CHEMICAL CHARACTERIZATION OF OIL EXTRACTED FROM Pachira aquatica Aubl

Autor:	Mairo Fabio Camargo
Rok vydání:	2008
Předmět:	Multidisciplinary food Chemistry Botany General Chemistry Pharmacy Pachira aquatica food.food Education
Zdroj:	Periódico Tchê Química. :19-22
ISSN:	2179-0302 1806-0374
DOI:	10.52571/ptq.v5.n09.2008.janeiro/3_pgs_19_22.pdf
Popis:	The Pachira aquática Aubl is an originary tree of the Amazon region and comes being widely used as ornament in the cities. The objective of this work was centered in the characterization of the main chemical properties of the oil and in the determination of the crude protein level of chestnuts produced for such species. The methods used in the analyses of saponificação index, acidity, ester and peroxide had followed the Analytical Norms established by the Institute Adolph Lutz. The crude protein levels was determined through the Kjeldhal half-micron method. The result suggests that the chestnuts of the aquatic Pachira Aubl. may be used as an alternative in the feeding of the population a that presents 12.45% of protein, percentage of tolerable acidity (4,32% ác oléico), index of saponificação and ester inside of the standards recommended for literature (103,86 mgKOH g-1) e (96,46 mgKOH g-1), respectively, and low peroxide index (0,97 mEq kg-1).
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a8d512aa121c96acc86fff91e19ce9e3 https://doi.org/10.52571/ptq.v5.n09.2008.janeiro/3_pgs_19_22.pdf Zobrazit plný text záznamu