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Title: Extraction of andiroba oil by press: Yield and quality of seed oil submitted to different moisture and drying temperatures
Authors: Mendonça, Andreza Pereira
Almeida, Francisco de Assis Cardoso
Dos Santos Oliveira, Angélica
Rosa, Jhonatas Cortes
Araújo, Maria Elessandra Rodrigues
Sampaio, Paulo de Tarso Barbosa
Keywords: Carapa Guianensis
Carapa surinamensis
multiple use.
Issue Date: 2020
metadata.dc.publisher.journal: Scientia Forestalis/Forest Sciences
metadata.dc.relation.ispartof: Volume 48, Número 125
Abstract: The seeds of andiroba (Carapa surinamensis and Carapa guianensis) were collected on private farms in a rural land environment in Rondônia, Brazil. The objective of this work was to compare the quantity and quality of oil extracted by press of the two species of andiroba with different moisture contents and drying temperature of the seeds. The experimental design was a completely randomized design with four replications in a triple factorial scheme (2 x 3 x 3), two species of andiroba (C. surinamensis and C. guianensis), three temperatures (40, 60 and 80 oC) and three (6, 8 and 10%), evaluating the quantity and quality of the extractable oil. After drying, the seed husks were removed with the aid of a hammer and the almonds were crushed and cold pressed in a hydraulic press. The acid and peroxide indexes of the oils were analyzed and compared to ANVISA Resolution no. 270 of 2005 for crude pressed cold oils. In this study almonds from C. surinamensis released more oil after pressing, regardless of humidity and temperature. The acid index of C. surinamensis (3.37 to 12.52 mg KOH g-1) was higher compared to C. guianensis (2.14 to 4.74 mg KOH g-1). The increase in temperature and decrease in water content affected the quantity and quality of extractable oil of the seeds of two andiroba species. The oils extracted from C. guianensis seeds independent of the drying temperature had the acid and peroxide indices according to the norms for cold pressed crude oils. The highest extractable oil content of the two andiroba species was obtained when drying the almonds at 40 oC at 10% moisture. © 2020 University of Sao Paolo. All rights reserved.
metadata.dc.identifier.doi: 10.18671/scifor.v48n125.09
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