Subcritical propane extraction of high-quality inajá (Maximiliana maripa) pulp oil

Barbi, Rafaela Cristina Turola; Souza, Ariádine Reder Custódio de; Hamerski, Fabiane; Teixeira, Gerson Lopes; Corazza, Marcos L.; Ribani, Rosemary Hoffmann

doi:10.1016/j.supflu.2019.104576

Cited by 18 publications

(15 citation statements)

References 44 publications

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“…Therefore, the inaj a pulp oil investigated in this present study showed a different profile from those reported in previous studies, in which lauric acid was the predominant saturated fatty acid, followed by palmitic and myristic acids. Despite this difference between saturated fatty acids, oleic acid predominates among the unsaturated fatty acids, which is in agreement with the results obtained in previous studies on inaj a pulp oil (Barbi et al, 2019;de Oliveira et al, 2021), in which solvent extraction and cold extraction were used. A factor that significantly affects the fatty acid profile of these vegetable sources is their degree of maturation.…”

Section: Characterization Of the Inaj A Oilsupporting

confidence: 92%

“…It is mainly found in the State of Par a, in the estuary region of the Amazon River and in the state of Maranh ão. The oil obtained from the pulp of ripe inaj a fruits is a rich source of unsaturated fatty acids, carotenoids, and tocopherols, among other antioxidant compounds which have potential industrial applications (Barbi et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Characterization of inajá (Maximiliana maripa) pulp oil obtained by enzymatic extraction

da Silva,

da Cruz Rodrigues,

da Silva

2023

J Americ Oil Chem Soc

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Two methods for extraction of oil from inajá pulp were studied; an enzymatic extraction, which was evaluated using the central composite rotational design (CCRD) combined with the response surface methodology (RSM), and the conventional solvent extraction. The enzymatic extraction method had no significant effect (p > 0.05%) on the fatty acid profile of inajá oil, which was 45.7% monounsaturated, 10.8% polyunsaturated, and 43.6% saturated. Oleic, palmitic, linoleic, and myristic acids were the predominant fatty acids. The enzymatic extraction method interfered with the total phenolic compounds, which were lower (p < 0.05%) than the total phenolic compounds obtained in the inajá pulp oil extracted by solvent. On the other hand, the carotenoid content was higher in the inajá pulp oil obtained by the enzymatic extraction (p < 0.05%). The enzymatic extraction showed an efficiency equivalent to that of the solvent extraction, and resulted in an oil that contains superior nutritional properties. Green technologies, such as enzymatic extraction for the production of vegetable oils, can be used to replace conventional methods that use solvent, thereby reducing environmental impact and the operating cost of the process itself. In the enzymatic extraction, the oil is obtained without the need for a solvent separation step. Moreover, this method of extraction produces an aqueous fraction and a solid residue (defatted pulp), both of which can be used as by‐products with potential for application in the food industry and, therefore, generate greater added value.

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Section: Characterization Of the Inaj A Oilsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Characterization of inajá (Maximiliana maripa) pulp oil obtained by enzymatic extraction

da Silva,

da Cruz Rodrigues,

da Silva

2023

J Americ Oil Chem Soc

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“…Grape pomace was reported to have a ratio of polyunsaturated fatty acid/SFA above 3 (Yi et al, 2009), whereas for grape seeds and oil the ratio ranged between 4 and 7, depending on the variety (Fernandes et al, 2013). Values higher than 0.45 are recommended for human consumption due to the fact that it may influence blood cholesterol levels (Barbi et al, 2019;Hamulka, Głąbska, Guzek, Białkowska, & Sulich, 2018;Vehovský et al, 2019). Compared with other vegetable oils, grape seed oil has low quantities of linolenic acid (Harbeoui et al, 2018;Ovcharova, Zlatanov, & Dimitrova, 2016), which increases oxidative stability and can represent an advantage in terms of human consumption and shelf life of the oil.…”

Section: Grape Byproducts Chemical Compositionmentioning

confidence: 99%

Potential of grape byproducts as functional ingredients in baked goods and pasta

Iuga

Mironeasa

2020

Comp Rev Food Sci Food Safe

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Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked goods and pasta containing grape byproducts depend on the addition level and particle size. Thus, an optimal dose of a finer grape byproducts flour must be found in order to minimize the negative effects such as low loaf volume and undesirable sensory and textural characteristics they may have on the final product quality. In the same time, an enrichment of the nutritional and functional value of the product by increasing the fiber and antioxidant compounds contents is desired. The aim of this review was to summarize the effects of the chemical components of grape byproducts on the nutritional, functional, rheological, textural, physical, and sensory characteristics of the baked goods and pasta. Further researches about the impact of foods enriched with grape byproducts on the human health, about molecular interactions between components, and about the effects of grape pomace compounds on the shelf life of baked goods and pasta are recommended.

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“…Several studies have investigated using SC-CO 2 alone or with cosolvents to extract oil and other bioactive compounds from plants and microalgae. Barbi et al (2019)…”

Section: Supercritical Fluid Extraction (Sfe)mentioning

confidence: 99%

Bioactive fatty acids from non‐conventional lipid sources and their potential application in functional food development

Akonjuen

Onuh

Aryee

2023

Food Science & Nutrition

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There is growing evidence that bioactive fatty acids (BFAs), including eicosapentaenoic acid (EPA; 20:5–3), docosahexaenoic acid (DHA; 22:6–3), and conjugated fatty acids offer multiple biological benefits and constitute ingredients in functional food development. Despite their potential, novel and alternative/nonconventional sources with unique bioactive properties to meet growing demand remain largely unexplored, poorly characterized, and their effects are not well understood. We systematically reviewed the literature to identify studies on alternative sources of BFAs, their functions, extraction, and application in the food and nutraceutical industry. Twenty studies delved into alternate sources such as plants, bacteria, and algae. Six studies found EPA and DHA as the dominant FA in algal sources, while ten studies reported several BFAs from plant sources. Five studies assessed the health benefits of docosapentaenoic acid (DPA), arachidonic acid (ARA), EPA, γ‐linolenic acid (GLA), and linoleic acid (LA). Eleven studies compared the quality of oil recovered by green solvents, pressurized liquid, supercritical fluid, and assisted extraction methods. Three studies assessed the effects of assisted extraction methods and reported that these approaches improved oil yield and quality, but the findings may have limited applicability to other lipid sources. The quality of nonconventional lipids largely depends on extraction techniques. Four studies suggested methods like 1D and 2D NMR spectroscopy, LC‐MS/MS; however, their analytical differences make accurate comparison inadequate. Five studies found that the incorporation of algal and seafood biolipids during product development increased EHA and DHA contents.

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Subcritical propane extraction of high-quality inajá (Maximiliana maripa) pulp oil

Cited by 18 publications

References 44 publications

Characterization of inajá (Maximiliana maripa) pulp oil obtained by enzymatic extraction

Characterization of inajá (Maximiliana maripa) pulp oil obtained by enzymatic extraction

Potential of grape byproducts as functional ingredients in baked goods and pasta

Bioactive fatty acids from non‐conventional lipid sources and their potential application in functional food development

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