Neutralization and degumming of artisan babaçu (orbignya speciosa) and oil (elaeis guineensis) artisan olive oil used for commercialization

• Autor(a) principal: Oliveira, Rosimery Rodrigues de
• Data de Publicação: 2022
• Outros Autores: Bermúdez, Victória Maura Silva, Silva, Edilene Ferreira da, Silva , Iscarllety Richelly de Aguiar da, silva, João Marcelo Soares Tabatinga, Carvalho, Nayra Gabriele Fernandes de, Oliveira, João José Alves de, Nascimento, Vera Lúcia Viana do
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/34946
• topic: Acidity; Oleochemical indices; Vegetable oils; Refining.; Acidez; Índices oleoquímicos; Óleos vegetais; Refino.; Acidez; Índices oleoquímicos; Aceites vegetales; Refinación.

The objective of this work was to perform chemical neutralization and acid degumming of artisanal babassu coconut (Orbignya speciosa) and palm oil (Elaeis guineensis) in crude form with physicochemical evaluation of acidity, peroxide and percentage of free fatty acids using the methodologies of American Oil Chemists Society-AOCS, for quality control of the same and of industrial oils, for the purpose of comparison. The samples were submitted to degumming treatment, under heating, using P.A phosphoric acid and distilled water. Subsequently, the samples were neutralized, followed by decanting at room temperature for 24 hours to separate the liquid content and the “sludge” formed. Degumming and neutralization treatments were performed separately on the samples to verify the effects separately. Average values ​​of acidity in the range from 0.443 to 4.23 NaOH/g and peroxide from 0.195 to 0.394 mEq O2 / Kg were obtained for the babassu coconut samples and for the palm oil samples, average values ​​of 0.145 to 7.45 NaOH/g for acidity and from 0.58 to 5.07 mEq O2 / Kg for peroxide. These values ​​are within the recommended by Normative Instruction IN 87/2021. In the samples of crude and degummed oils, higher average values ​​were observed for the percentage of free fatty acids (27.08 and 29.82 for the coconut samples and 48.74 and 52.56 for the palm oil). These treatments proved to be efficient, as it improved the quality of the treated oils, since these parameters are important for the conservation status of the oil.