Physicochemical characteristics of yagua palm (Attalea cryptanther) endospermus oil

Autor:	Mario José Moreno-Álvarez, Douglas R. Belén-Camacho, David M García-Pantaleón, Carlos Medina-Martínez, Juan C. González González, Oscar Castaño Linares
Rok vydání:	2006
Předmět:	Meal Saponification value biology Chemistry Organic Chemistry Extraction (chemistry) Myristic acid biology.organism_classification Lauric acid chemistry.chemical_compound Unsaponifiable Biochemistry Attalea Peroxide value Food science Food Science
Zdroj:	Grasas y Aceites. 57
ISSN:	1988-4214 0017-3495
DOI:	10.3989/gya.2006.v57.i3.53
Popis:	In this research, the physicochemical characteristics of the yagua palm ( Attalea cryptanther) endospermus oil were evaluated. Seeds of mature fruits from Santa Ana hill, Canoabo, Bejuma municipality, Carabobo state-Venezuela, harvested in November 2003, were decorticated and the endospermus was transformed to meal by means of grinding. The oil from meal was extracted with n-hexane using Soxhlet equipment. Yagua endospermus crude oil showed the following characteristics: iodine index 13.77 cg I 2 /g; refraction index 1.4441 at 60 oC; saponification value 233 mg KOH/g; peroxide value 0.20 meq O 2 /kg; unsaponifiable matter 0.97 %; AOM stability 31 h; solid fat content 54 % at 10 oC and 10 % at 20 oC; Lovibond color: R 3.2 and Y 1.3. The major fatty acids were lauric acid (58 %) and miristic acid (16.5 %).Yagua endospermus is an alternative oleaginous
Databáze:	OpenAIRE
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