Chemometric Study of Perilla Fatty Acids from Subcriticaln-Propane Extracted Oil

Abstract

O oleo de perilla (Perilla frutescens) foi extraido utilizando n-propano subcritico e tambem pela metodologia oficial de Soxhlet, para efeito de comparacao. Objetivou-se avaliar a influencia dos fatores temperatura e pressao sobre a composicao dos acidos graxos (FA), atraves de um fatorial 2 2 completo em triplicata com ponto central. Ambos os fatores analisados contribuiram significativamente para o rendimento dos FA extraidos. As superficies de resposta indicaram que o aumento da pressao e temperatura permitiu maior extracao de acidos graxos omega-3 e poli-insaturados (PUFA), e uma melhor razao entre PUFA e acido graxos saturados (SFA). Atraves da funcao de desejabilidade, a melhor condicao de extracao com n-propano foi temperatura de 80 ° C e pressao de 8 MPa. A analise multivariada distinguiu a condicao otima no grupo de maior conteudo de PUFA, com destaque para o acido alfa-linolenico, enquanto a metodologia de Soxhlet caracterizou-se com elevado teor de SFA. Oil from perilla (Perilla frutescens) was extracted using subcritical n-propane and also the Soxhlet official methodology, for comparison. This work aimed at assessing the influence of the temperature and pressure factors on the composition of fatty acids (FA), using a full 2 2 factorial design in triplicate with central point. Both factors were significant for increasing the yield of extracted FA. The response surfaces showed that increasing pressure and temperature allowed the extraction of higher levels of n-3 and polyunsaturated fatty acids (PUFA) and greater ratio values of PUFA and saturated fatty acids (SFA). According to the desirability function, the best condition of extraction using n-propane was 80 ° C for temperature and 8 MPa for pressure. In multivariate analysis the optimum condition was characterized by a higher content of PUFA, especially alphalinolenic fatty acid, while the Soxhlet methodology was characterized by high level of SFA.