Evaluación del proceso de extracción de aceite de aguacate hass (Persea americana Mill) utilizando tratamiento enzimático
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Date
2012
Journal Title
Journal ISSN
Volume Title
Publisher
Corporación Universitaria Lasallista
Abstract
Introduction. Avocado oil is rich in vitamins A, B, C
and E, and is mainly composed by monounsaturated
fat acids, which effectively reduce cholesterol levels
in blood, thus helping to prevent cardiovascular diseases.
Objective. Evaluating the performance of
Hass avocado (Persea americana Mill) oil extraction
in E3-M (mature) from the East of Antioquia, by the
use of commercial enzymatic complexes. Materials
and methods. To develop this research work, a
physical-chemical characterization was performed,
determining the pertinent maturity state to extract
the oil. The enzymatic extraction was performed with
three enzymatic complexes, Pectinex Novozym nd
Ultrazym, and three enzyme concentration levels
(150, 200 and 250 mL/t. of mixture) to evaluate the
quantity of extracted oil. Results. The best performance
was achieved with the pectinex enzyme, in
a concentration of 200 ml of enzima/t, mixture in
which an oil extraction performance of 60% was obtained
in the E3-M maturity state (mature). Conclusion.
The treatment with enzymatic complexes is a
feasible alternative to extract the oil, because it is
possible to degrade the galacturonic acid chains and free the oil contained in the idioblasts of the Hass
avocado´s (Persea american Mill) mesocarp.
Description
Keywords
Corporación Universitaria Lasallista, Aguacate (Persea Americana), Aceite vegetal, Tratamiento enzimático, Aceites y grasas comestibles, Aceite de aguacate, Aguacate Hass