Extraction of bacaba (Oenocarpus bacaba) oil with supercritical CO2: Global yield isotherms, fatty acid composition, functional quality, oxidative stability, spectroscopic profile and antioxidant activity
| Autor: | W. A. da Costa, A. M.C. Rodrigues, R.N. Carvalho Junior, Orquídea Vasconcelos dos Santos, C. Sena, Rafael Henrique Holanda Pinto |
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| Rok vydání: | 2018 |
| Předmět: |
education.field_of_study
Oenocarpus bacaba Antioxidant biology Chemistry medicine.medical_treatment 010401 analytical chemistry Organic Chemistry Extraction (chemistry) Population Dry basis 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences Supercritical fluid 0104 chemical sciences Oleic acid chemistry.chemical_compound 0404 agricultural biotechnology Yield (chemistry) medicine Food science education Food Science |
| Zdroj: | Grasas y Aceites. 69:246 |
| ISSN: | 1988-4214 0017-3495 |
| DOI: | 10.3989/gya.0883171 |
| Popis: | Bacaba is widely consumed by the Amazonian population, and is promising for the production of cooking oil. The objective of this research was to determine the parameters of bacaba oil extraction with supercritical CO2: the fatty acid composition, functional quality, oxidative stability, spectroscopic profile and antioxidant activity of the extracted oil. Extractions of bacaba (Oenocarpus bacaba) oil were performed with supercritical CO2 at temperatures of 40 and 60 ºC, with pressures varying from 120 to 420 bar. The highest mass yield was 60.39 ± 0.72% on a dry basis, obtained in the isotherm of 60 °C and 420 bar. Oleic acid was the major compound. The Infrared spectroscopic profile showed the predominance of unsaturated fatty acids. The results indicate that bacaba oil presents good functional quality. |
| Databáze: | OpenAIRE |
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