Comparative extraction of Jatropha curcas L. lipids by conventional and enzymatic methods

Due high proportion of oil in Jatropha curcas seed (50–60%), it is interest to identify methods for their extraction. In addition, the residual paste is rich in proteins and could be used safely as raw matter for other processes. In the present work, we propose the use of a crude pineapple green extract (Ananas comosus L.) with a high content of enzymes with different proteolytic activities (1.18–5.90 IUT) to extract oil. A comparative extraction was made between the enzymatic treatment, a microwaves heat treatmet, the combination of both methods and the Soxhlet extraction. The oil yield with the crude extract, after 6 h of enzymatic hydrolysis was 46.9%, whereas after microwaving (3 min), the enzymatic hydrolysis treatment increased the yield to 54%. Oil was characterized physicochemically without showing difference between treatments. Fatty acids present in the J. curcas oil are the unsaturated fatty acids: oleic, linoleic, palmitoleic, as well as saturated ones like palmitic, stearic, and myristic. The use of enzymatic extracts combined with microwaves is a good alternative to improve the yields without altering the chemical and physical characteristics of the Jatropha oil.