Assessment of obtaining sunflower oil from enzymatic aqueous extraction using protease enzymes

D.S De Aquino,A.M Vessoni,C Roders,N Stevanato,C Da Silva

doi:10.3989/gya.0323211

Abstract

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.

Highlights

The sunflower (Helianthus annuus L.) is cultivated in all continents, and the plant is a dicotyledon, originating from the North American continent (Saydut et al, 2016)
The results showed that conditions were: temperature of 40 °C, pH 8.0 and enzyme concentration of 9% (v/v), which resulted in the theoretical free oil yield (FOY) of 15.61%
Temperature was the variable that had the greatest effect on the response variable, as the lower temperature favored the increase in free oil yield

Summary

Introduction

The sunflower (Helianthus annuus L.) is cultivated in all continents, and the plant is a dicotyledon, originating from the North American continent (Saydut et al, 2016). This crop is an oilseed which contains around 38 to 50% high quality oil and has a great capacity of adaptability in different soil and climate conditions (Castro and Leite, 2018). Sunflower oil is mainly used for human consumption, such as edible oil, margarine and salad sauce (SánchezMuniz et al, 2016). This oil is used in pharmaceutical, cosmetics and biodiesel production (Saydut et al, 2016). The oil extracted from sunflower seeds is composed of natural antioxidants, such as a-tocopherols, phytosterols, vitamins A, D and E, which aid in oxidative stability (Aquino et al, 2019; Chen et al, 2020), These components are in minor quantity and provide additional nutritional value

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