Estudo do processo de extração aquosa enzimática do óleo da polpa de tucumã-ída várzea(Astrocaryum giganteum Barb. Rodr.)

Abstract

The objective of the present work was to study the process of enzymatic aqueous extraction and to characterize the oily and aqueous fractions obtained from the pulp of tucumã-í-da-várzea (Astrocaryum giganteum Barb. Rodr.). The fruits collected in different months of the year (March, April, May, June and October) were characterized in terms of physicochemical properties (total lipids, soluble solids and instrumental color) and bioactive properties (total carotenoids, total phenolic compounds and antioxidant activity). , and the month of collection was defined based on the evaluation of these properties. The aqueous enzymatic extraction assays were carried out using a full 22-factorial experimental design, with three repetitions at the central point and four axial points (totaling eleven assays). The type of pre-treatment used and the conditions applied for the aqueous enzymatic extraction tests (enzyme, solute:solvent ratio, temperature and pH) were defined from preliminary tests evaluating different conditions, and the effect of such variables was evaluated. in the yield of extracted oil. The oil obtained in the tests of the experimental design of aqueous enzymatic extraction was characterized in terms of its chemical properties (acidity index, peroxide value, oxidative stability and total carotenoids). The bioactive properties of the two fractions (oily and aqueous) obtained in the aqueous enzymatic extraction process were evaluated by determining the content of total phenolic compounds (CFT) and antioxidant activity. In addition, the characterization of tucumã-í-da-várzea oil, obtained in the test with the best conditions for extraction, was carried out in terms of fatty acid composition, nutritional quality indices, iodine and saponification indices, and melting point. . The aqueous enzymatic extraction applied to the extraction of tucumã-í-da-várzea oil made it possible to obtain yields equivalent to conventional extraction methods, with oxidative stability comparable to traditional commercial oils, in addition to high values of total carotenoids, CFT and antioxidant activity. . In addition, the aqueous extracts obtained showed excellent chemical quality, demonstrated by the high values of CFT and antioxidant activity obtained, which indicates the great potential of application of the polar phase obtained in these processes in several uses. The tucumã-í-da-várzea oil presented a fatty acid composition rich in unsaturated fatty acids, especially oleic and linoleic acid. In addition, it showed excellent nutritional quality indices (AI and TI), being considered an oil of high nutritional value and that can be used for food purposes to replace traditional oils, such as olive oil. Based on the results of this study, the aqueous enzymatic extraction methodology is potentially viable for obtaining excellent quality tucumã-í-da-várzea oil and is environmentally friendly, as it does not produce volatile organic compounds such as atmospheric pollutants, and 2 the by-product obtained (aqueous extract) through extraction has high quality functional properties and is free from toxic products.