Avaliação das propriedades físico-químicas e da composição química parcial do óleo de sementes de nim indiano (Azadirachta indica A. Juss), cultivado no Município de Patos - Paraíba.

Abstract

The Indian Nim has multiple uses as a potential resource aimed at the solution of public health problems, agropecuary, environmental issues and fabrication of products for domestic uses. This research aims to characterize fruits and components concerning to their physical dimensions, centesimal composition of nuts, physical-chemical features, fatty acids composition and oil thermal stability. The average fruit weight, with and without pulp and nut weight was 1,395 0,258 and 0,152 grams, respectively. The nut represented 10,9 and 58,9% of the fruit weight without pulp. Lipids (56,02%) and proteins (23,75%) represented the main components of the nut powder. Nut oil presented density and fractional indices, acidity, saponification, iodine indices and peroxide of 0,89, 1,461, 0,99, 168,38, 72,8 and 1,342. The chromatographic analyses showed 37,5% of saturated fatty acids (18,3% from C16:0 and 19,2% from C18:0), 44,2% of monounsaturated fatty acids (44,2% from C18:1) and 18,3% of polyunsaturated fatty acids (18,3% from C18:2). TG and DTG curves representing to thermal decomposition of polyunsaturated, monounsaturated and saturated fatty acids with mass loss respective of 69,167, 14,902 and 14,150%. DSC curve showed four exothermic peaks (62,3, 35,5, 73,8 e 7,6 cal/g) highlighted in the temperatures 306,75, 368,20, 417,39 and 465,61ºC.