POST-HARVEST QUALITY OF OZONATED MACAUBA FRUITS FOR BIODIESEL PRODUCTION

Gutierres Nelson Silva; José Antônio Saraiva Grossi; Marcela Silva Carvalho; Samuel de Melo Goulart; Lêda Rita D'Antonino Faroni

POST-HARVEST QUALITY OF OZONATED MACAUBA FRUITS FOR BIODIESEL PRODUCTION

2019

Gutierres Nelson Silva | José Antônio Saraiva Grossi | Marcela Silva Carvalho | Samuel de Melo Goulart | Lêda Rita D'Antonino Faroni

The presence of microorganisms, especially during storage, can lead to the rapid deterioration of macauba fruits (Acrocomia aculeata) and reduce the quality of extracted oil for biodiesel production. An alternative to ensure the quality of the oil is the use of ozone gas, a oxidizing agent that has high antimicrobial and sanitizing power. The objective of this study was to evaluate the influence of high concentrations of ozone gas on macaúba fruit and its effect on the quality of the oil throughout storage for the production of biodiesel. Ozonation was performed 20 days after harvest using fruits with and without the epicarp. Ozone was applied at a concentration of 18.0 mg L-1 and a flow of 1.5 L min-1 for 10 h. After ozonation, the fruits were stored for different periods, and the physical-chemical parameters of the oil were evaluated. The ozonation of fruits without the epicarp visually reduced microorganism attack. In general, the ozonation process of macauba fruits maintained the visual characteristics of the fruits and the physical-chemical characteristics of the oil for biodiesel production compared to untreated fruits. The average acidity values of the oil were lower in the treatments with the ozone gas. Removal of the epicarp tends to facilitate the ozonation process, potentially by improving gas penetration into the fruit.

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