No abstract

In recent years, much research effort has been driven to develop alternative plasticizers for medical and commodity plastic materials. In this study, a modified natural plasticizer, synthesized by esterification of rice fatty acids, was modified by epoxidation with peroxy acid generated in situ. Two natural epoxidized plasticizers were obtained, using peracetic acid (NP‐Ac) and peroctanoic acid (NP‐Oc) as reagent. PVC films after addition of these natural epoxidized plasticizers presented fairly good incorporation and plasticizing performance, as demonstrated by results of mechanical properties, Tg values (as shown by DSC), optical microscopy, exudation, and migration tests, FTIR and X‐ray diffraction obtained for plasticized PVC films. NP‐Ac plasticizer presented enhanced plasticizing performance compared with NP‐Oc, probably due to a higher epoxidation degree obtained in the reaction with peracetic acid. © 2012 Wiley Periodicals, Inc. J. Appl. Polym. Sci., 2013

BackgroundThe macauba has been identified as the most promising native species for the production of vegetable oil and biomass. Several studies confirm its potential for numerous purposes (liquid and solid biofuels, food, cosmetics and pharmaceuticals), but this Brazilian biodiversity resource has been little explored, and work aimed at their domestication and genetic improvement are relatively recent. This study consisted of a multivariate approach to levels of trans fatty acids, oil yield and physical characteristics found in fruits of macauba of natural populations. The objective was to quantify the genetic variability among 35 genotypes of natural populations of macauba from 16 locations in different regions of Brazil. Euclidean Distance measurements were estimated and the cluster analysis obtained by the UPGMA method considering separately the fatty acid profile, and traits related to physical part and the fruits oil content.ResultsIt was observed the formation of seven groups for the profile of fatty acids and five groups for physical characteristics and oil yield. Large variations were observed for different types of mesocarp (pulp) fatty acids and kernel. Oleic acid (18: 1) in mesocarp was the largest contribution to the total divergence. The results indicate variations to the physical characteristics and oil yield, especially the oil percentage in mesocarp and weight of the whole fruit which contributed 64.58 % of the divergence between genotypes.ConclusionsThe study identified genotypes potential to generate variability and obtaining selection gains, directing plant breeding programs according with demands of oils market.

-Pequi is a native fruit from Brazil, found in the Amazon, Caatinga, Cerrado and Atlantic Rain Forest regions. It is one of the main plants with great potential for sustainable use in Central Brazil. Among 16 species comprising Caryocar genus, three are highlighted: C. brasiliense, C. villosum, and C. coriaceum, of economic importance for families in small communities of Brazilian Cerrado. They are generally organized in cooperatives and use the leaves for preparing medicinal extracts, and the fruits for culinary purposes. When the sale of fresh fruits is reduced, they produce and commercialize fruit preserves, and liqueur products, as well as extract the oil. Harvesting of mature fruits after falling from the tree while keeping some fruits at the plant is the best way for its sustainable production. The internal mesocarp contains from 36 to 66% dry weight of oil having traditional culinary, medicinal and cosmetic uses. This oil has 60% of oleic acid and 35% palmitic acid, thus suitable for industrial fat hardstocks. The presence of the triacylglycerols POO and POP makes the oil of interest for cosmetic and food industries. Both pulp and kernel oils have been studied for their health effects. By physical, enzymatic or chemical modification, the oil has shown potential uses as cocoa butter substitute and zero trans fat product.Keywords: Caryocar sp / Pequi oil Résumé -Le pequi : un fruit brésilien à potentiel pour l'industrie des corps gras. Le Pequi est un fruit indigène du Brésil, issu des régions de l'Amazonie, de la Caatinga, du Cerrado et de la forêt Atlantique. C'est l'une des principales plantes offrant un grand potentiel d'utilisation durable dans le centre du Brésil. Parmi les 16 espèces que compte le genre Caryocar, trois se distinguent (C. brasiliense, C. villosum et C. coriaceum) en raison de leur importance économique pour les familles de petites communautés de la région du Cerrado brésilien. Elles sont généralement organisées en coopératives et utilisent les feuilles pour préparer des extraits médicinaux et les fruits à des fins culinaires. Lorsque la vente de fruits frais est réduite, le pequi est commercialisé sous forme de fruits en conserve ou de liqueurs et de l'huile en est extrait. La récolte de fruits mûrs tombés de l'arbre tout en conservant des fruits à l'usine semble la meilleure voie pour une production durable. Le mésocarpe interne contient de 36 à 66 % d'huile (en poids sec) traditionnellement utilisée à des fins culinaires, médicales et cosmétiques. Cette huile contient 60 % d'acide oléique et 35 % d'acide palmitique, aptes à être utilisés en tant que matières grasses industrielles. La présence de triacylglycérol POO et POP confère à l'huile un intérêt particulier pour les industries cosmétiques et alimentaires. Les huiles de pulpe et de noyau ont été étudiées pour leurs effets sur la santé. Par modification physique, enzymatique ou chimique, l'huile a montré des utilisations potentielles en tant que substitut de beurre de cacao produit sans acides gras trans.

RESUMO Sementes de maracujá foram submetidas à prensagem sob diferentes taxas de alimentação (1,2 a 3,0kgh -1 ) com o objetivo de avaliar o impacto desta variação no rendimento do processo

Pequi is an oleaginous fruit whose edible oil is composed mainly by saturated and monounsaturated fatty acids. The biological and nutritional properties of pequi oil are dependent on its composition, which can change according to the oil source (pulp or kernel). There is little data in the scientific literature concerning the differences between the compositions of pequi kernel and pulp oils. Therefore, in this study, different pequi genotypes were evaluated to determine the fatty acid composition of pulp and kernel oils. PCA and PLS-DA were applied to develop a model to distinguish these oils. For all evaluated genotypes, the major fatty acids of both pulp and kernel oils were oleic and palmitic acids. Despite the apparent similarity between the analyzed samples, it was possible to discriminate pulp and kernel oils by means of their fatty acid composition using chemometrics, as well as the unique pequi genotype without endocarp spines (CPAC-PQ-SE-06).

No abstract

Amazonian tucuman (Astrocaryum aculeatum) fruit pulp is consumed directly without heat treatment, and is appreciated in the region of Manaus, Amazonas State, Brazil. The kernel is discarded after pulp removal, resulting in costs related to waste management. This study aimed to perform an estimate on the annual amount of kernels generated by commercialization of tucuman fruit in six markets in Manaus by monthly application of questionnaires to merchants. The yield of edible pulp and kernels were assessed, as well as the yield and characteristics of kernel oil. Fruits consisted of pulp (26% fresh weight) and the coproduct is mainly pyrene (70%), comprising a hard woody endocarp (61%) and an oily kernel (39% dry weight). Kernel oil yield ranged from 28% to 45%. The generated coproducts were estimated as 272 t/y (fresh weight) and approximately 6–10 t/y of lauric oil could be obtained. The main fatty acids were lauric—12:0 (52.3–57.5%) and myristic—14:0 (23.4–27.1%), presenting a similar profile to other lauric oils such as coconut, palm kernel, and babassu oils. Oxidative stability ranged from 20 to 44 hours, which is considered high compared to other lauric oils. The recovery of this coproduct will improve the sustainability of the tucuman chain, providing a new product of Amazonian biodiversity and reducing the environmental impact.