Please use this identifier to cite or link to this item:
Title: Influência da secagem pequi (Caryocar brasiliense Camb.) na qualidade do óleo
Other Titles: Influence of pequi drying (Caryocar brasiliense Camb.) on the quality of the oil extracted
Keywords: Caryocar brasiliense Camb.
Extração sólido-líquido
Solid-liquid extraction
Issue Date: Jun-2009
Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos (sbCTA)
Citation: AQUINO, L. P. et al. Influência da secagem pequi (Caryocar brasiliense Cam.) na qualidade do óleo. Ciência e Tecnologia de Alimentos, Campinas, v. 29, n. 2, p. 354-357, abr./jun. 2009. DOI: 10.1590/S0101-20612009000200018.
Abstract: Pequi (Caryocar brasiliense Camb) has stood out for being an oleaginous fruit rich in carotenoids. Drying is widely used technique in the oil extraction process using hexane, but the degradation of oil and carotenoids may occur. The objective of this study was to evaluate the influence of different drying methods (sun, air-circulated drier at 40 and 60 °C) and time (4 hours and up to constant weight) on the yield and quality of the oil extracted using hexane using a soxhlet apparatus. When the pequi pulp was dried up to 3% or even lower, more oil yield was obtained (52-59%, dry basis). The total carotenoids contents obtained were higher and the peroxide index was lower for the pulp dried at 40 °C in an air-circulated drier when compared to drying at 60 °C in an air-ventilated drier and to sun drying technique. These results indicate that drying in an air-circulated drier at 40 °C for 19 hours resulted in higher oil yields with less heat degradation.
Appears in Collections:DCA - Artigos publicados em periódicos

This item is licensed under a Creative Commons License Creative Commons