Análise de rendimento da extração e solvente para o óleo de macadâmia

Abstract

Macadamia oil is considered one of the best nutritional oils among the obtained oils of nuts and hazelnuts. The chosen extraction to obtain oil is determinative for quality and quantity of the oil extracted, as well as, the sample preparation and solvent used. At this assessment, methodologies of extraction used were with orbital shaker and ultrasonic bath, and the solvents were ethyl acetate and ethyl alcohol 99,5%. Furthermore, the sample preparation was done of 2 types to determine the best interaction between sample and solvent. Then, results were analyzed by means of extraction yield of each sample, to determine better conditions to oil extraction. After that, to verify some functional groups at the macadamia oil, the molecular spectrophotometry in the UV-vis region was done. These alternatives methods results allow improving and replacing old techniques, furthering the obtaining quality products.