Grasas y Aceites, Vol 59, No 2 (2008)

Fractionation and interesterification of palm (Elaeis guineensis) oil from Peruvian Amazon


https://doi.org/10.3989/gya.2008.v59.i2.497

Dora García de Sotero
Facultad de Ingeniería Química, Iquitos-Perú. Universidad Nacional de la Amazonía Peruana, Peru

Jorge Sandoval del Águila
Facultad de Ingeniería Química, Iquitos-Perú. Universidad Nacional de la Amazonía Peruana, Peru

Robinson Saldaña Ramírez
Facultad de Ingeniería Química, Iquitos-Perú. Universidad Nacional de la Amazonía Peruana, Peru

Gladys Cárdenas de Reátegui
Facultad de Ingeniería Química, Iquitos-Perú. Universidad Nacional de la Amazonía Peruana, Peru

José Antonio Soplín Ríos
Facultad de Ingeniería Química, Iquitos-Perú. Universidad Nacional de la Amazonía Peruana, Peru

Víctor Sotero Solís
Instituto de Investigaciones de la Amazonia Peruana, Peru

Rosángela Pavan Torres
Faculdade de Ciências Farmacêuticas, Universidade de São Paulo São Paulo-SP-Brasil, Brazil

Jorge Mancini Filho
Faculdade de Ciências Farmacêuticas, Universidade de São Paulo São Paulo-SP-Brasil, Brazil

Abstract


In the present work, the physical and chemical characteristics of the fruit of the oily palm coming from the river basin of the Manití (Region Loreto - Peru) were studied. Also, the fractionation of the palm oil and the interesterification of mixtures of palm oil/estearin was carried out. Physico- chemical properties of the crude oil and of the products obtained and fatty acids were analysed by gas chromatography. The level of saturated fatty acids increased from 51,17% in the palm oil to 54,31% in the stearin. The best products for the food industry were the interesterified samples as they had melting points close to 37 °C.

Keywords


Elaeis guineensis; Fractionation; Interesterification; Mixtures; Palm oil

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