Extraction of fat from fermented Cupuacu seeds with supercritical solvents

dc.creatorde Azevedo, ABA
dc.creatorKopcak, U
dc.creatorMohamed, RS
dc.date2003
dc.dateOCT
dc.date2014-11-13T22:00:00Z
dc.date2015-11-26T16:02:42Z
dc.date2014-11-13T22:00:00Z
dc.date2015-11-26T16:02:42Z
dc.date.accessioned2018-03-28T22:52:06Z
dc.date.available2018-03-28T22:52:06Z
dc.identifierJournal Of Supercritical Fluids. Elsevier Science Bv, v. 27, n. 2, n. 223, n. 237, 2003.
dc.identifier0896-8446
dc.identifierWOS:000185763900010
dc.identifier10.1016/S0896-8446(02)00240-1
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/66576
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/66576
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/66576
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1265124
dc.descriptionCupuacu (Theobroma grandiflorum) is a Brazilian Amazonian fruit. The seeds have a high fat content (62%) with characteristics that resemble that of cocoa butter and with potential applications in the cosmetic, pharmaceutical and food industries. In this work, new experimental data on the supercritical fluid extraction of fat components from Cupuacu fermented seeds using ethane and CO2 as solvents are reported. The extractions were carried out at 50 and 70 degreesC and pressure ranging from 24.8 to 35.2 MPa. The results revealed ethane to be the most efficient solvent in the removal of fat as compared to CO2. While both solvents were found effective in the removal of Cupuacu fat from the fermented seeds, triglyceride (TG) compositions as measured by HPLC and thermal behavior of extracted products obtained by differential scanning calorimeter revealed little fractionation capacity of either solvent. The lack of fractionation, observed earlier in the fractionation of milk fat is attributed to the similar TG components in Cupuacu fat (C:48-C:56). Solid fraction as well as melting point and enthalpy analyses indicated however slight changes in the saturated/unsaturated TG ratios in the extracted fractions as compared to the original fat. (C) 2002 Elsevier Science B.V. All rights reserved.
dc.description27
dc.description2
dc.description223
dc.description237
dc.languageen
dc.publisherElsevier Science Bv
dc.publisherAmsterdam
dc.publisherHolanda
dc.relationJournal Of Supercritical Fluids
dc.relationJ. Supercrit. Fluids
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectsupercritical fluids
dc.subjectCupuacu fat
dc.subjectextraction
dc.subjectmathematical modeling
dc.subjectsolubility
dc.subjectCarbon-dioxide Extraction
dc.subjectVegetable Oil Extraction
dc.subjectFluid Extraction
dc.subjectCocoa Butter
dc.subjectSolubility
dc.subjectCo2
dc.subjectTriglycerides
dc.subjectCholesterol
dc.subjectMixtures
dc.subjectCosolvents
dc.titleExtraction of fat from fermented Cupuacu seeds with supercritical solvents
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución