Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/33397
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dc.creatorAraújo, Ana Cristina Moreira Andrade-
dc.creatorOliveira, Érica Resende de-
dc.creatorMenezes, Evandro Galvão Tavares-
dc.creatorDias, Bruna Oliveira-
dc.creatorTerra, André William Costa-
dc.creatorQueiroz, Fabiana-
dc.date.accessioned2019-04-01T13:40:35Z-
dc.date.available2019-04-01T13:40:35Z-
dc.date.issued2018-10-
dc.identifier.citationARAÚJO, A. C. M. A. et al. Solvent effect on the extraction of soluble solids from murici and pequi seeds. Journal of Food Process Engineering, Westport, v. 41, n. 6, Oct. 2018. DOI: https://doi.org/10.1111/jfpe.12813.pt_BR
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/full/10.1111/jfpe.12813pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/33397-
dc.description.abstractThe Brazilian cerrado has native species with great potential for use, like murici (Byrsonima crassifolia), and pequi (Caryocar brasiliense Camb). The seeds of these fruits are rich in oils and bioactive compounds. The extraction by solvent is widely used to extract oils from the seeds, being hexane the most used solvent in this process. The objective of this work was to evaluate the effect of alternative solvents on oil/soluble solids extraction efficiency and raffinate retention index of solvent extraction of pequi and murici seeds and thermodynamics parameters of the process, using organic green solvents (ethanol, isopropanol, and acetone) and hexane. The extraction has been performed in a shaker using three different temperatures (35, 45, and 55 °C) at the seed:solvent mass ratio of 1:5 (wt/wt). In the extraction with pure solvents the most efficient solvent for both seeds was hexane, at 55 °C, once greater yield and lower retention index were obtained for this condition, along with isopropanol, for pequi seeds. The thermodynamic analysis of the extraction process for both seeds demonstrated positive results to ΔH, and ΔS, and negative results to ΔG, showing the endothermic nature of the process and its spontaneity.pt_BR
dc.languageen_USpt_BR
dc.publisherWileypt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceJournal of Food Process Engineeringpt_BR
dc.subjectExtraction by solventpt_BR
dc.subjectSeeds oilspt_BR
dc.subjectOil extractionpt_BR
dc.subjectExtração por solventept_BR
dc.subjectÓleo de sementespt_BR
dc.subjectExtração de óleospt_BR
dc.titleSolvent effect on the extraction of soluble solids from murici and pequi seedspt_BR
dc.typeArtigopt_BR
Appears in Collections:DCA - Artigos publicados em periódicos

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