ABSTRACT

This research work was carried out in order to evaluate the extraction parameters and characterize oil plukenetia huallabambina Busmann, Tellez & A. Glenn, from the province of Rodriguez de Mendoza. The experimental design was optimized 2K With 2 blocks and two repetitions, with sixteen experimental units, and an analysis of variance with a significance level of 5% with comparisons of means using the student t method. Evaluation of extraction parameters , was to conduct a comparison between plukenetia huayllabambana and plukenetia volubilis, the latter coming from the san martin region , evaluating the extraction yield influenced by7 parameters of conditioning temperature seed ( dried in an Owen at 30 C and 50 C 48 hours) and pressures of cold pressed extraction ( 1600 psia and 2000 psia). For plukenetia huayllabambana oil characterization , it was performed the determination of fatty acids made in the laboratories of the instituto tecnologico pesquero del Peru ( ITP) , and also the peroxide value Iodine value, acid value , dirt, moisture, density, viscosity and ash was determined. The procedure for the extraction of oil was: receiving seeds of plukenetia huayllabamba and plukenetia volubilis, sorting and cleaning, packing, sedementing, filtrating and finally flush packaging, and later proceeding to evaluate and characterize the oils obtained. The average results of the analysis to the two species were: plukenetia huayllabana 27,52% in seed oil 24,95% oil cake, making a total of 52.47% of oil extracted index 0.96 meq peroxiode oxygen active / 1000g of oil indoneindex R 215.72 g /100 g of fat, acid number 0.11 mg KOH / g fat, 2.46%of impurities , 2.12%moisture, wet basis, oil density of 0.9236 g / ml, 30123.13 cP viscosity oil , oil flash point 446.75C and 1.82% ash, oil and the results of the determination of fatty acids were: palmitic 5.16%, stearic 2.28% , 9.36% oleic, linoleic 29.53% linolenic, eicosaenoico 0.24%, proving 52.68% plukenetia volubilis more unsaturated, the results for the latter were: 26.93% in seed oil cake, making a total of 51.12% extracted oil. Key words: plukentia huayllabambana, plukenetia volubilis, physicochemical characterization, fatty acids, extraction pressure, dryng temperature.