02092naa a2200241 a 450000100080000000500110000800800410001902400440006010000190010424501120012326000090023552013480024465000150159265000160160765000200162365000240164370000190166770000150168670000280170170000190172970000200174877300820176821232812020-09-11       2020    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1002/aocs.123742DOI1 aDIDONET, A. A.  aCharacterization of Amount and Quality of Tucuman Kernel Oil as a Potential Biomass.h[electronic resource]  c2020  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.  aCoproducts  aFatty acids  aFood technology  aOxidative stability1 aANTONIASSI, R.1 aBACK, G. R1 aFARIA-MACHADO, A. F. de1 aWILHELM, A. E.1 aFERRAZ, I. D. K  tJournal of the American Oil Chemists' Societygv. 97, n. 6, p. 955-962, 2020.