Macauba ( Acrocomia aculeata ) pulp oil quality is negatively affected by drying fruits at 60 ºC
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Archives of Biology and Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132017000100601 |
Resumo: | ABSTRACT This study aimed to determine if the quality of macauba pulp oil is affected by drying the whole fruits at 60 ºC. Mature fruits were collected at every five days on the ground under 10 palm trees. A mixed batch of 3 kg of whole fruits, with three replications each, was dried in an oven with air circulation for 0, 12, 24, 36 and 48 h at 60 ºC. After every drying time, dried fruits were pulped using an automated device, followed by oil extraction with hexane. Moisture and oil content were determined in the pulp, and the pulp oil quality was analyzed for fatty acid composition, free fatty acids content, peroxide value, molar absorptivity at 232 and 270 nm, refractive index, and total carotene content. The tested temperature was sufficient to decrease moisture to a range suitable for automated pulping, with the best combination and easier pulping being reached after 24 h of drying. In the first 12 h there was an apparent synthesis of unsaturated fatty acids and carotenes. The tested temperature was insufficient to avoid the enhancement of acidity since the beginning and throughout the drying period, nor the degradation of polyunsaturated fatty acids. Thus, it is concluded that drying of fresh fruits of macauba palm at 60 ºC is not appropriate to obtain an overall good quality pulp oil for industrial purposes. |
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Macauba ( Acrocomia aculeata ) pulp oil quality is negatively affected by drying fruits at 60 ºCmacauba palmhigh oleicpulpingpulp oilvegetable oil oxidationvegetable oil acidityABSTRACT This study aimed to determine if the quality of macauba pulp oil is affected by drying the whole fruits at 60 ºC. Mature fruits were collected at every five days on the ground under 10 palm trees. A mixed batch of 3 kg of whole fruits, with three replications each, was dried in an oven with air circulation for 0, 12, 24, 36 and 48 h at 60 ºC. After every drying time, dried fruits were pulped using an automated device, followed by oil extraction with hexane. Moisture and oil content were determined in the pulp, and the pulp oil quality was analyzed for fatty acid composition, free fatty acids content, peroxide value, molar absorptivity at 232 and 270 nm, refractive index, and total carotene content. The tested temperature was sufficient to decrease moisture to a range suitable for automated pulping, with the best combination and easier pulping being reached after 24 h of drying. In the first 12 h there was an apparent synthesis of unsaturated fatty acids and carotenes. The tested temperature was insufficient to avoid the enhancement of acidity since the beginning and throughout the drying period, nor the degradation of polyunsaturated fatty acids. Thus, it is concluded that drying of fresh fruits of macauba palm at 60 ºC is not appropriate to obtain an overall good quality pulp oil for industrial purposes.Instituto de Tecnologia do Paraná - Tecpar2017-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132017000100601Brazilian Archives of Biology and Technology v.60 2017reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/1678-4324-2017160373info:eu-repo/semantics/openAccessFavaro,Simone PalmaTapeti,Crissia FernandaMiranda,Cesar Heraclides BehlingCiaconini,GabriellyMiyahira,Maria Amélia MRoscoe,Renatoeng2017-05-02T00:00:00Zoai:scielo:S1516-89132017000100601Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2017-05-02T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false |
dc.title.none.fl_str_mv |
Macauba ( Acrocomia aculeata ) pulp oil quality is negatively affected by drying fruits at 60 ºC |
title |
Macauba ( Acrocomia aculeata ) pulp oil quality is negatively affected by drying fruits at 60 ºC |
spellingShingle |
Macauba ( Acrocomia aculeata ) pulp oil quality is negatively affected by drying fruits at 60 ºC Favaro,Simone Palma macauba palm high oleic pulping pulp oil vegetable oil oxidation vegetable oil acidity |
title_short |
Macauba ( Acrocomia aculeata ) pulp oil quality is negatively affected by drying fruits at 60 ºC |
title_full |
Macauba ( Acrocomia aculeata ) pulp oil quality is negatively affected by drying fruits at 60 ºC |
title_fullStr |
Macauba ( Acrocomia aculeata ) pulp oil quality is negatively affected by drying fruits at 60 ºC |
title_full_unstemmed |
Macauba ( Acrocomia aculeata ) pulp oil quality is negatively affected by drying fruits at 60 ºC |
title_sort |
Macauba ( Acrocomia aculeata ) pulp oil quality is negatively affected by drying fruits at 60 ºC |
author |
Favaro,Simone Palma |
author_facet |
Favaro,Simone Palma Tapeti,Crissia Fernanda Miranda,Cesar Heraclides Behling Ciaconini,Gabrielly Miyahira,Maria Amélia M Roscoe,Renato |
author_role |
author |
author2 |
Tapeti,Crissia Fernanda Miranda,Cesar Heraclides Behling Ciaconini,Gabrielly Miyahira,Maria Amélia M Roscoe,Renato |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Favaro,Simone Palma Tapeti,Crissia Fernanda Miranda,Cesar Heraclides Behling Ciaconini,Gabrielly Miyahira,Maria Amélia M Roscoe,Renato |
dc.subject.por.fl_str_mv |
macauba palm high oleic pulping pulp oil vegetable oil oxidation vegetable oil acidity |
topic |
macauba palm high oleic pulping pulp oil vegetable oil oxidation vegetable oil acidity |
description |
ABSTRACT This study aimed to determine if the quality of macauba pulp oil is affected by drying the whole fruits at 60 ºC. Mature fruits were collected at every five days on the ground under 10 palm trees. A mixed batch of 3 kg of whole fruits, with three replications each, was dried in an oven with air circulation for 0, 12, 24, 36 and 48 h at 60 ºC. After every drying time, dried fruits were pulped using an automated device, followed by oil extraction with hexane. Moisture and oil content were determined in the pulp, and the pulp oil quality was analyzed for fatty acid composition, free fatty acids content, peroxide value, molar absorptivity at 232 and 270 nm, refractive index, and total carotene content. The tested temperature was sufficient to decrease moisture to a range suitable for automated pulping, with the best combination and easier pulping being reached after 24 h of drying. In the first 12 h there was an apparent synthesis of unsaturated fatty acids and carotenes. The tested temperature was insufficient to avoid the enhancement of acidity since the beginning and throughout the drying period, nor the degradation of polyunsaturated fatty acids. Thus, it is concluded that drying of fresh fruits of macauba palm at 60 ºC is not appropriate to obtain an overall good quality pulp oil for industrial purposes. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132017000100601 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132017000100601 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-4324-2017160373 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
dc.source.none.fl_str_mv |
Brazilian Archives of Biology and Technology v.60 2017 reponame:Brazilian Archives of Biology and Technology instname:Instituto de Tecnologia do Paraná (Tecpar) instacron:TECPAR |
instname_str |
Instituto de Tecnologia do Paraná (Tecpar) |
instacron_str |
TECPAR |
institution |
TECPAR |
reponame_str |
Brazilian Archives of Biology and Technology |
collection |
Brazilian Archives of Biology and Technology |
repository.name.fl_str_mv |
Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar) |
repository.mail.fl_str_mv |
babt@tecpar.br||babt@tecpar.br |
_version_ |
1750318278230671360 |