Characterization of munguba oil obtained by ultrasound

被引：5

作者：

Raiser, Alexia Lorenzi ^{[1
]}

Ribeiro Torres, Maycon de Paula ^{[2
]}

Ribeiro, Elton Brito ^{[2
]}

de Sousa Valladao, Denia Mendes ^{[2
]}

机构：

[1] Univ Fed Mato Grosso UFMT, Programa Posgrad Ciencias Ambientais, Sinop, MT, Brazil

[2] Univ Fed Mato Grosso UFMT, BR-78550728 Sinop, MT, Brazil

来源：

CIENCIA RURAL | 2020年 / 50卷 / 12期

关键词：

extraction; Pachira aquatica Aublet; ultrasound; vegetable oil; POTENTIAL ANTIOXIDANT ACTIVITY; PACHIRA-AQUATICA AUBLET; SEED OIL; ASSISTED EXTRACTION; FTIR SPECTROSCOPY; OLIVE OIL; OPTIMIZATION; STABILITY; L;

D O I：

10.1590/0103-8478cr20191028

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

This study analyzed the use of the ultrasound-assisted method as an alternative to obtain munguba oil. The extraction provided a 47.70 % yield of an oil with appropriate quality, evaluated by assessing the %FFA as oleic acid, iodine. peroxide. and saponification values, in addition to the refractive index and density. The oil presented thermal stability up to 300 degrees C, was constituted mainly by palmitic acid (C16:0), and presented a total phenolic content of 55.02 +/- 1.872 mu gE4G g(-1). Results suggest that the ultrasound-assisted method has the potential to obtain vegetable oils without compromising their characteristics and quality as well as optimize extraction time, solvent volume. and operational costs. Moreover, munguba oil presents itself as a suitable and sustainable alternative as an adjuvant in food products, pharmaceuticals, cosmetics, and biofuels.

引用

页数：9

共 30 条

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