Fraccionamiento e interesterificacion del aceite de palma (Elaeis guineensis) cultivado en la amazonia peruana

Dora García De Sotero; Jorge Sandoval Del Águila; Robinson Saldaña Ramírez; Gladys Cárdenas De Reátegui; José Antonio Soplín Ríos; Víctor Sotero Solís; Rosángela Pavan Torres; Jorge Mancini Filho

doi:10.3989/gya.2008.v59.i2.497

Fraccionamiento e interesterificacion del aceite de palma (Elaeis guineensis) cultivado en la amazonia peruana

Dora García De Sotero, Jorge Sandoval Del Águila, Robinson Saldaña Ramírez, Gladys Cárdenas De Reátegui, José Antonio Soplín Ríos, Víctor Sotero Solís, Rosángela Pavan Torres, Jorge Mancini Filho

Facultad de Ingeniería Química

Producción científica: Contribución a una revista › Artículo › revisión exhaustiva

2 Citas (Scopus)

Resumen

In the present work, the physical and chemical characteristics of the fruit of the oily palm coming from the river basin of the Manití (Region Loreto - Peru) were studied. Also, the fractionation of the palm oil and the interesterification of mixtures of palm oil/estearin was carried out. Physico- chemical properties of the crude oil and of the products obtained and fatty acids were analysed by gas chromatography. The level of saturated fatty acids increased from 51, 17% in the palm oil to 54, 31% in the stearin.The best products for the food industry were the interesterified samples as they had melting points close to 37°C.

Título traducido de la contribución	Fractionation and interesterification of palm (Elaeis guineensis) oil from Peruvian Amazon
Idioma original	Español
Páginas (desde-hasta)	104-109
Número de páginas	6
Publicación	Grasas y Aceites
Volumen	59
N.º	2
DOI	https://doi.org/10.3989/gya.2008.v59.i2.497
Estado	Publicada - abr. 2008

Palabras clave

Elaeis guineensis
Fractionation
Interesterification
Mixtures
Palm oil

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10.3989/gya.2008.v59.i2.497

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title = "Fraccionamiento e interesterificacion del aceite de palma (Elaeis guineensis) cultivado en la amazonia peruana",

abstract = "In the present work, the physical and chemical characteristics of the fruit of the oily palm coming from the river basin of the Manit{\'i} (Region Loreto - Peru) were studied. Also, the fractionation of the palm oil and the interesterification of mixtures of palm oil/estearin was carried out. Physico- chemical properties of the crude oil and of the products obtained and fatty acids were analysed by gas chromatography. The level of saturated fatty acids increased from 51, 17% in the palm oil to 54, 31% in the stearin.The best products for the food industry were the interesterified samples as they had melting points close to 37°C.",

keywords = "Elaeis guineensis, Fractionation, Interesterification, Mixtures, Palm oil",

author = "{De Sotero}, {Dora Garc{\'i}a} and {Del {\'A}guila}, {Jorge Sandoval} and Ram{\'i}rez, {Robinson Salda{\~n}a} and {De Re{\'a}tegui}, {Gladys C{\'a}rdenas} and R{\'i}os, {Jos{\'e} Antonio Sopl{\'i}n} and Sol{\'i}s, {V{\'i}ctor Sotero} and Torres, {Ros{\'a}ngela Pavan} and Filho, {Jorge Mancini}",

year = "2008",

month = apr,

doi = "10.3989/gya.2008.v59.i2.497",

language = "Espa{\~n}ol",

volume = "59",

pages = "104--109",

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publisher = "CSIC Consejo Superior de Investigaciones Cientificas",

number = "2",

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AU - De Sotero, Dora García

AU - Del Águila, Jorge Sandoval

AU - Ramírez, Robinson Saldaña

AU - De Reátegui, Gladys Cárdenas

AU - Ríos, José Antonio Soplín

AU - Solís, Víctor Sotero

AU - Torres, Rosángela Pavan

AU - Filho, Jorge Mancini

PY - 2008/4

Y1 - 2008/4

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AB - In the present work, the physical and chemical characteristics of the fruit of the oily palm coming from the river basin of the Manití (Region Loreto - Peru) were studied. Also, the fractionation of the palm oil and the interesterification of mixtures of palm oil/estearin was carried out. Physico- chemical properties of the crude oil and of the products obtained and fatty acids were analysed by gas chromatography. The level of saturated fatty acids increased from 51, 17% in the palm oil to 54, 31% in the stearin.The best products for the food industry were the interesterified samples as they had melting points close to 37°C.

KW - Elaeis guineensis

KW - Fractionation

KW - Interesterification

KW - Mixtures

KW - Palm oil

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DO - 10.3989/gya.2008.v59.i2.497

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AN - SCOPUS:54149104314

SN - 0017-3495

VL - 59

SP - 104

EP - 109

JO - Grasas y Aceites

JF - Grasas y Aceites

IS - 2

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Fraccionamiento e interesterificacion del aceite de palma (Elaeis guineensis) cultivado en la amazonia peruana

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Palabras clave

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