen, Y. Zhang, Z. Wang, and Y. Zu, "In vivo antioxidant activity of Pinus koraiensis nut oil obtained by optimised supercritical carbon dioxide extraction", Nat. Prod. Res., vol. 25, no. 19, pp. 1807-1816, 2011.
[http://dx.doi.org/10.1080/14786419.2010.483229] [PMID: 21500095]
[16]
J. Jiao, Z.G. Li, Q.Y. Gai, X.J. Li, F.Y. Wei, Y.J. Fu, and W. Ma, "Microwave-assisted aqueous enzymatic extraction of oil from pumpkin seeds and evaluation of its physicochemical properties, fatty acid compositions and antioxidant activities", Food Chem., vol. 147, pp. 17-24, 2014.
[http://dx.doi.org/10.1016/j.foodchem.2013.09.079] [PMID: 24206680]
[17]
S. Latif, and F. Anwar, "Aqueous enzymatic sesame oil and protein extraction", Food Chem., vol. 125, no. 2, pp. 679-684, 2011.
[http://dx.doi.org/10.1016/j.foodchem.2010.09.064] [PMID: 30634286]
[18]
S. Latif, and F. Anwar, "Effect of aqueous enzymatic processes on sunflower oil quality", J. Am. Oil Chem. Soc., vol. 86, no. 4, pp. 393-400, 2009.
[http://dx.doi.org/10.1007/s11746-009-1357-8]
[19]
Y-l. Zhang, S. Li, C-p. Yin, D-h. Jiang, F-f. Yan, and T. Xu, "Response surface optimisation of aqueous enzymatic oil extraction from bayberry (Myrica rubra) kernels", Food Chem., vol. 135, no. 1, pp. 304-308, 2012.
[http://dx.doi.org/10.1016/j.foodchem.2012.04.111]
[20]
F. Chen, Q. Zhang, H. Gu, and L. Yang, "An approach for extraction of kernel oil from Pinus pumila using homogenate-circulating ultrasound in combination with an aqueous enzymatic process and evaluation of its antioxidant activity", J. Chromatogr. A, vol. 1471, pp. 68-79, 2016.
[http://dx.doi.org/10.1016/j.chroma.2016.10.037] [PMID: 27765423]
[21]
Q-Y. Gai, J. Jiao, F-Y. Wei, and M. Luo, "W. Wang, Y.-G. Zu and Y.-J. Fu, “Enzyme-assisted aqueous extraction of oil from Forsythia suspense seed and its physicochemical property and antioxidant activity", Ind. Crops Prod., vol. 51, pp. 274-278, 2013.
[http://dx.doi.org/10.1016/j.indcrop.2013.09.014]
[22]
S.B. Zhang, Z. Wang, and S.Y. Xu, "Optimization of the aqueous enzymatic extraction of rapeseed oil and protein hydrolysates", J. Am. Oil Chem. Soc., vol. 84, no. 1, pp. 97-105, 2006.
[http://dx.doi.org/10.1007/s11746-006-1004-6]
[23]
A. Sharma, S.K. Khare, and M.N. Gupta, "Enzyme-assisted aqueous extraction of peanut oil", J. Am. Oil Chem. Soc., vol. 79, no. 3, pp. 215-218, 2002.
[http://dx.doi.org/10.1007/s11746-002-0463-0]
[24]
A. Rosenthal, D.L. Pyle, K. Niranjan, S. Gilmour, and L. Trinca, "Combined effect of operational variables and enzyme activity on aqueous enzymatic extraction of oil and protein from soybean", Enzyme Microb. Technol., vol. 28, no. 6, pp. 499-509, 2001.
[http://dx.doi.org/10.1016/S0141-0229(00)00351-3] [PMID: 11267644]
[25]
M. Mat Yusoff, M.H. Gordon, O. Ezeh, and K. Niranjan, "Aqueous enzymatic extraction of Moringa oleifera oil", Food Chem., vol. 211, pp. 400-408, 2016.
[http://dx.doi.org/10.1016/j.foodchem.2016.05.050] [PMID: 27283648]
[26]
S. Shah, A. Sharma, and M.N. Gupta, "Extraction of oil from Jatropha curcas L. seed kernels by combination of ultrasonication and aqueous enzymatic oil extraction", Bioresour. Technol., vol. 96, no. 1, pp. 121-123, 2005.
[http://dx.doi.org/10.1016/j.biortech.2004.02.026] [PMID: 15364090]
[27]
Q-Y. Gai, J. Jiao, P-S. Mu, W. Wang, M. Luo, C-Y. Li, Y-G. Zu, F-Y. Wei, and Y-J. Fu, "Microwave-assisted aqueous enzymatic extraction of oil from Isatis indigotica seeds and its evaluation of physicochemical properties, fatty acid compositions and antioxidant activities", Ind. Crops Prod., vol. 45, pp. 303-311, 2013.
[http://dx.doi.org/10.1016/j.indcrop.2012.12.050]
[28]
American Oil Chemists’ Society, Official methods and recommended practices of the AOCS., AOCS press: Champaign, 1997.
[29]
E.M. Fozo, and R.G. Quivey Jr, "Shifts in the membrane fatty acid profile of Streptococcus mutans enhance survival in acidic environments", Appl. Environ. Microbiol., vol. 70, no. 2, pp. 929-936, 2004.
[http://dx.doi.org/10.1128/AEM.70.2.929-936.2004] [PMID: 14766573]
[30]
V.G. Tacias-Pascacio, A. Rosales-Quintero, and B. Torrestiana- Sánchez, Evaluación y caracterización de grasas y aceites residuales de cocina para la producción de biodiésel: un caso de estudio, 2016. https://www.revistascca.unam.mx/rica/index.php/rica/article/view/RICA.2016.32.03.05/46588
[http://dx.doi.org/10.20937/RICA.2016.32.03.05]
[31]
L.L. Mensor, F.S. Menezes, G.G. Leitão, A.S. Reis, T.C. dos Santos, C.S. Coube, and S.G. Leitão, "Screening of Brazilian plant extracts for antioxidant activity by the use of DPPH free radical method", Phytother. Res., vol. 15, no. 2, pp. 127-130, 2001.
[http://dx.doi.org/10.1002/ptr.687] [PMID: 11268111]
[32]
E. Zahir, R. Saeed, M.A. Hameed, and A. Yousuf, "Study of physicochemical properties of edible oil and evaluation of frying oil quality by Fourier Transform-Infrared (FT-IR) Spectroscopy", Arab. J. Chem., vol. 10, pp. S3870-S3876, 2017.
[http://dx.doi.org/10.1016/j.arabjc.2014.05.025]


Rights & PermissionsPrintExport Cite as

Article Details

VOLUME: 5
ISSUE: 1
Year: 2019
Page: [42 - 49]
Pages: 8
DOI: 10.2174/2212711906666190131150922

Article Metrics

PDF: 19
HTML: 2