Influence of the extraction method on the yield and quality of bacaba palm oil from southwestern Amazonia
DOI:
https://doi.org/10.3989/gya.0870241.2224Keywords:
Amazon region, Arecaceae, Oil extraction methods, Oil stability, Oil StorageAbstract
This study evaluated the extraction, yield and physicochemical quality of the oil extracted from the fruit mesocarp of the bacaba palm using the artisanal, mechanical pressing and artisanal reheating methods. The oil was stored at 26 °C and 81% RH for 365 days and analyzed for free fatty acids, peroxide value and refractive index. Artisanal extraction resulted in low oil yield and quality. Cold pressing was the most advantageous method, resulting in a higher yield per harvest and an oil with lower acidity. Prolonged storage, even in amber packaging, did not maintain the quality of the oil after 180 days. The acidity of the oil was high from all three extraction methods, indicating its unsuitability for food use. This, however, may have been the result of improper handling of the fruits during the experiment.
Downloads
References
American Oil Chemist´s Society (AOCS). 2009. Official methods and recommended practices of the American Oil Chemists' Society. 6ª ed. AOCS Press, Urbana, Illinois.
AtaideBLMP, VinagreEF, ToroMJU. 2020. Obtenção e determinação dos parámetros físico-químicos do óleo da amêndoa do inajá (Maximiliana maripa (Aubl.) Drude), in Verruk, S. (Org.) Avanços em Ciência e Tecnologia de Alimentos. Científica Digital, Guarujá, SP, 294-304.
BarbosaCS, LimaAF, MendonçaCC, FerreiraEJL, SilvaGM, SilvaAS. 2011. Aspectos biométricos dos frutos e sementes da Bacabinha (Oenocarpus mapora H. Karsten) encontrada nas cercanias de Rio Branco, Acre, Brasil, in OliveiraL (Ed.) Anais da 63ª Reunião Anual da Sociedade Brasileira para o Progresso da Ciência, SBPC/UFG, Goiânia, GO, e1336.
Brasil. 2021. Ministério da Saúde. Agência Nacional de Vigilância Sanitária - ANVISA. Lista de espécies vegetais autorizadas, designações, composição de ácidos graxos e valores máximos de acidez e índice de peróxidos para óleos e gorduras vegetais (IN 87, de 15/03/2021). Diário Oficial da União, Brasília, DF. https://antigo.anvisa.gov.br/documents/10181/5887540/IN_87_2021_.pdf/10472f9f-5e55-4da1-84a7-04f24d26c858
CamposMT, EhringhausC. 2003. Plant Virtues Are in the Eyes of the Beholders: A Comparison of known palm uses among indigenous and folk communities of southwestern Amazonia. Econ. Bot.57, 324-344.
CarvalhoCO, ScudellerVV, SargentiniJúniorE, FernandesOCC, BolsonMA. 2011. Características físico-químicas e avaliação do rendimento do óleo de buriti (Mauritia flexuosa Lf. - Arecaceae), in SilvaENS, ScudellerVV, CavalcantiMJ. (Org.). BioTupé: Meio físico, diversidade biológica e sociocultural do baixo rio Negro, Amazônia Central, v.3. Rizoma Editorial, Manaus, 123-134.
Codex. 2017. Codex Alimentarius, International Food Standards, Standard for named vegetable oils, Codex Stan 210-1999.
CymerysM. 2010. Bacaba, in ShanleyP, SerraM, MedinaG. (Eds.). Frutíferas e plantas úteis na vida Amazônica. 2ª ed. CIFOR/Imazon, Belém, 177-180.
DeusCE, WeigandJuniorR, KageyamaP, VianaVM, FerrazPA, BorgesHBN, AlmeidaMC, SilveiraM, VicenteCAR, AndradePHC. 1993. Comportamento de 28 espécies arbóreas tropicais sob diferentes regimes de luz em Rio Branco, Acre. Editora UFAC, Rio Branco.
DominguesAFN, CarvalhoAV, BarrosCR. 2014. Caracterização Físico-Química da Polpa de Bacabi (Oenocarpus mapora H. Karsten). Bol. Pesq. e Desenv. Embrapa Amaz. Oriental88, 1-18. https://ainfo.cnptia.embrapa.br/digital/bitstream/item/96298/1/BPD-88-web.pdf
FerreiraDF. 2008. Sisvar: programa para análise e ensino de estatística. Rev. Symp.6, 36-41.
GiuglianoAA, HecktheuerFR, GabrielMR. 2020. Espaços participativos em projetos cooperativos sustentáveis: o caso do projeto Reca, na Amazônia brasileira. Hist. Debates Tend.21, 256-273.
HendersonA; GaleanoG; BernalR. 1995. Field Guide to the Palms of the Americas. Princeton University Press, Princeton.
HianePA, RamosFilhoMM, RamosMIL, MacedoMLR. 2005. Óleo da polpa e amêndoa de bocaiúva, Acrocomia aculeata (Jacq.) Lodd. ex Mart.: caracterização e composição em ácidos graxos. Braz. J. Food Technol.8, 256-259. https://bjft.ital.sp.gov.br/arquivos/artigos/v8n3212a.pdf
JorgeN, LuziaDMM. 2012. Caracterização do óleo das sementes de Pachira aquatica Aublet para aproveitamento alimentar. Acta Amaz.42, 149-156.
KaluaCM, AllenMS, BedgoodJrDR, BishopAG, PrenzlerPD, RobardsK. 2007. Olive oil volatile compounds, flavour development and quality: a critical review. Food Chem. 100, 273-286.
MambrimMCT, Barrera-ArellanoYD. 1997. Caracterización de aceites de frutos de palmeiras de la región amazónica del Brasil. Grasas Aceites48, 154-158.
Nde BupD, AbiCF, TeninD, KapseuC, TchiegangC. 2012. Optimisation of the cooking process of sheanut kernels (Vitellaria paradoxa Gaertn.) using the doehlert experimental design. Food Bioprocess Technol. 5, 108-117.
OliveiraMSP, NazaréRFR, MotaMGC. 2000. Estudo comparativo da qualidade do palmito de bacabinha com o do açaizeiro. Com. Téc. Embrapa Amaz. Oriental39, 1-4., Belém, PA. https://ainfo.cnptia.embrapa.br/digital/bitstream/item/39960/1/Com-Tec-39-Am-Oriental.pdf
PinheiroRM, SantosEA, MoraesKNO, FerreiraEJL. 2017. Emergência de plântulas e caracterização morfométrica de frutos e sementes de bacabinha (Oenocarpus mapora H. Karsten. Arecaceae). Rev. Congrega14, 1529-1543. http://revista.urcamp.tche.br/index.php/rcjpgp/article/view/781/477
PinhoAPS, SouzaAF. 2018. Extração e caracterização do óleo de coco (Cocos nucifera L.). Rev. Perspectivas Online: Biol. Saúde8, 9-18.
RibeiroMC, BoasV, de BarrosEV, RiulTR, PantojaL, MarinhoHA, SantosASD. 2012. Influence of the extraction method and storage time on the physicochemical properties and carotenoid levels of pequi (Caryocar brasiliense Camb.) oil. Food Sci. Technol.32, 386–392.
RiosHCS, PereiraIRO, AbreuES. 2013. Avaliação da oxidação de óleos, gorduras e azeites comestíveis em processo de fritura. Rev. Ciência Saúde6, 118-126.
SantosMFG, AlvesRE, BritoES, SilvaSM, SilveiraMRS. 2017. Quality characteristics of fruits and oils of palms native to the Brazilian amazon. Rev. Bras. Frutic.39, 1-6.
SantosMFG, MarmesatS, BritoES, AlvesRE, DobarganesMC. 2013. Major components in oils obtained from Amazonian palm fruits. Grasas Aceites64, 328-334.
SimmonsCS, FamolareL, MacedoMN, WalkerRT, CoeMT, ScheffersB, ArimaE, Munoz-CarpenaR, ValleD, FraisseC, MoorcroftP, DinizM, DinizM, SzlafszteinC, PereiraR, RuizC, RochaG, JuhnD, LopesLOC, WaylenM, AntunesA, GalvanYM. 2018. Science in support of Amazonian conservation in the 21st century: The case of Brazil. Biotropica 50, 850-858.
SmithN. 2015. Oenocarpus mapora. In SmithN (Ed.) Palms and People in the Amazon. Springer International Publishing, Switzerland, pp. 421-428.
SouzaIS, VieiraMS, KunrathNF, SantosAL, CarvalhoCEG. 2015. Avaliação da extração de óleo de dendê por prensagem hidráulica na comunidade do Limoeiro, Acre, Brasil. Enc. Biosfera11, 3540-3549.
TorresLRO, SantanaFC, Torres-LealFL, MeloILP, YoshimeLT, Matos-NetoEM, SeelaenderMCL, AraújoCMM, CogliatiB, Mancini-FilhoJ. 2016. Pequi (Caryocar brasiliense Camb.) almond oil attenuates carbon tetrachloride-induced acute hepatic injury in rats: Antioxidant and anti-inflammatory effects. Food Chem. Tox.97, 205-216.
UcedaM, JiménezA, BeltránG. 2006. Olive oil extraction and quality. Grasas Aceites57, 25-31.
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the print and online versions of this journal are the property of the Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a Creative Commons Attribution 4.0 International (CC BY 4.0) licence. You may read here the basic information and the legal text of the licence. The indication of the CC BY 4.0 licence must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the final version of the work produced by the publisher, is not allowed.
Funding data
Empresa Brasileira de Pesquisa Agropecuária
Grant numbers 03.17.00.094.00.00
