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Food Science and Technology

versão impressa ISSN 0101-2061versão On-line ISSN 1678-457X

Resumo

AQUINO, Ludmila Pereira et al. Influence of pequi drying (Caryocar brasiliense Camb.) on the quality of the oil extracted. Ciênc. Tecnol. Aliment. [online]. 2009, vol.29, n.2, pp.354-357. ISSN 1678-457X.  http://dx.doi.org/10.1590/S0101-20612009000200018.

Pequi (Caryocar brasiliense Camb) has stood out for being an oleaginous fruit rich in carotenoids. Drying is widely used technique in the oil extraction process using hexane, but the degradation of oil and carotenoids may occur. The objective of this study was to evaluate the influence of different drying methods (sun, air-circulated drier at 40 and 60 °C) and time (4 hours and up to constant weight) on the yield and quality of the oil extracted using hexane using a soxhlet apparatus. When the pequi pulp was dried up to 3% or even lower, more oil yield was obtained (52-59%, dry basis). The total carotenoids contents obtained were higher and the peroxide index was lower for the pulp dried at 40 °C in an air-circulated drier when compared to drying at 60  °C in an air-ventilated drier and to sun drying technique. These results indicate that drying in an air-circulated drier at 40 °C for 19 hours resulted in higher oil yields with less heat degradation.

Palavras-chave : Caryocar brasiliense Camb.; dehydration; solid-liquid extraction; oil.

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