Simultaneous extraction of the oil from the kernel and pulp of macauba fruit using a green solvent

摘要

The objective of this study was to evaluate the effect of temperature, solvent(ethanol):sample ratio, and time on the extraction of oil, carotenoids, and phytosterolsfrom a mixture of different macauba fruit parts (kernel and pulp). To achieve thisaim, a Box–Behnken experimental design and ultrasound-assisted extraction (UAE)were used. The quality and yield of the oil obtained were compared to the data forby Soxhlet extraction of the mixture and the individual parts. Principal componentanalysis (PCA) was performed on the results. Based on the observed effects of thevariables (linear, quadratic, and interaction), the maximum values for the evaluatedresponse variables were obtained at 70ºC. Oil and carotenoids are rapidly extracted(15 min), while phytosterols require a longer extraction time (45 min). A low amount ofethanol was sufficient for β-carotene extraction, but for the extraction of the oil andphytosterols the volume required increased by a factor of 3. The oils obtained withthe two techniques presented predominance of lauric and oleic acids. The extractionof oil from the mixture of macauba parts yielded an oil that aggregated carotenoidsand oleic acid from the pulp and phytosterols and lauric acid from kernel. In addition,the use of UAE provides the highest concentration of active compounds in the oil.PCA confirmed the differences between the performance of the methods in relationto the variables evaluated. It also allowed a better discrimination and interpretationof the data obtained under the experimental conditions investigated in the UAE.