01929nam a2200229 a 450000100080000000500110000800800410001910000230006024501730008326002240025630000090048050000390048952009920052865000160152065000230153665000190155965300250157870000230160370000200162670000190164670000340166520582702016-12-08       2016    bl uuuu     u00u1 u    #d1 aSILVA-JAMES, N. K.  aIdentification of phenolic compounds in pomegranate (Punica Granatum) seeds and soybean (Glicine Max) oils and its stabilization by spray drying.h[electronic resource]  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 Regionalc2016  a6 p.  aFood: the tree that sustains life.  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.  afatty acids  amicroencapsulation  aphenolic acids  aPomegranate seed oil1 aFERREIRA, M. J. A.1 aNOGUEIRA, R. I.1 aFREITAS, S. P.1 aNASCIMENTO, L. da S. de M. do