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Comparative study between chemical, physical and enzymatic methods for Jatropha curcas kernel meal phorbol ester
Azza A Abou-Arab1, Marwa H Mahmoud1, Dorria M M Ahmed2
1Department of Food Technology, National Research Centre, 33 Bohouth St., Dokki, Giza, Egypt.
Heliyon
|June 14, 2019
Summary
Enzymatic treatment using Jatropha seed lipase effectively removes phorbol esters from Jatropha kernel cake. This method offers a safe, inexpensive, and easy detoxification solution for industrial food processing applications.
Area of Science:
- Agricultural Science
- Biotechnology
- Food Science
Background:
- Jatropha kernel cake, rich in protein, poses challenges for industrial food use due to toxic phorbol esters.
- Phorbol esters are heat-stable compounds requiring effective detoxification methods for safe utilization.
Purpose of the Study:
- To compare various chemical, physical, and enzymatic methods for detoxifying Jatropha kernel cake.
- To evaluate the efficacy of different treatments in reducing phorbol ester content.
Main Methods:
- Chemical treatments: NaOH/methanol, 85% ethanol, methanol/ethanol mixtures.
- Physical treatments: Microwave, ultrasonic, and combined microwave-ultrasonic methods.
- Enzymatic treatment: Crude germinated Jatropha seed lipase (CGJS).
Main Results:
- Chemical treatments with NaOH/methanol and 85% ethanol achieved over 98% phorbol ester reduction.
- Enzymatic treatment with CGJS lipase demonstrated high efficiency, reducing phorbol esters by 98.43%.
- Physical methods showed moderate success, with ultrasound and microwave treatments reducing phorbol esters by 86-88%.
Conclusions:
- Enzymatic degradation using Jatropha seed lipase is a highly effective and safe detoxification method.
- This enzymatic approach is cost-effective and simple, making it suitable for industrial applications.
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