Caracterização e extração do óleo da semente da fruta do conde (Annona squamosa L.)

Abstract

Brazil has a great variety of fruits due to its diversified climatic and soil conditions. The custard apple is an exotic, highly perishable and seasonal fruit which presents specific characteristics being consumed mostly in nature. The fruit has a great number of seeds, so aiming to decrease the waste and evaluate new alternatives to use the seeds of the fruit, the seeds of the fruit were characterized and their the oil was extracted in order to determine the fatty acids composition and to quantify the fatty acids presented in the samples. The seeds of at least nine fruits collected in March 2014 from three different trees of custard apple were evaluated. The analyses were conducted between April and August 2014 at the laboratories of Federal Technological University of Paraná, Campus Medianeira. The drying kinetic of the seeds was conducted at 70 °C for 3 h, resulting in diffusion coefficients ranging from 7,43•10-10 to 1,10•10-9. The seed presented moisture of 32,2 % (wet basis), protein content of 15,02 %, ashes of 2,06 % and total lipids content of 7,52 % before drying and, when dried, the moisture was 7,05 % (wet basis). The fatty acids present at the highest concentration in the samples were linoleic acid, oleic acid and palmitic acid; so, the oils showed potential for using by the food industry as salad oil and by the pharmaceutical industry due to high content of palmitic acid. The thermogravimetric analysis (TG) of the most of the oils, under atmosphere of nitrogen (inert atmosphere), showed that thermal degradation started at 300 °C and it was verified just one step of the oils degradation. Under oxygen atmosphere (oxidizing atmosphere) three stages of the oils degradation were found which started at 175 °C.