Extracción Enzimática vs. Prensado: Contenido de Antioxidantes en el Aceite de Palma Africana (Elaeis guineensis)

• Gutiérrez-Rueda, Patricia ^[2] ; Delgado-Salgado, Patricio ^[3] ; Champutiz Ortiz, Eliana ^[1]
  1. [1] Universidad Central del Ecuador

     Universidad Central del Ecuador

     Quito, Ecuador

     
  2. [2] Universidad de las Fuerzas Armadas ESPE, Departamento de Ciencias Exactas, Quito-Ecuador; Universidad Yachay Tech, Escuela de Ciencias Químicas e Ingeniería, Urcuquí, Ecuador; Universidad Federal do Pará, Facultade de Engenharia en Alimentos, Belém, Brasil
  3. [3] Universidad de las Fuerzas Armadas ESPE, Departamento de Ciencias Exactas, Quito-Ecuador; Universidad Yachay Tech, Escuela de Ciencias Químicas e Ingeniería, Urcuquí, Ecuador; Universidad Central del Ecuador, Facultad de Ciencias Médicas, Quito, Ecuador

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• Localización: Revista Politécnica, ISSN-e 2477-8990, Vol. 56, Nº. 1, 2025 (Ejemplar dedicado a: Revista Politécnica), págs. 121-129
• Idioma: español
• DOI: 10.33333/rp.vol56n1.10
• Títulos paralelos:
  • Enzymatic Extraction versus Pressing: Antioxidant Content in African Palm Oil (Elaeis guineensis)
• Enlaces
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• Resumen
  • español

    El presente estudio aborda la optimización del proceso de extracción de aceite de palma africana (Elaeis guineensis), con prioridad en el contenido antioxidante como parámetro de calidad. La extracción tradicional por prensado, aunque ampliamente utilizada, compromete la integridad de compuestos antioxidantes. Se plantea como problema la necesidad de procesos más eficientes y sostenibles que maximicen el rendimiento de aceite y conserven sus propiedades funcionales. El objetivo fue comparar el rendimiento y calidad del aceite obtenido mediante tratamiento enzimático (celulasa, pectinasa y proteasa) frente al prensado convencional, a partir de la evaluación de variables operacionales: temperatura, concentración enzimática y tiempo. Se utilizó un diseño experimental compuesto central rotacional (DCCR), y se aplicaron metodologías validadas para cuantificar carotenoides, compuestos fenólicos, capacidad antioxidante (ABTS) y estabilidad oxidativa. Los resultados mostraron que la extracción enzimática incrementó significativamente el rendimiento de aceite y la concentración de antioxidantes. La pectinasa mostró el mayor rendimiento (88.78%), mientras que la proteasa proporcionó la mayor concentración de carotenoides (1174.86 ppm) y capacidad antioxidante (168.65 µmol Trolox/g). Las muestras tratadas enzimáticamente sin prensar (DSP) superaron consistentemente a las prensadas (DP) en todas las variables analizadas. La validación del modelo estadístico confirmó la robustez de las condiciones experimentales. Se concluye que la extracción enzimática acuosa representa una estrategia tecnológica efectiva para mejorar la calidad nutricional del aceite de palma, al preservar su perfil antioxidante, y así minimizar impactos térmicos y químicos. Esta investigación respalda su aplicación industrial como una alternativa sustentable y funcional para aceites vegetales de alta calidad.

  • English

    This study addresses the optimization of the extraction process of African palm oil (Elaeis guineensis), with priority given to the antioxidant content as a quality parameter. Traditional pressing extraction, although widely used, compromises the integrity of antioxidant compounds. The problem posed is the need for more efficient and sustainable processes that maximize oil yield while preserving its functional properties. The objective was to compare the yield and quality of oil obtained through enzymatic treatment (cellulase, pectinase, and protease) versus conventional pressing, based on the evaluation of operational variables: temperature, enzyme concentration, and time. A central composite rotational design (CCRD) was used, applying validated methodologies to quantify carotenoids, phenolic compounds, antioxidant capacity (ABTS), and oxidative stability. The results showed that enzymatic extraction significantly increased oil yield and antioxidant concentration. Pectinase showed the highest yield (88.78%), while protease provided the highest concentration of carotenoids (1174.86 ppm) and antioxidant capacity (168.65 µmol Trolox/g). Enzymatically treated samples without pressing (DSP) consistently outperformed pressed ones (DP) in all variables analyzed. The validation of the statistical model confirmed the robustness of the experimental conditions. It is concluded that aqueous enzymatic extraction represents an effective technological strategy to improve the nutritional quality of palm oil by preserving its antioxidant profile while minimizing thermal and chemical impacts. This research supports its industrial application as a sustainable and functional alternative for high-quality vegetable oils.

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