CHEMICAL CHARACTERIZATION OF JATROPHA OIL STORED OVER A PERIOD OF TIME AND ANALYSIS OF ITS PRESSED CAKE

Autores/as

  • Roberto Ananias Ribeiro Doutor em Química pela Universidade Federal de Minas Gerais - UFMG. Professor da UFMG
  • Maria das Graças Mota Nobre Queiroz Mestre em Educação com Ênfase em Química pelo Instituto Superior José Henrique Verona. Professor da Unimontes.
  • Vera Lúcia Alves Professora da Unimontes.
  • Emille Rocha Bernardino de Almeida Prata Doutoranda em Ciência e Tecnologia de Alimentos pela Universidade Federal de Viçosa - UFV
  • Érica Soares Barbosa Mestre em Ciências Agrárias pela Universidade Federal de Minas Gerais - UFMG.

Palabras clave:

Jatropha curcas. Oil. Cake. Chemical analysis.

Resumen

Objective: In this paper, the chemical properties of Jatropha oil and cake were investigated
in order to determine the characteristics this plant. Methods: A mechanical expeller was used to obtain
oil which was filtered and degummed with phosphoric acid. Jatropha oil and cake were characterized
by chemical analysis. Results: Initially, lower values in measurement of acid, iodine, saponification and
peroxide values were obtained. After five months of storage, modifications occurred in the oil so that the
values increased, demonstrating oil oxidation. Jatropha cake presented an amount of crude fiber and crude
protein equals to 21.1 and 20.9 (%w/w), respectively, and mineral elements, Ca, Mg and P, in relatively
high amounts, 0.42, 0.54 and 0.71 (%w/w), respectively. Conclusions: Crude Jatropha oil presented low
acid and peroxide values

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Publicado

2020-04-16

Cómo citar

ANANIAS RIBEIRO, R. .; MOTA NOBRE QUEIROZ, M. das G. .; ALVES, V. L. .; ROCHA BERNARDINO DE ALMEIDA PRATA, E. .; SOARES BARBOSA, Érica . CHEMICAL CHARACTERIZATION OF JATROPHA OIL STORED OVER A PERIOD OF TIME AND ANALYSIS OF ITS PRESSED CAKE. Revista Unimontes Científica, [S. l.], v. 15, n. 2, p. 08–14, 2020. Disponível em: https://www.periodicos.unimontes.br/index.php/unicientifica/article/view/2019. Acesso em: 25 nov. 2024.

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