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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
15/06/2020 |
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Data da última atualização: |
11/09/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
DIDONET, A. A.; ANTONIASSI, R.; BACK, G. R; FARIA-MACHADO, A. F. de; WILHELM, A. E.; FERRAZ, I. D. K. |
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Afiliação: |
Adriano Amir Didonet, Secretaria de Estado de Educação e Qualidade de Ensino do Amazonas-SEDUC/AM; ROSEMAR ANTONIASSI, CTAA; Gabriela Reis Back; ADELIA FERREIRA DE FARIA MACHADO, CTAA; ALLAN EDUARDO WILHELM, CTAA; Isolde Dorothea Kossmann Ferraz, INPA. |
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Título: |
Characterization of Amount and Quality of Tucuman Kernel Oil as a Potential Biomass. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Journal of the American Oil Chemists' Society, v. 97, n. 6, p. 955-962, 2020. |
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DOI: |
https://doi.org/10.1002/aocs.12374 |
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Idioma: |
Inglês |
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Conteúdo: |
Amazonian tucuman (Astrocaryum aculeatum)fruit pulp is consumed directly without heat treatment, andis appreciated in the region of Manaus, Amazonas State,Brazil. The kernel is discarded after pulp removal, resultingin costs related to waste management. This study aimed toperform an estimate on the annual amount of kernels gener-ated by commercialization of tucuman fruit in six marketsin Manaus by monthly application of questionnaires tomerchants. The yield of edible pulp and kernels wereassessed, as well as the yield and characteristics of kerneloil. Fruits consisted of pulp (26% fresh weight) and thecoproduct is mainly pyrene (70%), comprising a hardwoody endocarp (61%) and an oily kernel (39% dryweight). Kernel oil yield ranged from 28% to 45%. Thegenerated coproducts were estimated as 272 t/y (freshweight) and approximately 6–10 t/y of lauric oil could beobtained. The main fatty acids were lauric—12:0(52.3–57.5%) and myristic—14:0 (23.4–27.1%), presentinga similar profile to other lauric oils such as coconut, palmkernel, and babassu oils. Oxidative stability ranged from20 to 44 hours, which is considered high compared to otherlauric oils. The recovery of this coproduct will improve thesustainability of the tucuman chain, providing a newproduct of Amazonian biodiversity and reducing the envi-ronmental impact. |
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Thesaurus Nal: |
Coproducts; Fatty acids; Food technology; Oxidative stability. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02092naa a2200241 a 4500
001 2123281
005 2020-09-11
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1002/aocs.12374$2DOI
100 1 $aDIDONET, A. A.
245 $aCharacterization of Amount and Quality of Tucuman Kernel Oil as a Potential Biomass.$h[electronic resource]
260 $c2020
520 $aAmazonian tucuman (Astrocaryum aculeatum)fruit pulp is consumed directly without heat treatment, andis appreciated in the region of Manaus, Amazonas State,Brazil. The kernel is discarded after pulp removal, resultingin costs related to waste management. This study aimed toperform an estimate on the annual amount of kernels gener-ated by commercialization of tucuman fruit in six marketsin Manaus by monthly application of questionnaires tomerchants. The yield of edible pulp and kernels wereassessed, as well as the yield and characteristics of kerneloil. Fruits consisted of pulp (26% fresh weight) and thecoproduct is mainly pyrene (70%), comprising a hardwoody endocarp (61%) and an oily kernel (39% dryweight). Kernel oil yield ranged from 28% to 45%. Thegenerated coproducts were estimated as 272 t/y (freshweight) and approximately 6–10 t/y of lauric oil could beobtained. The main fatty acids were lauric—12:0(52.3–57.5%) and myristic—14:0 (23.4–27.1%), presentinga similar profile to other lauric oils such as coconut, palmkernel, and babassu oils. Oxidative stability ranged from20 to 44 hours, which is considered high compared to otherlauric oils. The recovery of this coproduct will improve thesustainability of the tucuman chain, providing a newproduct of Amazonian biodiversity and reducing the envi-ronmental impact.
650 $aCoproducts
650 $aFatty acids
650 $aFood technology
650 $aOxidative stability
700 1 $aANTONIASSI, R.
700 1 $aBACK, G. R
700 1 $aFARIA-MACHADO, A. F. de
700 1 $aWILHELM, A. E.
700 1 $aFERRAZ, I. D. K
773 $tJournal of the American Oil Chemists' Society$gv. 97, n. 6, p. 955-962, 2020.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Registros recuperados : 107 | |
| 5. |  | BRILHANTE, N, S.; FARIA-MACHADO, A. F. de; ANTONIASSI, R.; GAMA, P. E.; BIZZO, H. R. Monitoring the Profile of Volatile Compounds During the Storage of Extra Virgin Olive Oils Produced in Brazil from the Koroneiki Variety Using the HS-SPME Technique. Food analytical methods, v. 15, n. 6, p. 1508-1520, 2022.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 11. | | MACHADO, A. F. de F.; SANTOS, M. C. da S.; ANTONIASSI, R.; JORGE, R. O.; BIZZO, H. R. Analysis of volatile compounds from Brazilian virgin olive oils. In: SIMPÓSIO CIENTÍFICO-TÉCNICO EXPOLIVA, 18., 2017, Jaén, España. [Anais...]: Comunicaciones Científicas. Espanha, 2017. 4 p.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 13. | | DIDONET, A. A.; ANTONIASSI, R.; BACK, G. R; FARIA-MACHADO, A. F. de; WILHELM, A. E.; FERRAZ, I. D. K. Characterization of Amount and Quality of Tucuman Kernel Oil as a Potential Biomass. Journal of the American Oil Chemists' Society, v. 97, n. 6, p. 955-962, 2020.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 16. | | FARIA-MACHADO, A. F.; ANTONIASSI, R.; BIZZO, H. R.; DAMASCENO JUNIOR, P. C.; FREITAS, S. C.; DONNAGEMA, G. K. Fatty acid profile and chemical composition of seeds from Jatropha curcas during fruit ripening. In: AOCS ANNUAL MEETING & EXPO, 103., 2012, Long Beach. Abstracts. Urbana: AOCS, 2012.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 18. | | PIRES, J. M. F.; BACK, G. R.; FARIA-MACHADO, A. F.; BIZZO, H. R.; ANTONIASSI, R.; LAVIOLA, B. Conteúdo de éster de forbol vs. produção de grãos de pinhão-manso. In: CONGRESSO DA REDE BRASILEIRA DE TECNOLOGIA DE BIODIESEL, 5.; CONGRESSO BRASILEIRO DE PLANTAS OLEAGINOSAS, ÓLEOS, GORDURAS E BIODIESEL, 8., 2012, Salvador. Biodiesel, inovação e desenvolvimento regional: anais, trabalhos científicos. Lavras: UFLA, 2012. v. 2, p. 803-804.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 19. | | PIRES, J. M. F.; BACK, G. R.; MACHADO, A. F. de F.; BIZZO, H. R.; ANTONIASSI, R.; LAVIOLA, B. G. Conteúdo de éster de forbol vs. produção de grãos de pinhão-manso. In: CONGRESSO DA REDE BRASILEIRA DE TECNOLOGIA DE BIODIESEL, 5.; CONGRESSO BRASILEIRO DE PLANTAS OLEAGINOSAS, ÓLEOS, GORDURAS E BIODIESEL, 8., 2012, Salvador. Biodiesel, inovação e desenvolvimento regional: anais, trabalhos científicos. Lavras: UFLA, 2012. v. 2 p. 803-804.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroenergia. |
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| Registros recuperados : 107 | |
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