The effects of microwave application on the physicochemical properties of bacaba (Oenocarpus bacaba Mart.) oil

Bacaba (Oenocarpus bacaba Mart.) has a high yield of oil, with the potential to produce biologically active natural products and can be considered a new "superfruit" with high value added. Acid value, peroxide value, refractive index, saponification value, p-anisidine value, relative densi...

Full description

Saved in:
Bibliographic Details
Published inActa Scientiarum Polonorum. Technologia Alimentaria Vol. 20; no. 2; pp. 189 - 196
Main Authors Fonseca, Hugo Maia, Santos, Camila Oliveira, Cruz, Luis Paulo Adami, Arthur, Valter, Freitas, Bárbara Catarina Bastos, Souza, Adriana Régia Marques, Martins, Glêndara Aparecida de Souza
Format Journal Article
LanguageEnglish
Published Poland 01.04.2021
Subjects
bacaba oil
microwave heating
physicochemical properties
Amazon and Cerrado biomes
oil quality
Online AccessGet full text

Cover

More Information
Summary:Bacaba (Oenocarpus bacaba Mart.) has a high yield of oil, with the potential to produce biologically active natural products and can be considered a new "superfruit" with high value added. Acid value, peroxide value, refractive index, saponification value, p-anisidine value, relative density, iodine value, total oxidation value, specific extinction coefficients at 232 and 270 nm (K232 and K270), ΔK, and color were determined. The most significant changes in the quality values, such as peroxide (26.25 mEq·kg-1), p-anisidine (11.41), acidity (14.66 mg KOH·g-1 oil), and total oxidation (63.92) were determined for 15 min of microwave heating. The microwave heating promoted the acceleration of oxidative processes showing that, overall, much care should be taken when heating the bacaba oil by microwave to avoid oil degradation.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:1644-0730
1898-9594
DOI:10.17306/J.AFS.0893