Magalhães Paloma Jamily Cristina, Gonçalves Daniel, Aracava Keila Kazue, Rodrigues Christianne Elisabete da Costa
Laboratory of Separation Engineering (LES), Department of Food Engineering (ZEA), School of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), P.O. Box 23, Pirassununga 13635-900, Brazil.
Food Technology Laboratory (LTA), Center for Agricultural Sciences and Technologies (CCTA), State University of Northern Rio de Janeiro (UENF), Campos dos Goytacazes, Rio de Janeiro 28013-602, Brazil.
Foods. 2023 Jul 29;12(15):2886. doi: 10.3390/foods12152886.
Ethanol (Et) has been suggested as a substitute for hexane (Hx) for use in the extraction of oils from different oleaginous matrices. In this study, Et and Hx were used to extract the residual oil present in a peanut press cake (PPC). Certain variables, such as temperature, solid/solvent ratio and the number of contact stages, in the sequential cross-current extraction process were evaluated; additionally, the effects of these variables on oils (POEt and POHx) and defatted solids (DSEt and DSHx) were explored. Hx exhibited an extraction yield of 86 ± 2% in two stages at 55 °C and a solid/solvent mass ratio of 1/4. Compared with Hx extraction, to achieve an Et extraction yield of 87 ± 4%, it was necessary to use a higher temperature (75 °C), a greater amount of solvent (solid/solvent ratio of 1/5) and a greater number of contact stages (3). POEt and POHx presented compositions in terms of fatty acids and triacylglycerols and physical properties similar to that of cold-pressed peanut oil (CPPO). POEt showed a more intense green/yellow hue and higher free acidity (1.47 ± 0.03%) than POHx and CPPO (0.82 ± 0.04 and 0.43 ± 0.02 free acidity mass %, respectively), indicating that the deacidification and bleaching steps in refining should be encumbered. DSEt and DSHx exhibited high protein contents (>45% by mass) and nitrogen solubilities (86 ± 6 and 98 ± 1%, respectively), indicating that they could be used to obtain proteins.
乙醇（Et）已被提议作为己烷（Hx）的替代品，用于从不同含油基质中提取油脂。在本研究中，使用Et和Hx提取花生压榨饼（PPC）中存在的残留油。评估了连续错流萃取过程中的某些变量，如温度、固液比和接触级数；此外，还探讨了这些变量对油脂（POEt和POHx）和脱脂固体（DSEt和DSHx）的影响。Hx在55℃、固液质量比为1/4的条件下分两个阶段萃取，萃取率为86±2%。与Hx萃取相比，要使Et萃取率达到87±4%，需要使用更高的温度（75℃）、更多的溶剂（固液比为1/5）和更多的接触级数（3）。POEt和POHx在脂肪酸和三酰甘油组成以及物理性质方面与冷榨花生油（CPPO）相似。POEt比POHx和CPPO呈现出更强烈的绿黄色调，游离酸度更高（分别为1.47±0.03%、0.82±0.04和0.43±0.02游离酸度质量%），这表明在精炼过程中脱酸和脱色步骤应更加严格。DSEt和DSHx表现出高蛋白含量（>45%质量）和氮溶解度（分别为86±6和98±1%），表明它们可用于获取蛋白质。
