Abstracto
- In order to identify similarities between Copoazú fat and cocoa butter for industrial use physico-chemical tests were performed to eight accessions from Caqueta Department, also were realized morphologically characterization to their fruit. Accessions V-168, T -045 and C-873 stand for its high-yield pulp with 45.22%, 49.45% and 49.49% respectively. Accession V-168 shows better performance with a value of 57.19% in seed fat content, exceeding value reported elsewhere. Furthermore, the analysis of fatty acids presented in Copoazú fat and cocoa butter shows significant differences in oleic, linoleic and palmitic acids content, it was noted a higher presence of unsaturated fatty acids in some Copoazú fat (52%) accessions compared to cocoa butter (31%). Also were established the optimum conditions for fat extraction implementing an enzymatic pretreatment of the seeds, before centrifugation, it was found that the effectiveness of this catalyst is very low, since similar yields were recorded with respect to testing control however there was an improvement in yield when the conditions of the enzyme were temperature exceeding 50 °C and 6 hours of action; 25.367% and 19.230% of with and without enzyme, respectively.
