Synthesis of dietary lipids from pumpkin (Cucurbita pepo. L) oil obtained by enzymatic extraction: a sustainable approach

• Published in: 3 Biotech Vol. 13; no. 11; p. 358
• Main Authors: Atsakou, Abra Eli, Remonatto, Daniela, Júnior, Rodney Helder Miotti, Paz-Cedeno, Fernando Roberto, Masarin, Fernando, Andrade, Grazielle Santos Silva, de Lucca Gattas, Edwil Aparecida, de Paula, Ariela Veloso
• Format: Journal Article
• Language: English
• Published: Cham Springer International Publishing 01-11-2023; Springer Nature B.V
• Subjects: Agriculture; Bioinformatics; Biomaterials; Biotechnology; Cancer Research; Cellulase; Chemistry; Chemistry and Materials Science; Cucurbita pepo; Fatty acid composition; Fatty acids; Growth conditions; Linoleic acid; Lipids; Oil recovery; Oils & fats; Optimization; Original; Original Article; Pectinase; Pumpkins; Stem Cells; Structured lipids; oil; Acidolysis; Dietary lipids; Pumpkin seeds; sp; Aqueous enzymatic extraction
• ISSN: 2190-572X; 2190-5738
• DOI: 10.1007/s13205-023-03781-y

This study aimed to assess the nutritional properties of dietary lipids obtained through the modification of aqueous enzymatically extracted pumpkin seed (
Cucurbita pepo. L
) oil. The optimal growth conditions for producing pectinase using strain
Aspergillus
sp. 391 were determined, and partial characterization of pectinase and commercial cellulase was conducted. The enzymatic extraction was performed at pH 4.0, 50 °C, for 24 h, using a combination of pectinase and cellulase for optimum effectiveness. The crude oil obtained was analyzed for acid, peroxide, and fatty acid composition. The study found a high amount of unsaturated fatty acids, mainly linoleic acid (C18:2), and a 59% oil recovery rate. Subsequently, this oil was subjected to enzymatic acidolysis with capric acid in solvent-free media, catalyzed by lipase Lipozyme RM IM
®
, resulting in a product with a higher incorporation degree (48.39 ± 0.5 mol%), observed after 24 h at 60 °C using molar ratio oil:acid capric of 1:9 (run 4). The nutritional properties of this oil were improved.