Browsing by Author "Rivera Chasiquiza, Maritza Gissela"

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    Efecto de la temperatura de extracción en el rendimiento y perfil de ácidos grasos del aceite de morete (Mauritia flexuosa L.f.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-11) Rivera Chasiquiza, Maritza Gissela; Ramos Moya, Milton Rubén
    Morete (Mauritia flexuosa L.f.) is an oily product produced and consumed in the Amazon. Several studies highlight its high oil content and nutritional value. The objective of the present investigation was to study the effect of the extraction treatment by pressing on the yield and the fatty oil acid profile. An AxB experimental design was applied, with 3 replicas, where A corresponds to the morete fruit (a0: with cut and a1: without bark) and B temperature and extraction time (b0: 45 Celsius degrees for 30 min, b1: 65 Celsius degrees for 20 min and b2: 85 Celsius degrees for 10 min). The physicochemical characteristics of the product, and the oil of the different treatments were determined: acidity, yield and fatty acid profile. The results of the characteristics of the fruit were the following: length 5.47 cm, diameter 4.59 cm, weight 51.83 g, pH 3.43, AI 0.69 percent and humidity 56.23 percent. The ANOVA of the treatments found different differences p (smaller than 0.05) in the acidity, yield and fatty acid profile of the oil. The best treatment (T6: without bark at 85 Celsius degrees for 10 min) presented a yield of 14.76 percent, acidity 1.69 percent and fatty acid profile: MUFAs 79.45 percent, highlighting ico-9 oleic acid with 79.29 percent, SFA 16.31 percent and PUFA 4.23 percent. The estimated conservation time of T6 was 472 and 295 days at 20 and 25 Celsius degrres, respectively. These results consider the most as a potential raw material for the production of high-quality oil.