Investigación sobre la optimización de los parámetros de calidad y las propiedades nutricionales del aceite de semilla de berro de jardín mediante extracción mecánica asistida por enzimas

Fats and oils are pillars of human nutrition, with oilseeds being the primary source of oil and constituting more than 75% of the world's lipid consumption. The oil extraction methods employed are microwave-assisted extraction, enzyme-aided extraction, solvent extraction, ultrasonic-assisted extraction, and supercritical fluid extraction. Nevertheless, these traditional methods face challenges such as low yields, inefficiency, and detrimental residues from organic solvents, resulting in lower extract quality. The popularity of mechanically pressed oils is increasing because of their relatively high concentration of bioactive compounds and the superior quality they offer. The combination of enzymatic pretreatment followed by mechanical extraction improved the yield and efficiency of oil extraction. Compared with traditional methods, enzyme-assisted extraction is a time-efficient process that reduces solvent use. Several quality parameters, such as the free fatty acid value, peroxide value, iodine value, and phospholipid content, were measured for the oils. In this study, enzyme-assisted mechanical pressure extraction was used to optimize the extraction of garden cress (Lepidium sativum L.) seed oil, which was then characterized and analyzed via GC-MS and relevant statistical tools for quality assurance.