ENZYMATIC EXTRACTION OF OIL FROM Jatropha curcas L., Oecopetalum mexicanum AND Pistacia vera

Abstract

The effect of the solid: liquid ratio (1: 3, 1: 4, 1: 5 and 1: 6) on the extraction of the oil of cacaté (Oecopetalum mexicanum), piñon (Jatropha curcas) and pistachio (Pistacia vera) using Viscozyme L for 4 hours and the kinetics of the oil extraction process were obtained during 7 hours with sampling every 30 min. The results showed that the solid: liquid ratio had a significant statistical effect (P?0.05) on the extraction yields of the oil, observing that for the three seeds the ratio 1: 5 allowed a higher yield in the oil extraction, being these 52, 46, 11% for cacaté, piñon and pistachio, respectively. In relation to the extraction kinetics, they followed a typical behavior, obtaining the maximum percentages of extraction around 6 and 7 h.