EFFECT OF THE TEMPERATURE PRIOR TO EXTRACTION ON THE YIELD AND FATTY ACID PROFILE OF MORETE OIL (Mauritia flexuosa L.F.)

Morete (Mauritia fleuxosa L. f.) is a palm from the Amazon that produces a fruit with a pleasant taste, good nutritional value and a high oil content. The aim of the present research was to study the effect of the heat treatment of the different parts of morete on the performance and fatty acids profile of oil obtained by pressing. A randomized complete block design with three replicates was applied, combining the use of pulp and pulp with fruit rind under different heating conditions before pressing: 45 degrees C for 30 min, 65 degrees C for 20 min and 85 degrees C for 10 min. Also, the oxidative stability of oil was measured using the Oxitest Reactor. Oils with different content of saturated, monounsaturated, and polyunsaturated fatty acids were obtained with oleic acid prevalence. The best treatment was using pulp heated at 85 degrees C for 10 min and pressing, founding a yield of 56.77% oil with 79.80% oleic acid, and oxidation stability of the oil 14.5 months at 21 degrees C was determined, which is the average temperature of the city of El Puyo, Ecuador, where morete was collected. On the other hand, the effect of this temperature prior to extraction on the content of bioactive compounds and the possibility of oxidation of fats must be evaluated. In conclusion, morete is a good source of oil and the heat treatment technology will allow improving extraction, industrializing, and offering an alternative oil for food.