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ESTUDO DOS SUBPRODUTOS DO MARACUJÁ (passiflora edulis f. flavicarpa Deg.): III - OBTENÇÃO DO ÓLEO E DA TORTA

Authors: MARCO ANTONIO NOBRE PONTES; LUCIANO FLÁVIA FROTA DE HOLANDA; HUMBERTO FERREIRA URIÁ; MARIA ANGELA THOMAZ BARROSO;

ESTUDO DOS SUBPRODUTOS DO MARACUJÁ (passiflora edulis f. flavicarpa Deg.): III - OBTENÇÃO DO ÓLEO E DA TORTA

Abstract

Do óleo extraído da semente de maracujá amarelo (passiflora edulis f. flavicarpa Deg.) foram determinados rendimento, características físicas, químicas e identificados os ácidos graxos através de cromatografia em fase gasosa. Na torta da semente foram feitas análises físico químicas e químicas. No óleo da semente foi verificado um rendimento de (19,1%); características físicas e químicas de óleo comestível e elevado teor de ácido linoleico (68,7%). Na torta da semente evidenciou-se elevadíssimo teor de fibra e razoáveis quantidades de proteína e NIFEXT.

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
Average
Average
Average
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