Influence of the extraction method and storage time on the physicochemical properties and carotenoid levels of pequi (Caryocar brasiliense Camb.) oil
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/4987 |
Resumo: | The objective of this study was to analyze the physicochemical properties and carotenoid levels of pequi oil obtained by different extraction methods and to evaluate the preservation of these properties and pigments during storage time. The pequi oil was obtained by solvent extraction, mechanical extraction, and hot water flotation. It was stored for over 180 days in an amber bottle at ambient conditions. Analyses for the determination of the acidity, peroxide, saponification and iodine values, coloration, total carotenoids, and β-carotene levels were conducted. The oil extraction with solvents produced the best yield and carotenoid levels. The oil obtained by mechanical extraction presented higher acidity (5.44 mg KOH.g –1 ) and peroxide values (1.07 mEq.kg –1 ). During the storage of pequi oil, there was an increase in the acidity and the peroxide values, darkening of the oil coloration, and a reduction of the carotenoid levels. Mechanical extraction is the less advantageous method for the conservation of the physicochemical properties and carotenoid levels in pequi oil. |
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Influence of the extraction method and storage time on the physicochemical properties and carotenoid levels of pequi (Caryocar brasiliense Camb.) oilInfluência do método de extração e do tempo de armazenamento sobre as propriedades físico-químicas e o teor de carotenóides do óleo de pequi (Caryocar brasiliense Camb.)Caryocar brasilienseβ-caroteneVegetal oilThe objective of this study was to analyze the physicochemical properties and carotenoid levels of pequi oil obtained by different extraction methods and to evaluate the preservation of these properties and pigments during storage time. The pequi oil was obtained by solvent extraction, mechanical extraction, and hot water flotation. It was stored for over 180 days in an amber bottle at ambient conditions. Analyses for the determination of the acidity, peroxide, saponification and iodine values, coloration, total carotenoids, and β-carotene levels were conducted. The oil extraction with solvents produced the best yield and carotenoid levels. The oil obtained by mechanical extraction presented higher acidity (5.44 mg KOH.g –1 ) and peroxide values (1.07 mEq.kg –1 ). During the storage of pequi oil, there was an increase in the acidity and the peroxide values, darkening of the oil coloration, and a reduction of the carotenoid levels. Mechanical extraction is the less advantageous method for the conservation of the physicochemical properties and carotenoid levels in pequi oil.Este estudo objetivou analisar as propriedades físico-químicas e o teor de carotenoides totais do óleo de pequi (OP) obtido por diferentes métodos de extração, bem como avaliar a conservação dessas propriedades e dos pigmentos durante o armazenamento. O OP foi obtido por extração com solventes, extração mecânica e flotação com água quente, e armazenado por 180 dias em frascos âmbar sob condições ambientes. Foram realizadas análises para determinação dos índices de acidez, peróxido, saponificação e iodo, da coloração e do teor de carotenoides totais e de β-carotenos. Verificou-se que a extração com solventes promoveu um maior rendimento em óleo e o maior valor de carotenoides totais. A extração mecânica resultou em um óleo com acidez (5,44 mg KOH.g –1 ) e índice de peróxido (1,07 mEq.kg –1 ) elevados. Ao longo do armazenamento do OP, houve aumento da acidez e do índice de peróxido, escurecimento do óleo e redução do teor de carotenoides. A extração mecânica foi o método menos vantajoso para a conservação das propriedades físico-químicas e do teor de carotenoides no óleo de pequi.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2015-02-04T11:09:15Z2015-02-04T11:09:15Z2012-01-04info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfRIBEIRO, M. C. et al. Influence of the extraction method and storage time on the physicochemical properties and carotenoid levels of pequi (Caryocar brasiliense Camb.) oil. Ciência e Tecnologia de Alimentos, Campinas, v. 32, n. 2, p. 386-392, Apr./Jun. 2012.http://repositorio.ufla.br/jspui/handle/1/4987Ciência e Tecnologia de Alimentosreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLARibeiro, Milton CosmeVilas Boas, Eduardo Valério de BarrosRiul, Tania ReginaPantoja, LílianMarinho, Helyde AlbuquerqueSantos, Alexandre Soares dosinfo:eu-repo/semantics/openAccesseng2015-02-04T11:09:42Zoai:localhost:1/4987Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2015-02-04T11:09:42Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Influence of the extraction method and storage time on the physicochemical properties and carotenoid levels of pequi (Caryocar brasiliense Camb.) oil Influência do método de extração e do tempo de armazenamento sobre as propriedades físico-químicas e o teor de carotenóides do óleo de pequi (Caryocar brasiliense Camb.) |
title |
Influence of the extraction method and storage time on the physicochemical properties and carotenoid levels of pequi (Caryocar brasiliense Camb.) oil |
spellingShingle |
Influence of the extraction method and storage time on the physicochemical properties and carotenoid levels of pequi (Caryocar brasiliense Camb.) oil Ribeiro, Milton Cosme Caryocar brasiliense β-carotene Vegetal oil |
title_short |
Influence of the extraction method and storage time on the physicochemical properties and carotenoid levels of pequi (Caryocar brasiliense Camb.) oil |
title_full |
Influence of the extraction method and storage time on the physicochemical properties and carotenoid levels of pequi (Caryocar brasiliense Camb.) oil |
title_fullStr |
Influence of the extraction method and storage time on the physicochemical properties and carotenoid levels of pequi (Caryocar brasiliense Camb.) oil |
title_full_unstemmed |
Influence of the extraction method and storage time on the physicochemical properties and carotenoid levels of pequi (Caryocar brasiliense Camb.) oil |
title_sort |
Influence of the extraction method and storage time on the physicochemical properties and carotenoid levels of pequi (Caryocar brasiliense Camb.) oil |
author |
Ribeiro, Milton Cosme |
author_facet |
Ribeiro, Milton Cosme Vilas Boas, Eduardo Valério de Barros Riul, Tania Regina Pantoja, Lílian Marinho, Helyde Albuquerque Santos, Alexandre Soares dos |
author_role |
author |
author2 |
Vilas Boas, Eduardo Valério de Barros Riul, Tania Regina Pantoja, Lílian Marinho, Helyde Albuquerque Santos, Alexandre Soares dos |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Ribeiro, Milton Cosme Vilas Boas, Eduardo Valério de Barros Riul, Tania Regina Pantoja, Lílian Marinho, Helyde Albuquerque Santos, Alexandre Soares dos |
dc.subject.por.fl_str_mv |
Caryocar brasiliense β-carotene Vegetal oil |
topic |
Caryocar brasiliense β-carotene Vegetal oil |
description |
The objective of this study was to analyze the physicochemical properties and carotenoid levels of pequi oil obtained by different extraction methods and to evaluate the preservation of these properties and pigments during storage time. The pequi oil was obtained by solvent extraction, mechanical extraction, and hot water flotation. It was stored for over 180 days in an amber bottle at ambient conditions. Analyses for the determination of the acidity, peroxide, saponification and iodine values, coloration, total carotenoids, and β-carotene levels were conducted. The oil extraction with solvents produced the best yield and carotenoid levels. The oil obtained by mechanical extraction presented higher acidity (5.44 mg KOH.g –1 ) and peroxide values (1.07 mEq.kg –1 ). During the storage of pequi oil, there was an increase in the acidity and the peroxide values, darkening of the oil coloration, and a reduction of the carotenoid levels. Mechanical extraction is the less advantageous method for the conservation of the physicochemical properties and carotenoid levels in pequi oil. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-01-04 2015-02-04T11:09:15Z 2015-02-04T11:09:15Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
RIBEIRO, M. C. et al. Influence of the extraction method and storage time on the physicochemical properties and carotenoid levels of pequi (Caryocar brasiliense Camb.) oil. Ciência e Tecnologia de Alimentos, Campinas, v. 32, n. 2, p. 386-392, Apr./Jun. 2012. http://repositorio.ufla.br/jspui/handle/1/4987 |
identifier_str_mv |
RIBEIRO, M. C. et al. Influence of the extraction method and storage time on the physicochemical properties and carotenoid levels of pequi (Caryocar brasiliense Camb.) oil. Ciência e Tecnologia de Alimentos, Campinas, v. 32, n. 2, p. 386-392, Apr./Jun. 2012. |
url |
http://repositorio.ufla.br/jspui/handle/1/4987 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Ciência e Tecnologia de Alimentos reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
_version_ |
1784550087705231360 |