GOUVEIA, D. S.; http://lattes.cnpq.br/7664959166304068; GOUVEIA, Deyzi Santos.
Abstract:
This research was conducted with the objective of analyzing the lipid composition of
catole coconut oil (Syagrus oleracea Mart.) with regard to the fatty acid profile, oil identity
and possible variations resulting from thermal degradation. For this purpose the following
procedures were performed: chemical and physico-chemical characterization of almond;
drying (pre-extraction) at temperatures of 40, 50, 60 and 70 °C; drying kinetics in these
temperatures, applying Page, Henderson & Pabis, Lewis, Wang & Singh e Midilli et al.
models; extraction of catole coconut oil of fresh almond and coming from 4 levels of
drying; physicochemical characterization of oil (water content, acid value, peroxide value,
refractive index, saponification number, iodine number and density), according to the
methodology proposed by AOCS (2009) and, finally, fatty acid of oil composition (lauric
(C12:0), myristic (C14:0), palmitic (C16:0), stearic (C18:0), oleic (C18:l) and linoleic
(CI 8:2)) by gas chromatography; evaluating the thermal stability of the catole coconut oil
using thermogravimetry (TG); Review of oxidative oil using the Rancimat method;
kinematic viscosity determination of oil at 40 °C; evaluation of thermal stress, according to
the degradation study of the fatty acids components from catole coconut oil due to the
permanence of this by 5 minutes, at temperatures of 80, 90, 100, 110, 120, 130, 140, 150,
160, 170, 180 °C, respectively. It was concluded: The content of lipid, protein and
carbohydrate of catole coconut provides approximately 30.23% of the caloric needs of a
2,000 kcal diet for an adult; among the models tested, Midilli et al. models had the highest
R2 values and lower values of DQM, for all temperatures, adjusting better to the observed
data; The oil has a low possibility of oxidative deterioration and good thermal stability
with degradation beginning at 203.1 °C; by analysis of the TG / DTG curves was observed
the existence of two stages of thermal decomposition at intervals from 203.1 to 469.9 °C
and 469.9 to 586.1 °C, with respective mass losses of 95.9 and 4,1%; there were no
significant variations in percentage of the fatty acid profile of constituent C 12:0 (lauric
acid), present in larger quantities in catole coconut oil, with temperature increase.