This study focused on evaluating the fractionation of pequi oil and modeling the process using solid-liquid equilibrium (SLE) theory. The pequi oil was comprehensively characterized, including its fatty acid (FA) and acylglycerol (AG) profiles, moisture content, acidity, carotenoid levels, and thermal behavior. Low acidity and partial acylglycerols content, along with its TAG profile (mainly OOP, POP, OOO and PPP) and melting behavior proved that, in fact, this oil is quite suitable for fractionation. Thermal fractionation was performed by centrifugation at 20 °C (defined according to melting profile). The effect of agitation rate and static time were evaluated. At high rotation speeds (10,000 RPM) and with minimal influence from static time, two well-defined fractions were obtained: olein (liquid phase) at 64.3 % and stearin (solid phase) at 30.48 % by mass. These fractions were characterized based on their fatty acid (FA), acylglycerol (AG), and carotenoid content. SLE modeling of the fractionation process provided satisfactory results, especially for prediction of the global yield, and liquid fraction composition, being an interesting tool for presenting general information before experiments. Thermal fractionation proved to be an accessible and low-cost alternative for obtaining different feedstocks from pequi oil with technological applications in food industry.
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This study focused on evaluating the fractionation of pequi oil and modeling the process using solid-liquid equilibrium (SLE) theory. The pequi oil was comprehensively characterized, including its fatty acid (FA) and acylglycerol (AG) profiles, moisture content, acidity, carotenoid levels, and thermal behavior. Low acidity and partial acylglycerols content, along with its TAG profile (mainly OOP, POP, OOO and PPP) and melting behavior proved that, in fact, this oil is quite suitable for fractionation.
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