K Nn mK - Amecamex.org.mx

FSBI – 2004
Food Science and Biotechnology in Developing Countries
Table 2. Results neutralization the amaranth oil
Treatment AV (% oleic acid) Yield (%)
C 24.11 ± 0.007 90
D 12.03 ± 0.034 30
E 0.43 ± 0.021 87
Control 30.94 -
With C treatment, the obtained AV was 24.11% and yield 90 %. Matissek et al. (1992) reported that
an AV for refined oils should be less than one, expressed as % oleic acid. Not obtained with this
method (Table 2).
With D treatment was obtained an AV of 12.03 % and 30 % yield, with this method the AV not was
less than one, was affected the yield and was formed a soap excess. The temperature, the time of
stirring and the concentration of NaOH (4 eq L -1 and 10 eq L -1 ) did not have a significant effect
(α=0.05) on reduction of free fatty acids.
The degummed amaranth oil presented 30.94 % initial AV and the method E diminished it to 0.43 %
(81 times), and we obtained 87% of neutralized oil (Table 2). Lyon and Becker (1987) neutralized the
amaranth oil with 16º Be NaOH at 14.4 % (v/v) with an initial AV 2.37 % and diminished to 0.03 % (79
times), and their yield was 89.4 % of oil. If is compared the initial and final AV obtained by method E
versus Lyon and Becker’s results then, we find that AV decrease 81 times (by method E) and 79 times
(by Lyon and Becker). In addition, the yields were similar: 87 % and 89.4 %. Both oils, classified as
refined oils because the values are below than one (10). It is noticeable that, the species of amaranth
employed were different: A. cruentus by Lyon and Becker, and A. hypochondriacus in this work.
Conclusions
The crude oil amaranth presented a high AV (35.02 %), indicative of fatty acids alteration and
consequently it is necessary to refine.
The best method to degumming was the hydration, because it improved the quality of the oil
decreasing the AV and the content of residuals. The method not requires a special equipment to carry
out the treatment than required by acid treatment. The yields are considerable (97 %). In other part,
the residuals obtained can be separated easily from oil.
The best result to neutralization was Na2CO3+NaOH because it diminished the free fatty acids, and
yield was 87 %.
4 eq L -1 and 10 eq L -1 NaOH solutions were not appropriate for amaranth oil because they did not
neutralize all free fatty acids. In other hand, the yield was affected by 10 eq L -1 NaOH solution.
Acknowledgments
We thank the programs PIFI, PIBP and COFAA for financial support for the realization of this work.
References
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