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Comparative extraction of Jatropha curcas L. lipids by conventional and enzymatic methods

Martínez Herrera, J [autor] | Sánchez Chino, Xariss Miryam [autora] | Corzo Ríos, L. J [autor] | Dávila Ortiz, G [autor] | Jiménez Martínez, C [autor].
Tipo de material: Artículo en línea Artículo en línea Tema(s): Jatropha curcas | Aceites de semillas | Tratamiento enzimáticoTema(s) en inglés: Jatropha curcas | Seed oils | Enzymatic treatmentsDescriptor(es) geográficos: Yautepec (Morelos, México) Nota de acceso: Disponible para usuarios de ECOSUR con su clave de acceso En: Food and Bioproducts Processing. volumen 118 (2019), páginas 32-39. --ISSN: 0960-3085Número de sistema: 59842Resumen:
Inglés

Due high proportion of oil in Jatropha curcas seed (50-60%), it is interest to identify methods for their extraction. In addition, the residual paste is rich in proteins and could beused safely as raw matter for other processes. In the present work, we propose the use ofa crude pineapple green extract (Ananas comosus L.) with a high content of enzymes with different proteolytic activities (1.18-5.90 IUT) to extract oil. A comparative extraction was made between the enzymatic treatment, a microwaves heat treatmet, the combination of both methods and the Soxhlet extraction. The oil yield with the crude extract, after 6 h of enzymatic hydrolysis was 46.9%, whereas after microwaving (3 min), the enzymatic hydrolysis treatment increased the yield to 54%. Oil was characterized physicochemically without showing difference between treatments. Fatty acids present in the J. curcas oil are the unsaturated fatty acids: oleic, linoleic, palmitoleic, as well as saturated ones like palmitic, stearic,and myristic. The use of enzymatic extracts combined with microwaves is a good alternative to improve the yields without altering the chemical and physical characteristics of the Jatropha oil.

Recurso en línea: https://www.sciencedirect.com/science/article/pii/S0960308518309507?via%3Dihub
Lista(s) en las que aparece este ítem: Mujeres en la ciencia-ECOSUR Villahermosa
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Disponible para usuarios de ECOSUR con su clave de acceso

Due high proportion of oil in Jatropha curcas seed (50-60%), it is interest to identify methods for their extraction. In addition, the residual paste is rich in proteins and could beused safely as raw matter for other processes. In the present work, we propose the use ofa crude pineapple green extract (Ananas comosus L.) with a high content of enzymes with different proteolytic activities (1.18-5.90 IUT) to extract oil. A comparative extraction was made between the enzymatic treatment, a microwaves heat treatmet, the combination of both methods and the Soxhlet extraction. The oil yield with the crude extract, after 6 h of enzymatic hydrolysis was 46.9%, whereas after microwaving (3 min), the enzymatic hydrolysis treatment increased the yield to 54%. Oil was characterized physicochemically without showing difference between treatments. Fatty acids present in the J. curcas oil are the unsaturated fatty acids: oleic, linoleic, palmitoleic, as well as saturated ones like palmitic, stearic,and myristic. The use of enzymatic extracts combined with microwaves is a good alternative to improve the yields without altering the chemical and physical characteristics of the Jatropha oil. eng

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