Ultrasound-Assisted Extraction of Sunflower Seed Oil Enriched with Active Compounds from Jambolan Leaf

Rosa, Ana Claudia S. da; Costa, Arielli Juliane N.; Santos Júnior, Oscar O.; Silva, Camila da

doi:10.21577/0103-5053.20240116

Acessibilidade / Reportar erro

Brasil

Journal of the Brazilian Chemical Society

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Article • J. Braz. Chem. Soc. 36 (2) • 2025 • https://doi.org/10.21577/0103-5053.20240116 copy

Ultrasound-Assisted Extraction of Sunflower Seed Oil Enriched with Active Compounds from Jambolan Leaf

Authorship SCIMAGO INSTITUTIONS RANKINGS

This work aimed to incorporate the active compounds of the jambolan leaf in sunflower seed oil, in order to increase the nutritional quality of the oil. For this purpose, ultrasound-assisted extraction was conducted to establish the process conditions related to temperature, potency, solvent:sample ratio and time to obtain the enriched sunflower seed oil (ESSO). An experimental design was applied to examine the effect of variables (temperature, power, solvent:sample ratio and time) on the extraction mass yield (EMY). The application of maximum temperature, increased power, sample:solvent ratio and time resulted in higher EMY. Maximum theoretical EMY value was 35.16% (60 °C, 100%, 1:12 g mL^-1 and 15 min). The characterization of the oils obtained from ESSO and sunflower seed oil (SSO) verified a higher content of flavonoids, phenolic compounds, a large proportion of active compounds, antioxidant activity, content of phytosterols, α-tocopherol and squalene, and induction time for ESSO.

Keywords:
Syzygium cumini; antioxidant activity; phenolic compounds; flavonoids

Variable	Level
Variable	-1	0	1
Temperature (T) / °C	30	45	60
Potency^a a 165 W. (P) / %	0	50	100
Solvent to sample ratio (R) / (mL g^-1)	4	8	12
time (t) / min	15	30	45

Run	Variable^a a As Table 1. T: temperature; P: potency; R: solvent to sample ratio; t: time.				EMY / wt.%
Run	(T / ºC)	(P / %)	(R / (mL g^-1))	(t / min)	EMY / wt.%
1	-1 (30)	-1 (0)	0 (8)	0 (30)	23.66
2	1 (60)	-1 (0)	0 (8)	0 (30)	27.93
3	-1 (30)	1 (100)	0 (8)	0 (30)	24.81
4	1 (60)	1 (100)	0 (8)	0 (30)	32.03
5	0 (45)	0 (50)	-1 (4)	-1 (15)	20.22
6	0 (45)	0 (50)	1 (12)	-1 (15)	29.80
7	0 (45)	0 (50)	-1 (4)	1 (45)	19.57
8	0 (45)	0 (50)	1 (12)	1 (45)	31.90
9	0 (45)	0 (50)	0 (8)	0 (30)	27.65
10	-1 (30)	0 (50)	0 (8)	-1 (15)	24.85
11	1 (60)	0 (50)	0 (8)	-1 (15)	27.28
12	-1 (30)	0 (50)	0 (8)	1 (45)	27.23
13	1 (60)	0 (50)	0 (8)	1 (45)	30.87
14	0 (45)	-1 (0)	-1 (4)	0 (30)	15.39
15	0 (45)	1 (100)	-1 (4)	0 (30)	19.22
16	0 (45)	-1 (0)	1 (12)	0 (30)	29.99
17	0 (45)	1 (100)	1 (12)	0 (30)	32.26
18	0 (45)	0 (50)	0 (8)	0 (30)	27.46
19	-1 (30)	0 (50)	-1 (4)	0 (30)	17.58
20	1 (60)	0 (50)	-1 (4)	0 (30)	21.90
21	-1 (30)	0 (50)	1 (12)	0 (30)	29.92
22	1 (60)	0 (50)	1 (12)	0 (30)	32.69
23	0 (45)	-1 (0)	0 (8)	-1 (15)	21.57
24	0 (45)	1 (100)	0 (8)	-1 (15)	27.21
25	0 (45)	-1 (0)	0 (8)	1 (45)	21.89
26	0 (45)	1 (100)	0 (8)	1 (45)	30.82
27	0 (45)	0 (50)	0 (8)	0 (30)	28.87
28	0 (45)	0 (50)	0 (8)	0 (30)	29.59
29	0 (45)	0 (50)	0 (8)	0 (30)	29.45

Factor	Sum of squares	Degrees of freedom	Mean square	F	p ^a a Statistical significance (p < 0.05); L: linear effect; Q: quadratic effect. T: temperature (°C); P: potency (%); R: solvent to sample ratio (mL g-1); t: time (min).
(T) (L)	50.64	1	50.64	50.92	0.002
(T) (Q)	0.03	1	0.03	0.03	0.87
(P) (L)	55.99	1	55.99	56.31	0.002
(P) (Q)	21.31	1	21.31	21.43	0.012
(R) (L)	440.20	1	440.20	442.69	< 0.001
(R) (Q)	44.01	1	44.01	44.26	0.003
(t) (L)	10.74	1	10.74	10.80	0.030
(t) (Q)	6.59	1	6.59	6.64	0.062
T × P	2.18	1	2.18	14.87	0.061
T × R	0.60	1	0.60	0.60	0.480
T × t	0.37	1	0.37	0.37	0.577
P × R	0.61	1	0.61	0.61	0.478
P × t	2.71	1	2.71	2.72	0.174
R × t	1.89	1	1.89	1.90	0.240
Lack of fit	27.06	10	2.70	2.72	0.173
Pure error	3.98	4	0.99
Total	656.56	28
R² = 0.99
R²_adjusted = 0.99

Property			ESSO	SSO
Total flavonoids content / (mg QE per 100 g oil)			43.46 ± 0.53^a	27.48 ± 0.64^b
Total phenolic compounds content / (mg GAE per 100 g oil)			90.21 ± 1.20^a	11.34 ± 0.19^b
Active compound / (intensity per sample concentration)	m/z
	quercetin	300.9	1.93 × 10⁷	1.26 × 10⁷
	catechin	289	1.13 × 10⁷	9.82 × 10⁶
	sinapic acid	223	4.58 × 10⁸	3.09 × 10⁸
	trans-caffeic acid	178.95	1.73 × 10⁸	1.42 × 10⁸
	p-coumaric acid	162.95	3.58 × 10⁷	1.66 × 10⁷
	quinic acid	223	4.93 × 10⁷	2.99 × 10⁷
	ellagic acid	300.89	1.73 × 10⁷	1.69 × 10⁷
	n-hentriacontane	436	7.12 × 10⁶	7.56 × 10⁶
	crategolic (maslinic) acid	471.3	1.52 × 10⁷	1.26 × 10⁷
Antioxidant activity / (µmol TEAC per g oil)	DPPH•		13.56 ± 0.69^a	3.83 ± 0.65^b
Antioxidant activity / (µmol TEAC per g oil)	FRAP		18.60 ± 0.05^a	2.48 ± 0.01^b
Compound / (mg per 100 g oil)	β-sitosterol		153.00 ± 5.59^a	94.98 ± 0.28^b
	campesterol		21.81 ± 1.82^a	11.72 ± 0.64^b
	stigmasterol		32.51 ± 1.04^a	31.46 ± 1.41^a
	α-tocopherol		104.93 ± 4.21^a	82.13 ± 2.12^b
	squalene		94.35 ± 2.75^a	83.52 ± 0.60^b
Fatty acid / %	palmitic		7.22 ± 0.06^a	7.21 ± 0.03^a
	stearic		3.78 ± 0.10^a	3.99 ± 0.03^a
	oleic		28.72 ± 0.05^a	28.65 ± 0.19^a
	linoleic		54.96 ± 0.09^a	54.30 ± 0.22^a
	others		5.32 ± 0.95^a	5.85 ± 1.00^a
Induction time / h			11.84 ± 0.78^a	5.94 ± 0.56^b
QE: quercetin equivalent. GAE: gallic acid equivalent. TEAC: Trolox equivalent antioxidant capacity; DPPH: 2.2-diphenyl-1-picrylhydrazyl; FRAP: ferric reducing antioxidant power. Means followed by different letters indicate a significant difference (p < 0.05).

Sociedade Brasileira de Química Instituto de Química - UNICAMP, Caixa Postal 6154, 13083-970 Campinas SP - Brazil, Tel./FAX.: +55 19 3521-3151 - São Paulo - SP - Brazil
E-mail: office@jbcs.sbq.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *e-mail: camiladasilva.eq@gmail.com