CRAFT EXTRACTION OF PATAUA OIL (Oenocarpus bataua, MART.) IN PANAMA
The bataua oil (Oenocarpus bataua, Mart.), is very appreciated for its flavor and aroma among the people of Darien in Panama. Its oleic acid content is similar to that of olive oil. The harvesting of bataua fruits consist in cutting down the palm tree. This practice has some consequences such as depletion of the product that become more distant within the forest. In a first step we have done a diagnosis of craft aqueous extraction process. In a second steps we have done almost the same process but with some littles changes. The extraction of the oil was done at pH 5,3 and pH 9,0. The fruit / water weight ratio was 5/7. The sample of bataua fruits showed that only 66% of fruits have physical characteristics as reported in the literature. These fruits had a best yield of 20 ml of oil per kilogram of fresh fruit at pH 5,3. The content of fatty acid was 23,6% of palmitic acid, 32,1% of oleic acid and 3,76% of linoleic acid. The content of oleic acid does not correspond to that mentioned in the literature. The analysis of the fatty acid composition of this oil should be repeated and the content of Δ5-avenasterol, which is considered a marker of its authenticity, should be determined.
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| Format: | Digital revista |
| Language: | spa |
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Instituto de Innovación Agropecuaria de Panamá
2016
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| Online Access: | http://www.revistacienciaagropecuaria.ac.pa/index.php/ciencia-agropecuaria/article/view/105 |
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