Influence of the extraction method and storage time on the physicochemical properties and carotenoid levels of pequi (Caryocar brasiliense Camb.) oil

Food Science and Technology (Campinas)

Milton Cosme Ribeiro²  Eduardo Valério De Barros Vilas Boas²  Tania Regina Riul¹  Lílian Pantoja¹  Helyde Albuquerque Marinho¹  Alexandre Soares Dos Santos¹ 

[1] ,Universidade Federal de Lavras Department of Food Science Lavras MG ,Brasil

关键词: Caryocar brasiliense;    β-carotene;    vegetal oil;    Caryocar brasiliense;    β-caroteno;    σleo vegetal;   

DOI  :  10.1590/S0101-20612012005000053

来源: SciELO

【 摘 要 】

The objective of this study was to analyze the physicochemical properties and carotenoid levels of pequi oil obtained by different extraction methods and to evaluate the preservation of these properties and pigments during storage time. The pequi oil was obtained by solvent extraction, mechanical extraction, and hot water flotation. It was stored for over 180 days in an amber bottle at ambient conditions. Analyses for the determination of the acidity, peroxide, saponification and iodine values, coloration, total carotenoids, and β-carotene levels were conducted. The oil extraction with solvents produced the best yield and carotenoid levels. The oil obtained by mechanical extraction presented higher acidity (5.44 mg KOH.g-1) and peroxide values (1.07 mEq.kg-1). During the storage of pequi oil, there was an increase in the acidity and the peroxide values, darkening of the oil coloration, and a reduction of the carotenoid levels. Mechanical extraction is the less advantageous method for the conservation of the physicochemical properties and carotenoid levels in pequi oil.

【 授权许可】

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