Estudo da pirólise do óleo e da amêndoa de babaçu (Orbignya phalerata)

• Autor(a) principal: Vinhal, Jonas Oliveira
• Data de Publicação: 2011
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://locus.ufv.br/handle/123456789/2100
• topic: Pirólise; Babaçu; Orbignya Phalerata; Pyrolysis; Babassu; Orbignya phalerata; CNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICA::FISICO-QUIMICA

This study aimed to identify the pyrolysis products, to analyze fatty acids and propose mechanisms for fragmentation of the constituents of kernel and babassu oil. The kernel oil unrefined and extracted by handmade was acquired at the municipal market of Imperatriz-MA, and kernel of babassu coconut was collected in the rural areas of the same city. Both were studied in the pyrolysis temperatures of 400, 450, 500, 550, 600, 650 and 700 ºC. With the pyrolysis linked with gas chromatography coupled to mass spectrometry was possible to explain the fragmentation of compounds in accordance with the pyrolysis products obtained and analyze fatty acids present in the samples. The pirograms of oil and kernels had similar characteristics due to high oil content in the kernel, wich shows that the extraction does not change significantly the composition of the oil. The products generated in the pyrolysis of the oil are composed primarily of alkanes, alkenes, cyclic ketones, aldehydes, esters and carboxylic acids. In the kernel, beside these, were also observed aldehydes, ketones and alcohols derived from carbohydrates, such as levoglucosan. Were observed amides derived from the rearrangements of the fragments of fatty acids and triacylglycerides presents in oil and amino groups from proteins presents in kernel pie. The analysis of babassu oil not produce good results due to the absence of some fatty acids present in the original composition of the oil. However, analysis of the kernels showed good results in the identification of pyrolysis products, as in analysis of fatty acids.