Chemical prospection of moringa oil and bromatological quality of the pie from different types of grain processing
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/10599 |
Resumo: | Moringa oleifera Lam. is a drought-resistant plant and able to survive in poor soils, obtaining up to three harvests per year. The objective of this work was to study the chemical prospecting of the oil and the bromatological quality of the moringa cake amog different temperatures of drying (40, 55, and 70 ºC) as well as from the oil chemical and mechanical extraction methods. The extracted oils were qualitatively evaluated for acidity, peroxide and iodine levels, as well as the chemical composition of fatty acids by gas chromatography, of samples dried at different drying air temperatures. The pies from mechanical extractions were evaluated for water content, ether extract, crude protein, ash and fibers in neutral detergent. The drying air temperatures of 40, 55, and 70 ºC significantly affected the physical-chemical quality of the oil and the moringa cake, with the best result being the samples from the dry grains at 40 °C. The composition of the main fatty acids was not altered according to the statistical method applied, these being oleic fatty acid (73.60 to 77.07%), erucic (5.65 to 6.67%) and palmitoleic (4.90 to 5.72%). The chemical extraction of oil, although more efficient than the mechanical one, presented higher levels of acidity and peroxide. The content of fibers in neutral detergent and crude protein of the pie decreased significantly for dried grains with drying air temperature above 40 °C. |
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Chemical prospection of moringa oil and bromatological quality of the pie from different types of grain processingProspección química de aceite de moringa y calidad bromatológica de la empanada, de diferentes tipos de procesamiento de granosProspecção química do óleo de moringa e qualidade bromatológica da torta, provenientes de diferentes tipos de processamentos dos grãosDryingOil extractionFatty acids.SecadoExtracción de aceiteÁcidos grasos.SecagemExtração de óleoÁcidos graxos.Moringa oleifera Lam. is a drought-resistant plant and able to survive in poor soils, obtaining up to three harvests per year. The objective of this work was to study the chemical prospecting of the oil and the bromatological quality of the moringa cake amog different temperatures of drying (40, 55, and 70 ºC) as well as from the oil chemical and mechanical extraction methods. The extracted oils were qualitatively evaluated for acidity, peroxide and iodine levels, as well as the chemical composition of fatty acids by gas chromatography, of samples dried at different drying air temperatures. The pies from mechanical extractions were evaluated for water content, ether extract, crude protein, ash and fibers in neutral detergent. The drying air temperatures of 40, 55, and 70 ºC significantly affected the physical-chemical quality of the oil and the moringa cake, with the best result being the samples from the dry grains at 40 °C. The composition of the main fatty acids was not altered according to the statistical method applied, these being oleic fatty acid (73.60 to 77.07%), erucic (5.65 to 6.67%) and palmitoleic (4.90 to 5.72%). The chemical extraction of oil, although more efficient than the mechanical one, presented higher levels of acidity and peroxide. The content of fibers in neutral detergent and crude protein of the pie decreased significantly for dried grains with drying air temperature above 40 °C.Moringa oleifera Lam. es una planta resistente a la sequía y capaz de sobrevivir en suelos pobres, obteniendo hasta tres cosechas por año. El objetivo de este trabajo fue estudiar la prospección química del aceite y la calidad bromatológica de la torta de moringa a diferentes temperaturas de secado (40, 55 y 70ºC) así como de los métodos de extracción química y mecánica del aceite. Los aceites extraídos se evaluaron cualitativamente para determinar los niveles de acidez, peróxido y yodo, así como la composición química de los ácidos grasos mediante cromatografía de gases, de muestras secadas a diferentes temperaturas del aire de secado. Se evaluó el contenido de agua, extracto etéreo, proteína cruda, cenizas y fibras en detergente neutro de los pasteles de extracciones mecánicas. Las temperaturas del aire de secado de 40, 55 y 70 ºC afectaron significativamente la calidad físico-química del aceite y la torta de moringa, siendo el mejor resultado las muestras de los granos secos a 40 ° C. La composición de los principales ácidos grasos no se alteró según el método estadístico aplicado, siendo estos ácidos grasos oleico (73,60 a 77,07%), erúcico (5,65 a 6,67%) y palmitoleico (4,90 a 5,72%). La extracción química del aceite, aunque más eficiente que la mecánica, presentó mayores niveles de acidez y peróxido. El contenido de fibras en detergente neutro y proteína cruda de la tarta disminuyó significativamente para los granos secos con temperatura del aire de secado superior a 40 ° C.A Moringa oleifera Lam. é uma planta resistente a seca e capaz de sobreviver em solos pobres, obtendo até três colheitas por ano. Esta cultura possui ampla empregabilidade, seus grãos possuem alto teor lipídico e proteico. Assim, o objetivo deste trabalho foi estudar a prospecção química do óleo e qualidade bromatológica da torta de moringa, provenientes da secagem dos grãos nas temperaturas do ar de 40 ºC, 55 ºC, 70 ºC, como também dos métodos de extração de óleo, químico e mecânico. Foram utilizados grãos de Moringa oleifera Lam. pré-secos, provenientes da cidade de Barreirinhas (MA), da safra do segundo semestre de 2018, e o experimento foi conduzido no Departamento de Engenharia Agrícola da Universidade Federal de Lavras (MG). A secagem artificial foi feita até a massa constante dos grãos, por meio da utilização de um secador mecânico de laboratório em camada fixa com convecção forçada, na velocidade do ar de 0,33 m.s-1, com temperaturas controladas do ar de secagem de 40 °C, 55 °C, e 70 °C. A extração do óleo foi feita pelo método mecânico, utilizando prensa, tipo expeller e, químico com solvente orgânico hexano, com o equipamento tipo soxhlet. O rendimento e a eficiência da prensa foram calculados a partir da diferença do teor lipídico obtido pela extração química inicial do grão e residual da torta. Os óleos extraídos foram avaliados qualitativamente quanto aos índices de acidez, peróxido e iodo, como também foi feita a composição química dos ácidos graxos por cromatografia gasosa, das amostras secas nas diferentes temperaturas do ar de secagem. As tortas provenientes das extrações mecânicas, foram avaliadas quanto ao teor de água, extrato étereo, proteína bruta, cinzas e fibras em detergente neutro. As temperaturas do ar de secagem de 40 ºC, 55 ºC, 70 ºC afetaram significativamente a qualidade físico-química do óleo e da torta de moringa, tendo como melhor resultado as amostras provenientes dos grãos secos à 40 °C. A composição dos principais ácidos graxos não foi alterada de acordo com método estatístico aplicado, sendo estes o ácido graxo oléico (73,60 à 77,07%), erúcico (5,65 à 6,67%) e palmitoléico (4,90 à 5,72%). A extração química de óleo, apesar de mais eficiente que a mecânica, apresentou maiores índices de acidez e peróxido. O teor de fibras em detergente neutro e proteína bruta da torta, diminuiu significativamente para os grãos secos com temperatura do ar de secagem acima de 40 °C.Research, Society and Development2020-12-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1059910.33448/rsd-v9i11.10599Research, Society and Development; Vol. 9 No. 11; e82291110599Research, Society and Development; Vol. 9 Núm. 11; e82291110599Research, Society and Development; v. 9 n. 11; e822911105992525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/10599/9384Copyright (c) 2020 Bárbara Lemes Outeiro Araújo; Ednilton Tavares de Andrade; Jaqueline Damiany Portela; Rafael Peron Castro; Pedro Castro Netohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessAraújo, Bárbara Lemes OuteiroAndrade, Ednilton Tavares dePortela, Jaqueline DamianyCastro, Rafael PeronCastro Neto, Pedro2020-12-10T23:37:57Zoai:ojs.pkp.sfu.ca:article/10599Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:32:38.236343Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Chemical prospection of moringa oil and bromatological quality of the pie from different types of grain processing Prospección química de aceite de moringa y calidad bromatológica de la empanada, de diferentes tipos de procesamiento de granos Prospecção química do óleo de moringa e qualidade bromatológica da torta, provenientes de diferentes tipos de processamentos dos grãos |
title |
Chemical prospection of moringa oil and bromatological quality of the pie from different types of grain processing |
spellingShingle |
Chemical prospection of moringa oil and bromatological quality of the pie from different types of grain processing Araújo, Bárbara Lemes Outeiro Drying Oil extraction Fatty acids. Secado Extracción de aceite Ácidos grasos. Secagem Extração de óleo Ácidos graxos. |
title_short |
Chemical prospection of moringa oil and bromatological quality of the pie from different types of grain processing |
title_full |
Chemical prospection of moringa oil and bromatological quality of the pie from different types of grain processing |
title_fullStr |
Chemical prospection of moringa oil and bromatological quality of the pie from different types of grain processing |
title_full_unstemmed |
Chemical prospection of moringa oil and bromatological quality of the pie from different types of grain processing |
title_sort |
Chemical prospection of moringa oil and bromatological quality of the pie from different types of grain processing |
author |
Araújo, Bárbara Lemes Outeiro |
author_facet |
Araújo, Bárbara Lemes Outeiro Andrade, Ednilton Tavares de Portela, Jaqueline Damiany Castro, Rafael Peron Castro Neto, Pedro |
author_role |
author |
author2 |
Andrade, Ednilton Tavares de Portela, Jaqueline Damiany Castro, Rafael Peron Castro Neto, Pedro |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Araújo, Bárbara Lemes Outeiro Andrade, Ednilton Tavares de Portela, Jaqueline Damiany Castro, Rafael Peron Castro Neto, Pedro |
dc.subject.por.fl_str_mv |
Drying Oil extraction Fatty acids. Secado Extracción de aceite Ácidos grasos. Secagem Extração de óleo Ácidos graxos. |
topic |
Drying Oil extraction Fatty acids. Secado Extracción de aceite Ácidos grasos. Secagem Extração de óleo Ácidos graxos. |
description |
Moringa oleifera Lam. is a drought-resistant plant and able to survive in poor soils, obtaining up to three harvests per year. The objective of this work was to study the chemical prospecting of the oil and the bromatological quality of the moringa cake amog different temperatures of drying (40, 55, and 70 ºC) as well as from the oil chemical and mechanical extraction methods. The extracted oils were qualitatively evaluated for acidity, peroxide and iodine levels, as well as the chemical composition of fatty acids by gas chromatography, of samples dried at different drying air temperatures. The pies from mechanical extractions were evaluated for water content, ether extract, crude protein, ash and fibers in neutral detergent. The drying air temperatures of 40, 55, and 70 ºC significantly affected the physical-chemical quality of the oil and the moringa cake, with the best result being the samples from the dry grains at 40 °C. The composition of the main fatty acids was not altered according to the statistical method applied, these being oleic fatty acid (73.60 to 77.07%), erucic (5.65 to 6.67%) and palmitoleic (4.90 to 5.72%). The chemical extraction of oil, although more efficient than the mechanical one, presented higher levels of acidity and peroxide. The content of fibers in neutral detergent and crude protein of the pie decreased significantly for dried grains with drying air temperature above 40 °C. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-04 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/10599 10.33448/rsd-v9i11.10599 |
url |
https://rsdjournal.org/index.php/rsd/article/view/10599 |
identifier_str_mv |
10.33448/rsd-v9i11.10599 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/10599/9384 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 11; e82291110599 Research, Society and Development; Vol. 9 Núm. 11; e82291110599 Research, Society and Development; v. 9 n. 11; e82291110599 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052665261195264 |