Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/33438
Título: Características químicas e térmicas de frações do óleo de amêndoa de jerivá
Título(s) alternativo(s): Chemical and thermal characteristics of jeriva kernel oil fractions
Autores: Nunes, Cleiton Antônio
Lima, Lidiany Mendonça Zacaroni
Vieira, Tales Giuliano
Palavras-chave: Conteúdo de gordura sólida
Cristalização
Lipídio
Estearina
Oleína
Óleo de amêndoa de jerivá
Solid fat content
Crystallization
Lipid
Stearin
Olein
Jerivá kernel oil
Data do documento: 2-Abr-2019
Editor: Universidade Federal de Lavras
Citação: TAVARES, T. de S. Características químicas e térmicas de frações do óleo de amêndoa de jerivá. 2019. 48 p. Dissertação (Mestrado em Agroquímica)-Universidade Federal de Lavras, Lavras, 2019.
Resumo: The fruits of Jerivá palm (Syagrus romanzoffiana) have high lipid content and potential to be used as a source of oil for preparation of food. This fruit and kernels (almonds) are already normally consumed by the population and can be used for the production of flour, cereal bar and cookies. The lipid fraction of this fruit presents a considerable content of saturated and monounsaturated fatty acids, besides phenolic compounds and tocopherols, which act as antioxidants. This work, dry and solvent fractionation processes were explored to obtain fractions derived from jerivá kernel oil. Three different experimental conditions for fractionation resulted in 6 different fractions. In dry fractionation, the oil was left in a BOD for 24 hours at the temperature of 14.5 °C, while in solvent fractionation the oil was mixed with acetone and allowed to crystallize at 6.5 °C for 5 hours with agitation and for 7 hours without agitation. The fractions were compared to the oil for thermal and chemical parameters. Stearins contained slightly higher contents of saturated fatty acids relative to oil and oleins. The crystallization and melting onset temperatures and the crystallization and melting peak temperatures of the stearins were higher than oil and the olein. The solid fat content values of the stearins were higher than those of the oil in the range of 10 to 35 °C, while those of the oleins were smaller, all fractions were melted at 40°C. The experimental phase diagrams show that the stearins remained solid to temperatures higher (16 °C - 18 °C) than the oleins (14 °C - 15 °C). And all the stearins presented better oxidative stabilities than the oleins. Therefore, the fractionation of the jerivá kernel oil can be promising to produce fractions to be used in specific alimentary applications.
URI: http://repositorio.ufla.br/jspui/handle/1/33438
Aparece nas coleções:Agroquímica - Mestrado (Dissertações)

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