Physical-chemical evaluation of pequi pulp crude oil

Andressa Ferraz dos Santos, Marcos Vieira da Silva, Angela Kwiatkowski, Edmar Clemente, José Hilton Bernardino de Araújo


Pequi (Caryocar brasiliense Camb.) is a fruit from Brazilian “cerrado”, whose pulp has a substantial oil content, which represents great economic, nutritional and sensory importance. This oil is mainly constituted by saturated and monounsaturated fatty acids, which gives it a good oxidating stability. The aim of this study was to evaluate the pequi pulp crude oil regarding its quality as comestible vegetable oil. The oil was purchased from the state of Minas Gerais, and subjected to physical and chemical analysis for proper characterization. The results for acid value (3.23 mg KOH/ g), peroxide (11.16 meq/1000 g) saponification (97.58 mg KOH/ g), iodine (60.39%), index of refraction (1.4613), moisture content (1.00%), and instrumental color (L = 64.00 a * = 23.57 b * = 68.04) showed that the pequi pulp crude oil was in good condition, according to current legislation requirements, and with characteristics similar to those previously reported. Thus, the pequi pulp crude oil was qualified as suitable for human consumption, considering the adopted forms of assessment.



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DOI: 10.14685/rebrapa.v1i2.25


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