Comparative study on the quality of oil extracted from two tucumã varieties using supercritical carbon dioxide

Abstract

The vast Amazon region has considerable territorial peculiarities and plant species diversity, sometimes from the same botanical family, which can exhibit significant differences in physicochemical properties. From this diversity, two species stand outAmazonas tucumã (Astrocaryum aculeatum Meyer) and Pará tucumã (Astrocaryum vulgare Mart.). The research focus is to analyze, comparatively, these oleaginous fruits, their similarities, particularities and potentials regarding the oil quality extracted from two tucumã varieties from the states of Amazonas and Pará, obtained using supercritical carbon dioxide, under different extraction parameters. The results demonstrate the biometric particularities of each species, highlighting the Amazon fruit, which also showed higher oil yield using supercritical CD 2 extraction. The fatty acid quality and profile aspects of the oils show their unsaturated predominance, considering carotenoid content and how the extraction temperature can influence the nutritional quality of the oils. The statistical analyses indicated that the Amazon tucumã oil is superior to the Pará tucumã oil. However, in terms of added value both oils have potential applications in various industrial segments.Keywords: Tucumã; oil; supercritical. Practical Application:The temperature elevation applied to obtain of the tucumã oils, interfere on the quantity and quality of their unsaturation profile, directly influencing the nutritional quality of these oil. With regards to quantitatively unsaturated fatty acids, as well as total carotenes.

Chromatographic profile and bioactive compounds found in the composition of pupunha oil (Bactris gasipaes Kunth): implications for human health

“…Comparing the outcome of this investigation with that of Serra et al [24], who evaluated the quality standards of buriti (Mauritia flexuosa) oil and pracaxi (Pentachletra Macroloba) oil, high values of acidity and peroxide were found, a few above those determined in this investigation and recommended in the legislation (5.76mg KOH g -1 and 12.05mEq kg -1 ; 5.44mg KOH g-1 and 8.23mEq kg -1 , respectively). In another survey, Santos et al [25], when assessing the Patauá (Oenocarpus bataua) oil, found averages of 1.40mg KOH g -1 and 9.64mEq kg -1 in the acidity and peroxide index respectively, and Costa et al [6], in their investigations with Tucumã (Astrocaryum vulgare, Mart. ), found acid averages between 6.5mg to 20.3mg KOH g -1 and peroxides between 11.8 and 13.8mEq kg -1 [6].…”

“…In another survey, Santos et al [25], when assessing the Patauá (Oenocarpus bataua) oil, found averages of 1.40mg KOH g -1 and 9.64mEq kg -1 in the acidity and peroxide index respectively, and Costa et al [6], in their investigations with Tucumã (Astrocaryum vulgare, Mart. ), found acid averages between 6.5mg to 20.3mg KOH g -1 and peroxides between 11.8 and 13.8mEq kg -1 [6]. Most of the oils used for comparison showed higher acidity and peroxide indexes than the pupunha oils evaluated in this investigation.…”

“…In this connection, the presence of edible Amazon oil plants fruits aims to add to the diets this range of compounds with high nutritional value and functional properties, such as those found in Amazonian fruits including, but not limited to, açaí, tucumã, bacaba, pupunha [1,5,6].…”

Optimization Methods for the Extraction of Vegetable Oils: A Review

“…Hu et al (2013) reported maximum extraction at 60-80 mesh size in combination with temperature (30 • C), pressure (343.5 MPa), and CO 2 flux (80 mL) for oil extraction from Cuminum cyminum seeds. During extraction of oils from two tucuma species (Amazon tucumã (AT) and Parátucumã (PT) fruits) it was observed that sometimes the material is not very accessible to the supercritical solvent thereby lowering yield [84].…”

Efeitos do Consumo de Produtos e Subprodutos do Maracujá (Passiflora edulis) nas Doenças Crônicas não Degenerativas

“…Com os avanços no ramo da pesquisa, diversas formas de aplicação da tecnologia em produtos e subprodutos vêm sendo desenvolvidas visando o aproveitamento integral e a aplicação nutricional destes pela aplicação de tecnologias de conversão em matérias-primas aproveitáveis em análise de alimentos. (COSTA, et al, 2016;SANTOS et al, 2018;SANTOS et al, 2019).…”