Extraction and characterization of oil from the pulp of pequi (Caryocar brasiliense) produced manually in the allotment Piauzinho Municipality of Pium-TO Extração e caracterização de óleo de pequi (Caryocar brasiliense) produzido artesanalmente no loteamento Piauzinho Município de Pium – TO Extracción y caracterización de aceite de pequi (Caryocar brasiliense) producido a mano en el fraccionamiento Piauzinho Municipio de Pium-TO

Research with the oil extracted from pequi can collaborate with the improvement of the extraction process, commercialization and generation of employment and income of this extractive activity. The objective of this work Research, Society and Development, v. 11, n. 4, e49911427711, 2022 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v11i4.27711 2 was the biometric characterization of the fruit and physicochemical analysis of the oil extracted from the pequi pulp produced by hand in the Piauzinho TO subdivision, comparing the results obtained in research carried out in the Tocantins region. An experimental study was carried out by harvesting the fruits and extracting the oil from the pequi pulp in the field. The physicochemical analyzes of the oil were carried out in the laboratory of the Federal Institute of Food Science and Technology Education IFTO, Paraíso do Tocantins campus. The fruits were harvested, selected and transported for analysis in the laboratories. The results of the physical-chemical and biometric analyzes were submitted to analysis of variance. There were significant differences by Tukey's test (p < 0.05) in fruits and oils. The studied fruits show increases of 16.1% in height, 4.3% to 14.7% in longitudinal diameter, 3.5% to 21.2% in equatorial diameter, 3.6% to 36.7%, in fruit mass and 7.9% to 35.9% in the number of pyrenes in relation to the literature. The extracted oil presented density, acidity, peroxide and saponification with lower values and higher humidity and viscosity than those found in the literature. The oil analyzed in the study presented values for acidity and peroxide indexes within the established by current legislation and can be consumed and applied as raw material in industrial applications.


Introduction
According to Pereira et al. (2021), the Cerrado occupies 24% of the area of the national territory, close to 2,000,000 km 2 , located in several Brazilian states and the 2nd largest biome in Brazil. Also according to the authors, it has a flora formed by herbaceous vegetation, shrubs, plants with a height usually less than 2 meters, small trees and soil with little fertility.
According to Batista and Sousa (2019), the great biodiversity of the variety of fruit plants in the Cerrado biome is vast and has enormous extractive potential.
According to Pereira et al. (2021), Nunes et al. (2021) and Colares et al. (2021) the pequi tree (Caryocar brasiliense) is a perennial tree with oleaginous fruit, harvested between November and February in the states of Goiás, Pernambuco, Bahia, Piauí used by the food, pharmaceutical and fuel production industries. According to Batista & Sousa (2019) and Barros et al. (2019), Caryocar brasiliense contributes significantly to the preservation and maintenance of the biome through the regeneration of destroyed areas, environmental conservation, species maintenance, food, job creation, income for the local extractive community through the marketing of fresh fruits and oil extracted manually from the pulp. According to Barros et al. (2019), pequi pulp has a wet base composition of approximately 0.6% minerals, 2.0% proteins, 19% carbohydrates, 35% oil and a total energy value of 292 (Kcal/100 g), constituting a food of high caloric value and supplier of nutrients for human consumption.
According to Cunha et al. (2020) it is possible to extract the oil from the pequi pulp to be used in the manufacture of moisturizing creams and soaps for the body and economical and less polluting biofuel. Nunes et al. (2021) highlights that the oil extracted from pequi pulp has the potential to capture fragrances and active principles, and can be used in emulsions with stable stability, associating the water-soluble and/or fat-soluble active phases, for topical use used in the cosmetics industry. Pereira et al. (2021), emphasize that pequi has a large amount of antioxidants, proteins and bioactive compounds and can be used in the production of medicines and in food, pequi oil, replacing soybean oil in the kitchen. Nunes et al. (2021) and Colares et al. (2021), highlight that pequi has a typical smell and taste, is highly appreciated by the consuming population in areas where pequi trees occur, has a large amount of vitamin A, fatty acids and carotenoids responsible for the prevention of cancer, skin diseases, increased immune response and anti-aging. Pequi oil has anti-inflammatory, healing of skin lesions, antioxidant, antimicrobial, antifungal and reduces cardiovascular problems. in the treatment of broncho-respiratory infections and help in muscle recovery of individuals who practice weight training and attend gyms (Pereira et al., 2021).
According to Barros et al. (2019), the artisanal process for acquiring the oil from the pequi pulp is a lengthy procedure of approximately 8 hours of boiling the pequi pyrenes in water. Also according to the authors, the oil obtained is transported to another container and heated to remove excess moisture and then stored in PET plastic bottles. Silva (2017) emphasizes that the extraction process by cooking is a simple and artisanal way, in which the difference in density between oil and water is used, after cooking the seeds of the pequizeiro fruit, to obtain the oil. of pequi pulp. Also according to the author, cooking pequi seeds reduces the percentage of oil extracted due to the increase in the moisture content of the fruit pulp. Therefore, research on the oil extracted from pequi can collaborate to improve the exploitation of this natural resource, search for new possibilities for its exploitation, improve the extraction process, commercialization and generation of employment and income for the sustenance and feeding of the communities that benefit from this extractive activity.
The objective of this work was the biometric characterization of the fruit and physicochemical characterization of the oil extracted from the pequi pulp produced by hand in the allotment Piauzinho Municipality of Pium -TO, comparing the results obtained in research carried out in the Tocantins region.

Type of study
A laboratory and experimental study was carried out, performing the harvesting of the pequi tree fruits and extracting the oil from the pequi pulp in the field. The physicochemical analyzes of the pequi pulp oil were carried out in the Analytical Chemistry laboratory and the biometric analysis of the fruits in the Fruit and Vegetable Processing Laboratory of the Federal Institute of Food Science and Technology Education -IFTO, Paraíso do Tocantins campus. According to Pereira, & Shitsuka (2018), the study carried out is characterized as an analysis of a quantitative nature.

Location and sampling of pequi fruits and extraction of oil from pequi pulp.
The pequizeiro fruits were harvested in the Piauzinho allotment in the municipality of Pium -TO (figure 1) in October 2021. After collection, 100 fruits without injuries were selected, presenting a certain sphericity. After selection, the fruits were transported in thermal boxes, with ice, for biometric analysis, 24 hours after selection, at the IFTO Fruit and Vegetable Processing Laboratory. The surplus of the selected fruits was transported in a trailer attached to motor vehicles to the Piauzinho allotment to extract the oil from the pulp of the fruits.

Extracting the oil from the pequi pulp.
The extraction of oil from the pequi pulp was carried out in an artisanal way, through the cooking of pequi seeds in water, by the residents of the subdivision who use the oil in their food and sell them in the region's open fairs. The fruits were added to a metal container with water and boiled for 50 minutes. After cooking, the seeds were separated and cooled. After cooling, the pulp and pits were mechanically separated. The crude pulp was heated, at boiling point, with the addition of water, at room temperature, to extract the oil due to the difference in density and immiscibility between the oil and water. The oil suspended on the surface of the water was transferred to another metallic container where it was heated again and consequently concentrated the oil through the evaporation of the water. The process of artisanal extraction of oil from pequi pulp is shown in the flowchart below ( Figure 2).

Biometric characterization of the pequi tree fruit.
In the Fruits and Vegetables Processing Laboratory of the IFTO campus Paraiso, the cleaning with water and detergent was carried out to remove the dirt from the fruits. The biometric characterization of fruit mass, fruit height, fruit longitudinal diameter, fruit equatorial diameter, number of pyrenes per fruit, fruit volume and percentage sphericity followed the methodological procedures below where: • fruit mass (MF): Direct reading on a semi-analytical scale (Bess et al, 2020);

Statistical analysis.
The results of the physical-chemical and biometric analyzes were submitted to analysis of variance (ANOVA). And to verify if there was a significant difference in the data, the t-means, Tukey tests were applied at the level of 5% of significance in the variables, through the SISVAR program version 5.6 (Ferreira, 2019).

Results and Discussion
Researches on the biometry and physical-chemical characterization of the pequi pulp oil were carried out in the regions of Minas Gerais, Goiás and Mato Grosso, but few studies were found in the state of Tocantins.
The average values obtained in the determination of the biometric and physicochemical analysis performed on the fruit and oil extracted from the pequi pulp are shown in the tables: Table 1. Biometric characteristics of pequi fruits from the Piauzinho allotment, municipality of Pium -TO.; Table 2. Comparison between the fruits of the Piauzinho allotment with the literature; Table 3. Physicochemical characteristics of the oil extracted from pequi pulp in the Piauzinho allotment, Pium -TO. and Table   4. Table 4. Comparison between the physical-chemical analyzes performed on the oils extracted from pequi pulp.  According to Leandro et al. (2018), biometric investigations of fruits is very relevant for understanding the commercial exploitation of fruits, as it allows the determination of quality and yield parameters, in addition to helping to dimension machines, equipment and evaluate programs for the genetic improvement of the species.
According to Table 2, it appears that there were significant differences in all biometric variables studied. These variations observed in this study can be explained by the climate, soil, which induces the variability in the physical and chemical characteristics of the fruit. According to Moura et al. (2013), the pequi tree is a native extractive crop, not commercially cultivated, which, due to the soil and climate conditions of the fruit's location, presents physical variation between fruits of the same and different trees. The biometric analyzes of fruit heights (mm) performed in the Piauzinho allotment were higher than those found by Alves et al. (2014), Moura et al. (2013) and lower than that analyzed by Duboc et al. (2013).
The measurements longitudinal diameter (mm), equatorial diameter (mm), fruit mass (g), number of pyrenes per fruit performed showed higher values than those found by Alves et al. (2014), Moura et al. (2013) and Duboc et al. (2013) who performed biometric tests with fruits harvested in the regions of Nova Rosalândia, Pium, São Felix, Miracema, Pequizeiro and central Tocantins.
The fruits harvested in the Piauzinho allotment showed an increase of 16.1% in height in relation to the fruits evaluated by Alves et al. (2014) and a reduction of 0.6% compared to Duboc et al. (2013).
According to Moura et al. (2013), the results found in the comparisons of biometric analyzes suggest that the fruits differ in mass and volume between collection sites. According to Alves et al. (2014), the phenotypic variety of the native flora of the cerrado is strongly influenced by the components, the anthropic condition, the soil, the climate, the age of the plants and also by the genetic differences between the individuals. Considering that part of the biometric characteristics are genetic in nature, then, there are great alternatives to select species to produce better quality fruits for consumption.
According to Moura et al. (2013) the regional influence is greater than the influence of the time effect (years) on the biometric characteristics of the fruits. Also according to Moura et al. (2013), the variation between the biometric values found in the fruits indicates the exploitation in breeding and domestication programs of the species for the fruit mass that presented significant variation between the fruits collected on the same tree.      Table 4 informs that there were significant differences by the Tukey test (p < 0.05) in the oils extracted by hand in the Piauzinho allotment and found by Silva (2017) in the cities of Babaçulândia, Araguaína and Jalapão.
The pequi pulp oil extracted in the Piauzinho allotment showed lower density, acidity, peroxide and saponification values, and higher humidity and viscosity than those found by Silva (2017) in the cities of Babaçulândia, Araguaína and Jalapão.
According to Moreira (2017), being a characteristic physical property of each substance, density plays a fundamental role in the food industry, as it allows the verification of adulteration in products. Also according to Moreira, the density of an oil depends on the temperature to which it is subjected, being able to interfere in the destination and in the product in which this oil will be applied. Silva (2017) performing density analysis, at room temperature, in oils extracted from pequi pulp in an artisanal way in the regions of Araguaína, Babaçulândia and Jalapão found values ranging between 2.74  0.03 g.mL -1 , being considered by him with a satisfactory value. According to Deus (2008), carrying out studies with pequi oil, the increase in temperature promotes the dilution of the density caused by the loss of mass of the product. According to Costa (2006) the values of oil densities decrease linearly with the increase in temperature, because this decreasing behavior in face of the increase in temperature is typical of Newtonian fluids.
According to Silva (2017), the acidity index is directly related to nature, degree of purity, quality, processing and especially to the oil conservation conditions, as the decomposition of glycerides is accelerated by heating and light. Also according to the author, the determination of the acidity index is extremely important in the evaluation of the state of deterioration of pequi oil, since the increase in the acidity index will indicate breaks in its chains and the release of free fatty acids.
According to Moretto and Fett (1998), in parallel with the increase in the temperature of the fruit seeds during inappropriate storage, there is an increase in acidity in their oil content. According to Aquino et al. (2010), oil with a moisture content of less than 1%, are characterized as good quality oils. most of the vegetation, which can cause low moisture values in oils extracted in dry regions.
According to Messias et al. (2020), the peroxide number is a great indicator to determine the initial stages of the oxidative process, since the value of the peroxide number is maximum at the beginning of the oxidation process. The peroxide index is a parameter that calculates the degradation steps through the exposure time of the food in the binomial time and temperature (Bobbio & Bobbio, 2007). According to Mendonça et al. (2008), the increase in the peroxide index evidences the development of degenerative hydrolytic, thermal and lipid oxidative reactions, generating peroxides, which can compromise the aroma, color and flavor of the oil, signaling the emergence of carcinogenic compounds (Mendonça et al., 2008).
According to Moretto and Fett, (1998), The saponification index is defined as the amount of potassium hydroxide (KOH) necessary to saponify the fatty acids generated in the hydrolysis of the sample. It is inversely proportional to the average molecular weight of the fatty acids of the triglycerides present, that is, the lower the molecular weight of the fatty acid, the higher the value of the saponification index. With regard to food, the higher the value of the saponification index, the better the oil for food. According to Freire (2001), the oil extracted from pequi pulp in the Piauzinho allotment had a saponification index (35.68  2.16 mg KOH/g) below the stipulated for oils for food purposes, which must have index values of saponification between 177 to 187 mg KOH/g.
According to Vieira (1994), the moisture content in oils quantifies the mass of uncombined water in the sample, taken at 105ºC, during a certain time interval, characterizing the quality and durability of the oil. According to Cechi (2003). the determination of the moisture content is related to the stability, quality and composition of the oil. According to Santos et al. (2001), pequi oil is classified as type 1 industrial oil when it has a moisture content lower than () 0.5%. The oil analyzed in this study is classified as a type according to the classification by Santos et al. (2001) According to Rodrigues (2011), oil viscosity is directly related to the chemical characteristics of lipids, degree of unsaturation and the size of the fatty acid chain that constitutes triacylglycerols. It can vary as a function of temperature, showing a tendency to increase or decrease depending on the characteristics of the oil. According to Abramovic & Klofutar (1998), the decrease in the density value is associated with the degree of unsaturation (double and triple bonds) present in the oil and increases with polymerization (Rodrigues, 2011).

Conclusion
With