Resumen

QUISPE JACOBO, Fredy et al. Characterization of oils, cakes, and flours of fruits of ungurahui (Jessenia polycarpa) and aguaje (Mauritia flexuosa L.) of amazonia peruvian. Rev. Soc. Quím. Perú [online]. 2009, vol.75, n.2, pp.243-253. ISSN 1810-634X.

Ungurahui and aguaje fruits of the zones bordering to locality of Yurimaguas the Department of Loreto, in qualities green a mature were investigated. It was studied its morphological characters and proximate analysis of cakes obtained by pressing and defatted flours. The results of morphological characters of the fruit indicate lights, diameters offruits and weight equal to 33,568 cm and 51,759 cm, 22,25 cm, and 39,601 cm, and 11,058 grams and 59,208 grams, in the ungurahui and aguaje respectively. The proximal analysis of ungurahui fruits indicated moisture content, fiber and fat higher for the ripe fruit, while ash, protein and carbohydrate higher for the green one; in the aguaje fruits, the green ones were higher in fiber, ash, protein and carbohydrate content, while in the mature one, moisture and fat. The factorial arrangement of a completely random design, reveals that the optimal oil extraction in ungurahui and aguaje was performed at 60 °e of temperature and 12% humidity, the lipid profile pointed out, the oleic acid (78%) as the majority component in ungurahui and aguaje. The cake and flour showed a high content of fiber, protein and carbohydrate, qualities that can be used in industry.

Palabras clave : Ungurahui; Jessenia polycarpa; aguaje; Mauritia flexuosa; native oil; oil extraction.

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