Combination of storage followed by drying assures higher yield and quality of macauba (Acrocomia aculeata) pulp oil

• Published in: Applied Food Research 2022-06, Vol.2 (1), p.100090, Article 100090
• Main Authors: Tilahun, Wogayehu Worku, Grossi, José Antonio Saraiva, Favaro, Simone Palma
• Format: Article
• Language: English
• Subjects: Acrocomia aculeata; Free fatty acid; Oil quality; Oven drying; Pulp
• ISSN: 2772-5022; 2772-5022
• DOI: 10.1016/j.afres.2022.100090

•Oil accumulation increased along storage periods.•Storage periods affected free fatty acid content of the pulp oil.•Oven drying improves overall post-harvest oil quality of the pulp. Macauba is a productive palm tree species in the tropical biome, and presents some advantages, as cultivation suitable for lands outside the rain forests, and lower rate of oil acidification after harvesting. The objective of this study is to evaluate the effect of storage time of macauba fruits, followed by drying, on the pulp oil content and quality. Ripe macauba fruits stored under room conditions (23 ± 1 ºC) for 0, 10, 20 and 30 days were oven dried at 60 °C and 100 °C for 24 h. The control was left undried. Physical, chemical and biochemical aspects of the pulp and physicochemical properties of its oil were evaluated. It was observed that oil content increased throughout the storage time after fruits drying, and drying the fruit at 100 °C after 30 days of storage optimizes the overall pulp oil quality.