Influence of the extraction method and storage time on the physicochemical properties and carotenoid levels of pequi (Caryocar brasiliense Camb.) oil

Milton   Cosme RIBEIRO; Eduardo Valério   de Barros VILAS BOAS; Tania Regina  RIUL; Lílian   PANTOJA; Helyde   Albuquerque MARINHO; Alexandre   Soares dos SANTOS

Influence of the extraction method and storage time on the physicochemical properties and carotenoid levels of pequi (Caryocar brasiliense Camb.) oil

Autores

Milton Cosme RIBEIRO

Eduardo Valério de Barros VILAS BOAS

Tania Regina RIUL

Lílian PANTOJA

Helyde Albuquerque MARINHO

Alexandre Soares dos SANTOS

Editor

Sociedade Brasileira de Ciência e Tecnologia de Alimentos

Descripción

The objective of this study was to analyze the physicochemical properties and carotenoid levels of pequi oil obtained by different extraction methods and to evaluate the preservation of these properties and pigments during storage time. The pequi oil was obtained by solvent extraction, mechanical extraction, and hot water flotation. It was stored for over 180 days in an amber bottle at ambient conditions. Analyses for the determination of the acidity, peroxide, saponification and iodine values, coloration, total carotenoids, and β-carotene levels were conducted. The oil extraction with solvents produced the best yield and carotenoid levels. The oil obtained by mechanical extraction presented higher acidity (5.44 mg KOH.g–1) and peroxide values (1.07 mEq.kg–1). During the storage of pequi oil, there was an increase in the acidity and the peroxide values, darkening of the oil coloration, and a reduction of the carotenoid levels. Mechanical extraction is the less advantageous method for the conservation of the physicochemical properties and carotenoid levels in pequi oil.