Enrichment of olive oil with carotenoids from red pepper (Capsicum anuum L.) by enzymatic maceration

Enrichment of olive oil with carotenoids from red pepper (Capsicum anuum L.) by enzymatic maceration

Carotenoids can be incorporated into edible vegetable oils through maceration. This improves the stability of carotenoids and the enrichment of oil, although the extraction efficiency is low. The objective of this work was to improve the process of enriching olive oil with carotenoids from red peppe...

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Main Authors: Báez-Hernández, Erik Alberto, García-Díaz, Samuel, Galán-Méndez, Frixia, Acosta-Domínguez, Laura
Format: Online
Language:spa
Published: Universidad Autónoma de Tamaulipas 2024
Online Access:https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1861
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record_format ojs
institution CIENCIA UAT
collection OJS
language spa
format Online
author Báez-Hernández, Erik Alberto
García-Díaz, Samuel
Galán-Méndez, Frixia
Acosta-Domínguez, Laura
spellingShingle Báez-Hernández, Erik Alberto
García-Díaz, Samuel
Galán-Méndez, Frixia
Acosta-Domínguez, Laura
Enrichment of olive oil with carotenoids from red pepper (Capsicum anuum L.) by enzymatic maceration
author_facet Báez-Hernández, Erik Alberto
García-Díaz, Samuel
Galán-Méndez, Frixia
Acosta-Domínguez, Laura
author_sort Báez-Hernández, Erik Alberto
title Enrichment of olive oil with carotenoids from red pepper (Capsicum anuum L.) by enzymatic maceration
title_short Enrichment of olive oil with carotenoids from red pepper (Capsicum anuum L.) by enzymatic maceration
title_full Enrichment of olive oil with carotenoids from red pepper (Capsicum anuum L.) by enzymatic maceration
title_fullStr Enrichment of olive oil with carotenoids from red pepper (Capsicum anuum L.) by enzymatic maceration
title_full_unstemmed Enrichment of olive oil with carotenoids from red pepper (Capsicum anuum L.) by enzymatic maceration
title_sort enrichment of olive oil with carotenoids from red pepper (capsicum anuum l.) by enzymatic maceration
description Carotenoids can be incorporated into edible vegetable oils through maceration. This improves the stability of carotenoids and the enrichment of oil, although the extraction efficiency is low. The objective of this work was to improve the process of enriching olive oil with carotenoids from red pepper (Capsicum anuum L.) through maceration, using enzymatic hydrolysis prior to treatment. The olive was enriched with carotenoids extracted by enzymatic maceration (AOME) or direct maceration (AOMD). The stability of both oils at 8 °C, 25 °C and 45 °C was evaluated weekly for 6 weeks by measuring the degradation of carotenoids and the appearance of peroxides, modeling their reaction kinetics at each temperature. AOME reported a higher amount of carotenoids from the beginning (11.5 %) and throughout the study. Both oils presented the lowest rate of carotenoid degradation and peroxide formation at 8 °C storage (4 %), and increase in the formation of peroxides at 25 °C and 45 °C, during the 6 weeks, with a higher rate for AOMD. The peroxide index increased considerably when the samples from the two treatments kept at 8 °C and 25 °C were heated to 150 °C and 200 °C. A lower value of peroxides was present in both samples stored at 45 ºC and subjected to heating, a phenomenon associated with the formation of peroxide degradation products. Enzymatic hydrolysis as a pretreatment improved the carotenoid extraction rates during maceration in olive oil, as well as its storage stability. The evaluated process represents an alternative for enriching oil with carotenoids as bioactive compounds, when the oil is not intended to be used at high temperatures.
publisher Universidad Autónoma de Tamaulipas
publishDate 2024
url https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1861
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AT galanmendezfrixia enrichmentofoliveoilwithcarotenoidsfromredpeppercapsicumanuumlbyenzymaticmaceration
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spelling oai:ojs.pkp.sfu.ca:article-18612024-07-20T01:00:24Z Enrichment of olive oil with carotenoids from red pepper (Capsicum anuum L.) by enzymatic maceration Enriquecimiento de aceite de oliva con carotenoides del pimiento rojo (Capsicum anuum L.) por maceración enzimática Báez-Hernández, Erik Alberto García-Díaz, Samuel Galán-Méndez, Frixia Acosta-Domínguez, Laura maceración enzimática carotenoides aceite comestible enzymatic maceration carotenoids edible oil Carotenoids can be incorporated into edible vegetable oils through maceration. This improves the stability of carotenoids and the enrichment of oil, although the extraction efficiency is low. The objective of this work was to improve the process of enriching olive oil with carotenoids from red pepper (Capsicum anuum L.) through maceration, using enzymatic hydrolysis prior to treatment. The olive was enriched with carotenoids extracted by enzymatic maceration (AOME) or direct maceration (AOMD). The stability of both oils at 8 °C, 25 °C and 45 °C was evaluated weekly for 6 weeks by measuring the degradation of carotenoids and the appearance of peroxides, modeling their reaction kinetics at each temperature. AOME reported a higher amount of carotenoids from the beginning (11.5 %) and throughout the study. Both oils presented the lowest rate of carotenoid degradation and peroxide formation at 8 °C storage (4 %), and increase in the formation of peroxides at 25 °C and 45 °C, during the 6 weeks, with a higher rate for AOMD. The peroxide index increased considerably when the samples from the two treatments kept at 8 °C and 25 °C were heated to 150 °C and 200 °C. A lower value of peroxides was present in both samples stored at 45 ºC and subjected to heating, a phenomenon associated with the formation of peroxide degradation products. Enzymatic hydrolysis as a pretreatment improved the carotenoid extraction rates during maceration in olive oil, as well as its storage stability. The evaluated process represents an alternative for enriching oil with carotenoids as bioactive compounds, when the oil is not intended to be used at high temperatures. Los carotenoides pueden incorporarse en los aceites vegetales comestibles mediante maceración, esto permite mejorar la estabilidad de los carotenoides y el enriquecimiento del aceite, aunque la eficiencia de extracción es baja. El objetivo del presente trabajo fue mejorar el proceso de enriquecimiento del aceite de oliva con carotenoides del pimiento rojo (Capsicum anuum L.) mediante la maceración, empleando una hidrólisis enzimática previa al tratamiento. El aceite de oliva se enriqueció con carotenoides extraídos por maceración enzimática (AOME) o maceración directa (AOMD). La estabilidad de ambos aceites a 8 °C, 25 °C y 45 °C fue evaluada semanalmente durante 6 semanas midiendo la degradación de carotenoides y la aparición de peróxidos, modelando su cinética de reacción a cada temperatura. AOME reportó mayor cantidad de carotenoides desde el inicio (11.5 %) y a lo largo del estudio. Ambos aceites presentaron la menor tasa de degradación de carotenoides y formación de peróxidos a 8 °C de almacenamiento (4 %), e incremento en la formación de peróxidos a 25 °C y 45 °C, durante las 6 semanas, con una mayor tasa para AOMD. El índice de peróxidos aumentó considerablemente al calentar a 150 °C y 200 °C las muestras de los dos tratamientos mantenidas a 8 °C y 25 °C. Se presentó un valor menor de peróxidos en ambas muestras almacenadas a 45 ºC y sometidas a calentamiento, fenómeno asociado con la formación de productos de degradación de peróxidos. La hidrólisis enzimática como pretratamiento mejoró los índices de extracción de carotenoides durante la maceración en aceite de oliva, así como su estabilidad en el almacenamiento. El proceso evaluado representa una alternativa de enriquecimiento del aceite con carotenoides como compuestos bioactivos, cuando el aceite no esté destinado a ser usado en altas temperaturas. Universidad Autónoma de Tamaulipas 2024-07-10 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1861 10.29059/cienciauat.v19i1.1861 CienciaUAT; Vol. 19, No. 1. July-December 2024; 170-181 CienciaUAT; Vol. 19, No. 1: julio-diciembre 2024; 170-181 2007-7858 2007-7521 spa https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1861/1240 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1861/1219 Derechos de autor 2024 Universidad Autónoma de Tamaulipas https://creativecommons.org/licenses/by-nc-sa/4.0

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