Babassu Oil (Orbynia phalerata), an Artisanal Product: Process Optimization of Seed Roasting on Yield, Phenolic Compounds, and Antioxidant Capacity

Abstract

Babassu oil has high concentrations of phenolic compounds. When seeds are preheated, these compounds tend to migrate to the oil depending on the degree of roasting applied. This study aims to optimize the roasting conditions of babassu seeds using response surface methodology (RSM) and the desirability functions. A central composite rotational design (CCRD) is employed to investigate the effects of two independent variables, temperature (X1) and roasting time (X2) which significantly affected response variables, namely yield (%), total phenolics content (TPC), number of phenolic compounds, oxygen radical absorbance capacity, acid value and peroxide value. The quadratic model is adjusted for most responses. The roasting temperature of 222 °C and the roasting time of 43 min are standardized as ideal conditions. Thus, the oil produced at the optimized conditions shows a yield of 54.47% and TPC of 91.53 mg GAE/100 g. In the control oil sample, the presence of phenolic compounds analyzed by HPLC‐DAD is not observed while under optimized conditions, seven phenolic compounds are observed. The model of optimized conditions shows a good correlation between the predicted and experimental values. In general, these results demonstrate the effectiveness of optimum roasting conditions in improving the quality of bioactive compounds in babassu oil. Practical Applications : This work aims to optimize the babassu seeds roasting process to obtain oil with a greater number of phenolic compounds and better antioxidant capacity. As the first study on babassu seeds roasting, it contributes to the generation of important data in relation to the identification and quantification of phenolic compounds in the oil. Finally, the optimum roasting conditions established in this work can be explored commercially in babassu oil extraction.

Heat Treatment Improves UV Photoprotective Effects of Licorice in Human Dermal Fibroblasts

“…Phenolics exhibit various antioxidant and anti-inflammatory health effects [38]. During heat treatment, antioxidant capacity is improved through chemical reactions such as the Maillard reaction [39]. Melanoidin, a brown polymer produced by the reaction between sugar and amino acids in the Maillard reaction, has high antioxidant activity due to its high radical-scavenging activity and ability to chelate metals [40].…”

Laboratory-Scale Optimization of Hemp Seed Roasting Temperature and Time for Producing a High-Quality Pressed Oil

“…Various methods are proposed in the literature to increase the yield of mechanical pressing extraction. For this purpose, the roasting of seeds before oil extraction has been used to improve the oil yield from different oilseeds such as rapeseed [9], flax [10], and babassu seeds [11]. Roasting could increase the extraction yield and improve the specific organoleptic properties of the final product, such as color and flavor [12].…”

“…It is often used to define the optimal levels of factors with a reduced number of experimental tests. RSM has been widely used to optimize the roasting parameters of certain agricultural products, such as argan kernels [16], almonds [17], and babassu [11]. The results obtained from these studies allow us to presage that it is possible to optimize hemp seeds' roasting parameters (temperature and time) to improve the oil yield obtained by the press method and enhance its quality.…”