Premium
Enrichment of sunflower oil with β‐carotene from carrots: Maximization and thermodynamic parameters of the β‐carotene extraction and oil characterization
Author(s) -
Silva Heloísa Righi Pessoa,
Iwassa Isabela Julio,
Marques Janaina,
Postaue Najla,
Stevanato Natália,
Silva Camila
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14399
Subject(s) - extraction (chemistry) , sunflower oil , chemistry , carotene , linoleic acid , food science , sunflower , context (archaeology) , response surface methodology , carotenoid , chromatography , fatty acid , organic chemistry , agronomy , biology , paleontology
The objective of this study was to maximize the ultrasonic‐assisted extraction (UAE) of β‐carotene for sunflower oil, by adjusting the combinations of the operational variables: temperature, time, and oil to carrot ratio, as well as obtaining extraction kinetics. Enriched sunflower oil and commercial sunflower oil was characterized. A polynomial model was developed to describe the β‐carotene content as a function of operating parameters and the results indicated that all variables had an influence on the β‐carotene extraction. The maximum values of temperature (55°C), time (60 min), and oil to carrot ratio (30 ml/g) promoted the highest removal of β‐carotene. UAE was endothermic, irreversible, and the increase in temperature favored the viability and spontaneity of the process. The oils presented linoleic and oleic acid as the main fatty acids and the enrichment of sunflower oil did not affect the fatty acid profile and the contents of phytosterols and tocopherols. Practical applications The demand for functional foods and the minimization of synthetic additives have stimulated the application of natural active compounds to products, such as β‐carotene, which is known for its antioxidant properties. To investigate the extraction of β‐carotene, it is important to use efficient technologies that maintain the characteristics of the extract and that overcome the disadvantages of conventional techniques, such as longer extraction time and high solvent consumption. In this context, the enrichment of the sunflower oil with β‐carotene from the ultrasound‐assisted extraction is highlighted. In addition, optimization studies and thermodynamic analysis contribute to the improvement in the process performance, through the systematic selection of the operational variables, and to the understanding of the behavior of the active compound with the interfaces of the extraction, respectively.