Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Oil extraction from pequi (Caryocar brasiliensis Camb.) and sacha inchi (Plukenetia huayllabambana sp. Nov.) almonds by pressurized liquid with intermittent purge: The effects of variables on oil yield and composition

Full text
Author(s):
Cornelio-Santiago, Heber P. [1] ; Bodini, Renata B. [1] ; Mazalli, Monica R. [2] ; Goncalves, Cintia Bernardo [3] ; Rodrigues, Christianne E. C. [3] ; de Oliveira, Alessandra Lopes [1]
Total Authors: 6
Affiliation:
[1] Univ Sao Paulo, Dept Food Engn ZEAF ZEA, Lab High Pressure Technol & Nat Prod LTAPPN, Ave Duque Caxias Norte, 225, BR-13635900 Pirassununga, SP - Brazil
[2] Univ Sao Paulo, Dept Food Engn ZEAF ZEA, Nutrit Biochem LABIN, Ave Duque Caxias Norte, 225, BR-13635900 Pirassununga, SP - Brazil
[3] Univ Sao Paulo, Dept Food Engn ZEA FZEA, Separat Engn Lab LES, Ave Duque Caxias Norte, 225, BR-13635900 Pirassununga, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: JOURNAL OF SUPERCRITICAL FLUIDS; v. 182, MAR 2022.
Web of Science Citations: 0
Abstract

The aim of this study was to evaluate the effects of the static time (St, 2-10 min), contact time between the solvent (pressurized isopropanol - 10.35 MPa) and the matrix (pequi or sacha inchi almonds) in each cycle and temperature (T, 60-90 degrees C) in the intermittent purging process for oil extraction yield (X-0), free fatty acids (FFAs), total phenolic content (TPC) and beta-sitosterol content. Fatty acid (FA) profiles were determined. The St and the T of the process influenced X-0 and TPC, but beta-sitosterol content and FFAs were not significantly affected. The higher beta-sitosterol content (31.71-57.22 mg/100 g of oil) and TPC (64.23-589.46 mg GAE/kg of oil) was presented sacha inchi and pequi oils, respectively. The main FA in sacha inchi and pequi oils were linolenic (18:3n-3; 44.03-47.13%) , oleic (18:1n-9; 48.28-50.77%) acid, respectively. The extraction with pressurized iso-propanol in 27 min allowed high oil recovery (92.98% for pequi and 86.55% for sacha inchi). (AU)

FAPESP's process: 16/13460-8 - Study of extraction of mesocarp and almonds from babaçu, from Brazil nuts, Pequi almonds and Sacha Inchi seeds using supercritical CO2 and pressurized liquid
Grantee:Alessandra Lopes de Oliveira
Support Opportunities: Regular Research Grants