Hydrogenation and interesterification of Brazil nut oil (Bertholletia excelsa)

Authors

  • Víctor Sotero Solis Departamento de Tecnología Bioquímico–Farmacéutica. Facultad de Ciencias Farmacéuticas. Universidad de São Paulo
  • Luiz Antonio Gioielli Departamento de Tecnología Bioquímico–Farmacéutica. Facultad de Ciencias Farmacéuticas. Universidad de São Paulo
  • Bronislaw Polakiewicz Departamento de Tecnología Bioquímico–Farmacéutica. Facultad de Ciencias Farmacéuticas. Universidad de São Paulo

DOI:

https://doi.org/10.3989/gya.2001.v52.i3-4.356

Keywords:

Brazil nut, Hydrogenation, Interesterification, Oil

Abstract


Brazil nut oil (ACB) was hydrogenated in a 1L Parr reactor, with Ni as catalyst, at the following process conditions: 175ºC, 3 atm, 60 min (GH1), 150ºC, 1 atm, 30 min (GH2) and 125ºC, 1 atm, 30 min (GH3). Different proportions of blends with ACB and GH1 and GH2 were prepared. These mixtures were interesterified at laboratory scale (0.75% of sodium metoxide, 60 min, 60-65ºC). Linoleic selectivity (Sl) was 3.87 (GH1), 17.46 (GH2) and 17.46 (GH3). Linolenic selectivity (Sln) was 2.3 for every reaction. It was observed different results for starting and interesterificated blends for the physical properties, for these parameters and for the interesterified fats, were applied a multiple regression. Results showed that consistency and solid fat content (SFC) were dependent on the hydrogenated fats. Significant interactions were, in general, for the interesterified blends of ACB/GH1 and GH1/GH2, only for the consistency and not for the other properties.

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Published

2001-08-30

How to Cite

1.
Sotero Solis V, Gioielli LA, Polakiewicz B. Hydrogenation and interesterification of Brazil nut oil (Bertholletia excelsa). grasasaceites [Internet]. 2001Aug.30 [cited 2022Dec.7];52(3-4):192-7. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/356

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Section

Research

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