Good practices of harvest and processing provide high quality Macauba pulp oil

Abstract

Abbreviations MAPA -Ministry of Agriculture, Husbandry and Food SupplyANVISA -Brazilian Health Surveillance Agency AI -acidity index PV-peroxide RI -refractive index K 232 -molar absorptivity at 232 nm K 270 -molar absorptivity at 270 nm FID -flame ionization detector SFC -Solid fat content FAC -composition of fatty acids MUFA -monounsaturated fatty acids † This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as doi: AbstractMacauba or macaw palm (Acrocomia aculeata) has great potential for oil production in tropical America biomes. This work aimed to describe a full set of procedures to obtain high quality crude and refined pulp oil. Crude oil was extracted by forced pressing of dried, mechanically pulped fruits that were collected directly from the bunch at ripening stage. Preliminary refining process sequentially encompassed degumming, neutralization, bleaching and deodorization. Identity and quality parameters (fatty acids composition, peroxide value, molar absorptivity at 232 and 270 nm, moisture, refractive index, saponification index, unsaponifiable matter, color, total carotenoids and solid fat content) were determined in all steps. Crude and refined oils presented about 64% of monounsaturated acids (oleic acid) and 26% saturated acids (mostly palmitic acid). Oil composition and physicochemical characteristics were maintained after refining, rendering high quality oil, suitable for multipurpose employments, such as food processing and biodiesel production. Practical applicationsMacauba palm is a widespread and high-yield oil bearing fruit from Tropical America that is being domesticated in Brazil. A whole processing of the pulp oil, including fruits harvest and postharvest, was developed at lab scale to render suitable oil for food and biofuels usages. Onwards the procedures could be scaled up and the cost effectiveness must be evaluated. Graphical abstractGood practices of harvesting, processing fruits, and refining, resulted in high oleic quality macauba pulp oil that complies with most standard requirements for crude and refined edible oils.

Quality Parameters of Mechanically Extracted Edible Macauba Oils (Acrocomia aculeata) for Potential Food and Alternative Industrial Feedstock Application

“…The samples, free of macroparticles, were submitted to the following determinations: Acid value: AOCS Official Method 3d Cd‐63 Oil stability index: AOCS Official Method Cd 12b‐92 …”

“…Another characteristic of the mesocarp oil is the content of total carotenoids, which can reach up to 378 μg · g −1 of oil surpassing other tropical fruits. However, harvest, storage, and handling may influence oil quality …”

“…MUFA, as well as carotenoids, tocopherols, tocotrienols, among other micronutrients, have been related to human blood cholesterol‐lowering as well as to reducing the incidence of coronary heart and various other human diseases . Additionally, carotenoids together with tocols, contribute to vegetable oil stability due to their chemical action (antioxidant) and preservation properties . Despite the socioeconomic and scientific interests, further research on the composition and processing of A. aculeata is still required …”

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

“…The carotenoid content of jussara oil was higher when compared to oils extracted from some fruit seeds, such as grape, guava, melon, passion fruit, pumpkin, soursop and tomato, which varied from 4.4 to 11.9 mg/g (Da Silva and Jorge, 2014). Nunes et al (2015) observed higher carotenoid contents (378 μg/g) in crude macauba oil extracted by mechanical pressing, and verified that this value was drastically reduced to 9 mg/g during refining. Soltana et al (2016) extracted the oil from the achenes of Ficus carica and observed a β-carotene content of 81.08 mg/g.…”

Effect of time and storage conditions on the physical and physico-chemical characteristics of the pulp of yellow and purple passion fruit

“…The crucial point for success in producing high-quality pulp starts with the adoption of good practices in choosing the raw material and harvesting of the fruits (Nunes et al, 2015). Therefore, the fruits must be selected and the pulp prepared by technological processes that assure good quality of the physical and physico-chemical, nutritional and microbiological characteristics, from processing until sale to end consumers (Dliveira et al, 2014).…”