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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
15/12/2022 |
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Data da última atualização: |
13/06/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
ANTONIASSI, R.; WILHELM, A. E.; REIS, S. L. R.; REGIS, S. A.; FARIA-MACHADO, A. F. de; BIZZO, H. R.; CENCI, S. A. |
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Afiliação: |
ROSEMAR ANTONIASSI, CTAA; ALLAN EDUARDO WILHELM, CTAA; SANDRO LUIS ROSA REIS, GRUPO EXTRAIR; SUELEN ALVARENGA REGIS, UENF; ADELIA FERREIRA DE FARIA MACHADO, CTAA; HUMBERTO RIBEIRO BIZZO, CTAA; SERGIO AGOSTINHO CENCI, CTAA. |
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Título: |
Expeller pressing of passion fruit seed oil: Pressing efficiency and quality of oil. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Brazilian Journal of Food Technology, Campinas, v. 25, e2021168, 2022. p. 1-12. |
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DOI: |
https://doi.org/10.1590/1981-6723.16821 |
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Idioma: |
Inglês |
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Notas: |
Prensagem de semente de maracujá: Eficiência da prensagem e qualidade do óleo. |
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Conteúdo: |
The passion fruit juice production generates around 70% of by-products comprising rind, seeds and arils that are commonly discarded. The seeds consist of 4% of fruit weight with the potential to produce around 2,500 ton/year of high added-value oil in Brazil. In this work, passion fruit seeds from different juice manufacturers and the effect of the seed moisture were evaluated towards oil quality and extraction efficiency, using a continuous expeller press of 100 kg/h capacity. The seeds were washed and dried before pressing. The main fatty acids detected were linoleic (67% to 68%), oleic (16% to 17.4%) and palmitic (11%). The oil quality and oil recovery depended on the seed oil content, i.e., the seed moisture before pressing and the different provenances of the seeds. Significant differences were observed for oxidative stability, acidity and conjugated dienes (p < 0.05) for oils from different fruit juice manufacturers. Among them, only one met the requirements of Brazilian regulation regarding oil acidity (less than 2%), thus indicating the need for an effective waste treatment process after juice extraction. Regarding the seed moisture, the highest Oil Stability Index (OSI) (7.4 h) and lowest free fatty acid content (0.63%) were obtained for the oil from the lowest seed moisture content. The oil recovery varied from 78% to 89% and the cake oil content was lower than 8% showing the elements of the feasibility of the process to obtain good quality oil. |
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Palavras-Chave: |
Ácidos graxos; By-product; Coproduto; Estabilidade oxidativa; Oil recovery; Oil stability; Rendimento de óleo; Seed moisture; Umidade da semente. |
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Thesagro: |
Óleo; Passiflora Edulis; Semente. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1149791/1/Passion-fruit-BJFT.pdf
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Marc: |
LEADER 02603naa a2200361 a 4500
001 2149791
005 2023-06-13
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1590/1981-6723.16821$2DOI
100 1 $aANTONIASSI, R.
245 $aExpeller pressing of passion fruit seed oil$bPressing efficiency and quality of oil.$h[electronic resource]
260 $c2022
500 $aPrensagem de semente de maracujá: Eficiência da prensagem e qualidade do óleo.
520 $aThe passion fruit juice production generates around 70% of by-products comprising rind, seeds and arils that are commonly discarded. The seeds consist of 4% of fruit weight with the potential to produce around 2,500 ton/year of high added-value oil in Brazil. In this work, passion fruit seeds from different juice manufacturers and the effect of the seed moisture were evaluated towards oil quality and extraction efficiency, using a continuous expeller press of 100 kg/h capacity. The seeds were washed and dried before pressing. The main fatty acids detected were linoleic (67% to 68%), oleic (16% to 17.4%) and palmitic (11%). The oil quality and oil recovery depended on the seed oil content, i.e., the seed moisture before pressing and the different provenances of the seeds. Significant differences were observed for oxidative stability, acidity and conjugated dienes (p < 0.05) for oils from different fruit juice manufacturers. Among them, only one met the requirements of Brazilian regulation regarding oil acidity (less than 2%), thus indicating the need for an effective waste treatment process after juice extraction. Regarding the seed moisture, the highest Oil Stability Index (OSI) (7.4 h) and lowest free fatty acid content (0.63%) were obtained for the oil from the lowest seed moisture content. The oil recovery varied from 78% to 89% and the cake oil content was lower than 8% showing the elements of the feasibility of the process to obtain good quality oil.
650 $aÓleo
650 $aPassiflora Edulis
650 $aSemente
653 $aÁcidos graxos
653 $aBy-product
653 $aCoproduto
653 $aEstabilidade oxidativa
653 $aOil recovery
653 $aOil stability
653 $aRendimento de óleo
653 $aSeed moisture
653 $aUmidade da semente
700 1 $aWILHELM, A. E.
700 1 $aREIS, S. L. R.
700 1 $aREGIS, S. A.
700 1 $aFARIA-MACHADO, A. F. de
700 1 $aBIZZO, H. R.
700 1 $aCENCI, S. A.
773 $tBrazilian Journal of Food Technology, Campinas$gv. 25, e2021168, 2022. p. 1-12.
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Embrapa Agroindústria de Alimentos (CTAA) |
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