Study of the Process of Extraction and Refining of Pequi (Caryocar brasiliense Camb.) Oil

Pierre C. Martins, Leisyanne O. Ferreira, Thamires S. Peixoto

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School of Engineering, Federal University of Grande Dourados, Dourados, Brazil.

DOI: 10.4236/eng.2013.51012                

Abstract

Pequi fruit is a characteristic of Central Brazil with high oil content. This study evaluated the extraction of oil from the fruit portions by chemical and physical methods and determined an optimal condition for neutralization and degumming of oil extracted by solvent pequi pulp. The solvent extraction of oil was better than the mechanical pressing method. The oil extracted by solvent of the pulp pequi had a higher yield compared to other portions of the fruit. The peels and impurities material of fruit has a negligible amount of oil. The oil extracted from the pulp has better commercial characteristics in relation to the oil obtained from almonds. The operating parameters (temperature and time) studied at the stage of degumming the crude oil were significant at the 5% significance. The Increase in temperature decreases the values of acidity and iodine of the degummed oil.

Keywords

Cerrado Fruits; Processing Oils; Control Parameters

Conflicts of Interest

The authors declare no conflicts of interest.

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