EXTRACTION AND CHARACTERIZATION OF FATTY ACIDS IN CARNAÚBA SEED OIL
2014
WELLINSON GADÊLHA GUIMARÃES | JOSÉ FERNANDO MOURÃO CAVALCANTE | ZILVANIR FERNANDES DE QUEIROZ | RONDINELLE RIBEIRO CASTRO | RONALDO FERREIRA DO NASCIMENTO
This paper describes the composition of fatty acids in oil extracted from seeds of carnaúba ( Copernicia prunifera (Miller) H. E. Moore), an important palm species native to Northeastern Brazil. After extracting the crude oil, the physico - chemical characteristics (density, refraction index, pH, acidity and saponi- fication index) were registered and the chemical composition of the fatty acids was determined by gas chroma- tography (GC - FID). The predominance of saturated fatty acids does not make carnaúba seed oil a promising alternative for the food industry, and the small yield obtained (approx. 5%) may constitute a limiting factor for commercial exploitation, but carnauba seed oil could potentially be used in the production of biofuels, cosmet- ics and detergents.
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