2012
DOI: 10.1590/s0101-20612012005000053
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Influence of the extraction method and storage time on the physicochemical properties and carotenoid levels of pequi (Caryocar brasiliense Camb.) oil

Abstract: Influence of the extraction method and storage time on the physicochemical properties and carotenoid levels of pequi (Caryocar brasiliense Camb.) oil IntroductionVegetal oils represent one of the main products extracted from plants currently utilized as food (REDA; CARNEIRO, 2007). In Brazil, due to the great biodiversity of oleaginous fruits, various studies have been carried out with the objective of analyzing the characteristics of those edible oils.Among the vegetal oil produced from fruits found in the B… Show more

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Cited by 27 publications
(23 citation statements)
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“…In a study carried out with crude pequi oil, Brasil et al (2011) observed a decrease in the saponification index showing that with the course of time the food quality oil decayed. According to Ribeiro et al (2012), the decrease in the saponification value and increase in the levels of acidity and peroxide value of the pequi oil obtained by mechanical extraction indicates the occurrence of fatty acid hydrolysis reactions during storage.…”
Section: Resultsmentioning
confidence: 99%
“…In a study carried out with crude pequi oil, Brasil et al (2011) observed a decrease in the saponification index showing that with the course of time the food quality oil decayed. According to Ribeiro et al (2012), the decrease in the saponification value and increase in the levels of acidity and peroxide value of the pequi oil obtained by mechanical extraction indicates the occurrence of fatty acid hydrolysis reactions during storage.…”
Section: Resultsmentioning
confidence: 99%
“…Pequi oil extracted by expeller pressing showed a total carotenoid content of 24.96 mg/100g (or 249.6 mg/kg), while extraction using ethyl ether and acetone resulted in even higher values (38.95 and 42.66 mg/100g, respectively). In this case, β-carotene was also the main carotenoid identified (Ribeiro et al, 2012b).…”
Section: Oil Characterizationmentioning
confidence: 74%
“…In order to reduce this acid value, one alternative could be to subject the fruit to a step of enzyme inactivation with steam immediately after harvest, which is the procedure generally adopted before palm oil extraction (Wicke et al, 2008). Ribeiro et al (2012b) found an acid value of 5.44 mg KOH/g in pequi oil extracted in an expeller press and observed that this value increased to 6.06 mg KOH/g after 180 days of storage. Aquino et al (2012) reported that the crude buriti oil had an acid value of 4.27% oleic acid, while in the refined oil this value was reduced to 0.21%.…”
Section: Oil Characterizationmentioning
confidence: 99%
“…The carotenoids β-carotene, lycopene, z-carotene, cryptoflavin, β-cryptoxanthin, anteraxanthin, zeaxanthin, mutatoxanthin, violaxanthin, lutein, and neoxanthin have already been identified in the fruit pulp (De Moraes Cardoso et al, 2013;Machado et al, 2013;Ribeiro et al, 2012;Lima et al, 2007;Oliveira et al, 2006;Azevedo-Meleiro and Rodriguez-Amaya, 2004;Ramos et al, 2001), see Figure 3.…”
Section: Carotenoidsmentioning
confidence: 97%
“…Beta-carotene, the most important pro-vitamin A found in fruits, is the main carotenoid present in C. brasiliense pulp according to Ribeiro et al (2012) and Oliveira et al (2006) (25 mg/100 g oil and 6.3 to 11.4 mg/100 g pulp, respectively). The consumption of 100 g of cooked C. brasiliense pulp would supply 57.3 and 66.9% of the recommended dietary allowance (RDA) of vitamin A for adult men and pregnant women, respectively (De Moraes Cardoso et al, 2013).…”
Section: Carotenoidsmentioning
confidence: 99%