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

Abstract

Influence of the extraction method and storage time on the physicochemical properties and carotenoid levels of pequi (Caryocar brasiliense Camb.) oil IntroductionVegetal oils represent one of the main products extracted from plants currently utilized as food (REDA; CARNEIRO, 2007). In Brazil, due to the great biodiversity of oleaginous fruits, various studies have been carried out with the objective of analyzing the characteristics of those edible oils.Among the vegetal oil produced from fruits found in the Brazilian Savanna region, those obtained from the pulp of pequi (Caryocar brasiliense Camb.) stand out, and they have currently been used in the preparation of rice, ground meat and chicken dishes, as well as in the production of sweets, preserves and liqueurs (POZO, 1997;LIMA, 2006).Both the pequi fruit and its oil are products are of great importance for the employment generation and income, especially in the Brazilian Midwestern states (CARVALHO; SAWYER, 2007).In popular medicine, pequi oil is considered a tonic, and it can be used in the treatment of bronchitis, influenza, colds, and manifestations related to vitamin A deficiency (BRANDÃO; LACA-BUENDÍA; MACEDO, 2002;RIBEIRO, 1996).Recent studies have recognized the great potential of the pequi pulp oil for the production of cosmetics (PIANOVSKI et al., 2008). Furthermore, due to the low level of polyunsaturated fatty acids and high concentration of monounsaturated acid, this oil can be used in processes that involve frying and cooking (LOLOS; OREOPOULOU; TZIA, 1999;SEGALL et al., 2006). ResumoEste estudo objetivou analisar as propriedades físico-químicas e o teor de carotenoides totais do óleo de pequi (OP) obtido por diferentes métodos de extração, bem como avaliar a conservação dessas propriedades e dos pigmentos durante o armazenamento. O OP foi obtido por extração com solventes, extração mecânica e flotação com água quente, e armazenado por 180 dias em frascos âmbar sob condições ambientes. Foram realizadas análises para determinação dos índices de acidez, peróxido, saponificação e iodo, da coloração e do teor de carotenoides totais e de β-carotenos. Verificou-se que a extração com solventes promoveu um maior rendimento em óleo e o maior valor de carotenoides totais. A extração mecânica resultou em um óleo com acidez (5,44 mg KOH.g -1 ) e índice de peróxido (1,07 mEq.kg -1 ) elevados. Ao longo do armazenamento do OP, houve aumento da acidez e do índice de peróxido, escurecimento do óleo e redução do teor de carotenoides. A extração mecânica foi o método menos vantajoso para a conservação das propriedades físico-químicas e do teor de carotenoides no óleo de pequi. Palavras-chave: Caryocar brasiliense; β-caroteno, óleo vegetal. AbstractThe 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 wate...

Physical and chemical characteristics of cashew nut flour stored and packaged with different packages

“…In a study carried out with crude pequi oil, Brasil et al (2011) observed a decrease in the saponification index showing that with the course of time the food quality oil decayed. According to Ribeiro et al (2012), the decrease in the saponification value and increase in the levels of acidity and peroxide value of the pequi oil obtained by mechanical extraction indicates the occurrence of fatty acid hydrolysis reactions during storage.…”

Chemical composition and oxidative stability of jussara (<em>Euterpe edulis</em> M.) oil extracted by cold and hot mechanical pressing

“…Pequi oil extracted by expeller pressing showed a total carotenoid content of 24.96 mg/100g (or 249.6 mg/kg), while extraction using ethyl ether and acetone resulted in even higher values (38.95 and 42.66 mg/100g, respectively). In this case, β-carotene was also the main carotenoid identified (Ribeiro et al, 2012b).…”

“…In order to reduce this acid value, one alternative could be to subject the fruit to a step of enzyme inactivation with steam immediately after harvest, which is the procedure generally adopted before palm oil extraction (Wicke et al, 2008). Ribeiro et al (2012b) found an acid value of 5.44 mg KOH/g in pequi oil extracted in an expeller press and observed that this value increased to 6.06 mg KOH/g after 180 days of storage. Aquino et al (2012) reported that the crude buriti oil had an acid value of 4.27% oleic acid, while in the refined oil this value was reduced to 0.21%.…”

Bioactive compounds and functional potential of pequi (<em>Caryocar</em> spp.), a native Brazilian fruit: a review

“…The carotenoids β-carotene, lycopene, z-carotene, cryptoflavin, β-cryptoxanthin, anteraxanthin, zeaxanthin, mutatoxanthin, violaxanthin, lutein, and neoxanthin have already been identified in the fruit pulp (De Moraes Cardoso et al, 2013;Machado et al, 2013;Ribeiro et al, 2012;Lima et al, 2007;Oliveira et al, 2006;Azevedo-Meleiro and Rodriguez-Amaya, 2004;Ramos et al, 2001), see Figure 3.…”

“…Beta-carotene, the most important pro-vitamin A found in fruits, is the main carotenoid present in C. brasiliense pulp according to Ribeiro et al (2012) and Oliveira et al (2006) (25 mg/100 g oil and 6.3 to 11.4 mg/100 g pulp, respectively). The consumption of 100 g of cooked C. brasiliense pulp would supply 57.3 and 66.9% of the recommended dietary allowance (RDA) of vitamin A for adult men and pregnant women, respectively (De Moraes Cardoso et al, 2013).…”