Data/hora: 23/06/2024 02:14:18

Biblioteca(s): | Embrapa Cerrados.
Data corrente: | 19/07/2016
Data da última atualização: | 19/07/2016
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.
Afiliação: | USP; USP; USP; USP; USP; USP; HERBERT CAVALCANTE DE LIMA, CPAC; USP.
Título: | Physicochemical and antioxidant properties of the pequi (Caryocar brasiliense Camb.) almond oil obtained by handmade and cold-pressed processes.
Ano de publicação: | 2016
Fonte/Imprenta: | International Food Research Journal, v. 23, n. 4, p. 1541-1551, 2016.
Idioma: | Inglês
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 &#945;-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&#8242;-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.
Palavras-Chave: | Óleo de amêndoa; Prensado a frio; Processo artesanal.
Thesagro: | Antioxidante; Pequi; Propriedade Físico-Química.
Thesaurus Nal: | Almond oil.
Categoria do assunto: | F Plantas e Produtos de Origem Vegetal
URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/item/145575/1/Torres-et-al-2016.pdf
Registro original: | Embrapa Cerrados (CPAC)
Exemplares: | CPAC - (35477-1) - UMT - AP - PP - S2160 -  - S2160 - DIS