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

Authors

  • Dora García de Sotero Facultad de Ingeniería Química, Iquitos-Perú. Universidad Nacional de la Amazonía Peruana
  • Jorge Sandoval del Águila Facultad de Ingeniería Química, Iquitos-Perú. Universidad Nacional de la Amazonía Peruana
  • Robinson Saldaña Ramírez Facultad de Ingeniería Química, Iquitos-Perú. Universidad Nacional de la Amazonía Peruana
  • Gladys Cárdenas de Reátegui Facultad de Ingeniería Química, Iquitos-Perú. Universidad Nacional de la Amazonía Peruana
  • José Antonio Soplín Ríos Facultad de Ingeniería Química, Iquitos-Perú. Universidad Nacional de la Amazonía Peruana
  • Víctor Sotero Solís Instituto de Investigaciones de la Amazonia Peruana
  • Rosángela Pavan Torres Faculdade de Ciências Farmacêuticas, Universidade de São Paulo São Paulo-SP-Brasil
  • Jorge Mancini Filho Faculdade de Ciências Farmacêuticas, Universidade de São Paulo São Paulo-SP-Brasil

DOI:

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

Keywords:

Elaeis guineensis, Fractionation, Interesterification, Mixtures, Palm oil

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.

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Published

2008-06-30

How to Cite

1.
García de Sotero D, Sandoval del Águila J, Saldaña Ramírez R, Cárdenas de Reátegui G, Soplín Ríos JA, Sotero Solís V, Pavan Torres R, Mancini Filho J. Fractionation and interesterification of palm (Elaeis guineensis) oil from Peruvian Amazon. grasasaceites [Internet]. 2008Jun.30 [cited 2023Mar.21];59(2):104-9. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/497

Issue

Vol. 59 No. 2 (2008)

Section

Research

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