Sierra PRC, González CVL, Vicente MR, Morales RCL, Rodríguez LEA, Marrero DD

Language: Spanish
References: 13
Page: 246-252
PDF size: 335.43 Kb.

ABSTRACT

D005, a new antiinfamatory active ingredient, is obtained from ripe fruits of Acrocomia crispa (Kunth C.F. Baker ex. Becc. Since there are no previous experiences on the processing of these fruits, neither on the physicochemical characteristics or composition of the vegetable material used for obtaining D005. To establish the methods for drying and milling these fruits, and to characterize the vegetable material obtained. For determining the more useful method for processing the fruits, samples of fresh fruits were dried at 60 °C and at room temperature, and samples of dry fruits were milled using ball and hammer mills. It was established the drying at room temperature at shadow for 25 days and the use of a hammer mill with mesh opening of 2.36 mm. Eight batches, processed as previously stated, were characterized taking into account residual humidity (‹ 8 %), ash content (total: 2.30-3.87 %; acid insoluble: 0.70-0.97 %; water soluble: 0.44-1.59 %), oil content (13-18 %), and fatty acid content (total: 92-96 % and free: 1-3 %) in the oil. It was established the method for processing the ripe fruits of A. crispa and it was preliminary characterized the obtained dry and milled vegetable material.

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