Chemical Composition and Crystallization Temperatures of Esters Obtained From Four Vegetable Oils Extracted Fromseeds of Brazilian Cerrado Plants

Pierezana, Luciane; Cabral, Márcia Regina Pereira; Neto, Deluana Martins; Stropa, Jusinei Meireles; Oliveira, Lincoln Carlos Silva de; Scharf, Dilamara Riva; Simionatto, Edésio Luiz; Silva, Rogério César de Lara da; Simionatto, Euclésio

doi:10.5935/0100-4042.20150018

Cited by 3 publications

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“…The almond (kernel) oil has a pleasant coconut-like smell, with about 33% lauric acid and 28% oleic acid. The oil also contains bioactive compounds, such as phenolics, carotenoids, and tocopherols (Coimbra and Jorge, 2011;Coimbra and Jorge, 2012;Pierezan et al, 2015;Magalhães et al, 2020b). Jerivá kernel oil has interesting characteristics for biofuel production, such as low acidity, a high oxidative stability and transesterification reaction with an ester conversion rate above the minimum percentage required (Falasca et al, 2012;Moreira et al, 2013), but also has potential for human consumption (Lescano et al, 2018;Magalhães et al, 2020a).…”

Section: Introductionmentioning

confidence: 99%

Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil

et al. 2021

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The Jerivá (Syagrus romanzoffiana) kernel oil (JKO) has a pleasant coconut-like smell, with about 33% lauric acid and 28% oleic acid. The oil also contains bioactive compounds, such as phenolics, carotenoids, and tocopherols. JKO has a solid consistency at low temperatures, but has a low melting point and low solid content at room temperature. Thus, this work aimed to evaluate the thermal properties related to crystallization and fusion, as well as the chemical and oxidative characteristics of JKO fractions, olein and stearin, obtained from dry and solvent fractionation. In general, stearins had higher crystallization and melting temperatures, and higher solid fat content, unlike oleins, which may be associated with the concentration of high melting triglycerides in the stearins. No statistically significant difference was found for fatty acid profile or oxidative stability of the fractions. The type of fractionation influenced the chemical and thermal properties of JKO fractions. The solvent process promoted the most relevant differentiation of fractions. An olein was obtained with 7% less solid fat at 25 °C which remained visually liquid at 2 °C below the oil, as well as a stearin with 17% more solid fat at 25 °C which remained visually solid at 3 °C above the oil.

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Section: Introductionmentioning

confidence: 99%

Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil

et al. 2021

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“…Aiming at biodiesel production, the seed oils from four plants, including bacuri and amburana, were extracted and alkaline was transesterified to esters using methanol and ethanol. Oleic acid (30.5/32.3%, methyl and ethyl esters) was the main component of transesterification from bacuri oils and lauric acid (30.7/32.9%, methyl and ethyl esters) from amburana oils (81).…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

Brazilian savannah fruits: Characteristics, properties, and potential applications

Silva

Fonseca

2016

Food Sci Biotechnol

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The Brazilian savannah is the second largest biome of the country, and it displays great biodiversity. The fruits of the native trees have peculiar characteristics and are recognized for their nutritional and therapeutic aspects. However, little is known about their technological and biotechnological potential applications. The existing information concerning these aspects has never been compiled so far. It is known that many of these fruits contain many bioactive compounds of industrial interest, such as carotenoids and phenolic constituents. Another aspect of the fruit is the high fatty acid content of some species. Pequi, bocaiuva, jatoba, baru, amburama, and buriti, for instance, are among those fruits described as being rich in fatty acids, mostly unsaturated ones. Here, we reviewed 18 species from the Brazilian savannah identified to be of interest because of high potencial for sustained medium- and short-term explorations, under the technological and biotechnological aspects, seeking the development of new products from these scarcely studied raw materials.

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Effect of process variables on the yield and quality of jerivá (<em>Syagrus romanzoffiana</em>) kernel oil from aqueous extraction

et al. 2020

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The fruit from jerivá (Syagrus romanzoffiana) has a kernel which is rich in oil, and has a pleasant smell that reminds one of coconut. It is rich in monounsaturated and saturated fatty acids, in addition to bioactive compounds. In this work, the effect of process variables on the yield and quality of jerivá kernel oil from aqueous extraction was evaluated using response surface methodology. The variables pH, time and temperature influenced the yield and the quality of the oil. High pH and time, along with mild temperature were suitable conditions to extract jerivá kernel oil by aqueous extraction, but excessively high pH, temperature and time negatively impacted the oil's quality. pH was the only variable that significantly influenced free acidity, with a decrease in free acidity with the increase in pH. On the other hand, the increase in pH, time and temperature increased the peroxide value, which limited some conditions for obtaining jerivá kernel oil by aqueous extraction. The optimal conditions were found to be an extraction at pH 12, 25 °C and 60 minutes, which resulted in a yield of 39%, free acidity of 0.2% and a peroxide value of 5.8 meqO 2 ·kg −1 . Aqueous extraction yielded more unsaturated oil than that extracted with hexane, in addition to a higher proportion of caproic, oleic and linoleic acids, thus improving its nutritional characteristics and health benefits, despite decreasing its oxidative stability. RESUMEN: Efecto de las variables del proceso sobre el rendimiento y la calidad del aceite de almendra de yerivá (Syagrus romanzoffiana) mediante extracción acuosa. La fruta de yerivá (Syagrus romanzoffiana) tiene un grano rico en aceite, que tiene un olor agradable que recuerda al coco, es rico en ácidos grasos monoinsaturados y saturados, además de compuestos bioactivos. En este trabajo, se evaluó el efecto de las variables del proceso sobre el rendimiento y la calidad del aceite de grano de yerivá a partir de la extracción acuosa utilizando la metodología de superficie de respuesta. Las variables pH, tiempo y temperatura influyeron en el rendimiento y la calidad del aceite. pH alto, elevado tiempo y temperatura suave fueron las condiciones adecuadas para extraer el aceite de grano de yerivá mediante extracción acuosa. Sin embargo, el pH, la temperatura y el tiempo excesivamente altos impactaron negativamente en la calidad del aceite. El pH fue la única variable que influyó significativamente en la acidez libre, con una disminución de la acidez con el aumento del pH. Por otra parte, el aumento del pH, el tiempo y la temperatura aumentaron el valor del peróxido, lo que limitó algunas condiciones para obtener aceite de grano de yerivá por extracción acuosa. Se encontró que la condición óptima fue una extracción a pH 12, 25 °C y 60 minutos, lo que resultó en un rendimiento del 39%, una acidez libre del 0,2% y un valor de peróxido de 5,8 meqO 2 ·kg −1 . La extracción acuosa produjo más aceite insaturado que el extraído con hexano, además de una mayor proporción de caproico, oleico y linoleico, mejorand...

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Chemical Composition and Crystallization Temperatures of Esters Obtained From Four Vegetable Oils Extracted Fromseeds of Brazilian Cerrado Plants

Cited by 3 publications

References 0 publications

Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil

Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil

Brazilian savannah fruits: Characteristics, properties, and potential applications

Effect of process variables on the yield and quality of jerivá (<em>Syagrus romanzoffiana</em>) kernel oil from aqueous extraction

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