Chemical evaluation and thermal behavior of Brazil nut oil obtained by different extraction processes

• Published in: Food research international Vol. 47; no. 2; pp. 253 - 258
• Main Authors: Santos, O.V., Corrêa, N.C.F., Soares, F.A.S.M., Gioielli, L.A., Costa, C.E.F., Lannes, S.C.S.
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Kidlington Elsevier Ltd 01.07.2012; Elsevier
• Subjects: acidity; Biological and medical sciences; Brazil nut; Brazil nuts; Carbon dioxide; Computational fluid dynamics; Ethers; Extraction; Fat industries; fatty acid composition; Fluid flow; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; hexane; Hydraulics; lipids; nut oils; Oil; peroxides; petroleum; Pressing; Spectroscopy; storage quality; thermogravimetry; Brazil nut; Extraction; Oil; Evaluation; Nuts; Extraction process

Brazil nut richness has been widely studied aiming at finding transformation models that increase its yield, keep its quality, reduce costs, and increase its productivity. The objective of this study is to evaluate the spectroscopic profile and the chemical and thermal behavior of Brazil nut oil obt...