Characterization of crude, neutro and blenched oil from pulp and peel of jungle fruit Paraqueiba sericea tulasne «Umarí».

Nancy A. Chasquibol Silva

doi:10.3989/gya.1997.v48.i1.769

Characterization of crude, neutro and blenched oil from pulp and peel of jungle fruit Paraqueiba sericea tulasne «Umarí».

Authors

Nancy A. Chasquibol Silva Departamento Académico de Química Analítica, Facultad de Química e Ingeniería Química, Universidad Nacional Mayor de San Marcos

DOI:

https://doi.org/10.3989/gya.1997.v48.i1.769

Keywords:

Fatty acid (composition), «Paraqueiba sericea tulasne», Umarí oil.

Abstract

Crude, neutro and blenched oil extracted from pulp and peel of jungle fruit Paraqueiba sericea tulasne «Umarí» were studied. The crude oil was extracted with hexane by the soxhlet method giving a 47.86% yield, a 31.72% yield in neutro oil and a 94.89% yield in blenched oil. Chemical and physical constants were determined. In addition, five methyl esters of fatty acids were quantitatively determined by GLC using DEGS as stationary phase. The results indicated that Umarí oil belongs to a not drying type with a high content of unsaturated fatty acids principaly oleic. The analytical values obtained confirm the convenience of using Umarí oil in food and cosmetic industries.

Downloads

Download data is not yet available.

Downloads

Published

1997-02-28

How to Cite

Chasquibol Silva NA. Characterization of crude, neutro and blenched oil from pulp and peel of jungle fruit Paraqueiba sericea tulasne «Umarí». Grasas aceites [Internet]. 1997Feb.28 [cited 2024Apr.16];48(1):11-6. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/769

Download Citation

Issue

Vol. 48 No. 1 (1997)

Section

Research

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of 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) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.

Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.