• JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
 
  Bookmark and Share
 
 
Master's Dissertation
DOI
https://doi.org/10.11606/D.11.2019.tde-20191218-114954
Document
Author
Full name
Érika Maria Roel Gutierrez
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 1995
Supervisor
Title in Portuguese
Estabilidade oxidativa do óleo bruto da Castanha-do-Pará (Bertholletia excelsa)
Keywords in Portuguese
ACIDEZ
ANTIOXIDANTES
ARMAZENAMENTO
ÓLEO DE CASTANHA-DO-PARÁ
QUALIDADE DOS ALIMENTOS
TEMPERATURA AMBIENTE
Abstract in Portuguese
Visando a utilização de castanha-do-Pará (Bertholletia excelsa) quebradas, e por isto rejeitadas para o comércio "in natura", foi desenvolvido estudo sobre a conservação do óleo bruto, obtido por prensagem em mini-prensa. Três lotes de óleo de castanhas com qualidades diferentes T1, com alto índice de acidez (IA, 5,85) e baixo índice peróxido (IP, 3,06); T2, baixo IA (2,57) e alto IP (7,59) e T3 com baixo IA (2,90) e baixo IP (3,82), foram obtidos e armazenados por seis meses à temperatura ambiente em frascos de vidro âmbar. A estes óleos foi adicionado o antioxidante BHT, para avaliar a sua eficiência na conservação destes óleos brutos. Em nenhum dos três tratamentos, a adição do BHT ao óleo melhorou sua conservação. Foi realizado ensaio acelerado para comparação da eficiência entre antioxidantes BHT (100 ppm), BHA (200 ppm) e TBHQ (200 ppm), adicionados ao óleo com baixo IA e IP. Os antioxidantes BHT e BHA não apresentaram efeito protetor, não diferindo da amostra controle. O TBHQ mostrou-se eficiente, mantendo o índice de peróxido em 3,43 enquanto nos demais tratamentos o IP atingiu 9,00. Foi realizado novo teste de estufa que determinou ser 85 ppm a melhor dose de antioxidante TBHQ no óleo bruto de Castanha-do-Pará, e 82,37 ppm a dose econômica, resultados bem próximos entre si e ambos bem abaixo do máximo permitido pela legislação, que é de 200 ppm
Title in English
Oxidative stability of Brazil nut (Bertholletia excelsa) crude oil
Abstract in English
The present work was conducted in order to study the conservation of the oil from nuts broken during shelling and classification and therefore rejected. The oil was obtained by pressing in mini-expellers. Three oils of different qualities T1, of high acid value (AV, 5.85) and low peroxide value (PV, 3.06); T2, low AV (2.57) and high PV (7.59) and T3, low AV (2.9) and low PV (3.82) were produced and stored for six months at room temperature in amber glasses in order to evaluate the efficiency of BHT. BHT was not efficient in any of the treatments. An accelerated oxidation oven test was conducted for 120 hours for comparison of efficiencies among BHT (100 ppm), BHA (200 ppm) and TBHQ (200 ppm) added to oil (low AV and PV). BHT and BHA did not show any protective effect, not differing from the control, while TBHQ efficiently kept PV at 3.43, much lower than 9.0 found in the others. Another oven test was conducted and determined 85 ppm to be the best dosis for Brazil nut crude oil and 82.37 ppm, the economic dosis, both very close and much lower than allowed by legislation.
 
WARNING - Viewing this document is conditioned on your acceptance of the following terms of use:
This document is only for private use for research and teaching activities. Reproduction for commercial use is forbidden. This rights cover the whole data about this document as well as its contents. Any uses or copies of this document in whole or in part must include the author's name.
Publishing Date
2019-12-19
 
WARNING: Learn what derived works are clicking here.
All rights of the thesis/dissertation are from the authors
CeTI-SC/STI
Digital Library of Theses and Dissertations of USP. Copyright © 2001-2022. All rights reserved.