Physico-chemical characteristics of the oil from macauba kernels stored after drying at different temperatures
ABSTRACT Studies of post-harvest storage and drying in macauba fruit (Acrocomia aculeata (Jacq.) Lodd. Mart) are still in the early stages. The aim of this work was to investigate the effect of drying on the quality of macauba kernel oil during storage. Drying was carried out under three different a...
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| Format: | Article |
| Language: | English |
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Universidade Federal do Ceará
2022-12-01
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| Series: | Revista Ciência Agronômica |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902023000100401&tlng=en |
| _version_ | 1811185984830701568 |
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| author | Marcela Silva Carvalho Paulo Cesar Corrêa Gutierres Nelson Silva Adalberto Hipólito de Sousa Lucas Martins Lopes |
| author_facet | Marcela Silva Carvalho Paulo Cesar Corrêa Gutierres Nelson Silva Adalberto Hipólito de Sousa Lucas Martins Lopes |
| author_sort | Marcela Silva Carvalho |
| collection | DOAJ |
| description | ABSTRACT Studies of post-harvest storage and drying in macauba fruit (Acrocomia aculeata (Jacq.) Lodd. Mart) are still in the early stages. The aim of this work was to investigate the effect of drying on the quality of macauba kernel oil during storage. Drying was carried out under three different air temperatures: 40°C, 50°C and 60°C. Four replications were used for each temperature. After drying, the kernels were stored for 0, 60, 120, 240 and 360 days, and the following physico-chemical analyses were carried out for each period: kernel oil content, acidity index, oxidative stability, water activity and oil colour. An increase in storage time resulted in an increase in the acidity index and a reduction in the oxidative stability of the oil in all treatments. The mean value for water activity in the oil ranged from 0.56 to 0.68. The mean values of the L* and b* coordinates did not differ from the control, except for the storage times of 0 and 60 days. There was a difference in the a* coordinate between the drying processes when compared to the control. No significant differences were seen for oil content. It was concluded that drying can be efficient tool in controlling the quality of kernel oil during storage. |
| first_indexed | 2024-04-11T13:38:45Z |
| format | Article |
| id | doaj.art-6dc1cdfb27d3416d9e31255381e868e6 |
| institution | Directory Open Access Journal |
| issn | 1806-6690 |
| language | English |
| last_indexed | 2024-04-11T13:38:45Z |
| publishDate | 2022-12-01 |
| publisher | Universidade Federal do Ceará |
| record_format | Article |
| series | Revista Ciência Agronômica |
| spelling | doaj.art-6dc1cdfb27d3416d9e31255381e868e62022-12-22T04:21:21ZengUniversidade Federal do CearáRevista Ciência Agronômica1806-66902022-12-015410.5935/1806-6690.20230001Physico-chemical characteristics of the oil from macauba kernels stored after drying at different temperaturesMarcela Silva Carvalhohttps://orcid.org/0000-0002-8996-5743Paulo Cesar Corrêahttps://orcid.org/0000-0001-9843-1455Gutierres Nelson Silvahttps://orcid.org/0000-0002-4272-0634Adalberto Hipólito de Sousahttps://orcid.org/0000-0002-3089-2762Lucas Martins Lopeshttps://orcid.org/0000-0001-7686-4997ABSTRACT Studies of post-harvest storage and drying in macauba fruit (Acrocomia aculeata (Jacq.) Lodd. Mart) are still in the early stages. The aim of this work was to investigate the effect of drying on the quality of macauba kernel oil during storage. Drying was carried out under three different air temperatures: 40°C, 50°C and 60°C. Four replications were used for each temperature. After drying, the kernels were stored for 0, 60, 120, 240 and 360 days, and the following physico-chemical analyses were carried out for each period: kernel oil content, acidity index, oxidative stability, water activity and oil colour. An increase in storage time resulted in an increase in the acidity index and a reduction in the oxidative stability of the oil in all treatments. The mean value for water activity in the oil ranged from 0.56 to 0.68. The mean values of the L* and b* coordinates did not differ from the control, except for the storage times of 0 and 60 days. There was a difference in the a* coordinate between the drying processes when compared to the control. No significant differences were seen for oil content. It was concluded that drying can be efficient tool in controlling the quality of kernel oil during storage.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902023000100401&tlng=enAcrocomia aculeataPost-harvestDehydrationOil quality. |
| spellingShingle | Marcela Silva Carvalho Paulo Cesar Corrêa Gutierres Nelson Silva Adalberto Hipólito de Sousa Lucas Martins Lopes Physico-chemical characteristics of the oil from macauba kernels stored after drying at different temperatures Revista Ciência Agronômica Acrocomia aculeata Post-harvest Dehydration Oil quality. |
| title | Physico-chemical characteristics of the oil from macauba kernels stored after drying at different temperatures |
| title_full | Physico-chemical characteristics of the oil from macauba kernels stored after drying at different temperatures |
| title_fullStr | Physico-chemical characteristics of the oil from macauba kernels stored after drying at different temperatures |
| title_full_unstemmed | Physico-chemical characteristics of the oil from macauba kernels stored after drying at different temperatures |
| title_short | Physico-chemical characteristics of the oil from macauba kernels stored after drying at different temperatures |
| title_sort | physico chemical characteristics of the oil from macauba kernels stored after drying at different temperatures |
| topic | Acrocomia aculeata Post-harvest Dehydration Oil quality. |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902023000100401&tlng=en |
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