Pequi Kernel oil extraction by hydraulic pressing and its characterization

Abstract

The seed by-products of pequi pulp processing have a kernel in its core which is not used due to the difficulty of its extraction from the spinous endocarp. However, this kernel has high quality oil which can be used for human consumption. Thus, the kernel and the oil composition as well as the conditions to obtain the kernel oil by hydraulic pressing were evaluated in this study. The kernel showed high lipid content (55.76%), therefore being a good source for obtaining oil. The oil extraction by hydraulic pressing presented a higher yield at 5.5 tons to 6.0 tons of force and 9% to 10% moisture. Oil recovery was 75%. The pequi kernel oil showed low acid (0.17 mg KOH/g) and peroxide (1.22 mEq O2/kg) values. The kernel oil also presented high levels of oleic acid (42.47%). The results indicate that the kernel oil extraction is an alternative form for using seeds to increase the producer/processor income and to decrease residue volumes in the pequi processing industry.

Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese

“…The physicochemical characteristics of pequi (Caryocar coreaceum) pulp oil extracted by a homemade method were presented in Table 2. Ours results showed that the pequi pulp oil exhibited a density similar to Soxhlet-extracted pequi pulp oil and higher than pequi pulp and alomond oil extracted by hydraulic pressing (Sena et al, 2010;Pereira et al, 2020;Lima et al, 2020). The acidity value in our study was of 1.67 ± 0.01 mg KOH g -1 , within the range (0.00-3.00 mg KOH g -1 ) recommended for human consumption and did not exceed 4 mg KOH g -1 , which is one of the main parameters used to indicate quality in edible oils (Food and Agriulture Organization, 2013; Alajtal et al, 2018).…”

“…The iodine value of pequi pulp oil was higher than that of pequi almond oil extracted by hydraulic pressing and to that fresh palm oil (50.8 ± 0.72 g I 2 100 g -1 ) (Chebet et al, 2016;Lima et al, 2020). Since the iodine value is a measure of the unsaturation degree of the oil (Soares & Rocha, 2018), this result sugested that pequi pulp oil contained a substantial amount of unsaturated fatty acids, which was confirmed by GC-MS (Table 2).…”

“…The acidity value in our study was of 1.67 ± 0.01 mg KOH g -1 , within the range (0.00-3.00 mg KOH g -1 ) recommended for human consumption and did not exceed 4 mg KOH g -1 , which is one of the main parameters used to indicate quality in edible oils (Food and Agriulture Organization, 2013; Alajtal et al, 2018). Peroxide value was similar to crude palm oil (0.61 ± 0.05 mEq O 2 kg -1 oil), and lower than pequi pulp and almond oil extracted by hydraulic pressure (Pereira et al, 2020;Almeida et al, 2019;Lima et al, 2020). Peroxide values were between the range of 0 -10 mEq O 2 Kg -1 oil, considered adequate for fresh oil (Food and Agriulture Organization, 2013).…”

“…High and low saponification values indicate low and high molecular weights of the triglyceride, respectively (Omari et al, 2015). Pequi pulp oil presented a saponification value similar to palm oil (200.05 ± 0.42 mg KOH g -1 ) and pequi almond oil extracted by hydraulic pressure (Almeida et al, 2019; Lima et al, 2020). These results demonstrate the high proportion of low molecular weight fatty acids in the analyzed samples, further indicating the similarity between different oils analyzed in terms of fatty acid composition (Omari et al, 2015).…”

“…Its fruit provides nutritional oil, which is generally extracted from the almond or pulp. Its oil is a rich source of carotenoids, phenolic compounds, and unsaturated fat acids (Lima et al, 2020). These compounds may be responsible for some of the functional properties reported for pequi oil such as antioxidant and antibacterial activities (Vale et al, 2019;Pereira et al, 2020).…”