Grasas y Aceites, Vol 62, No 3 (2011)

Extraction of oil from pequi fruit (Caryocar Brasiliense, Camb.) using several solvents and their mixtures


https://doi.org/10.3989/gya.091010

L. P. Aquino
Depto. de Ciência dos Alimentos – Universidade Federal de Lavras, Brazil

S. V. Borges
Depto. de Ciência dos Alimentos – Universidade Federal de Lavras, Brazil

F. Queiroz
Depto. de Ciência dos Alimentos – Universidade Federal de Lavras, Brazil

R. Antoniassi
Embrapa Agroindústria de Alimentos – Laboratório de Óleos e Gorduras, Brazil

M. A. Cirillo
Depto. de Ciencias Exactas – Universidade Federal de Lavras, Brazil

Abstract


In this study, the oil extraction process from pequi pulp using different solvents (hexane, acetone and ethyl alcohol) and their mixtures was investigated, using a simplex-centroid design. The extraction occurred at 50°C, under stirring (22 Hz), for 16 hours. The solid-liquid ratio used was 1:10 (w/w). Higher yield values were obtained for extractions with acetone and hexane, especially their mixtures with ethanol. Iodine value, saponification value and refractive index did not differ significantly among the treatments. A higher acid value was obtained for the extraction with ethyl alcohol. Higher carotenoid contents were obtained for the extraction with acetone and ethyl alcohol as pure solvents. The fatty acid profile in the oil fraction of the extracts did not vary among the different types of solvents and their mixtures.

Keywords


Mixing rule; Pequi extract; Solid-liquid extraction

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