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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Agroindústria Tropical; Embrapa Gado de Leite. |
Data corrente: |
08/09/2020 |
Data da última atualização: |
11/09/2020 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
LIMA, J. R.; SOUZA, A. C. R. de; MAGALHAES, H. C. R.; PINTO, C. O. |
Afiliação: |
JANICE RIBEIRO LIMA, CTAA; ARTHUR CLAUDIO RODRIGUES DE SOUZA, CNPAT; HILTON CESAR RODRIGUES MAGALHAES, CNPAT; CLAUDIA OLIVEIRA PINTO, CNPGL. |
Título: |
Pequi kernel oil extraction by hydraulic pressing and its characterization. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
Revista Brasileira de Fruticultura, Jaboticabal, 2020, v. 42, n. 5, e-456. |
Descrição Física: |
Extração de óleo de amêndoa do Pequi por prensagem hidráulica e sua caracterização. |
DOI: |
http://dx.doi.org /10.1590/0100-29452020456 |
Idioma: |
Inglês |
Conteúdo: |
The seed by-products of pequi pulp processing have a kernel in its core which is not used due to the difficulty of its extraction from the spinous endocarp. However, this kernel has high quality oil which can be used for human consumption. Thus, the kernel and the oil composition as well as the conditions to obtain the kernel oil by hydraulic pressing were evaluated in this study. The kernel showed high lipid content (55.76%), therefore being a good source for obtaining oil. The oil extraction by hydraulic pressing presented a higher yield at 5.5 tons to 6.0 tons of force and 9% to 10% moisture. Oil recovery was 75%. The pequi kernel oil showed low acid (0.17 mg KOH/g) and peroxide (1.22 mEq O2/kg) values. The kernel oil also presented high levels of oleic acid (42.47%). The results indicate that the kernel oil extraction is an alternative form for using seeds to increase the producer/processor income and to decrease residue volumes in the pequi processing industry.Index terms:Caryocar coriaceum, Lipid, Oil recovery, Oil yield. |
Palavras-Chave: |
Lipid; Lipídeo; Oil recovery; Oil yield; Recuperação de óleo; Rendimento em óleo. |
Thesaurus Nal: |
Caryocar coriaceum; Food technology. |
Categoria do assunto: |
-- F Plantas e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/215816/1/Pequi-oleo-prensageme456.pdf
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Marc: |
LEADER 01953naa a2200277 a 4500 001 2124783 005 2020-09-11 008 2020 bl uuuu u00u1 u #d 024 7 $ahttp://dx.doi.org /10.1590/0100-29452020456$2DOI 100 1 $aLIMA, J. R. 245 $aPequi kernel oil extraction by hydraulic pressing and its characterization.$h[electronic resource] 260 $c2020 300 $cExtração de óleo de amêndoa do Pequi por prensagem hidráulica e sua caracterização. 520 $aThe seed by-products of pequi pulp processing have a kernel in its core which is not used due to the difficulty of its extraction from the spinous endocarp. However, this kernel has high quality oil which can be used for human consumption. Thus, the kernel and the oil composition as well as the conditions to obtain the kernel oil by hydraulic pressing were evaluated in this study. The kernel showed high lipid content (55.76%), therefore being a good source for obtaining oil. The oil extraction by hydraulic pressing presented a higher yield at 5.5 tons to 6.0 tons of force and 9% to 10% moisture. Oil recovery was 75%. The pequi kernel oil showed low acid (0.17 mg KOH/g) and peroxide (1.22 mEq O2/kg) values. The kernel oil also presented high levels of oleic acid (42.47%). The results indicate that the kernel oil extraction is an alternative form for using seeds to increase the producer/processor income and to decrease residue volumes in the pequi processing industry.Index terms:Caryocar coriaceum, Lipid, Oil recovery, Oil yield. 650 $aCaryocar coriaceum 650 $aFood technology 653 $aLipid 653 $aLipídeo 653 $aOil recovery 653 $aOil yield 653 $aRecuperação de óleo 653 $aRendimento em óleo 700 1 $aSOUZA, A. C. R. de 700 1 $aMAGALHAES, H. C. R. 700 1 $aPINTO, C. O. 773 $tRevista Brasileira de Fruticultura, Jaboticabal, 2020$gv. 42, n. 5, e-456.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Cerrados. |
Data corrente: |
03/11/2020 |
Data da última atualização: |
03/11/2020 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 1 |
Autoria: |
ANTONIASSI, R.; FREITAS, S. C. de; SILVA, T. dos S.; SANTIAGO, M. C. P. de A.; WILHELM, A. E.; JUNQUEIRA, N. T. V. |
Afiliação: |
ROSEMAR ANTONIASSI, CTAA; SIDINEA CORDEIRO DE FREITAS, CTAA; TANIA DOS SANTOS SILVA, CTAA; MANUELA CRISTINA P DE A SANTIAGO, CTAA; ALLAN EDUARDO WILHELM, CTAA; NILTON TADEU VILELA JUNQUEIRA, CPAC. |
Título: |
Impact of genotype on fatty acid profile, oil content and nutritional value of the sweet fruits of Acrocomia aculeata. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
Revista Brasileira de Fruticultura, Jaboticabal, v. 42, n. 6, p. 1-10, e-796, 2020. |
DOI: |
https://doi.org/10.1590/0100-29452020796 |
Idioma: |
Inglês |
Notas: |
Impacto do genótipo no perfil de ácidos graxos, no teor de óleo e no valor nutricional dos frutos doces de Acrocomia aculeata. |
Conteúdo: |
Macauba (Acrocomia aculeata) has mainly been evaluated as an oil source focused on biodiesel production. Furthermore, the fruit mesocarp and kernel are edible, and candies, jelly, sweet alcoholic liquor and ice cream are also produced from the mesocarp. Despite its consumption, there is still a lack of information on the nutritional composition of macauba. Selected macauba genotypes producing fruits with a sweet mesocarp were evaluated regarding the fruit characteristics, proximate composition, oil content and fatty acid profile. The mesocarp total sugar (fructose and glucose) content ranged from 4.5 to 9.6 g/100g, total dietary fiber varied from 6.8 to 9.3 g/100g, while protein content was up to 2.2 g/100g (wet basis). There was a significant difference among genotypes for fruit characteristics, pulp oil content (7-29 g/100g wet basis), and fatty acids from the mesocarp such as C18:1 (36-63%), C18:2 (7-35%) and C18:3 (0.8-7%)(p<0.05), and one of the evaluated genotypes may contribute to daily intake of linoleic and linolenic acids. The carotenes in the mesocarp oil ranged from 30-240 mg/kg. Lauric acid was the main fatty acid in the kernel oil. The differences observed depended on the genetic diversity and point out the nutritional value and different applications for macauba mesocarps. |
Palavras-Chave: |
Fibra alimentar; Kernel; Mesocarpo; Total dietary fiber. |
Thesagro: |
Açúcares; Amêndoa; Macaúba; Produto de Origem Vegetal; Tecnologia de Alimento. |
Thesaurus NAL: |
Food technology; Mesocarp; Sugars; Vegetable products. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/217385/1/0100-2945-rbf-42-6-e-796.pdf
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Marc: |
LEADER 02532naa a2200361 a 4500 001 2126204 005 2020-11-03 008 2020 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1590/0100-29452020796$2DOI 100 1 $aANTONIASSI, R. 245 $aImpact of genotype on fatty acid profile, oil content and nutritional value of the sweet fruits of Acrocomia aculeata.$h[electronic resource] 260 $c2020 500 $aImpacto do genótipo no perfil de ácidos graxos, no teor de óleo e no valor nutricional dos frutos doces de Acrocomia aculeata. 520 $aMacauba (Acrocomia aculeata) has mainly been evaluated as an oil source focused on biodiesel production. Furthermore, the fruit mesocarp and kernel are edible, and candies, jelly, sweet alcoholic liquor and ice cream are also produced from the mesocarp. Despite its consumption, there is still a lack of information on the nutritional composition of macauba. Selected macauba genotypes producing fruits with a sweet mesocarp were evaluated regarding the fruit characteristics, proximate composition, oil content and fatty acid profile. The mesocarp total sugar (fructose and glucose) content ranged from 4.5 to 9.6 g/100g, total dietary fiber varied from 6.8 to 9.3 g/100g, while protein content was up to 2.2 g/100g (wet basis). There was a significant difference among genotypes for fruit characteristics, pulp oil content (7-29 g/100g wet basis), and fatty acids from the mesocarp such as C18:1 (36-63%), C18:2 (7-35%) and C18:3 (0.8-7%)(p<0.05), and one of the evaluated genotypes may contribute to daily intake of linoleic and linolenic acids. The carotenes in the mesocarp oil ranged from 30-240 mg/kg. Lauric acid was the main fatty acid in the kernel oil. The differences observed depended on the genetic diversity and point out the nutritional value and different applications for macauba mesocarps. 650 $aFood technology 650 $aMesocarp 650 $aSugars 650 $aVegetable products 650 $aAçúcares 650 $aAmêndoa 650 $aMacaúba 650 $aProduto de Origem Vegetal 650 $aTecnologia de Alimento 653 $aFibra alimentar 653 $aKernel 653 $aMesocarpo 653 $aTotal dietary fiber 700 1 $aFREITAS, S. C. de 700 1 $aSILVA, T. dos S. 700 1 $aSANTIAGO, M. C. P. de A. 700 1 $aWILHELM, A. E. 700 1 $aJUNQUEIRA, N. T. V. 773 $tRevista Brasileira de Fruticultura, Jaboticabal$gv. 42, n. 6, p. 1-10, e-796, 2020.
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Embrapa Agroindústria de Alimentos (CTAA) |
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