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

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Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorFederal University of Alfenas (UNIFAL)-
Autor(es): dc.creatorAtsakou, Abra Eli-
Autor(es): dc.creatorRemonatto, Daniela-
Autor(es): dc.creatorJúnior, Rodney Helder Miotti-
Autor(es): dc.creatorPaz-Cedeno, Fernando Roberto-
Autor(es): dc.creatorMasarin, Fernando-
Autor(es): dc.creatorAndrade, Grazielle Santos Silva-
Autor(es): dc.creatorde Lucca Gattas, Edwil Aparecida-
Autor(es): dc.creatorde Paula, Ariela Veloso-
Data de aceite: dc.date.accessioned2025-08-21T17:18:42Z-
Data de disponibilização: dc.date.available2025-08-21T17:18:42Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2023-10-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1007/s13205-023-03781-y-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/298506-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/298506-
Descrição: dc.descriptionThis 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.-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionSchool of Pharmaceutical Sciences (FCF) São Paulo State University (UNESP), SP-
Descrição: dc.descriptionScience and Technology Institute Federal University of Alfenas (UNIFAL), MG-
Descrição: dc.descriptionSchool of Pharmaceutical Sciences (FCF) São Paulo State University (UNESP), SP-
Descrição: dc.descriptionFAPESP: 2020/09592–1-
Descrição: dc.descriptionCNPq: 24931/2018-4-
Idioma: dc.languageen-
Relação: dc.relation3 Biotech-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectAcidolysis-
Palavras-chave: dc.subjectAqueous enzymatic extraction-
Palavras-chave: dc.subjectAspergillus sp-
Palavras-chave: dc.subjectDietary lipids-
Palavras-chave: dc.subjectPumpkin seeds (Cucurbita pepo L) oil-
Palavras-chave: dc.subjectStructured lipids-
Título: dc.titleSynthesis of dietary lipids from pumpkin (Cucurbita pepo. L) oil obtained by enzymatic extraction: a sustainable approach-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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