Caracterização das propriedades físico-químicas do óleo de palma extraído artesanalmente

Abstract

Crude palm oil or fat is obtained from palm fruit pulp through mechanical processes or other physical means provided it has not undergone a treatment such as washing, decantation, centrifugation and filtration. It has several food applications as well as oleochemistry, is rich in carotenoids that can be converted into vitamin A and E. The objective of this work was to characterize the physicochemical properties of palm oil extracted by crafts. Sampling was carried out in the city of Quelimane, precisely in the forest neighborhood B, because it is a place with a greater concentration of palm trees in relation to the other districts of the city. Samples were collected on days 6, 7 and 8 of February 2018, during which time there is a higher concentration of mature palm fruits. The extraction was done on the basis of cooking of the pulps approximately 45 minutes of cooking and then the second one took 3 hours of time totaling the time of extraction that was of 3h: 45 minutes that was called prolonged extraction and 3 hours of cooking for reduced extraction. The analyzes of the physical and chemical parameters were carried out in the laboratory of the company ALIF QUÍMICA INDUSTRIAL LDA, located in the coastal strip of the city of Quelimane. The instruments used were analytical balance, thermometer and stove. The percent yield of the oil was higher in the prolonged boil extraction compared to the reduced boil extraction which had a recovery percentage above 50%. In the prolonged boiling extraction the minimum value of the water content recorded during the analysis was 0.2166% m / m and maximum of 0.3937% m / m, whereas for the relative density waters at 200C it had a variation of 0.9000-0.9059, while the acid index varied from 5.4863-5.7344 and peroxide index that was 3.12-3.2587, they were within the standards stipulated by the INNOQ (2012), while in the reduced boiling extraction the water content had a variation of 0.6433-0.6643 % m / m, density relative waters at 200C was in the order of 0.9131 and acidity index ranged from 51,020-64,3977 mgKOH / g which were outside the limits established by legislation with the exception of peroxide indices which was 0.9233-2.5233. The research concluded that the cooking time interfered in the yield and in the physicochemical properties of the oil, where the same properties of the palm oil obtained by prolonged boil extraction were satisfactory in relation to the reduced boil extraction and the same presented physical- chemical properties that are in conformity with the quality standards of crude palm oil intended for human consumption.