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Characterization of Amount and Quality of Tucuman Kernel Oil as a Potential Biomass
Author(s) -
Didonet Adriano Amir,
Antoniassi Rosemar,
Back Gabriela Reis,
FariaMachado Adelia Ferreira,
Wilhelm Allan Eduardo,
Ferraz Isolde Dorothea Kossmann
Publication year - 2020
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1002/aocs.12374
Subject(s) - lauric acid , palm kernel , pulp (tooth) , coconut oil , mathematics , pulp and paper industry , horticulture , botany , environmental science , biology , food science , microbiology and biotechnology , palm oil , engineering , medicine , biochemistry , fatty acid , pathology
Amazonian tucuman ( Astrocaryum aculeatum ) fruit pulp is consumed directly without heat treatment, and is appreciated in the region of Manaus, Amazonas State, Brazil. The kernel is discarded after pulp removal, resulting in costs related to waste management. This study aimed to perform an estimate on the annual amount of kernels generated by commercialization of tucuman fruit in six markets in Manaus by monthly application of questionnaires to merchants. The yield of edible pulp and kernels were assessed, as well as the yield and characteristics of kernel oil. Fruits consisted of pulp (26% fresh weight) and the coproduct is mainly pyrene (70%), comprising a hard woody endocarp (61%) and an oily kernel (39% dry weight). Kernel oil yield ranged from 28% to 45%. The generated coproducts were estimated as 272 t/y (fresh weight) and approximately 6–10 t/y of lauric oil could be obtained. The main fatty acids were lauric—12:0 (52.3–57.5%) and myristic—14:0 (23.4–27.1%), presenting a similar profile to other lauric oils such as coconut, palm kernel, and babassu oils. Oxidative stability ranged from 20 to 44 hours, which is considered high compared to other lauric oils. The recovery of this coproduct will improve the sustainability of the tucuman chain, providing a new product of Amazonian biodiversity and reducing the environmental impact.