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Physicochemical and nutritional aspects of babassu coconut almond and oil (Orbignya phalerata Mart. ) / Aspectos fisicoquimicos y nutricionales del almendra y aceite de coco de babassu (Orbignya phalerata Mart. )
Costa, Ana; Sousa, Paulo; Gaban, Socorro; Silva, Larissa; Gouveia, Sandro; Figueiredo, Raimundo.
  • Costa, Ana; Federal University of Ceara. Department of Food Engineering. Fortaleza. BR
  • Sousa, Paulo; Federal University of Ceara. Gastronomy, Culture and Art Institute. Fortaleza. BR
  • Gaban, Socorro; Federal University of Ceara. Department of Food Engineering. Fortaleza. BR
  • Silva, Larissa; Federal University of Ceara. Department of Food Engineering. Fortaleza. BR
  • Gouveia, Sandro; Federal University of Ceara. Gastronomy, Culture and Art Institute. Fortaleza. BR
  • Figueiredo, Raimundo; Federal University of Ceara. Department of Food Engineering. Fortaleza. BR
Rev. chil. nutr ; 47(1): 57-66, feb. 2020. tab, graf
Article in English | LILACS | ID: biblio-1092744
ABSTRACT
The potential use of babassu (Orbignya phalerata Mart.) in several activities is large. In view of these facts, this study aimed to determine the physicochemical composition of the babassu almond (OpAM) and evaluate the chemical, physical and physicochemical aspects of babassu coconut oil isolated by different methods of extraction. Babassu nut oil was removed by extraction with a hot solvent (Soxhlet) (OpS), hydraulic pressure (OpHP) and cold extraction (Blight and Dyer) (OpBD). Two artisanal samples from the states of Pará (OpP) and Maranhão (OPM) were also tested. OpAM presented 2% protein, 49.5% fat, 42.4% carbohydrates and water activity of 0.670. No statistical differences were found between the babassu coconut extraction techniques which presents saturated fatty acids as major oil fatty acids, especially lauric (41.6%), myristic (14.6%) and unsaturated oleic (15.7%). No samples tested positive in the thiobarbituric acid reactive substances test, and they also showed low levels of acidity. Babassu coconut oil showed good oxidative stability with a high induction period. The samples tended to green and yellow colors, and the babassu oil extracted by Soxhlet was less viscous than the others.
RESUMEN
El uso potencial de babassu (Orbignya phalerata Mart.), en varias actividades es amplio. En vista de esto, este estudio tuvo como objetivo determinar la composición fisicoquímica de la almendra de babassu (OpAM) y evaluar los aspectos químicos, físicos y físicoquímicos del aceite de coco de babassu aislado mediante diferentes métodos de extracción. El aceite de coco de babasú se aisló mediante extracción con un disolvente caliente (Soxhlet) (OpS), mediante presión hidráulica (OpHP) y utilizando un disolvente frío (Blight and Dyer) (OpBD). También se analizaron dos muestras artesanales de los estados de Pará (OpP) y Maranhão (OPM). OpAM presentó 2% de proteína, 49,5% de grasa, 42,4% de carbohidratos y una actividad de agua de 0,670. No se encontraron diferencias estadísticas entre las técnicas de extracción de babassu de coco que presentan ácidos grasos saturados como los principales ácidos grasos oleosos, especialmente láurico (41,6%), mirístico (14,6%) y oleico insaturado (15,7%). Ninguna muestra resultó positiva en la prueba de sustancias reactivas al ácido tiobarbitúrico, y también mostraron niveles bajos de acidez. El aceite de coco Babassu mostró una buena estabilidad oxidativa con un alto período de inducción. Las muestras tendían a los colores verde y amarillo, y el aceite de babassu extraído por Soxhlet era menos viscoso que los otros.
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Full text: Available Index: LILACS (Americas) Main subject: Plant Oils / Plant Extracts / Arecaceae / Nutritive Value Language: English Journal: Rev. chil. nutr Journal subject: Nutritional Sciences Year: 2020 Type: Article Affiliation country: Brazil Institution/Affiliation country: Federal University of Ceara/BR

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Full text: Available Index: LILACS (Americas) Main subject: Plant Oils / Plant Extracts / Arecaceae / Nutritive Value Language: English Journal: Rev. chil. nutr Journal subject: Nutritional Sciences Year: 2020 Type: Article Affiliation country: Brazil Institution/Affiliation country: Federal University of Ceara/BR