Ortiz-Sempértegui Jimena, Ibieta Gabriela, Tullberg Cecilia, Peñarrieta J Mauricio, Linares-Pastén Javier A
Biotechnology, Faculty of Engineering LTH, Lund University, P.O. Box 117, S-221 00 Lund, Sweden.
Instituto de Investigaciones Químicas IIQ, Universidad Mayor de San Andrés UMSA, Av. Villazón N° 1995, 0201-0220 La Paz, Bolivia.
Foods. 2024 Jun 24;13(13):1982. doi: 10.3390/foods13131982.
Vegetable oils are rich in health-beneficial compounds, including fatty acids, phenolic compounds, natural antioxidants, and fat-soluble vitamins. However, oil extraction methods can influence their composition. This study aims to understand the chemical basis for developing a green process to extract oils from two Andean seeds, cañihua () and tarwi (). Ethanol, considered a green solvent, is compared to petroleum ether used at the laboratory level and hexane used at the industrial scale for extracting oils. The extraction efficiency is assessed in terms of yield, fatty acids profile, polar and neutral lipids, tocopherols, phenolic compounds, and antioxidant capacity. The chemical composition of edible commercial oils, such as sunflower, rapeseed, and olive oils, was used as a reference. Hexane had the highest extraction yield, followed by petroleum ether and ethanol. However, the oils extracted with ethanol having yields of tarwi 15.5% and cañihua 5.8%, / showed the significatively superior content of tocopherols (α, γ, and δ); phenolic compounds; and antioxidant capacity. In addition, ethanol-extracted (EE) oils have higher levels of polar lipids, such as phosphatidylcholine and phosphatidylinositol, than those extracted with the other solvents. Remarkably, EE oils presented comparable or slightly higher levels of monounsaturated fatty acids than those extracted with hexane. Finally, compared to the commercial oils, tarwi and cañihua EE oils showed lower but acceptable levels of oleic, linoleic and palmitic acids and a wider variety of fatty acids (10 and 13, respectively). The composition of tarwi and cañahua oils extracted with ethanol includes compounds associated with nutritional and health benefits, providing a sustainable alternative for oil production.
植物油富含对健康有益的化合物，包括脂肪酸、酚类化合物、天然抗氧化剂和脂溶性维生素。然而，油的提取方法会影响其成分。本研究旨在了解开发一种绿色工艺从两种安第斯种子——藜麦（）和塔拉维豆（）中提取油的化学基础。将被视为绿色溶剂的乙醇与实验室水平使用的石油醚以及工业规模使用的己烷用于提取油进行比较。从产量、脂肪酸谱、极性和中性脂质、生育酚、酚类化合物以及抗氧化能力等方面评估提取效率。以食用商业油如向日葵油、菜籽油和橄榄油的化学成分作为参考。己烷的提取率最高，其次是石油醚和乙醇。然而，用乙醇提取的油（塔拉维豆油产量为15.5%，藜麦油产量为5.8%）显示出生育酚（α、γ和δ）、酚类化合物和抗氧化能力的含量显著更高。此外，乙醇提取的（EE）油中极性脂质如磷脂酰胆碱和磷脂酰肌醇的含量高于用其他溶剂提取的油。值得注意的是，EE油中单不饱和脂肪酸的含量与用己烷提取的油相当或略高。最后，与商业油相比，塔拉维豆和藜麦的EE油中油酸、亚油酸和棕榈酸的含量较低但可接受，并且脂肪酸种类更多（分别为10种和13种）。用乙醇提取的塔拉维豆和藜麦油的成分包括与营养和健康益处相关的化合物，为油的生产提供了一种可持续的替代方案。
