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dc.contributor.author
Martinez, Marcela Lilian
dc.contributor.author
Bodoira, Romina Mariana
dc.contributor.author
Montoya, Patricia Alejandra
dc.contributor.author
Maestri, Damián Modesto
dc.contributor.author
Grasso, Florencia Verónica
dc.date.available
2023-10-23T17:42:14Z
dc.date.issued
2019
dc.identifier.citation
Peanut oil screw press extraction from seeds with and without tegument; 13th International Food Data Conference: Challenges for Food Databases in the Bioinformatics Era; Lisboa; Portugal; 2019; 139-139
dc.identifier.uri
http://hdl.handle.net/11336/215694
dc.description.abstract
The peanut (Arachis hypogaea L.) belongs to the botanical family of legumes. The nut contains high oil content (45 - 50% b.s.). The objective of this work was to optimize the extraction of peanut oil from seeds with and without tegument using mechanical pressing and to evaluate the chemical quality of the obtained oils. To carry out the extractions, a screw press was used (model CA 59 G, Komet brand, IBG Monforts, Germany). A complete multi-factor design was used to analyze the influence of the following process parameters: seed moisture content (SMC, 6 - 12%, bh), pressing temperature (PT, 50 - 90 ° C), pressing speed (PS, 20 - 40 rpm) and restriction die (RD, 5 - 6 mm). The response variables studied were: extraction yield and oil chemical quality (peroxide and acid values, oxidative stability and UV specific extinction coefficients). The optimization was carried out using the Statistics program. The extraction for each raw material was optimized: runner type peanuts with and without tegument. The maximum extraction yield was achieved by using peanut seed with tegument (82% of the total available oil) with a SMC of 9 %, PT of 90 ° C, RD of 5 mm and PS of 20 rpm. For peanut seed without tegument the maximum yield (76.4% of the total available oil) was obtained with a SMC of 9%, PT of 50 ° C, RD of 5 mm and SP of 20 rpm. Both models presented a good fit to the experimental data. The oils presented good quality according to the ranges suggested by CODEX for crude oils obtained by pressing. No significant differences were observed comparing tocopherols, carotenoids and chlorophylls contents among peanut oils with and without tegument and a commercial crude oil. The results suggest that it would be possible to adjust the industrial extraction processes using groundnut with tegument as a strategy to reduce energy consumption, obtaining a product with similar quality and extraction yields.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Food and Agricultural Organization of the United Nations
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
PEANUT OIL
dc.subject
EXTRACTION
dc.subject
CHEMICAL QUALITY
dc.subject
OPTIMIZATION
dc.subject.classification
Ingeniería Química
dc.subject.classification
Ingeniería Química
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Peanut oil screw press extraction from seeds with and without tegument
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/conferenceObject
dc.type
info:ar-repo/semantics/documento de conferencia
dc.date.updated
2022-12-05T10:12:05Z
dc.journal.pagination
139-139
dc.journal.pais
Portugal
dc.journal.ciudad
Lisboa
dc.description.fil
Fil: Martinez, Marcela Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina
dc.description.fil
Fil: Bodoira, Romina Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
dc.description.fil
Fil: Montoya, Patricia Alejandra. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina
dc.description.fil
Fil: Maestri, Damián Modesto. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
dc.description.fil
Fil: Grasso, Florencia Verónica. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.fao.org/infoods/infoods/conferences/en/
dc.conicet.rol
Autor
dc.conicet.rol
Autor
dc.conicet.rol
Autor
dc.conicet.rol
Autor
dc.conicet.rol
Autor
dc.coverage
Internacional
dc.type.subtype
Conferencia
dc.description.nombreEvento
13th International Food Data Conference: Challenges for Food Databases in the Bioinformatics Era
dc.date.evento
2019-10-15
dc.description.ciudadEvento
Lisboa
dc.description.paisEvento
Portugal
dc.type.publicacion
Book
dc.description.institucionOrganizadora
República Portuguesa. Servicio Nacional de Salud
dc.description.institucionOrganizadora
Food and Agricultural Organization of the United Nations
dc.source.libro
13th International Food Data Conference: Programme and Book of Abstract
dc.date.eventoHasta
2019-10-18
dc.type
Conferencia
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