Extração de óleo essencial de jambu (Acmella oleracea) assistida por enzimas

Abstract

The Amazon boasts characteristics found nowhere else in the world, with a diverse flora and fauna. One proposal for the sustainable development of the Amazon is the bioeconomy, which emphasizes the Amazon Rainforest's role in maintaining the global climate. We highlight the bioproducts produced in the Amazon, including essential oils (EOs). The primary method is hydrodistillation, as it is inexpensive, easy to construct, and can be combined with pretreatment to extract bioactive compounds. One aromatic plant from which EOs can be extracted is jambu, which has anti-inflammatory, antimicrobial, anesthetic, antioxidant, and other potential properties. Therefore, this study sought to evaluate the influence of enzymatic pretreatment on the extraction yield and composition of jambu (Acmella oleracea) essential oil. The methodology was developed based on the acquisition of raw materials from markets in Manaus, Amazonas. The physicochemical characterization was performed by determining moisture and ash. The material was then oven-dried (40 °C, 48 h), and the essential oil was subsequently extracted with pretreatment using the enzymes Celluclast® 1.5 L (700 Ug-1 EGU activity) and Pectinex® Ultra SP-L (3800 Ug-1 PGNU activity). The extraction product was analyzed by GC-MS (Gas Chromatography-Mass Spectrometry) and for antioxidant activity, while the biomass residue was examined by scanning electron microscopy (SEM). The ash and moisture results were 1.39 and 86.83, respectively. The essential oil extraction yield by traditional hydrodistillation was 0.07%, while extractions with enzymatic pretreatment ranged from 0.07% to 0.10%, with the 0.3% cellulase enzyme performing best. The kinetics indicate a reduction in extraction time, particularly with 0.5% cellulase and 0.3% pectinase, resulting in a 1.5-hour reduction compared to traditional hydrodistillation (5 hours). SEM enabled us to observe the fissured structures in the samples after hydrodistillation and to assess the impact of enzymatic action on the EO extraction process. The predominant components identified by GC-MS were caryophyllene, β-cubebene, and caryophyllene oxide. The results indicate the potential of jambu essential oil for anti-inflammatory, antiplatelet, antioxidant, antimicrobial, analgesic, anticancer, and antifungal activities due to its components with these properties. Its antioxidant activity gradually increased with increasing concentration and time. The antioxidant potential was considered maximum, with 85.37% free radical scavenging at 35 µg/mL of the sample containing 0.3% cellulase. In summary, the 0.3% enzyme concentration during pretreatment stood out in the experiments, mainly when cellulase was used. The use of an enzyme cocktail is a possibility for improving the results in future studies, as is the specific analysis of properties such as antitumor and antimicrobial.