Supercritical carbon dioxide extraction of oil and minor lipid compounds of cake byproduct from Brazil nut (Bertholletia excelsa) beverage production

Garcinia macrophylla: a Promising Underutilized Source of Bioactive Compounds in the Amazonia - A Review

Native species from the Amazonia are still unknown or underutilized and few information about their chemical and biological properties are available in the literature. Among the underutilized plant species in the Amazonia, Garcinia macrophylla can be seen as a promising source of bioactive compounds with relevant biological properties. The stem bark and leaves were the main investigated plant parts, mainly concerning the antioxidant, antibacterial, cytotoxicity and antidiabetic properties. However, the bioactive compounds and biological properties of the edible fruits were not yet reported. Systematic investigations covering the Amazonia biome, concerning plants and vegetables as strategic resources are of paramount importance for the sustainable development of the forest. Therefore, this review gathered the available information in the literature concerning general aspects, chemical profile and biological properties of G. macrophylla, for the first time, which highlighted that systematic and robust in vitro and in vivo research, are still needed to elucidate the phytochemical profiles and associated relevant biological properties.

Molecular dynamics simulation of the interaction between palmitic acid and high pressure CO2

In this study, molecular dynamics simulation was used to explore the interaction characteristics of palmitic acid and CO2, and the effects of temperature and pressure on the solubility of palmitic acid in CO2 were investigated. In the range of 293-353 K and 5-30 MPa, the snapshot of palmitic acid distribution in CO2 shows that the molecular chain of palmitic acid in high-density CO2 system is more straight and more dispersed than that in low-density CO2 system. The radial distribution function further clearly shows that the solubility of palmitic acid in CO2 decreases with the increase of temperature and increases with the increase of pressure, which is consistent with the fatty acid solubility data reported in the literature and the setting rules of supercritical CO2 extraction process conditions. As the temperature decreases and the pressure increases, the interaction energy between palmitic acid and CO2 increases, which is conducive to overcoming the intermolecular force of palmitic acid and promoting dissolution. The solubility parameters of palmitic acid and CO2 can better reflect the trend of palmitic acid solubility changing with temperature and pressure, which can play a guiding role in the determination of process conditions and even the development of new processes.

FT-MIR-ATR Associated with Chemometrics Methods: A Preliminary Analysis of Deterioration State of Brazil Nut Oil

Brazil nut oil is highly valued in the food, cosmetic, chemical, and pharmaceutical industries, as well as other sectors of the economy. This work aims to use the Fourier transform infrared (FTIR) technique associated with partial least squares regression (PLSR) and principal component analysis (PCA) to demonstrate that these methods can be used in a prior and rapid analysis in quality control. Natural oils were extracted and stored for chemical analysis. PCA presented two groups regarding the state of degradation, subdivided into super-degraded and partially degraded groups in 99.88% of the explained variance. The applied PLS reported an acidity index (AI) prediction model with root mean square error of calibration (RMSEC) = 1.8564, root mean square error of cross-validation (REMSECV) = 4.2641, root mean square error of prediction (RMSEP) = 2.1491, R2cal (calibration correlation coefficient) equal to 0.9679, R2val (validation correlation coefficient) equal to 0.8474, and R2pred (prediction correlation coefficient) equal to 0, 8468. The peroxide index (PI) prediction model showed RMSEC = 0.0005, REMSECV = 0.0016, RMSEP = 0.00079, calibration R2 equal to 0.9670, cross-validation R2 equal to 0.7149, and R2 of prediction equal to 0.9099. The physical-chemical analyses identified that five samples fit in the food sector and the others fit in other sectors of the economy. In this way, the preliminary monitoring of the state of degradation was reported, and the prediction models of the peroxide and acidity indexes in Brazil nut oil for quality control were determined.

Activated carbon prepared from Brazil nut shells towards phenol removal from aqueous solutions

The Brazil nut shell was used as a precursor material for preparing activated carbon by chemical activation with potassium hydroxide. The obtained material (BNSAC) was characterized, and the adsorptive features of phenol were investigated. The characterization showed that the activated carbon presented several rounded cavities along the surface, with a specific surface area of 332 m² g^-1. Concerning phenol adsorption, it was favored using an adsorbent dosage of 0.75 g L^-1 and pH 6. The kinetic investigation revealed that the system approached the equilibrium in around 180 min, and the Elovich model represented the kinetic curves. The Sips model well represented the equilibrium isotherms. In addition, the increase in temperature from 25 to 55 °C favored the phenol adsorption, increasing the maximum adsorption capacity value (q_s) from 83 to 99 mg g^-1. According to the estimated thermodynamic parameters, the adsorption was spontaneous, favorable, endothermic, and governed by physical interactions. Therefore, the Brazil nut shell proved a good precursor material for preparing efficient activated carbon for phenol removal.

Brazil Nut (Bertholletia excelsa) Beverage Processed by High-Pressure Homogenization: Changes in Main Components and Antioxidant Capacity during Cold Storage

High-pressure homogenization (HPH) is an emerging technology for obtaining physical and microbial stability of plant-based milks, but there is little information on the effects of this technology on the phytochemical components of the processed plant food beverage and during its cold storage. The effect of three selected HPH treatments (180 MPa/25 °C, 150 MPa/55 °C, and 50 MPa/75 °C) and pasteurization (PAS) (63 °C, 20 min) on minor lipid constituents, total proteins, phenolic compounds, antioxidant capacity, and essential minerals of Brazil nut beverage (BNB) were studied. Additionally, the study of the possible changes in these constituents was carried out during cold storage at 5 °C for 21 days. The fatty acid profile (dominated by oleic acid and linoleic acid), free fatty acid content, protein, and essential minerals (notable source of Se and Cu) of the processed BNB remained almost stable to treatments (HPH and PAS). Specifically, reductions in squalene (22.7 to 26.4%) and γ-γ-tocopherol (28.4 to 36%) were observed in beverages processed via both non-thermal HPH and thermal PAS, but β-sitosterol remained unchanged. Total phenolics were reduced (24 to 30%) after both treatments, a factor that influenced the observed antioxidant capacity. The studied individual phenolics in BNB were gallic acid, catechin, epicatechin, catechin gallate, and ellagic acid, being the most abundant compounds. During cold storage (5 °C) up to 21 days, changes in the content of phytochemicals, minerals, and total proteins were not noticeable for any treated beverages, and no lipolysis processes were promoted. Therefore, after the application of HPH processing, Brazil nut beverage (BNB) maintained almost unaltered levels of bioactive compounds, essential minerals, total protein, and oxidative stability, remarkable characteristics for its potential development as a functional food.

Oil removal from spent bleaching earth of vegetable oil refinery plant using supercritical carbon dioxide

The oil in the spent bleaching earth (SBE) matrix was successfully removed by applying the supercritical carbon dioxide (SCCO₂) extraction technique in a semi-continuous flow–type system. The SCCO₂ extraction process was conducted at 40–80 °C and 20–30 MPa with extraction time of ∼180 min. The color of SBE matrix changes from the dark to dark-pale color after the SCCO₂ extraction treatment exhibiting the substances including oil in the SBE matrix were successfully removed. The extracted oil yield was around 95% when the SCCO₂ extraction process was performed at 40 °C and 30 MPa with 10% ethanol addition as a co–solvent. The GC analysis showed that the prominent fatty acid constituents in the extracted oil are palmitic and oleic acids, furthermore it can be fed as a feedstock to produce biodiesel fuel. Next, it can be proposed that SCCO₂ extraction system is a viable way to extract oil from the SBE matrix.

Upscalability and Techno-Economic Perspectives of Nonconventional Extraction Techniques of Essential Oils

Context: Nonconventional extraction methods, such as microwave, supercritical fluid, and ultrasonic, are known to be veritable means of producing solvent-free high-quality essential oils. Nonetheless, technical requirements for the utilization of these extraction technologies are often exorbitantly expensive, thereby limiting their utilization. Evidence Acquisition: Although these emerging extraction technologies have been reported to be efficient at a laboratory scale, their techno-economic analyses are necessary for proper upscaling. Scaling up nonconventional extraction has long been regarded as a critical constraint in larger industrial applications with a relatively limited body of published literature on more specific techno-economic analyses. Results: Therefore, an essential oil extraction unit’s techno-economic feasibility should be carefully assessed before an acquisition decision can be made for industrial upscaling. This review critically examined the implications of upscaling nonconventional extraction techniques while taking into consideration their techno-economic benefits. Conclusions: This study will undoubtedly assist researchers and industrial experts make an informed decision on the suitable extraction methods while taking into account the essential oil yield, quality characteristics, energy consumption, and operating costs.

Composition of Brazil Nut (Bertholletia excels HBK), Its Beverage and By-Products: A Healthy Food and Potential Source of Ingredients

The consumption of plant-based beverages is a growing trend and, consequently, the search for alternative plant sources, the improvement of beverage quality and the use of their by-products, acquire great interest. Thus, the purpose of this work was to characterize the composition (nutrients, phytochemicals and antioxidant activity) of the Brazil nut (BN), its whole beverage (WBM), water-soluble beverage (BM-S), and its by-products of the beverage production: cake, sediment fraction (BM-D), and fat fraction (BM-F). In this study, advanced methodologies for the analysis of the components were employed to assess HPLC-ESI-QTOF (phenolic compounds), GC (fatty acids), and MALDI-TOF/TOF (proteins and peptides). The production of WBM was based on a hot water extraction process, and the production of BM-S includes an additional centrifugation step. The BN showed an interesting nutritional quality and outstanding content of unsaturated fatty acids. The investigation found the following in the composition of the BN: phenolic compounds (mainly flavan-3-ols as Catechin (and glycosides or derivatives), Epicatechin (and glycosides or derivatives), Quercetin and Myricetin-3-O-rhamnoside, hydroxybenzoic acids as Gallic acid (and derivatives), 4-hydroxybenzoic acid, ellagic acid, Vanillic acid, p-Coumaric acid and Ferulic acid, bioactive minor lipid components (β-Sitosterol, γ-Tocopherol, α-Tocopherol and squalene), and a high level of selenium. In beverages, WBM had a higher lipid content than BM-S, a factor that influenced the energy characteristics and the content of bioactive minor lipid components. The level of phenolic compounds and selenium were outstanding in both beverages. Hydrothermal processing can promote some lipolysis, with an increase in free fatty acids and monoglycerides content. In by-products, the BM-F stood out due to its bioactive minor lipid components, the BM-D showed a highlight in protein and mineral contents, and the cake retained important nutrients and phytochemicals from the BN. In general, the BN and its beverages are healthy foods, and its by-products could be used to obtain healthy ingredients with appreciable biological activities (such as antioxidant activity).

Chemical characterization of Echium plantagineum seed oil obtained by three methods of extraction

Echium seed oil has been considered an important alternative source of omega 3 fatty acids (n-3 FA) for human consumption. Considering the oxidative instability of n-3 FA richer oils, the objective of this study was to determine the chemical and sensory parameters of the oil obtained from Echium plantagineum seeds obtained by three extraction methods (hydraulic press: HYD; continuous screw press: PRESS; and solvent technique: SOLV). Stearidonic acid (C18:4, n3), the most important n-3 FA present in the oil, changed from 12.5% to 12.7%. Regarding the minor compounds, PRESS sample showed the highest concentration of gamma-tocopherol (782.24 mg/kg oil), while SOLV samples presented the highest amount of β-sitosterol (73.46 mg/100 g) with no difference of campesterol concentration (159.56 mg/100 g) among the samples. Higher values of total phenolics (19.65 mg GAE/kg oil) and β-carotene (34.83 mg/kg oil) were also found in the SOLV samples, suggesting the influence of hexane in the extraction of these bioactive compounds. High resolution mass spectrometry identified caffeic acid and its derivatives as the main phenolic compounds present in the echium oil. PRESS sample showed the best oxidative stability as measured by PV (0.61 mmol/kg oil) and malondialdehyde (173.13 µmol), probably due to faster time of processing compared to HYD and SOLV samples. Our data showed that the extraction method changed the chemical composition of the minor compounds in the echium oil, but these alterations did not reduce its nutritional quality or sensory acceptability. PRACTICAL APPLICATION: Echium oil represents a great potential source of omega 3 fatty acids, but there is not enough information about its oxidative stability and chemical composition, especially toward minor compounds. Our study characterizes echium oil composition obtained from three extraction methods, contributing to amplify the technical information about this important alternative oil for human consumption.