Characterization of munguba oil obtained by ultrasound

Detalhes bibliográficos
Autor(a) principal: Raiser,Aléxia Lorenzi
Data de Publicação: 2020
Outros Autores: Torres,Maycon de Paula Ribeiro, Ribeiro,Elton Brito, Valladão,Dênia Mendes de Sousa
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência Rural
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020001200752
Resumo: ABSTRACT: This study analyzed the use of the ultrasound-assisted method as an alternative to obtain munguba oil. The extraction provided a 47.70 % yield of an oil with appropriate quality, evaluated by assessing the %FFA as oleic acid, iodine, peroxide, and saponification values, in addition to the refractive index and density. The oil presented thermal stability up to 300 °C, was constituted mainly by palmitic acid (C16:0), and presented a total phenolic content of 55.02 ± 1.872 µgEAG g-1. Results suggest that the ultrasound-assisted method has the potential to obtain vegetable oils without compromising their characteristics and quality, as well as optimize extraction time, solvent volume, and operational costs. Moreover, munguba oil presents itself as a suitable and sustainable alternative as an adjuvant in food products, pharmaceuticals, cosmetics, and biofuels.
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spelling Characterization of munguba oil obtained by ultrasoundextractionPachira aquatica Aubletultrasoundvegetable oilABSTRACT: This study analyzed the use of the ultrasound-assisted method as an alternative to obtain munguba oil. The extraction provided a 47.70 % yield of an oil with appropriate quality, evaluated by assessing the %FFA as oleic acid, iodine, peroxide, and saponification values, in addition to the refractive index and density. The oil presented thermal stability up to 300 °C, was constituted mainly by palmitic acid (C16:0), and presented a total phenolic content of 55.02 ± 1.872 µgEAG g-1. Results suggest that the ultrasound-assisted method has the potential to obtain vegetable oils without compromising their characteristics and quality, as well as optimize extraction time, solvent volume, and operational costs. Moreover, munguba oil presents itself as a suitable and sustainable alternative as an adjuvant in food products, pharmaceuticals, cosmetics, and biofuels.Universidade Federal de Santa Maria2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020001200752Ciência Rural v.50 n.12 2020reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20191028info:eu-repo/semantics/openAccessRaiser,Aléxia LorenziTorres,Maycon de Paula RibeiroRibeiro,Elton BritoValladão,Dênia Mendes de Sousaeng2020-10-20T00:00:00ZRevista
dc.title.none.fl_str_mv Characterization of munguba oil obtained by ultrasound
title Characterization of munguba oil obtained by ultrasound
spellingShingle Characterization of munguba oil obtained by ultrasound
Raiser,Aléxia Lorenzi
extraction
Pachira aquatica Aublet
ultrasound
vegetable oil
title_short Characterization of munguba oil obtained by ultrasound
title_full Characterization of munguba oil obtained by ultrasound
title_fullStr Characterization of munguba oil obtained by ultrasound
title_full_unstemmed Characterization of munguba oil obtained by ultrasound
title_sort Characterization of munguba oil obtained by ultrasound
author Raiser,Aléxia Lorenzi
author_facet Raiser,Aléxia Lorenzi
Torres,Maycon de Paula Ribeiro
Ribeiro,Elton Brito
Valladão,Dênia Mendes de Sousa
author_role author
author2 Torres,Maycon de Paula Ribeiro
Ribeiro,Elton Brito
Valladão,Dênia Mendes de Sousa
author2_role author
author
author
dc.contributor.author.fl_str_mv Raiser,Aléxia Lorenzi
Torres,Maycon de Paula Ribeiro
Ribeiro,Elton Brito
Valladão,Dênia Mendes de Sousa
dc.subject.por.fl_str_mv extraction
Pachira aquatica Aublet
ultrasound
vegetable oil
topic extraction
Pachira aquatica Aublet
ultrasound
vegetable oil
description ABSTRACT: This study analyzed the use of the ultrasound-assisted method as an alternative to obtain munguba oil. The extraction provided a 47.70 % yield of an oil with appropriate quality, evaluated by assessing the %FFA as oleic acid, iodine, peroxide, and saponification values, in addition to the refractive index and density. The oil presented thermal stability up to 300 °C, was constituted mainly by palmitic acid (C16:0), and presented a total phenolic content of 55.02 ± 1.872 µgEAG g-1. Results suggest that the ultrasound-assisted method has the potential to obtain vegetable oils without compromising their characteristics and quality, as well as optimize extraction time, solvent volume, and operational costs. Moreover, munguba oil presents itself as a suitable and sustainable alternative as an adjuvant in food products, pharmaceuticals, cosmetics, and biofuels.
publishDate 2020
dc.date.none.fl_str_mv 2020-01-01
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=S0103-84782020001200752
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020001200752
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0103-8478cr20191028
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 Universidade Federal de Santa Maria
publisher.none.fl_str_mv Universidade Federal de Santa Maria
dc.source.none.fl_str_mv Ciência Rural v.50 n.12 2020
reponame:Ciência Rural
instname:Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
instname_str Universidade Federal de Santa Maria (UFSM)
instacron_str UFSM
institution UFSM
reponame_str Ciência Rural
collection Ciência Rural
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1749140555250532352

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