Characterization of the Pulp and Kernel Oils from Syagrus oleracea, Syagrus romanzoffiana, and Acrocomia aculeata

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dc.contributor.authorCoimbra, Michelle Cardoso [UNESP]
dc.contributor.authorJorge, Neuza [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T14:02:03Z
dc.date.available2014-05-20T14:02:03Z
dc.date.issued2011-10-01
dc.description.abstractVegetable oils are important sources of essential fatty acids. It is, therefore, important to characterize plant species that can be used as new oil sources. This study aimed to characterize the oils from guariroba (Syagrus oleracea), jeriva (Syagrus romanzoffiana), and macauba (Acrocomia aculeata). The physicochemical characterization was performed using official analytical methods for oils and fats, free fatty acids, peroxide value, refractive index, iodine value, saponification number, and unsaponifiable matter. The oxidative stability was determined using the Rancimat at 110 degrees C. The fatty acid composition was performed by gas chromatography. The results were submitted to Tukey's test for the medium to 5% using the ESTAT program. The pulp oils were more unsaturated than kernel oils, as evidenced by the higher refractive index and iodine value, especially the macauba pulp oil which gave 1.4556 and 80 g I(2)/100 g, respectively, for these indices. The kernel oils were less altered by oxidative process and had high induction period, free fatty acids below 0.5%, and peroxide value around 0.19 meq/kg. The guariroba kernel oil showed the largest induction period, 91.82 h.en
dc.description.affiliationSão Paulo State Univ, Dept Food Engn & Technol, BR-15054000 Sao Jose do Rio Preto, Brazil
dc.description.affiliationUnespSão Paulo State Univ, Dept Food Engn & Technol, BR-15054000 Sao Jose do Rio Preto, Brazil
dc.format.extentC1156-C1161
dc.identifierhttp://dx.doi.org/10.1111/j.1750-3841.2011.02358.x
dc.identifier.citationJournal of Food Science. Malden: Wiley-blackwell, v. 76, n. 8, p. C1156-C1161, 2011.
dc.identifier.doi10.1111/j.1750-3841.2011.02358.x
dc.identifier.issn0022-1147
dc.identifier.lattes6605948620230104
dc.identifier.urihttp://hdl.handle.net/11449/21880
dc.identifier.wosWOS:000296234300009
dc.language.isoeng
dc.publisherWiley-Blackwell
dc.relation.ispartofJournal of Food Science
dc.relation.ispartofjcr2.018
dc.relation.ispartofsjr0,827
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectAcrocomia aculeataen
dc.subjectFatty acidsen
dc.subjectOxidative stabilityen
dc.subjectSyagrus oleraceaen
dc.subjectSyagrus romanzoffianaen
dc.subjectVegetable oilsen
dc.titleCharacterization of the Pulp and Kernel Oils from Syagrus oleracea, Syagrus romanzoffiana, and Acrocomia aculeataen
dc.typeArtigo
dcterms.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dcterms.rightsHolderWiley-blackwell
unesp.author.lattes6605948620230104
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE