Optimization of Enzymatic Hydrolysis of Sacha Inchi Oil using Conventional and Supercritical Carbon Dioxide Processes
- PDF / 685,896 Bytes
- 12 Pages / 595.276 x 790.866 pts Page_size
- 75 Downloads / 200 Views
ORIGINAL PAPER
Optimization of Enzymatic Hydrolysis of Sacha Inchi Oil using Conventional and Supercritical Carbon Dioxide Processes Glaucia H. C. Prado • Marleny D. A. Saldan˜a
Received: 29 June 2012 / Revised: 30 October 2012 / Accepted: 7 January 2013 / Published online: 30 January 2013 Ó AOCS 2013
Abstract Sacha inchi (Plukenetia volubilis) oil has high polyunsaturated fatty acids content. The hydrolysis of this oil is an efficient way to obtain desirable free fatty acids (FFA). The optimization of parameters was carried out according to the maximum production of FFA using two enzymatic hydrolysis processes. The effect of enzyme concentration (5–40 % based on weight of oil), temperature (40–60 °C), and oil:water molar ratio (1:5–1:70) were studied for the conventional enzymatic hydrolysis process, while pressure (10–30 MPa) and oil:water molar ratio (1:5–1:30) were studied for the enzymatic hydrolysis in supercritical carbon dioxide (SC-CO2) media. The hydrolysis in SC-CO2 media resulted in higher production of FFA (77.98 % w/w) at 30 MPa and an oil:water molar ratio equal to 1:5 compared to the conventional process (68.40 ± 0.98 % w/w) at 60 °C, oil:water molar ratio equal to 1:70, and 26.17 % w/w, enzyme/oil. The only significant parameter on the production of FFA for conventional enzymatic hydrolysis was enzyme concentration, while for the hydrolysis in SC-CO2 media both pressure and the molar ratio of oil:water were significant. Lipid class analyses showed that with both methods, FFA, monoglycerides, and diglycerides content in the final product increased compared to pure oil, while triglycerides content decreased. Fatty acid composition analysis showed that the content of fatty acids in the FFA form were similar to their triglyceride form. Keywords Sacha inchi oil Hydrolysis Supercritical CO2 Lipozyme TL IM G. H. C. Prado M. D. A. Saldan˜a (&) Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada e-mail: [email protected]
Introduction Sacha inchi (Plukenetia volubilis) is an oilseed found in the Peruvian Amazon and various studies have been conducted to characterize and process its oil since 1992 [1–7]. The oil is obtained using different methods of extraction, including Soxhlet, cold pressing and supercritical carbon dioxide (SC-CO2) [2, 4, 5]. The presence of unsaturated fatty acids in the oil makes it an excellent source of omega-3 and omega-6 essential fatty acids (linoleic and a-linolenic acids) and consequently a potential source to promote health benefits [8]. The studies performed to characterize the oil include physico-chemical properties, chemical composition, thermal properties, toxicological effects and phase behavior in SC-CO2 [2–7]. Complete hydrolysis of vegetable oil is a reaction which consists of breaking the ester bond to produce valuable free fatty acids (FFA) and glycerol in the presence of water, while partial hydrolysis also provides monoglycerides (MG) and diglycerides (DG) [9]. Several applications are available fo
Data Loading...
