Grasas y Aceites, Vol 68, No 4 (2017)

Chemical composition and oxidative stability of jussara (Euterpe edulis M.) oil extracted by cold and hot mechanical pressing


https://doi.org/10.3989/gya.0442171

A. L.A. da Cunha
Escola de Química, Universidade Federal do Rio de Janeiro, Brazil
orcid http://orcid.org/0000-0001-6056-8122

S. P. Freitas
Escola de Química, Universidade Federal do Rio de Janeiro, Brazil
orcid http://orcid.org/0000-0003-1490-9883

R. L.O. Godoy
Embrapa Agroindústria de Alimentos, Brazil
orcid http://orcid.org/0000-0002-7506-8240

L. M.C. Cabral
Embrapa Agroindústria de Alimentos, Brazil
orcid http://orcid.org/0000-0003-2513-0381

R. V. Tonon
Embrapa Agroindústria de Alimentos, Brazil
orcid http://orcid.org/0000-0002-2891-2760

Abstract


The aim of this work was to evaluate the effect of mechanical pressing on jussara oil yield, oxidative stability and carotenoid profile with or without heat application. Firstly, jussara pulp was centrifuged for juice extraction, and the resulting cake was dried until reaching 10% moisture content. Then, oil extraction was performed in an expeller press at 25 ºC (cold pressing) and at 50 ºC (hot pressing). The process performance was evaluated by the oil yield, and the crude jussara oil was characterized for fatty acid composition, acid value, carotenoid profile and oxidative stability. Jussara oil contained 74% unsaturated fatty acids, mainly oleic and linoleic acids (48% and 24%, respectively). The oil yield was almost twice as high for the hot process as compared to the cold one. Additionally, hot pressing resulted in 25% higher total carotenoid content as compared to cold pressing, with β-carotene as the most abundant one. Hot and cold pressing showed no difference in oil oxidative stability and fatty acid composition.

Keywords


Carotenoids; Euterpe edulis; Extraction; Fatty acid profile; Oxidative stability

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