The objective of this work was to characterize Mexican mamey sapote seed oil using ultrasound assisted extraction and evaluate its fatty acid profile. Optimization was carried out using Response Surface Methodology (RSM) and a Composite Central Design. The extraction parameters were sample/solvent ratio (6 - 20 g/mL), temperature (30 - 40°C) and time (10 - 30 min) and the response variables were yield, extraction efficiency, peroxide and p-anisidine index, Totox value and free fatty acids. The three optimal treatments were determined by a fatty acids profile. In optimized treatment, predominant fatty acid was oleic (52.61%), followed by stearic acid (29.67%). According to results obtained, optimal conditions were: sample/solvent ratio 1:13 (w/v), 40°C and 20 min extraction time.

Keywords: Mamey Sapote Seed Oil; Ultrasound Assisted Extraction; Optimization; Fatty Acids Profile

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Citation

Citation: Cecilia E Martínez-Sánchez., et al. “Ultrasound Assisted Extraction of Mexican Mamey Sapote (Pouteria sapota) Seed Oil. Fatty Acid Characterization" Acta Scientific Nutritional Health 4.4 (2020): 13-18.

Copyright

Copyright: © 2020 Cecilia E Martínez-Sánchez., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.