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| 1. |  | CHITOLINA, J. C.; BASSO, L. C.; AMARAL, F. C. S. do; SAITO, S. C.; FREITAS, F. P. P. de; BASSO, T. O. Avaliacao da formacao de pares ionicos niquel-fluor mediante a acao toxica desses elementos frente a levedura (Saccharomyces cerevisiae). In: REUNIAO BRASILEIRA DE FERTILIDADE DO SOLO E NUTRICAO DE PLANTAS,23.; REUNIAO BRASILEIRA SOBRE MICORRIZAS,7.; SIMPOSIO BRASILEIRO DE MICROBIOLOGIA DO SOLO,5.; REUNIAO BRASILEIRA DE BIOLOGIA DO SOLO,2., 1998, Caxambu,MG. Resumos... Lavras:UFLA / SBCS / SBM, 1998. p.829 FertBIO 98: Interrelacao fertilidade, biologia do solo e nutricao de plantas: consolidando um paradigma.| Biblioteca(s): Embrapa Solos. |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
08/12/2016 |
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Data da última atualização: |
08/12/2016 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
SILVA-JAMES, N. K.; FERREIRA, M. J. A.; NOGUEIRA, R. I.; FREITAS, S. P.; NASCIMENTO, L. da S. de M. do. |
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Afiliação: |
N. K. Silva-James, UFRJ; M. J. A. Ferreira, UFRJ; REGINA ISABEL NOGUEIRA, CTAA; S. P. Freitas, UFRJ; LUZIMAR DA SILVA DE M DO NASCIMENTO, CTAA. |
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Título: |
Identification of phenolic compounds in pomegranate (Punica Granatum) seeds and soybean (Glicine Max) oils and its stabilization by spray drying. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 25.; CIGR SESSION 6 INTERNATIONAL TECHNICAL SYMPOSIUM, 10., 2016, Gramado. Alimentação: árvore que sustenta a vida. Anais. Gramado: SBCTA Regional, 2016. |
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Páginas: |
6 p. |
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Idioma: |
Inglês |
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Notas: |
Food: the tree that sustains life. |
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Conteúdo: |
Pomegranate seed oil (PSO), even though highly sensitive to oxidation, has been extensively studied due to its bioactive potentials, assigned to the punicic acid, a polyunsaturated fatty acid, and several phenolic compounds. Combined with soybean oil (SO) we get an affordable product, rich in essential fatty acids. In this study we evaluate PSO and SO for phenolic and fatty acids compositions and encapsulate it by spray drying to increase its shelf life. Modified starch, maltodextrin and gum arabic are evaluated by a mixture design to get the better wall material composition. The content of punicic, a conjugated linolenic acid, and linoleic acids in PSO and SO were, respectively 75% and 54%. As expected, the phenolic acids were found at low concentration in PSO and SO, but in high content in pressing cake. The better response for spray drying process yield and oxidative stability were achieved at using modified starch and gum arabic at the same proportion as wall material. |
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Palavras-Chave: |
Pomegranate seed oil. |
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Thesaurus NAL: |
fatty acids; microencapsulation; phenolic acids. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/151480/1/306-phenolicos-oleo-roma.pdf
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Marc: |
LEADER 01929nam a2200229 a 4500
001 2058270
005 2016-12-08
008 2016 bl uuuu u00u1 u #d
100 1 $aSILVA-JAMES, N. K.
245 $aIdentification of phenolic compounds in pomegranate (Punica Granatum) seeds and soybean (Glicine Max) oils and its stabilization by spray drying.$h[electronic resource]
260 $aIn: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 25.; CIGR SESSION 6 INTERNATIONAL TECHNICAL SYMPOSIUM, 10., 2016, Gramado. Alimentação: árvore que sustenta a vida. Anais. Gramado: SBCTA Regional$c2016
300 $a6 p.
500 $aFood: the tree that sustains life.
520 $aPomegranate seed oil (PSO), even though highly sensitive to oxidation, has been extensively studied due to its bioactive potentials, assigned to the punicic acid, a polyunsaturated fatty acid, and several phenolic compounds. Combined with soybean oil (SO) we get an affordable product, rich in essential fatty acids. In this study we evaluate PSO and SO for phenolic and fatty acids compositions and encapsulate it by spray drying to increase its shelf life. Modified starch, maltodextrin and gum arabic are evaluated by a mixture design to get the better wall material composition. The content of punicic, a conjugated linolenic acid, and linoleic acids in PSO and SO were, respectively 75% and 54%. As expected, the phenolic acids were found at low concentration in PSO and SO, but in high content in pressing cake. The better response for spray drying process yield and oxidative stability were achieved at using modified starch and gum arabic at the same proportion as wall material.
650 $afatty acids
650 $amicroencapsulation
650 $aphenolic acids
653 $aPomegranate seed oil
700 1 $aFERREIRA, M. J. A.
700 1 $aNOGUEIRA, R. I.
700 1 $aFREITAS, S. P.
700 1 $aNASCIMENTO, L. da S. de M. do
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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