Benites-Mena Jesus, Vargas-De-La-Cruz Celia, Vergara-Valdés Claudia, Jave-Nakayo Jorge, Ortiz-Viedma Jaime, Char Cielo, Inga-Guevara Marianela, Flores Marcos, Cepeda Alberto
Departamento Académico de Farmacología, Facultad de Farmacia y Bioquímica, Bromatología y Toxicología, Universidad Nacional Mayor de San Marcos, Jirón Huanta 1182, Cercado de Lima, Lima 15001, Peru.
Departamento de Ciencias Básicas, Facultad de Ciencias, Universidad Santo Tomás, Talca 3460000, Chile.
Foods. 2023 Dec 21;13(1):36. doi: 10.3390/foods13010036.
The objective of this work was to carry out a preliminary study of the fractionation by supercritical CO (sc-CO) extraction of two varieties of Peruvian beans ( L.), white (WB) and red (RB), to obtain two novel products: an oil rich in essential fatty acids and tocopherols and a defatted flour with high nutritional value and amino acids. The extraction temperature and pressure were optimized using the response surface methodology (RSM) and the extraction kinetics were optimized using the Spline equation. The results revealed that the best extraction conditions for WB and RB were 396.36 Bar, 40.46 °C, with an efficiency of 1.65%; and 391.995 Bar, 44.00 °C, with an efficiency of 1.12%, respectively. The WB and RB oils presented a high degree of polyunsaturation (63.2 and 52.8%, respectively), with oleic, linoleic, and linolenic fatty acids prevailing. Gamma-tocopherol was the predominant antioxidant in both oils. The residual flours (WB and RB) obtained after extraction with sc-CO had a high average content of proteins (23%), carbohydrates (61%), and minerals (3%). The limiting amino acids of WB were: Fen + Tyr, Leu, Lys, and in RB, only Leu was limiting. The viscosity of the solutions (20%) of the WB and RB flours mainly adjusted to the Waele's Ostwald model (r = 0.988). It is concluded that both products (oil and bean flour) obtained in an optimized manner using an eco-friendly technology with sc-CO have high nutrient and bioactive component content and can be used in the development of new ingredients and healthy foods of plant origin.
这项工作的目的是对超临界CO₂（sc-CO₂）萃取两种秘鲁豆（Phaseolus vulgaris L.）品种，即白豆（WB）和红豆（RB）进行初步研究，以获得两种新产品：一种富含必需脂肪酸和生育酚的油，以及一种具有高营养价值和氨基酸的脱脂面粉。使用响应面法（RSM）优化萃取温度和压力，并使用样条方程优化萃取动力学。结果表明，WB和RB的最佳萃取条件分别为396.36巴、40.46℃，萃取效率为1.65%；以及391.995巴、44.00℃，萃取效率为1.12%。WB和RB油呈现出高度的多不饱和性（分别为63.2%和52.8%），以油酸、亚油酸和亚麻酸为主。γ-生育酚是两种油中的主要抗氧化剂。用sc-CO₂萃取后得到的残留面粉（WB和RB）的蛋白质、碳水化合物和矿物质平均含量较高，分别为23%、61%和3%。WB的限制氨基酸为：苯丙氨酸+酪氨酸、亮氨酸、赖氨酸，而RB中只有亮氨酸是限制氨基酸。WB和RB面粉溶液（20%）的粘度主要符合韦勒奥斯特瓦尔德模型（r = 0.988）。得出的结论是，使用sc-CO₂这种环保技术以优化方式获得的两种产品（油和豆粉）具有高营养和生物活性成分含量，可用于开发新的植物源成分和健康食品。
