Physical and chemical evaluation of extracted peanut oil (arachis hypogaea)

Detalhes bibliográficos
Autor(a) principal: Oliveira, Auanna Marcelly Soares de
Data de Publicação: 2021
Outros Autores: Santos, Juliana Chaves Elias, Silva, Edilene Ferreira da, Bermúdez, Victória Maura Silva, 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/12011
Resumo: The oil extracted from the peanut seed has beneficial health properties as it is antioxidant, anti-inflammatory and prevents coronary heart disease. Despite this quality, improper processing and storage can cause degradation such as lipid oxidation due to its polyunsaturation. The work aimed to evaluate the physical and chemical characteristics of oil extracted from peanuts and commercial peanut oil. The extraction and analysis of the acidity index, % of Free Fatty Acids (AGL), peroxide index and oil iodine index were carried out in the laboratories of the Federal Institute of Piauí (IFPI), Teresina Central campus. The peanut oil was extracted with hexane, using the Bligh & Dyer method and the commercialized peanut oil was obtained in the local market. The oil extracted by the two methods had the oil-chemical indexes within that recommended by the legislation while the industrialized oil was above the standard. The most efficient extraction method was Bligh & Dyer, demonstrating that the extraction method interferes with the physicochemical characteristics and oil yield.
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spelling Physical and chemical evaluation of extracted peanut oil (arachis hypogaea)Evaluación física y química del aceite de maní extraído (arachis hypogaea)Avaliação físico-química do óleo extraído de amendoim (arachis hypogaea)Aceite vegetalControl de calidadExtracción por solventeOleaginosoPoliinsaturado.Controle de qualidadeExtração por solventeOleaginosaÓleo vegetalPoli-insaturados.OilseedVegetable oilSolvent extractionQuality controlPolyunsaturated.The oil extracted from the peanut seed has beneficial health properties as it is antioxidant, anti-inflammatory and prevents coronary heart disease. Despite this quality, improper processing and storage can cause degradation such as lipid oxidation due to its polyunsaturation. The work aimed to evaluate the physical and chemical characteristics of oil extracted from peanuts and commercial peanut oil. The extraction and analysis of the acidity index, % of Free Fatty Acids (AGL), peroxide index and oil iodine index were carried out in the laboratories of the Federal Institute of Piauí (IFPI), Teresina Central campus. The peanut oil was extracted with hexane, using the Bligh & Dyer method and the commercialized peanut oil was obtained in the local market. The oil extracted by the two methods had the oil-chemical indexes within that recommended by the legislation while the industrialized oil was above the standard. The most efficient extraction method was Bligh & Dyer, demonstrating that the extraction method interferes with the physicochemical characteristics and oil yield.El aceite extraído de la semilla de maní tiene propiedades beneficiosas para la salud, ya que es antioxidante, antiinflamatorio y previene la enfermedad coronaria. A pesar de esta calidad, un procesamiento y almacenamiento incorrectos pueden provocar degradaciones como la oxidación de los lípidos debido a su poliinsaturación. El trabajo tuvo como objetivo evaluar las características físicas y químicas del aceite extraído del maní y del aceite de maní comercial. La extracción y análisis del índice de acidez, % de ácidos grasos libres (AGL), índice de peróxidos e índice de yodo en aceite se realizaron en los laboratorios del Instituto Federal de Piauí (IFPI), campus Teresina Central. El aceite de maní se extrajo con hexano, mediante el método Bligh & Dyer y el aceite de maní comercializado se obtuvo en el mercado local. El aceite extraído por los dos métodos tenía los índices aceite-químicos dentro de los recomendados por la legislación mientras que el aceite industrializado estaba por encima del estándar. El método de extracción más eficiente fue Bligh & Dyer, demostrando que el método de extracción interfiere con las características fisicoquímicas y el rendimiento de aceite.O óleo extraído da semente de amendoim tem propriedades benéficas á saúde por ser antioxidante, antinflamatório e prevenir doenças coronárias. Apesar desta qualidade, o processamento e armazenamento inadequado pode causar degradações como as oxidações lipídicas devida sua poli-insaturação. O trabalho teve o objetivo de avaliar as características físico-químicas do óleo extraído de amendoim e do óleo comercial de amendoim. A extração e análises do índice de acidez, % de Ácidos Graxos Livres (AGL), índice de peróxido e índice de iodo do óleo foram realizadas nos laboratórios do Instituto Federal do Piauí (IFPI), campus Teresina Central. O óleo de amendoim foi extraído com hexano, pelo método Bligh & Dyer e o óleo de amendoim comercializado foi obtido no mercado local. O óleo extraído pelos dois métodos estava com os índices óleoquímicos dentro do preconizado pela legislação enquanto o óleo industrializado estava acima do padrão. O método de extração de maior rendimento foi Bligh & Dyer, demonstrando que o método de extração interfere nas características físico-químicas e rendimento do óleo.Research, Society and Development2021-01-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1201110.33448/rsd-v10i1.12011Research, Society and Development; Vol. 10 No. 1; e49710112011Research, Society and Development; Vol. 10 Núm. 1; e49710112011Research, Society and Development; v. 10 n. 1; e497101120112525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/12011/10780Copyright (c) 2021 Auanna Marcelly Soares de Oliveira; Juliana Chaves Elias Santos; Edilene Ferreira da Silva; Victória Maura Silva Bermúdez; Vera Lúcia Viana do Nascimentohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessOliveira, Auanna Marcelly Soares de Santos, Juliana Chaves Elias Silva, Edilene Ferreira da Bermúdez, Victória Maura SilvaNascimento, Vera Lúcia Viana do2021-02-20T21:19:23Zoai:ojs.pkp.sfu.ca:article/12011Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:33:41.997417Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Physical and chemical evaluation of extracted peanut oil (arachis hypogaea)
Evaluación física y química del aceite de maní extraído (arachis hypogaea)
Avaliação físico-química do óleo extraído de amendoim (arachis hypogaea)
title Physical and chemical evaluation of extracted peanut oil (arachis hypogaea)
spellingShingle Physical and chemical evaluation of extracted peanut oil (arachis hypogaea)
Oliveira, Auanna Marcelly Soares de
Aceite vegetal
Control de calidad
Extracción por solvente
Oleaginoso
Poliinsaturado.
Controle de qualidade
Extração por solvente
Oleaginosa
Óleo vegetal
Poli-insaturados.
Oilseed
Vegetable oil
Solvent extraction
Quality control
Polyunsaturated.
title_short Physical and chemical evaluation of extracted peanut oil (arachis hypogaea)
title_full Physical and chemical evaluation of extracted peanut oil (arachis hypogaea)
title_fullStr Physical and chemical evaluation of extracted peanut oil (arachis hypogaea)
title_full_unstemmed Physical and chemical evaluation of extracted peanut oil (arachis hypogaea)
title_sort Physical and chemical evaluation of extracted peanut oil (arachis hypogaea)
author Oliveira, Auanna Marcelly Soares de
author_facet Oliveira, Auanna Marcelly Soares de
Santos, Juliana Chaves Elias
Silva, Edilene Ferreira da
Bermúdez, Victória Maura Silva
Nascimento, Vera Lúcia Viana do
author_role author
author2 Santos, Juliana Chaves Elias
Silva, Edilene Ferreira da
Bermúdez, Victória Maura Silva
Nascimento, Vera Lúcia Viana do
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Oliveira, Auanna Marcelly Soares de
Santos, Juliana Chaves Elias
Silva, Edilene Ferreira da
Bermúdez, Victória Maura Silva
Nascimento, Vera Lúcia Viana do
dc.subject.por.fl_str_mv Aceite vegetal
Control de calidad
Extracción por solvente
Oleaginoso
Poliinsaturado.
Controle de qualidade
Extração por solvente
Oleaginosa
Óleo vegetal
Poli-insaturados.
Oilseed
Vegetable oil
Solvent extraction
Quality control
Polyunsaturated.
topic Aceite vegetal
Control de calidad
Extracción por solvente
Oleaginoso
Poliinsaturado.
Controle de qualidade
Extração por solvente
Oleaginosa
Óleo vegetal
Poli-insaturados.
Oilseed
Vegetable oil
Solvent extraction
Quality control
Polyunsaturated.
description The oil extracted from the peanut seed has beneficial health properties as it is antioxidant, anti-inflammatory and prevents coronary heart disease. Despite this quality, improper processing and storage can cause degradation such as lipid oxidation due to its polyunsaturation. The work aimed to evaluate the physical and chemical characteristics of oil extracted from peanuts and commercial peanut oil. The extraction and analysis of the acidity index, % of Free Fatty Acids (AGL), peroxide index and oil iodine index were carried out in the laboratories of the Federal Institute of Piauí (IFPI), Teresina Central campus. The peanut oil was extracted with hexane, using the Bligh & Dyer method and the commercialized peanut oil was obtained in the local market. The oil extracted by the two methods had the oil-chemical indexes within that recommended by the legislation while the industrialized oil was above the standard. The most efficient extraction method was Bligh & Dyer, demonstrating that the extraction method interferes with the physicochemical characteristics and oil yield.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-25
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/12011
10.33448/rsd-v10i1.12011
url https://rsdjournal.org/index.php/rsd/article/view/12011
identifier_str_mv 10.33448/rsd-v10i1.12011
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/12011/10780
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. 10 No. 1; e49710112011
Research, Society and Development; Vol. 10 Núm. 1; e49710112011
Research, Society and Development; v. 10 n. 1; e49710112011
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
_version_ 1797052668791750656

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