Extração, caracterização físico-química, nutricional e reológica do azeite do coco babaçu ( Orbignya spp.).

Abstract

This work is a study into the physical/chemical, nutritional and rheological characterization of babaçu coconut oil (Orbignya spp L.). Deterrnined in this characterization were water content, saponification index, acidity index, iodine index, peroxide index, refraction index, calorifíc value, solidification point, densitity, pH, cholesterol, protein levei, carbohydrate levei and ash levei. A sensory test was performed to evaluate the producfs acceptance. Viscosity was studied at temperatures of 25, 30, 35, 40, 45 and 50 °C. The following results were obtained from these results: water content 0.296%, saponification index 271 mgOKH/gòieo, acidity levei 0.002 mgOKH/òieo, iodine index 16 giodo/100 gòieo, peroxide index7 meq/1000 g, refractive index 1.472, solidification point 24.5 °C, densitity 0.929 at 25C, pH 6, cholesterol (absent), protein content (absent), carbohydrate content (absent) and ash 1.33g. The results obtained for the physical/chemical and nutritional characterization when compared with the results for olive oil obtained in the literature, are similar, characterized as an oil of good quality. The results obtained for oganiloptic characterization of smell, appearance and color, showed an 85% acceptance for babaçu coconut oil, the viscosities decreased considerably at high temperatures, these values being : 26.27 cP at 25°C; 18.66 cP at 30°C; 15.73cP at 35°C, 13.55 cP at 40°C e 11.69 cP at 45°C and 9.39 cP 50°C. It is concluded that the exponential model, proposed by Andrade, adjusts itself well to the experimental data, demonstrating a correlation coefficient of 99.11% and that the babaçu oil shows Newtonian behavior, placed between water and oil and therefore can be considered fine.