Enrichment of sunflower oil with β-carotene from carrots: Maximization and thermodynamic parameters of the β-carotene extraction and oil characterization

摘要

The objective of this study was to maximize the ultrasonic-assisted extraction (UAE)of β-carotene for sunflower oil, by adjusting the combinations of the operationalvariables: temperature, time, and oil to carrot ratio, as well as obtaining extractionkinetics. Enriched sunflower oil and commercial sunflower oil was characterized. Apolynomial model was developed to describe the β-carotene content as a function ofoperating parameters and the results indicated that all variables had an influence onthe β-carotene extraction. The maximum values of temperature (55℃), time (60 min),and oil to carrot ratio (30 ml/g) promoted the highest removal of β-carotene. UAE wasendothermic, irreversible, and the increase in temperature favored the viability andspontaneity of the process. The oils presented linoleic and oleic acid as the main fattyacids and the enrichment of sunflower oil did not affect the fatty acid profile and thecontents of phytosterols and tocopherols.