Features of mamona oil of cultivar BRS -188 Paraguaçu

Abstract

The objective of this study was to determine the physico-chemical and physical oil from the castor bean cultivar BRS - 188 Paraguaçu. For characterization of the physical and chemical analyses were made of moisture, acidity, peroxide, iodine and saponifi cation. In the physical characterization were made determinations of density, viscosity at -15, -10, -5, 0, 20, 40, 60, 80 ° C and the point of freezing obtained by the curve of freezing temperature of -196 ° C. The water content was found acceptable, the acidity of the commercial classifi ed as type 1, the iodine establish that it as half-dried, the refraction presented their quality, confi rmed by the peroxide below the ceiling, presenting its potential for industry of cosmetics. The density and viscosity decreased with the increase in temperature and the freezing point occurred a little over -90 ° C.