Determination of tocopherols and physicochemical properties of <i>faveleira</i> (<i>Cnidoscolus quercifolius</i>) seed oil extracted using different methods

RIBEIRO, Penha Patrícia Cabral; SILVA, Denise Maria de Lima e; DANTAS, Mariana Mesquita; RIBEIRO, Karla Danielly da Silva; DIMENSTEIN, Roberto; DAMASCENO, Karla Suzanne Florentino da Silva Chaves

doi:10.1590/fst.24017

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Original article • Food Sci. Technol (Campinas) 39 (02) • Apr-Jun 2019 • https://doi.org/10.1590/fst.24017 copy

Determination of tocopherols and physicochemical properties of faveleira (Cnidoscolus quercifolius) seed oil extracted using different methods

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This study aims to evaluate the physicochemical properties and tocopherol content in faveleira seed oil extracted using three methods (Bligh-Dyer, Soxhlet extractor, and cold-pressing). Each of the methods generated different yield percentages, with cold-pressing producing the least amount of oil. However, the cold-pressing method produced better quality oil with more desirable properties, including low acidity (1.56 ± 0.01% oleic acid) and low peroxide value (0.45 ± 0.09 mEq/1000 g). Cold-pressing resulted in higher quantities of tocopherols: 0.59 ± 0.12 mg/100 g of alpha-tocopherol and 20.97 ± 1.15 mg/100 g of beta + gamma-tocopherol. Faveleira seed oil, when extracted by cold-pressing, maintains better physicochemical quality, with the highest beta + gamma-tocopherol content.

Keywords:
oilseed; vegetable oil; physicochemical characteristics; vitamin E

Physicochemical properties	FO_Sox¹ 1 FOSox: faveleira seed oil extracted by Soxhlet method;	FO_BD² 2 FOBD: faveleira seed oil extracted by Bligh and Dyer method;	FO_CP³ 3 FOCP: faveleira seed oil extracted by cold-pressing method. Means with different lowercase letters in the same row are statistically different (p < 0.05). The values are shown as means ± standard deviation in triplicates.
Acidity (% oleic acid)	4.68 ± 0.02^a	3.79 ± 0.03^b	1.56 ± 0.01^c
Peroxide (mEq/1000 g)	3.33 ± 0.83^a	2.00 ± 0.40^a	0.45 ± 0.09^b
Saponification value (mg KOH/g)	215.63 ± 1.62^b	220.33 ± 2.02^ab	224.03 ± 2.03^a
Refraction index at 40 °C	1.4594 ± 0.0002^c	1.4611 ± 0.0002^b	1.4645 ± 0.0006^a
Moisture and volatile content (%)	3.81 ± 0.34^a	3.07 ± 0.09^b	0.15 ± 0.05^c
Density at 25 °C (kg/m³)	903.2 ± 0.1^c	927.9 ± 0.2^a	913.8 ± 0.0^b
Viscosity at 25 °C (Pa·s)	0.0346 ± 0.0136^b	0.0282 ± 0.0100^c	0.0525 ± 0.0106^a

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[1] * Corresponding author: karlasuzanne@yahoo.com.br