CARACTERIZAÇÃO DAS AMÊNDOAS DA MUNGUBA (Pachira aquatica): AVALIAÇÃO FÍSICO-QUÍMICA DE ÓLEO BRUTO E TORTA OBTIDOS POR EXTRAÇÃO MECÂNICA COM VARIAÇÕES TÉRMICAS

Abstract

Pachira aquatica is a plant belonging to the Malvaceae family (subfamily Bombacaceae), native to southern Mexico and present throughout the northern territory of South America. In Brazil, its presence is predominant in the North and Northeast regions, but due to its easy adaptation, it can be found in various regions of Brazil. The study investigated the physical and chemical characterization of munguba (Pachira aquatica Aubl.) kernels and oil, exploring its nutritional and industrial potential. The kernels were collected, sanitized, dried, and divided into two samples: dry (AS) and dry roasted (AST). Oil extraction was performed using an electric mechanical press at different temperatures (40°C, 50°C, and 60°C for AS; 80°C, 90°C, 100°C, and 110°C for AST). The morphological analysis of the fruits revealed that the shell and mesocarp represent most of the total weight (47.26%), followed by the seeds (39.92%). The lipid yield was higher in hot extractions, ranging from 55% to 56% for AST, while AS varied from 39% to 48%. The proximate composition of the raw kernels showed a significant content of lipids (44.43%) and proteins (19.90%), like other oilseeds such as Brazil nuts and cashew nuts. The munguba cake showed variations according to the extraction temperature, with a reduction in lipid content and an increase in protein content at higher temperatures. The acidity index of the oil ranged from 1.47 mg KOH/g at 40°C to 3.65 mg KOH/g at 110°C, while the peroxide index ranged from 0.99 meq O2/kg at 40°C to 3.40 meq O2/kg at 110°C. The saponification index decreased with increasing temperature, ranging from 190.2 mg KOH/g at 40°C to 155.0 mg KOH/g at 110°C. The results indicate that the extraction temperature significantly influences the oil composition and quality, being crucial to maximize yield and maintain nutritional quality.