Production of concentrated natural beta-carotene from buriti (Mauritia vinifera) oil by enzymatic hydrolysis

The present work aimed at the extraction and concentration of β-carotene from crude and refined buriti oils using enzymatic hydrolysis as a process strategy. The performance of two commercial lipolytic preparations (Lipozyme TL IM and CALB L), as well as lipases from Yarrowia lipolytica, was evaluated. The parameters considered in the hydrolysis process were: temperature, enzyme loading and ratio buriti oil/water. Based on a previously conducted statistical design, the experimental conditions were set in order to maximize the free fatty acids (FFA) content in the oil, and simultaneously, minimize the loss of carotenoids. Lipozyme TL IM showed to be the most appropriate enzyme source for the hydrolysis of both oils. The optimized conditions determined for the crude buriti oil processing were 31 °C, 0.0047 g lipase mL−1 (0.47 g lipase per 100 mL reactional mixture) and 2.33 (ratio oil/water), while for the refined oil, 45 °C, 0.0066 g lipase mL−1 and 1.80 were the best conditions. At the optimized conditions, the maxima FFA release were 73.0% and 74.8% and the total carotenoids contents were 1578 and 793 mg kg−1, respectively for the crude and the refined buriti oils, after 4 h of reaction agitated at 300 rpm. Following hydrolysis, oils were deacidified by winterization or phases partition with ethanol.

Research highlights
► Enzymatic hydrolysis of oils facilitate carotenoids separation.
► Experimental design permitted the optimization of enzymatic hydrolysis of buriti oils.
► Winterization was relevant for carotenoids concentration.
► The ethanolic saponification removed apocarotenoids from the oil-rich phase.