Open AccessAssessment of obtaining sunflower oil from enzymatic aqueous extraction using protease enzymes
Author(s) -
Denise Silva de Aquino,
C. Roders,
A.M. Vessoni,
Natália Stevanato,
Camila da Silva
Publication year - 2022
Publication title -
grasas y aceites
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.384
H-Index - 46
eISSN - 1988-4214
pISSN - 0017-3495
DOI - 10.3989/gya.0323211
Subject(s) - extraction (chemistry) , sunflower oil , sunflower , linoleic acid , enzyme , chemistry , food science , chromatography , oleic acid , protease , phytosterol , fatty acid , aqueous solution , biochemistry , biology , horticulture , organic chemistry
The aim of this work was to maximize the enzymatic aqueous extraction (EAE) of sunflower seed oil using protease enzymes from the evaluation of various temperatures, pH and enzyme concentrations, using a Box-Behnken experimental design. The effect of a thermal pre-treatment of sunflower seeds on free oil yield (FOY) and oil quality was also determined. In the experimental range adopted, a lower temperature (40 °C) provided higher FOY values, as well as the intermediate pH (8.00) and maximum enzyme concentration (9% v/v). Thermal pre-treatment provided an increase in FOY in the initial extraction times (60 to 180 min) and decreased of the extraction time of 4 to 3 h to obtain the highest FOY value (~16%). The fatty acid composition of the oils obtained showed a predominance of oleic (~47.5%) and linoleic acids (~39.5%). The total phytosterol content in the samples was hardly affected by the heat pre-treatment of the seeds, while the fatty acid profile, tocopherol content and oxidative stability were not altered.