Avaliação do Índice de Acidez do Óleo Bruto de Soja adicionado de LCC Natural, Visando Produção de Biodiesel / Acidity index evaluation of soybean crude oil added of natural cnsl targeting biodiesel production

RESUMO

O L�quido da Casca da Castanha de Caju (LCC) � uma das maiores fontes naturais de derivados de fenol, sendo de grande interesse econ�mico por possuir propriedades antioxidantes. O presente estudo objetivou a adi��o do LCC natural em �leo bruto de soja, e a avalia��o das altera��es provocadas, com foco na produ��o de biodiesel. Ap�s lavadas e secas, as castanhas foram cortadas ao meio, na vertical, separando o mesocarpo da am�ndoa para melhor extra��o do LCC. Foi feito o acondicionamento do mesocarpo em f�rmas com grades, que foram levadas � estufa � 150 �C por 50 minutos. Os fatores avaliados foram teor de LCC adicionado ao �leo de soja (0%, 2%, 3% e 5%) e tempo de armazenamento (0, 15, 30 e 60 dias). Os dados obtidos foram tratados atrav�s do teste de Tukey. As vari�veis respostas do presente estudo foram �ndice de acidez determinado segundo normas anal�ticas do Instituto Adolfo Lutz, rendimento da extra��o, e an�lise da densidade. Observou-se que as misturas contendo 0% e 5% de LCC diferem das demais em n�vel de signific�ncia de 1% pelo teste de Tukey. O rendimento encontrado de LCC sobre o peso da castanha foi 35%. Quando comparadas as densidades do LCC e do �leo de soja, verificou-se diferen�a significativa entre elas. Os resultados obtidos neste estudo indicam que n�o � poss�vel a redu��o da acidez do �leo de soja atrav�s da adi��o do LCC, j� que n�o a homogeneiza��o entre os �leos fica prejudicada devido � diferen�a significativa de densidade.

ABSTRACT

The Cashew Nut Shell Liquid (CNSL) is a major source of natural phenol derivatives, and has great economic interest due to its antioxidant properties. This study aims to evaluate the changes of the addition of natural CNSL to soybean crude oil, focusing on biodiesel production. After washing and drying, the chestnuts were cut vertically in half, for separating mesocarp and almond to better extract CNSL. The packaging of the mesocarp was done in molds with grids, which was taken to the oven at 150 �C for 50 minutes. The factors evaluated were CNSL content added to the mixture (0%, 2%, 3% and 5%), in the storage time (0, 15, 30 and 60 days). The data were treated by the Tukey test. The response variables were the acid index, which was determined by analytical standards Adolfo Lutz Institute, extraction yield, and density. The mixtures containing 0% and 5% CNSL were different from the others at 1% significance level by Tukey?s test. The overall yield of CNSL as a function of chestnut weight was 35%. There was a significant difference between the density values of CNSL and soybean oil. The results indicate that it is not possible to reduce the acidity of soybean oil by the addition of CNSL, once the homogenization between both oils does not occur due to the difference of density.