Influência da secagem do pequi (Caryocar brasiliense Camb.) na qualidade do óleo extraído

Aquino, Ludmila Pereira; Ferrua, Fabiana Queiroz; Borges, Soraia Vilela; Antoniassi, Rosemar; Corrêa, Jefferson Luiz Gomes; Cirillo, Marcelo Ângelo

doi:10.1590/s0101-20612009000200018

Cited by 40 publications

(32 citation statements)

References 13 publications

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“…The pequi pulp used in this study presented 54.60% moisture, similar to the values found by Vera et al (2007) and Aquino (2009), who identified 48.13 and 51.71% moisture in the pulps of the fruits from the states of Goiás and Minas Gerais, respectively. According to these authors, the variation in the pequi pulp moisture level can be related to climatic factors and the different varieties of those fruits found in each area.…”

Section: Resultssupporting

confidence: 90%

“…The results of the oil yield in the solvent extraction can be related to the moisture level because according to Aquino et al (2009), the lower the moisture of the pequi pulp, the higher the extraction strength of non-polar solvents.…”

Section: Resultsmentioning

confidence: 99%

“…Several studies have identified the pequi pulp as a source of carotenoids (RAMOS et al, 2001; AZEVEDO-MELEIRO; RODRIGUEZ-AMAYA, 2004;OLIVEIRA et al, 2006;LIMA et al, 2007) and, depending on the extraction process, some authors argue that high levels of carotenoids can also be found in the pequi oil (AQUINO et al, 2009). …”

Section: Determination Of Total Carotenoids and β-Carotenementioning

confidence: 99%

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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

et al. 2012

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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 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 Brazilian Savanna region, those obtained from the pulp of pequi (Caryocar brasiliense Camb.) stand out, and they have currently been used in the preparation of rice, ground meat and chicken dishes, as well as in the production of sweets, preserves and liqueurs (POZO, 1997;LIMA, 2006).Both the pequi fruit and its oil are products are of great importance for the employment generation and income, especially in the Brazilian Midwestern states (CARVALHO; SAWYER, 2007).In popular medicine, pequi oil is considered a tonic, and it can be used in the treatment of bronchitis, influenza, colds, and manifestations related to vitamin A deficiency (BRANDÃO; LACA-BUENDÍA; MACEDO, 2002;RIBEIRO, 1996).Recent studies have recognized the great potential of the pequi pulp oil for the production of cosmetics (PIANOVSKI et al., 2008). Furthermore, due to the low level of polyunsaturated fatty acids and high concentration of monounsaturated acid, this oil can be used in processes that involve frying and cooking (LOLOS; OREOPOULOU; TZIA, 1999;SEGALL et al., 2006). ResumoEste estudo objetivou analisar as propriedades físico-químicas e o teor de carotenoides totais do óleo de pequi (OP) obtido por diferentes métodos de extração, bem como avaliar a conservação dessas propriedades e dos pigmentos durante o armazenamento. O OP foi obtido por extração com solventes, extração mecânica e flotação com água quente, e armazenado por 180 dias em frascos âmbar sob condições ambientes. Foram realizadas análises para determinação dos índices de acidez, peróxido, saponificação e iodo, da coloração e do teor de carotenoides totais e de β-carotenos. Verificou-se que a extração com solventes promoveu um maior rendimento em óleo e o maior valor de carotenoides totais. A extração mecânica resultou em um óleo com acidez (5,44 mg KOH.g -1 ) e índice de peróxido (1,07 mEq.kg -1 ) elevados. Ao longo do armazenamento do OP, houve aumento da acidez e do índice de peróxido, escurecimento do óleo e redução do teor de carotenoides. A extração mecânica foi o método menos vantajoso para a conservação das propriedades físico-químicas e do teor de carotenoides no óleo de pequi. Palavras-chave: Caryocar brasiliense; β-caroteno, óleo vegetal. AbstractThe objective of this study was to analyze the physicochemical properties and carotenoid levels of pequi oil obtained by different extraction methods and to evaluate the preservation of these properties and pigments during storage time. The pequi oil was obtained by solvent extraction, mechanical extraction, and hot wate...

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Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 99%

Section: Determination Of Total Carotenoids and β-Carotenementioning

confidence: 99%

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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

et al. 2012

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“…He subjected them to storage for six days at different water activity values (Aw), where, for greater Aw values, with each passing day, the nuts revealed higher peroxide levels, which could lead to the production of secondary volatile compounds. Several authors refer to lipid oxidation accompanying an increase in the feed temperature, as in the case Aquino et al (2009) who noted oxidation during drying the "pequi" fruit (Caryocar brasiliense Camb.) at high temperature.…”

Section: Discussionmentioning

confidence: 99%

A valid method for determining the water content of the Brazil nut (Bertholletia excelsa)

Monteiro¹,

Nogueira²,

Pires³

2016

Biosci. J.

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ABSTRACT:For proper handling of a product knowledge regarding its water content is essential. To provide fast, inexpensive and reliable results, the direct evaporation method of water in oil bath (EDABO) has been proven to be a viable alternative, at all stages of production of the Brazil nut. Therefore, adaptation and validation of the EDABO method for the almonds was developed using ten lots, five for each stage, maintaining the water content range between 3.73 and 29.13% w.b, which is the typical water content range for the product from the collection phase until its final marketing. The oil bath temperatures tested were 150° C to 200° C, from 10 to 10° C for the adaptation step. The results thus obtained were compared with the water content recorded for the same batch employing the vacuum oven method as the standard. In the adaptation step the most suitable temperature range was set. Next, the method was validated to test for the precision, accuracy and linearity of the pre-set temperature range. During this step, temperature of 150° C were observed to ensured water content results consistent with those determined by the standard method. In the validation step the temperature of 150° C revealed precision, accuracy and linearity and were comparable to the standard method. Therefore, considering the technical aspects for implementation of this method, it was concluded that 150° C temperature was validated.

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“…Besides, there is a great annual loss (Silva et al, 2003). Among the useful processes used to preserve fruits are minimal processing Pinheiro et al, 2010), refrigeration (Damiani et al, 2009;Fernandes et al, 2010) and dehydration or drying (Leite et al, 2007;Borges et al, 2008;Corrêa et al, 2008Corrêa et al, , 2010Aquino et al, 2009). Drying of banana is an interesting alternative to reduce losses (Grabert et al, 2001) and to improve food commercial value (Bittencourt et al, 2004), which makes this process, a potential agrobusiness.…”

Section: Introductionmentioning

confidence: 99%

Drying kinetics of bananas by natural convection: Influence of temperature, shape, blanching and cultivar

et al. 2011

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The influence of variables as temperature, solid shape, temperature, branching and cultivar on drying of bananas were studied. Bananas from cv. Prata and D'água, on disk and cylindrical shape, blanched or not, were dehydrated in a tray dryer in natural convection at 40 and 70 o C. Drying behavior was analyzed by using a mathematical model. The exponential model showed good agreement to experimental data (r 2 0.93 -0.99 and standard error: 0.01-0.05). Temperature presented positive influence on drying rate in all the tested conditions. With respect to the sample shape, the disk shape carried out to significantly higher drying rates only for D'água cultivar without blanching. Blanching was significantly influent, with positive influence, on drying rate of banana cv. Prata at 40º C. The influence of the cultivar did not present a defined tendency.Index terms: Fruit, dehydration, pretreatment. RESUMONo presente trabalho, estudou-se a influência de variáveis como temperatura, formato do sólido, branqueamento e cultivar na secagem de bananas. Bananas cultivares Prata e D'água, nos formatos disco e cilindro, branqueadas ou não, foram desidratadas em secador de bandejas com convecção natural nas temperaturas de 40 e 70 o C. O comportamento da secagem foi analisado utilizandose modelagem matemática. O modelo exponencial mostrou bom ajuste aos resultados experimentais (r 2 : 0,93 -0,99 e erro de estimativa padrão: 0,01 -0,04). A temperatura apresentou influência positiva na taxa de secagem em todas as condições testadas. Com relação ao formato das amostras, o formato disco conduziu a taxas de secagem significativamente maiores somente para o cultivar D'água e sem branqueamento. O branqueamento se mostrou significativamente influente, com influência positiva na taxa de secagem da banana Prata a 40º C. A influência da cultivar não apresentou uma tendência definida.Termos para indexação: Fruta, desidratação, pré-tratamento.

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Influência da secagem do pequi (Caryocar brasiliense Camb.) na qualidade do óleo extraído

Cited by 40 publications

References 13 publications

Influence of the extraction method and storage time on the physicochemical properties and carotenoid levels of pequi (Caryocar brasiliense Camb.) oil

Influence of the extraction method and storage time on the physicochemical properties and carotenoid levels of pequi (Caryocar brasiliense Camb.) oil

A valid method for determining the water content of the Brazil nut (Bertholletia excelsa)

Drying kinetics of bananas by natural convection: Influence of temperature, shape, blanching and cultivar

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