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Registro Completo |
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Biblioteca(s): |
Embrapa Cerrados. |
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Data corrente: |
19/07/2016 |
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Data da última atualização: |
19/07/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
TORRES, L. R. O.; SHINAGAWA, F. B.; ARAÚJO, E. S.; OROPEZA, M. V. C.; MACEDO, L. F. L.; ALMEIDA-MURADIAN, L. B.; LIMA, H. C. de; MANCINI-FILHO, J. |
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Afiliação: |
USP; USP; USP; USP; USP; USP; HERBERT CAVALCANTE DE LIMA, CPAC; USP. |
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Título: |
Physicochemical and antioxidant properties of the pequi (Caryocar brasiliense Camb.) almond oil obtained by handmade and cold-pressed processes. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
International Food Research Journal, v. 23, n. 4, p. 1541-1551, 2016. |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: The aim of this study is to characterize physical and chemically and determine the antioxidant capacity of pequi almond oils (PAO) extracted by handmade and by cold-pressing. Both oils showed good quality by acid, peroxide and thiobarbituric acid values. The fatty acid (FA) profile showed a significant presence of monounsaturated FA, mainly oleic acid (53.48 to 55.41%); saturated FA, such as palmitic acid (33.30 to 35.89 %); and polyunsaturated FA (PUFA), such as linoleic acid (5.85 to 7.23%). The total phenolic (TP) and carotenoid content ranged in concentration from 87.56 to 392.00 mg GAE/100 g and 36.03 to 262.40 mg/100 g, respectively. The tocopherol and phytosterol results indicated the predominant presence of α-tocopherol (52 to 67%) and stigmasterol (63 to 68 %). The antioxidant capacity of PAO as measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH?) method oscillated from 58.48 mg/mL to 76.46 mg/mL (IC50), from 10.61 to 40.46 µmol TE/g by the 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS?+) method, and from 113.93 to 280.85 µmol TE/100 g and 164.49 to 277.86 µmol TE/100 g, by the lipophilic and hydrophilic oxygen radical absorbance capacity (ORAC) methods, respectively. The oils presented a good oxidative and thermal stability by Rancimat method (IP of 7.33 a 15.91 h) and curves thermogravimetric and differential scanning calorimetry (To 337-363 °C and 159-184 °C, respectively). The results confirmed the presence of compounds that conferred antioxidant capacity and oxidative and thermal resistance for PAO made by handmade or cold-pressing, indicating that these oils can potentially be used for food and non-food applications. MenosAbstract: The aim of this study is to characterize physical and chemically and determine the antioxidant capacity of pequi almond oils (PAO) extracted by handmade and by cold-pressing. Both oils showed good quality by acid, peroxide and thiobarbituric acid values. The fatty acid (FA) profile showed a significant presence of monounsaturated FA, mainly oleic acid (53.48 to 55.41%); saturated FA, such as palmitic acid (33.30 to 35.89 %); and polyunsaturated FA (PUFA), such as linoleic acid (5.85 to 7.23%). The total phenolic (TP) and carotenoid content ranged in concentration from 87.56 to 392.00 mg GAE/100 g and 36.03 to 262.40 mg/100 g, respectively. The tocopherol and phytosterol results indicated the predominant presence of α-tocopherol (52 to 67%) and stigmasterol (63 to 68 %). The antioxidant capacity of PAO as measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH?) method oscillated from 58.48 mg/mL to 76.46 mg/mL (IC50), from 10.61 to 40.46 µmol TE/g by the 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS?+) method, and from 113.93 to 280.85 µmol TE/100 g and 164.49 to 277.86 µmol TE/100 g, by the lipophilic and hydrophilic oxygen radical absorbance capacity (ORAC) methods, respectively. The oils presented a good oxidative and thermal stability by Rancimat method (IP of 7.33 a 15.91 h) and curves thermogravimetric and differential scanning calorimetry (To 337-363 °C and 159-184 °C, respectively). The results confirmed the presence of compounds ... Mostrar Tudo |
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Palavras-Chave: |
Óleo de amêndoa; Prensado a frio; Processo artesanal. |
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Thesagro: |
Antioxidante; Pequi; Propriedade Físico-Química. |
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Thesaurus Nal: |
Almond oil. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/145575/1/Torres-et-al-2016.pdf
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Marc: |
LEADER 02606naa a2200289 a 4500
001 2049137
005 2016-07-19
008 2016 bl uuuu u00u1 u #d
100 1 $aTORRES, L. R. O.
245 $aPhysicochemical and antioxidant properties of the pequi (Caryocar brasiliense Camb.) almond oil obtained by handmade and cold-pressed processes.
260 $c2016
520 $aAbstract: The aim of this study is to characterize physical and chemically and determine the antioxidant capacity of pequi almond oils (PAO) extracted by handmade and by cold-pressing. Both oils showed good quality by acid, peroxide and thiobarbituric acid values. The fatty acid (FA) profile showed a significant presence of monounsaturated FA, mainly oleic acid (53.48 to 55.41%); saturated FA, such as palmitic acid (33.30 to 35.89 %); and polyunsaturated FA (PUFA), such as linoleic acid (5.85 to 7.23%). The total phenolic (TP) and carotenoid content ranged in concentration from 87.56 to 392.00 mg GAE/100 g and 36.03 to 262.40 mg/100 g, respectively. The tocopherol and phytosterol results indicated the predominant presence of α-tocopherol (52 to 67%) and stigmasterol (63 to 68 %). The antioxidant capacity of PAO as measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH?) method oscillated from 58.48 mg/mL to 76.46 mg/mL (IC50), from 10.61 to 40.46 µmol TE/g by the 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS?+) method, and from 113.93 to 280.85 µmol TE/100 g and 164.49 to 277.86 µmol TE/100 g, by the lipophilic and hydrophilic oxygen radical absorbance capacity (ORAC) methods, respectively. The oils presented a good oxidative and thermal stability by Rancimat method (IP of 7.33 a 15.91 h) and curves thermogravimetric and differential scanning calorimetry (To 337-363 °C and 159-184 °C, respectively). The results confirmed the presence of compounds that conferred antioxidant capacity and oxidative and thermal resistance for PAO made by handmade or cold-pressing, indicating that these oils can potentially be used for food and non-food applications.
650 $aAlmond oil
650 $aAntioxidante
650 $aPequi
650 $aPropriedade Físico-Química
653 $aÓleo de amêndoa
653 $aPrensado a frio
653 $aProcesso artesanal
700 1 $aSHINAGAWA, F. B.
700 1 $aARAÚJO, E. S.
700 1 $aOROPEZA, M. V. C.
700 1 $aMACEDO, L. F. L.
700 1 $aALMEIDA-MURADIAN, L. B.
700 1 $aLIMA, H. C. de
700 1 $aMANCINI-FILHO, J.
773 $tInternational Food Research Journal$gv. 23, n. 4, p. 1541-1551, 2016.
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Registro original: |
Embrapa Cerrados (CPAC) |
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Registro Completo
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Biblioteca(s): |
Embrapa Recursos Genéticos e Biotecnologia. |
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Data corrente: |
18/10/2023 |
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Data da última atualização: |
18/10/2023 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
GIMENES, M. A.; SALOMAO, A. N.; DANTAS, A. F.; PADUA, J. G.; SILVA, D. A. da. |
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Afiliação: |
MARCOS APARECIDO GIMENES, Cenargen; ANTONIETA NASSIF SALOMAO, Cenargen; ALISSON FERREIRA DANTAS; JULIANO GOMES PADUA, Cenargen; DULCE ALVES DA SILVA, Cenargen. |
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Título: |
Dormência. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: SALOMAO, A. N.; SANTOS, I. R. I.; GIMENES, M. A.; SANTANA, D. G. de; CAVALCANTI, T. B. (ed.). Sementes : o produtor pergunta, a Embrapa Responde. Brasília, DF : Embrapa, 2023. (Coleção 500 perguntas 500 respostas). |
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Páginas: |
p. 73-105 |
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Idioma: |
Português |
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Thesagro: |
Dormência; Semente. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1157321/1/500-PERGUNTAS-Sementes-ed-01-2022-2-Ana-Flavia-do-Nascimento-Dias-1.pdf
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Marc: |
LEADER 00662naa a2200193 a 4500
001 2157321
005 2023-10-18
008 2023 bl uuuu u00u1 u #d
100 1 $aGIMENES, M. A.
245 $aDormência.$h[electronic resource]
260 $c2023
300 $ap. 73-105
650 $aDormência
650 $aSemente
700 1 $aSALOMAO, A. N.
700 1 $aDANTAS, A. F.
700 1 $aPADUA, J. G.
700 1 $aSILVA, D. A. da
773 $tIn: SALOMAO, A. N.; SANTOS, I. R. I.; GIMENES, M. A.; SANTANA, D. G. de; CAVALCANTI, T. B. (ed.). Sementes : o produtor pergunta, a Embrapa Responde. Brasília, DF : Embrapa, 2023. (Coleção 500 perguntas 500 respostas).
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Embrapa Recursos Genéticos e Biotecnologia (CENARGEN) |
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