Estudos das propriedades físico-químicas do óleo e farelo de coco extraído pelo método tradicional: caso províncias de Inhambane e Nampula

Abstract

Virgin oils and fats are edible vegetable fats and oils obtained without altering their nature through mechanical procedures, for example, extruding or pressing and only by heating. They can be purified by washing with water and decanting, filtered and centrifuged. In the present labor internship work, the traditional extraction of oil was carried out in the coconut and aimed to study the physicochemical properties of coconut oil and bran from the provinces of Inhambane and Nampula. The parameters humidity, index acidity, peroxide number, iodine number, saponification number, impurities and reaction of kreiss to evaluate the quality of oil and ash, mineral salts of phosphorus, iron, potassium and sodium, protein and fat to evaluate bran quality. Then, statistical analysis was carried out and considering the 95% confidence level, having calculated the mean, standard deviation and coefficient of variation to assess the accuracy of the methods used. The results obtained were following. For coconut oil: moisture 0.17 (± 0.01)% for INH, and 0.33 (± 0.07)% for NP, acid number 1.51 (± 0.04) and 1.30 (± 0.03)mg KOH/g of oil for INH and NP, acid value peroxides 6.38 (± 0.06) and 2.49 (± 0.00)mEq.O 2 /Kg of oil for INH and NP, iodine value 7.92 (± 0.34) and 9.95 (± 0.80)mg/g for INH and NP, saponification index 253.20 (± 1.90) and 270.74 (± 1.05)mg/g for INH and NP, and impurities with a value of 0.09 (± 0.00) and 0.13 (± 0.00)% for INH and NP respectively. The results obtained are within standards, except for the humidity and saponification index of Nampula coconut oil that are outside the standards. For the coconut meal, quality parameters were determined, such as: humidity 59.93 (± 0.04) and 65.41 (± 0.01)% for INH and NP, in the determination of mineral salts were obtained the following values: P: 0.01 (± 0.00)% for INH and P: 0.01 (± 0.00)% for NP; Fe: 1480.65 (± 5.98)mg/100g; Na: 823.82 (± 6.38)mg/100g; K: 262.83 (± 0.00)mg/100g for INH, and Fe: 1304.44 (± 16.86)mg/100g; Na: 624.83 (± 6.38)mg/100g; K: 149.42 (± 0.00)mg/100g for NP. For the protein content, 7.35 (± 0.00)% was obtained for INH, and 7.86 (± 0.57)% for NP, and for the fat content was obtained 59.52 (± 0.06)% and 54.41 (± 0.35)% for INH and NP respectively. These quality parameters were not compared with standards because in the bibliography analyzed this information is missing (TRADUÇÃO NOSSA)