Physicochemical characteristics and fatty acids composition of crude oil extracted from blackberry (Rubus glaucus Benth) residues.

被引：0

作者：

García, D ^{[1
]}

Viloria-Matos, A ^{[1
]}

Belén, D ^{[1
]}

Moreno-Alvarez, MJ ^{[1
]}

机构：

[1] Univ Simon Rodriguez, Lab Biomol, Sector Naranjos, Los Naranjos, Estado Carabobo, Venezuela

来源：

GRASAS Y ACEITES | 2003年 / 54卷 / 03期

关键词：

blackberry; oil; proximate composition; residues; Rubus glaucus;

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In this research the physicochemical characteristics and fatty acids composition of oil extracted from blackberry (Rubus glaucus Benth) residue were determined. Mature fruits from "La Colonia Tovar", Aragua state, Venezuela harvested on April 2001, were processed to obtain seeds and residues of pulp. This residue was extracted with n-hexane (Soxhlet method). The crude oil was assayed by means of COVENIN and AOCS methods. The results showed: Iodine index 160.16 cg I-2/g, refraction index to 25degreesC 1.4780, saponification value 193.76 mg KOH/g, peroxide value 30.40 meq O-2/kg, free fatty acidity 2.83% (oleic acid), insaponifiable value 2.77%, phosphorus content 0.22% and stability 3.09 h (AOM). The major fatty acids found were oleic acid (55.39%) and linoleic acid (29.51%).

引用

页码：259 / 263

页数：5