POST-HARVEST QUALITY OF OZONATED MACAUBA FRUITS FOR BIODIESEL PRODUCTION
The presence of microorganisms, especially during storage, can lead to the rapid deterioration of macauba fruits (Acrocomia aculeata) and reduce the quality of extracted oil for biodiesel production. An alternative to ensure the quality of the oil is the use of ozone gas, a oxidizing agent that has...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal Rural do Semi-Árido
2019-01-01
|
| Series: | Revista Caatinga |
| Online Access: | http://www.redalyc.org/articulo.oa?id=237159572010 |
| _version_ | 1818968627968212992 |
|---|---|
| author | Gutierres Nelson Silva José Antônio Saraiva Grossi Marcela Silva Carvalho Samuel de Melo Goulart Lêda Rita D'Antonino Faroni |
| author_facet | Gutierres Nelson Silva José Antônio Saraiva Grossi Marcela Silva Carvalho Samuel de Melo Goulart Lêda Rita D'Antonino Faroni |
| author_sort | Gutierres Nelson Silva |
| collection | DOAJ |
| description | The presence of microorganisms, especially during storage, can lead to the rapid deterioration of macauba fruits (Acrocomia aculeata) and reduce the quality of extracted oil for biodiesel production. An alternative to ensure the quality of the oil is the use of ozone gas, a oxidizing agent that has high antimicrobial and sanitizing power. The objective of this study was to evaluate the influence of high concentrations of ozone gas on macaúba fruit and its effect on the quality of the oil throughout storage for the production of biodiesel. Ozonation was performed 20 days after harvest using fruits with and without the epicarp. Ozone was applied at a concentration of 18.0 mg L-1 and a flow of 1.5 L min-1 for 10 h. After ozonation, the fruits were stored for different periods, and the physical-chemical parameters of the oil were evaluated. The ozonation of fruits without the epicarp visually reduced microorganism attack. In general, the ozonation process of macauba fruits maintained the visual characteristics of the fruits and the physical-chemical characteristics of the oil for biodiesel production compared to untreated fruits. The average acidity values of the oil were lower in the treatments with the ozone gas. Removal of the epicarp tends to facilitate the ozonation process, potentially by improving gas penetration into the fruit. |
| first_indexed | 2024-12-20T14:07:42Z |
| format | Article |
| id | doaj.art-c5184dc9ddd34e69870090715fc3501e |
| institution | Directory Open Access Journal |
| issn | 0100-316X 1983-2125 |
| language | English |
| last_indexed | 2024-12-20T14:07:42Z |
| publishDate | 2019-01-01 |
| publisher | Universidade Federal Rural do Semi-Árido |
| record_format | Article |
| series | Revista Caatinga |
| spelling | doaj.art-c5184dc9ddd34e69870090715fc3501e2022-12-21T19:38:14ZengUniversidade Federal Rural do Semi-ÁridoRevista Caatinga0100-316X1983-21252019-01-013219210010.1590/1983-21252019v32n110rcPOST-HARVEST QUALITY OF OZONATED MACAUBA FRUITS FOR BIODIESEL PRODUCTIONGutierres Nelson SilvaJosé Antônio Saraiva GrossiMarcela Silva CarvalhoSamuel de Melo GoulartLêda Rita D'Antonino FaroniThe presence of microorganisms, especially during storage, can lead to the rapid deterioration of macauba fruits (Acrocomia aculeata) and reduce the quality of extracted oil for biodiesel production. An alternative to ensure the quality of the oil is the use of ozone gas, a oxidizing agent that has high antimicrobial and sanitizing power. The objective of this study was to evaluate the influence of high concentrations of ozone gas on macaúba fruit and its effect on the quality of the oil throughout storage for the production of biodiesel. Ozonation was performed 20 days after harvest using fruits with and without the epicarp. Ozone was applied at a concentration of 18.0 mg L-1 and a flow of 1.5 L min-1 for 10 h. After ozonation, the fruits were stored for different periods, and the physical-chemical parameters of the oil were evaluated. The ozonation of fruits without the epicarp visually reduced microorganism attack. In general, the ozonation process of macauba fruits maintained the visual characteristics of the fruits and the physical-chemical characteristics of the oil for biodiesel production compared to untreated fruits. The average acidity values of the oil were lower in the treatments with the ozone gas. Removal of the epicarp tends to facilitate the ozonation process, potentially by improving gas penetration into the fruit.http://www.redalyc.org/articulo.oa?id=237159572010 |
| spellingShingle | Gutierres Nelson Silva José Antônio Saraiva Grossi Marcela Silva Carvalho Samuel de Melo Goulart Lêda Rita D'Antonino Faroni POST-HARVEST QUALITY OF OZONATED MACAUBA FRUITS FOR BIODIESEL PRODUCTION Revista Caatinga |
| title | POST-HARVEST QUALITY OF OZONATED MACAUBA FRUITS FOR BIODIESEL PRODUCTION |
| title_full | POST-HARVEST QUALITY OF OZONATED MACAUBA FRUITS FOR BIODIESEL PRODUCTION |
| title_fullStr | POST-HARVEST QUALITY OF OZONATED MACAUBA FRUITS FOR BIODIESEL PRODUCTION |
| title_full_unstemmed | POST-HARVEST QUALITY OF OZONATED MACAUBA FRUITS FOR BIODIESEL PRODUCTION |
| title_short | POST-HARVEST QUALITY OF OZONATED MACAUBA FRUITS FOR BIODIESEL PRODUCTION |
| title_sort | post harvest quality of ozonated macauba fruits for biodiesel production |
| url | http://www.redalyc.org/articulo.oa?id=237159572010 |
| work_keys_str_mv | AT gutierresnelsonsilva postharvestqualityofozonatedmacaubafruitsforbiodieselproduction AT joseantoniosaraivagrossi postharvestqualityofozonatedmacaubafruitsforbiodieselproduction AT marcelasilvacarvalho postharvestqualityofozonatedmacaubafruitsforbiodieselproduction AT samueldemelogoulart postharvestqualityofozonatedmacaubafruitsforbiodieselproduction AT ledaritadantoninofaroni postharvestqualityofozonatedmacaubafruitsforbiodieselproduction |