Data/hora: 04/06/2024 17:47:23

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Data corrente: 	15/06/2020	
Data da última atualização: 	11/09/2020	
Autoria: 	DIDONET, A. A.; ANTONIASSI, R.; BACK, G. R; FARIA-MACHADO, A. F. de; WILHELM, A. E.; FERRAZ, I. D. K.	
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.	
Título: 	Characterization of Amount and Quality of Tucuman Kernel Oil as a Potential Biomass.	
Ano de publicação: 	2020	
Fonte/Imprenta: 	Journal of the American Oil Chemists' Society, v. 97, n. 6, p. 955-962, 2020.	
DOI: 	https://doi.org/10.1002/aocs.12374	
Idioma: 	Inglês	
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.	
Thesaurus Nal: 	Coproducts; Fatty acids; Food technology; Oxidative stability.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (14979-1) - UPC - AP - DD -  -  -  - DIS