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RESUMO: O trabalho teve como objetivo avaliar o potencial antioxidante do extrato de Curcuma longa L. na estabilidade oxidativa do óleo de soja. Para isso, os tratamentos Controle (óleo de soja), TBHQ100 (óleo de soja com 100 mg de TBHQ/kg), Extrato100 (óleo de soja com 100 mg de β-caroteno de extrato/kg) e TBHQ50+Extrato50 (óleo de soja com 50 mg de TBHQ/kg de óleo de soja + 50 mg de β-caroteno de extrato/kg) foram submetidos ao teste acelerado em estufa (60 ºC/20 dias). O extrato apresentou 51,17% de atividade antioxidante pelo método DPPH• e 98,74 μM Trolox.g-1 pelo FRAP, além de 457,9 μg β-caroteno.g-1. Embora, inicialmente, todos os tratamentos tenham apresentado baixos valores de índice de peróxidos (0,55-0,65 meq.kg-1), em 20 dias, o Controle mostrou maior degradação oxidativa, 46,15 meq.kg-1. O TBHQ100 e TBHQ50+Extrato50 apresentaram os menores valores de p-anisidina. Apesar do TBHQ100 ter apresentado maior estabilidade oxidativa (8,25 h), o TBHQ50+Extrato50 (6,41 h) mostrou maior estabilidade que o Controle (3,86 h). Todos os tratamentos apresentaram elevadas concentrações do isômero γ-tocoferol. O antioxidante sintético provou ser mais eficiente na prevenção da reação de oxidação do que o antioxidante natural, visto que possui elevado grau de pureza. Entretanto, o TBHQ50+Extrato50 apresentou resultados satisfatórios, sendo o segundo melhor tratamento capaz de reduzir as alterações do óleo de soja, possibilitando a aplicação para a redução da concentração do antioxidante sintético. PALAVRAS-CHAVE: Atividade antioxidante, Carotenoides, Tocoferóis. ABSTRACT: This work aimed to evaluate the antioxidant potential of Curcuma longa L. extract in the oxidative stability of soybean oil. For this, the treatments Control (soybean oil), TBHQ100 (soybean oil with 100 mg of TBHQ/kg), Extract100 (soybean oil with 100 mg of β-carotene extract/kg) and TBHQ50+Extract50 soybean oil with 50 mg of TBHQ/kg of soybean oil + 50 mg of β-carotene extract/kg) were submitted to the accelerated oven test (60 ºC/20 days). The extract presented 51.17% antioxidant activity by the DPPH• and 98.74 μM Trolox.g-1 by FRAP, in addition to 457.9 μg β-carotene.g-1. Although all treatments showed low values of peroxide index (0.55-0.65 meq.kg-1) at 20 days, Control presented greater oxidative degradation, 46.15 meq.kg-1. TBHQ100 and TBHQ50+Extract50 had the lowest values of p-anisidine. Even though TBHQ100 showed higher oxidative stability (8.25 h), TBHQ50+Extract50 (6.41 h) showed greater stability than Control (3.86 h). All treatments presented high concentrations of the γ-tocopherol isomer. The synthetic antioxidant has proved to be more efficient in preventing the oxidation reaction than the natural antioxidant since it has a high degree of purity. However, TBHQ50+Extract50 presented satisfactory results, being the second best treatment able to reduce the soybean oil alteration, allowing the application to reduce the concentration of the synthetic antioxidant. KEYWORDS: Antioxidant activity, Carotenoids, Tocopherols.

The aim of the study was to characterize the pulp oil of bacuri Attalea phalerata Mart. ex Spreng. (Arecaceae) according to official analytical methods. Total phenolic and carotenoids contents were evaluated by spectrophotometry, and tocopherols composition by high-performance liquid chromatography. The fatty acid profile was obtained through gas chromatography from samples transesterified with potassium hydroxide in methanol and n-hexane. According to the proximate composition, bacuri pulp contained 41.5 % carbohydrates and 39.2 % lipids. Regarding its physicochemical properties, the oil showed a free fatty acids content of 0.7 %, a peroxide value of 1.4 meq/kg, a refractive index of 1.463, an iodine number of 84.3 g I2/100 g, a saponification number of 193.5 mg KOH/g, an unsaponifiable matter of 0.5 %, and 48.7 h of oxidative stability. Total phenolic, carotenoids, and tocopherols contents recorded values of 2.4 mg GAE/g, 243.0 µg/g, and 86.8 mg/kg, respectively. The bacuri oil showed a fatty acid composition similar to olive oil and a high percentage of unsaturation, finding 67.3 % of monounsaturated acids, and 11.3 % of polyunsaturated acids. The main fatty acids were oleic (67.3 %), palmitic (13.3 %), and linoleic (10.5 %). Due to its physicochemical characteristics, bacuri oil has a great potential to be used in food preparations, such as salad oil or in margarine formulation. Resumen El objetivo del estudio fue caracterizar el aceite de pulpa de bacuri Attalea phalerata Mart. ex Spreng. (Arecaceae) de acuerdo con métodos analíticos oficiales. Los contenidos totales de fenólicos y carotenoides se evaluaron mediante espectrofotometría y la composición de tocoferoles, mediante cromatografía líquida de alta resolución. El perfil de ácidos grasos se realizó por cromatografía de gases a partir de las muestras transesterificadas con hidróxido de potasio en metanol y n-hexano. Según la composición proximal, la pulpa de bacuri registró un 41,5 % de carbohidratos y un 39,2 % de lípidos. En cuanto a las propiedades fisicoquímicas, el aceite presentó un contenido de ácidos grasos libres de 0,7 %, valor de peróxido de 1,4 meq/kg, índice de refracción de 1,463, índice de yodo de 84,3 g I2/100 g, índice de saponificación de 193,5 mg KOH/g, materia insaponificable de 0,5 % y estabilidad oxidativa de 48,7 h. Los contenidos totales fenólicos, de carotenoides y de tocoferoles fueron de 2,4 mg EAG/g, 243,0 µg/g y 86,8 mg/kg, respectivamente. El aceite de bacuri mostró una composición de ácidos grasos similar a la del aceite de oliva y un alto porcentaje de insaturación, con un 67,3 % de ácidos monoinsaturados y un 11,3 % de poliinsaturados. Los principales ácidos grasos fueron el oleico (67,3 %), el palmítico (13,3 %) y el linoleico (10,5 %). Debido a sus características fisicoquímicas, el aceite de bacuri tiene un gran potencial para ser utilizado en preparaciones alimenticias como aceite de ensaladas o en formulación de margarinas.

This paper aims to determine the content of bioactive substances of lipid fractions extracted from Bertholletia excelsa, Lecythis pisonis and Dipteryx lacunifera, in by the interest of better identifying the quality of these raw materials. Proximate composition of nuts was determined by official methods and total carbohydrate was calculated by difference. The oils were extracted from the nuts by cold pressing and analyzed for fatty acid composition, tocopherols, phytosterols and total carotenoids and phenolics compounds. The fatty acid composition of oil extracted from L. pisonis was more unsaturated compared with others oils. L. pisonis oil showed to be richer in total tocopherol and γ-tocopherol, moreover showed considerable total phytosterol and carotenoid amounts, thus representing an important source of vitamins A and E. The oils showed significant content of phenolic compounds, with the exception of the oil extracted from D. lacunifera. The study revealed that the oils from Brazilian nuts contain bioactive compounds in relevant quantities, L. pisonis oil standing out. This fact favors their use for food and, as raw material in chemical, pharmaceutical and cosmetic industries, adding value to products derived from these oils, increasing the viable sources of raw materials.

The bioactive compounds and the antioxidant capacities of mangaba, mango and papaya oils were investigated. Determinations of fatty acid composition, tocopherol, phytosterols, phenolic compounds profile, total carotenoids, and antioxidant activity were carried out in the oils of mangaba, mango and papaya seeds. The analysis of antioxidant activity was performed by the methods DPPH•, ABTS•+, FRAP, and β-carotene/linoleic acid. Only essential fatty acid C18:2 was detected, in an average of 6.2%. In contrast, the main fatty acids quantified were oleic, palmitic, and stearic. The amount of phytosterols in mangaba (1951.7 mg kg-1), papaya (3540.3 mg kg-1), and mango (4565.7 mg kg-1) oils was higher than that of conventional oils, such as soybean oil. α-tocopherol was the main tocopherol found in all oils analyzed. Quantities of phenolic compounds were found only in mango seed oil. Papaya seed oil showed high quantity of total carotenoids (49.90 µg g-1). The possible use of the seeds studied to produce oils appears to be favorable. The information available in this study is of great importance for investigations regarding the use of vegetable oils as raw material for food, pharmaceutical, and chemical industries.

Made available in DSpace on 2018-12-11T17:37:15Z (GMT). No. of bitstreams: 0 Previous issue date: 2018-08-01 This study aimed to evaluate the oils of soybean (S), papaya (Pa) and melon (Me) seeds and compounds oils SPa (80:20 w/w); SMe (80:20 w/w); and SPaMe (60:20:20 w/w/w) subjected to thermoxidation. Compound oils showed lower percentages of free fatty acids in relation to others, after 20 h. With the heating process, there was an increase in the quantity of saturated and monounsaturated acids. The quantity of carotenoids decreased, except in papaya seed oil that presented significant amount of carotenoids in 20 h. In relation the tocopherols, highlighted the presence of γ-tocopherol, except in the papaya oil. In 20 h, SMe and SPa still showed high amounts of tocopherols, with 76 and 85% of retention, respectively. With the thermoxidation, the amounts of phytosterols decreased. A great potential can be verified for the use of papaya and melon seed oils, in order to increase the oxidative stability of the soybean oil. Department of Food Engineering and Technology São Paulo State University-UNESP, Street Cristovão Colombo 2265, Jardim Nazareth Department of Food Engineering and Technology São Paulo State University-UNESP, Street Cristovão Colombo 2265, Jardim Nazareth

Bean is a leguminous widely consumed in the world by most of its population and different nutritional, antioxidant and functional properties are associated in it. Thus, this study aims to evaluate the bioactive constituents (phytosterols, tocopherols, essencial fatty acids) in oils extracted from two bean varieties when submitted to different treatments (Raw, macerated and macerated/cooked). It is possible to highlight a high amount of phytosterols, the most relevant being campesterol, stigmasterol and β-sitosterol. After heat treatment, the carioca bean macerated/cooked presented the higher concentration of total phytosterols. Similarly, significant total tocopherols were detected in both varieties of beans, in the macerated/cooked treatment. The γ-tocopherol was predominant over the other isomers. Regarding the fatty acids the presence of linolenic acid in the two varieties of beans stood out, evidencing its nutritional importance for the Brazilian diet.

Este trabalho teve como objetivo caracterizar manteigas comerciais obtidas a partir dos frutos amazônicos bacuri (Platonia insignis), cacau (Theobroma cacao), cupuaçu (Theobroma grandiflorum), murumuru (Astrocaryum murumuru), tucumã (Astrocaryum aculeatum) e ucuuba (Virola surinamensis) quanto às propriedades físico-químicas e ao perfil de ácidos graxos. Para tanto, as manteigas foram analisadas de acordo com os métodos oficiais descritos pela American Oil Chemists' Society (AOCS) quanto aos teores de ácidos graxos livres, índice de acidez, dienos conjugados, índice de peróxidos, p-anisidina, valor totox, índices de saponificação, iodo e refração, ponto de fusão e matéria insaponificável. As manteigas apresentaram acidez acima do limite estabelecido pela regulamentação, evidenciando degradação hidrolítica, sobretudo nas de cupuaçu e ucuuba. Ao contrário para os índices de peróxidos, a formação de compostos primários foi abaixo do limite máximo permitido pela regulamentação. A manteiga de bacuri apresentou o maior valor totox, pelos mais altos índices de peróxidos e p-anisidina. Em geral, as manteigas apresentaram elevadas quantidades de ácidos graxos saturados. Maiores quantidades de ácido graxo monoinsaturado (oleico) foram encontradas nas manteigas de cupuaçu, bacuri e cacau. Palavras-chave: Ácidos graxos. Propriedades físico-químicas. Manteigas vegetais. Physicochemical characterization of amazonian fruit butters Abstract This study aimed to characterize commercial butters obtained from Amazonian fruits bacuri (Platonia insignis), cocoa (Theobroma cacao), cupuaçu (Theobroma grandiflorum), murumuru (Astrocaryum murumuru), tucumã (Astrocaryum aculeatum) and ucuuba (Virola surinamensis) regarding the physicochemical properties and the fatty acid profile. For this purpose, the butters were analyzed according to the official methods described by the American Oil Chemists' Society (AOCS) regarding the levels of free fatty acids, acidity index, conjugated dienes, peroxide index, p-anisidine, totox value, saponification, iodine and refraction, melting point and unsaponifiable matter. The butters showed acidity above the limit established by regulation, showing hydrolytic degradation, especially in cupuaçu and ucuuba. In contrast to the peroxide values, the formation of primary compounds was below the maximum limit allowed by regulation. Bacuri butter had the highest totox value, due to the higher levels of peroxides and p-anisidine. In general, the butters showed high amounts of saturated fatty acids. Higher amounts of monounsaturated fatty acid (oleic) were found in cupuaçu, bacuri and cocoa butters. Keywords: Fatty acids. Physicochemical properties. Vegetable butters.

Made available in DSpace on 2021-06-25T11:14:21Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-09-01 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) The onion (Allium cepa L.) is one of the most consumed vegetables worldwide and its peels present significant contents of flavonoids and bioactive compounds of high antioxidant capacity. The present work aimed to evaluate the effect of purple onion peel extract on the oxidative stability of soybean oil under oven accelerated storage. The soybean oil was added of the antioxidants: onion peels extract, tocopherol, ascorbyl palmitate and TBHQ (200 mg/kg), isolated or combiner (100 mg/kg of each antioxidant), and the treatments were subjected to accelerated storage conditions (60 °C/21 days). Samples were taken after 0, 7, 14 and 21 days and analyzed regarding the formation of oxidative compounds, both primary and secondary, and their tocopherol contents. Although TBHQ has shown higher efficacy in inhibiting oxidation, its combination with purple onion peel extract showed a synergistic effect. This combined condition retarded the appearance of degradation products and contributed to the total tocopherols retention over the storage. It highlights the potential use of natural extract for reducing the concentration of synthetic antioxidants to be applied in soybean oil. São Paulo State University (UNESP) Department of Food Engineering and Technology, 2265, Cristóvão Colombo St., Jd. Nazareth São Paulo State University (UNESP) Department of Food Engineering and Technology, 2265, Cristóvão Colombo St., Jd. Nazareth

Made available in DSpace on 2018-11-26T17:40:35Z (GMT). No. of bitstreams: 0 Previous issue date: 2017-07-01. Added 1 bitstream(s) on 2021-07-15T14:32:06Z : No. of bitstreams: 1 S0006-87052017000300406.pdf: 700962 bytes, checksum: 1f21615e69ee646125b1b0c8cff1b546 (MD5) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Foundation for Research and Scientific and Technological Development of Maranhao (FAPEMA), Brazil The aim of this study was to test the hypothesis that the quality and quantity of biofortified cassava root in a humid tropical environment can be modified with the application of a combination of low- and high-quality residues of leguminous tree species. The experiment was designed as a 6 x 2 factorial (a combination of 4 legume species versus 2 levels of nitrogen) with 4 replications in a randomized block design and the following treatments: Gliricidia + Acacia, Gliricidia + Leucaena, Gliricidia + Clitoria, Leucaena + Acacia, Leucaena + Clitoria, and a control without legumes. We analyzed the shoot weight, number of roots/plant, root weight, root production, proximate composition, as well as the mineral, carotenoid, and pro-vitamin A contents. Root production increased with the application of high-quality residues. The protein level influenced the carotenoid content. The allelopathic effect of exotic genera - Leucaena and Acacia -, especially when combined, can decrease the mineral content such as potassium and, therefore, reduce the accumulation of starch. Univ Estadual Paulista, Dept Engn & Tecnol Alimentos, Sao Jose Do Rio Preto, SP, Brazil Univ Fed Maranhao, Dept Biol, Sao Luis, MA, Brazil Embrapa Recursos Genet & Biotecnol, Brasilia, DF, Brazil Univ Estadual Maranhao, Programa Posgrad Agroecol, Sao Luis, MA, Brazil Univ Estadual Paulista, Dept Engn & Tecnol Alimentos, Sao Jose Do Rio Preto, SP, Brazil

The predominance of mono and polyunsaturated fatty acid of Glycine max L. (soybean) and Helianthus annus L. (sunflower) oils make them more unstable under high temperatures and susceptible to oxidation. On the other hand, the composition of the Cocos nucifera L. (coconut) oil is predominantly saturated and has high oxidative stability. The formulation of oil blends allows some improvements in their nutritional and physicochemical characteristics. Thus, the aim of this work is to evaluate the G. max oil (SB), H. annus oil (SF), C. nucifera oil (C) and the blends G. max:C. nucifera (SB:C, 75:25 v/v) and H. annus:C. nucifera (SF:C, 75:25 v/v) as to their physicochemical properties when under thermoxidation (180 °C/15 h). Before the thermoxidation, the C presented less degradation in relation to the others, while the SF:C was the most efficient in inhibiting oxidation due to the presence of low levels of peroxide values, however, it presented less degradation to ρ-anisidine and conjugated dieneic acids. The SF:C presented higher oxidative stability and less degradation in relation to SB:C. Consequently, the application of these oil blends is recommendable in processes that involve high temperatures, such as frying. O predomínio de ácidos graxos mono e poli-insaturados nos óleos de Glycine max L. (soja) e Helianthus annus L. (girassol) os tornam mais instáveis sob elevadas temperaturas e suscetíveis à oxidação. Por outro lado, a composição do óleo de Cocos nucifera L. (coco) é predominantemente saturada e possui alta estabilidade oxidativa. A formulação de misturas de óleos permite algumas melhorias em suas características físico-químicas e nutricionais. Assim, o objetivo deste trabalho é avaliar os óleos de G. max (SB), H. annus (SF), C. nucifera (C) e as misturas G. max: C. nucifera (SB:C, 75:25 v/v) e H. annus: C. nucifera (SF:C, 75:25 v/v) quanto às suas propriedades físico-químicas quando submetidos à termoxidação (180 °C/15 h). Antes da termoxidação, o C apresentava menor degradação em relação aos demais, enquanto o SF:C foi o mais eficiente em inibir a oxidação devido à presença de baixos teores de peróxidos, porém apresentou menor degradação para ρ-anisidina e ácidos dienóicos conjugados. O SF:C apresentou maior estabilidade oxidativa e menor degradação em relação ao SB:C. Consequentemente, a aplicação dessas misturas de óleos é recomendável em processos que envolvam altas temperaturas, como fritura.

BACKGROUND In the humid tropics, unfavorable conditions present challenges to smallholder farmers attempting to meet food demands. The objective of this study was to evaluate the influence of alley cropping and addition of potassium and nitrogen on the productivity and nutritional value of quality protein maize (QPM). The experimental design consisted of randomized blocks with four replicates in a 5 × 2 factorial scheme, with five treatments, Gliricidia + Acacia (GA), Gliricidia + Clitoria (GC), Leucaena + Acacia (LA), Leucaena + Clitoria (LC) and bare soil (BS), in two cropping systems, one with addition of nitrogen and potassium (NK) and one without. RESULTS The grain yield of LC + NK was significantly higher than that of all other treatments except GC + NK and LA + NK, and six times higher than that of BS + NK. The protein content of LC + NK was higher than that of the treatments without residue. CONCLUSION Although the mulching of tree legumes increased the yield and quality of food for smallholder agriculture, achieving this outcome requires eliminating potentially negative interactions when combining trees and crops in addition to enhancing the availability and uptake of nutrients. © 2015 Society of Chemical Industry.

BACKGROUND Plant extracts have been used as an alternative to the use of synthetic antioxidants in order to preserve oils from oxidative degradation. Additionally, these extracts add special flavors and aromas to the food. Thus, the objective of this study was to evaluate the effect of hydroethanolic extracts of fresh and freeze-dried rosemary in the oxidative stability of soybean oil under accelerated storage in an oven. RESULTS The application of the extracts in the oil showed that that freeze-dried extract was better in reducing the formation of oxidation products, showing 8.6 meq kg−1 of peroxides after 20 days of storage. On the other hand, the mixture of the natural extract with t-butylhydroquinone conferred better oxidative stability index until the 20th day, 9.7 h. Both extracts prevented the loss of tocopherol, not differing between each other (P > 0.05), and present approximately 505 mg kg−1 of residual tocopherols. The sensory evaluation revealed that consumers accepted equally the oils added and not added of the rosemary extracts. CONCLUSION The extracts are therefore potential sources of natural antioxidants and they would be well accepted by consumers if applied by the food industry to replace synthetic antioxidants. © 2014 Society of Chemical Industry

The rancidity of vegetable oils is considered one problem in the food industry, thus, are added antioxidants in food. The objective of this study was to investigate the antioxidant effect of oregano and thyme extracts in soybean oil under thermoxidation. Soybean oil containing 3,000 mg/kg of oregano and thyme oleoresins and the mixture of both, as well as soybean oil containing tert-butylhydroquinone (TBHQ; 50 mg/kg) and soybean oil free of were subjected to thermoxidation. Then, the physicochemical properties and fatty acid profile were evaluated. Oregano and thyme oleoresins applied separately presented a higher protective effect, inhibiting a greater formation of polar compounds than the antioxidant TBHQ, indicating that the addition of 3,000 mg/kg has ensured a better oxidative protection than the synthetic antioxidant. The increase in the concentration of oleoresins by mixing thyme and oregano extracts has given a higher protective effect. Practical Applications Oxidation is a problem encountered in the food industry, whereas food-based oils are susceptible to oxidative degradation. To avoid this, the industry uses antioxidants that can be natural or synthetic. The use of natural antioxidants has increased because of the high demand for healthful food products and proven toxicity of some synthetic antioxidants. Many spices and herbs, such as those belonging to the family Lamiaceae, show antioxidant activity highlighting the oregano and thyme. Thus, being rich in compounds with high antioxidant activity, these extracts can be used to replace synthetic antioxidants used in vegetable oils.

This study aimed to assess the nutritional composition of the fruit and the physicochemical and bioactive properties of jatoba (Hymenaea courbaril L.) pulp and seed oils. The lipid content of both fractions was below 6%. There was a significant presence of minerals, especially, sodium, potassium and phosphorus. The main macronutrient in pulp and seed was crude fiber, and considerable amounts of Vitamin C, 51.87 and 121.45 mg/100 g respectively, were found. The physicochemical properties demonstrated the good quality of the oils. The oxidative stability index was influenced by the composition of fatty acids reaching a value of 45.97 h for the jatoba pulp oil. The most abundant bioactive compounds were α-tocopherol (886.37 and 993.63 mg/kg) and β-sitosterol (61.83 and 91.09 mg/kg) for pulp and seed oils, respectively. Among the unsaturated fatty acids in the pulp, the oleic (46.09%) and linolenic acid (14.54%) stood out. The pulp and seed oils can be considered a valuable source for new industrial, cosmetic and pharmaceutical products.

PurposeThe objective of this study was to evaluate the antioxidant effect of oregano and thyme extracts isolatedly and combinedly applied in soybean oil.Design/methodology/approachSoybean oil containing 3,000 mg/kg of oregano and thyme oleoresins and the mixture of both, as well as soybean oil containing TBHQ (50 mg/kg) and soybean oil free of antioxidants, were subjected to accelerated oven test (60°C/10 days). Samples were collected every two days and analyzed as to their peroxide and conjugated diene values.FindingsThe mixture of oleoresins and consequent increase of concentration were as effective as the antioxidant TBHQ.Practical implicationsThese studies may prove to be beneficial to the exploitation of natural antioxidant sources for the preservation and/or extension of raw and processed food shelf life. Therefore, they could also be applied in the area of pharmaceuticals for the protection of human life.Originality/valueThis study offers information on the use of natural antioxidants as an alternative to the use of synthetic antioxidants, which might be considered toxic.

Department of Food Engineering and Technology Sao Paulo State University, 15054-000, Sao Jose do Rio Preto-SP

PurposeThis study aims to analyze the soursop and sugar apple seeds as to its composition, to evaluate the antioxidant potential of seeds extract and characterize the oil extracted from them, regarding the fatty acids profile and content of tocopherols.Design/methodology/approachTo obtain the extracts, dried and crushed seeds were extracted with ethanol for 30 minutes, at a ratio of 1:3 (m/m, seed: ethyl alcohol) under continuous stirring at room temperature. Then, the mixture was filtered and the supernatants subjected to rotoevaporator at 40°C aiming to determine, by direct weighing, the yields of dry extracts.FindingsAccording to the results, the soursop and sugar apple seeds constituted significant sources of lipids, proteins and carbohydrates and can therefore be used in food and feed, and offer relevant antioxidant activity of phenolic compounds. The oil seeds are a good source of unsaturated fatty acids, especially oleic and linoleic acids and they have significant amounts of total tocopherol.Research limitations/implicationsImplications are the identification of bioactive compounds extracted from seeds of tropical and subtropical fruits, and to prevent certain types of diseases.Practical implicationsThe information presented might be directly used for developing of functional foods such as fruits.Originality/valueThe article tries to identify new source of compounds extracted from fruits.

The antioxidant activity from basil ethanol extract, the effect on oxidative stability, total polar compounds, tocopherols levels and fatty acid profile in soybean oil under thermoxidation were evaluated. The basil leaves were dried in lyophilizer, ground and subjected to extraction with ethanol. The soybean oil (SO), soybean oil with 50 mg/kg of tert-butylhydroquinone (TBHQ), soybean oil with 3,000 mg/kg of extract (BE) and soybean oil with 3,000 mg/kg of extract and 50 mg/kg of TBHQ (mixture) treatments were subjected to 180 ± 5C for 20 h. Oil samples were taken at 0, 10 and 20 h and subjected to analysis. The addition of the basil extract increased oxidative stability and resulted in lower formation of total polar compounds. Although the content of tocopherols and polyunsaturated fatty acids decreased over the course of heating, their values remained higher than the SO treatments. Synergistic effect was not observed in the mixture treatment. Practical Applications Antioxidants are important ingredients in food processing because they have the capacity to protect foods containing oils and fats, from damage caused by free radicals and reactive oxygen species. Synthetic antioxidants are widely used in the food industry; however, their utilization has been questioned due to toxicity. Therefore, there is a growing interest in the use of natural antioxidants to reduce or replace the synthetic antioxidants. Several species of the Lamiaceae family are used in cooking, medicine and by the pharmaceutical industry, standing out is basil. Being rich in compounds with high antioxidant activity, basil extract can be used to replace synthetic antioxidants used in vegetable oils.

PurposeThe purpose of this paper is to characterize oils extracted from Bertholletia excelsa, Lecythis pisonis, Dipteryx lacunifera, Carya illinoensis and Juglans regia, regarding their characterization and fatty acid profile.Design/methodology/approachThe oils were extracted from oilseeds by cold pressing and physico‐chemical characterization was performed by using standard methods for oils and fats. The oxidative stability and fatty acid profile also were determined.FindingsAccording to the results, the physico‐chemical properties of oils from nuts and walnuts were comparable to those of good quality conventional oils. The oil seeds are a good source of unsaturated fatty acids, especially oleic and linoleic acids.Research limitations/implicationsImplies the identification of fatty acid profile and physico‐chemical properties of oils extracted from nuts and walnuts, and to prevent certain types of diseases.Originality/valueThe paper identifies a new source of essential fatty acids extracted from oilseeds.

PurposeThis research aims to evaluate the antioxidant potential of oregano extract (OE), as well as its isolated and synergistic effect when applied to soybean oil (SO) under thermal oxidation.Design/methodology/approachIn order to determine the antioxidant activity of oregano extract and its synergistic effect with tert‐butylhydroquinone (TBHQ), thermal oxidation was performed using the following treatments: SO, SO with 50 mg/kg of TBHQ, SO with 3,000 mg/kg of OE, and SO with 3,000 mg/kg of oregano extract and 50 mg/kg of TBHQ (mixture). The treatments underwent heating at 180°C for 20 hours, and analyses of oxidative stability, total polar compounds, tocopherols and fatty acids composition were performed. The results obtained were subjected to analysis of variance and Tukey test for averages at 5 percent, using the program ESTAT version 2.0.FindingsConsidering the results of antioxidant activity and total phenolic compounds, it was possible to verify that the ethanolic extract of oregano has presented antioxidant potential. Furthermore, considering the results obtained in the analyses of oxidative stability, polar compounds, tocopherols and fatty acids profile, it was possible to observe that the extract has prevented lipid oxidation when added to SO.Originality/valueThe study offers information on the use of natural antioxidants as an alternative to the use of synthetic antioxidants, which can be considered toxic.

PurposeThe purpose of this paper is to evaluate the oxidative stability of soybean oil added by Lentinus edodes and Agaricus blezei extracts in accelerated storage test.Design/methodology/approachThe following treatments were subjected to accelerated storage test in an oven at 60°C for 15 days: Control (soybean oil without antioxidants), TBHQ (soybean oil+100 mg/kg of TBHQ), BHT (soybean oil+100 mg/kg of BHT), L. edodes (soybean oil+3,500 mg/kg of L. edodes extract) and A. blazei (soybean oil+3,500 mg/kg of A. blazei extract). The samples were taken every three days and analyzed for peroxide values and conjugated dienes.FindingsAt the end of 15 days, the treatments TBHQ, A. blazei, L. edodes, Control and BHT showed 6.47, 8.81, 41.53, 71.28 and 78.40 meq/kg, respectively, for peroxide values and 0.37, 0.40, 0.67, 1.07 and 1.00 per cent, respectively, for conjugated dienes.Originality/valueThe research indicates that mushrooms may be a promising source of natural antioxidants. Therefore, natural extracts of mushrooms can be applied to vegetable oils as a way to reduce the degradation caused by lipid oxidation.

The physicochemical characteristics, fatty acid, tocopherol, and carotenoid composition of a crude oil extracted from papaya (Carica papaya L.) seeds, formosa variety, were investigated. The oil yield from the seeds was 29.16%. The data obtained for the analytical indexes were in agreement with those of other edible oils. The oil obtained had high oxidation resistance (77.97 hours). The major fatty acids in total lipid were oleic (71.30%), palmitic (16.16%), linoleic (6.06%), and stearic (4.73%) acid. The α and δ-tocopherol were the predominant tocopherols with 51.85 and 18.89 mg.kg-1, respectivelly. The β-cryptoxanthin (4.29 mg.kg-1) and β-carotene (2.76 mg.kg-1) were the carotenoids quantified, and the content of total phenolic compounds was 957.60 mg.kg-1. Therefore, the potential utilization of the papaya seeds for oil production seems favorable. However, toxicological studies need to be carried out before the oil is appropriate for food applications. As características físico-químicas e as composições de ácidos graxos, tocoferóis e carotenoides do óleo bruto extraído de sementes de mamão (Carica papaya L.), variedade formosa, foram investigadas. O rendimento em óleo das sementes foi de 29,16%. Os dados obtidos para os índices analíticos comparam-se bem com os de outros óleos comestíveis. O óleo apresentou elevada resistência à oxidação (77,97 horas). Os principais ácidos graxos quantificados foram o oleico (71,30%), seguido pelo palmítico (16,16%), linoleico (6,06%) e esteárico (4,73%). O α e Δ-tocoferol foram os tocoferóis predominantes com 51,85 e18,9 mg.kg-1, respectivamente. A β-criptoxantina (4,29 mg.kg-1) e o β-caroteno (2,76 mg.kg-1) foram os carotenóides quantificados e o conteúdo de compostos fenólicos totais foi de 957,60 mg.kg-1. Assim, a potencial utilização das sementes de mamão para a produção de óleo parece ser favorável. Entretanto, estudos toxicológicos são ainda necessários antes de o óleo ser indicado para utilização em alimentos.

Submitted by Guilherme Lemeszenski (guilherme@nead.unesp.br) on 2013-08-22T18:53:14Z No. of bitstreams: 1 S0101-20612011000400021.pdf: 312014 bytes, checksum: 82afc0129727662b3659ffb6c1fc6e1f (MD5) Made available in DSpace on 2013-08-22T18:53:14Z (GMT). No. of bitstreams: 1 S0101-20612011000400021.pdf: 312014 bytes, checksum: 82afc0129727662b3659ffb6c1fc6e1f (MD5) Previous issue date: 2011-12-01 Made available in DSpace on 2013-09-30T19:44:47Z (GMT). No. of bitstreams: 2 S0101-20612011000400021.pdf: 312014 bytes, checksum: 82afc0129727662b3659ffb6c1fc6e1f (MD5) S0101-20612011000400021.pdf.txt: 29112 bytes, checksum: 9279d40bfc14fa2dcf70cbd4757b3a23 (MD5) Previous issue date: 2011-12-01 Submitted by Vitor Silverio Rodrigues (vitorsrodrigues@reitoria.unesp.br) on 2014-05-20T14:01:52Z No. of bitstreams: 2 S0101-20612011000400021.pdf: 312014 bytes, checksum: 82afc0129727662b3659ffb6c1fc6e1f (MD5) S0101-20612011000400021.pdf.txt: 29112 bytes, checksum: 9279d40bfc14fa2dcf70cbd4757b3a23 (MD5) Made available in DSpace on 2014-05-20T14:01:52Z (GMT). No. of bitstreams: 2 S0101-20612011000400021.pdf: 312014 bytes, checksum: 82afc0129727662b3659ffb6c1fc6e1f (MD5) S0101-20612011000400021.pdf.txt: 29112 bytes, checksum: 9279d40bfc14fa2dcf70cbd4757b3a23 (MD5) Previous issue date: 2011-12-01 Por razões econômicas e de proteção à saúde, pesquisas têm sido dirigidas para ampliar a estabilidade dos óleos vegetais. Existe uma tendência para a adição de antioxidantes naturais, em particular, um crescente interesse em ervas e especiarias. Desta forma, os objetivos deste trabalho foram avaliar o potencial antioxidante das oleorresinas de orégano, manjericão e tomilho e seu comportamento ao serem aplicadas ao óleo de soja em diferentes concentrações. Numa primeira etapa foi determinada a atividade antioxidante pelo sistema β-caroteno/ácido linoleico e a quantificação de compostos fenólicos totais. Posteriormente, foram adicionadas ao óleo de soja diferentes concentrações das oleorresinas (500 a 3000 mg.kg-1) e analisado seu potencial antioxidante por meio da estabilidade oxidativa utilizando o Rancimat. A concentração de 3000 mg.kg-1das oleorresinas de orégano e tomilho foi a que apresentou melhor estabilidade oxidativa ao óleo de soja, o que as tornam alternativa natural na conservação de óleos vegetais. Studies have been carried out in order to increase the stability of vegetable oils due to economic and health protection reasons. There is a growing interest in the addition of natural antioxidants; especially herbs and spices. For this reason, this study aimed at evaluating the antioxidant potential of the oleoresins of oregano, basil, and thyme, as well as their behavior when applied to soybean oil under various concentrations. Firstly, the antioxidant activity was determined by the β-carotene/linoleic acid system and by the quantification of total phenolic compounds. Next, different concentrations of oleoresins (500 to 3000 mg.kg-1) were added to the soybean oil, and its antioxidant potential was analyzed using the oxidative stability through a Rancimat equipment. The value of 3000 mg.kg-1 of thyme and oregano oleoresins was the concentration that presented the greatest oxidative stability to soybean oil making them a natural alternative to vegetable oil conservation. Universidade Estadual Paulista Departamento de Engenharia e Tecnologia de Alimentos Universidade Estadual Paulista Departamento de Engenharia e Tecnologia de Alimentos

Sao Paulo State Univ, Dept Engn & Food Technol, BR-15054000 Sao Jose do Rio Preto, SP, Brazil

BACKGROUND: Bioactive compounds are capable of providing health benefits, reducing disease incidence or favoring body functioning. There is a growing search for vegetable oils containing such compounds. This study aimed to characterize the pulp and kernel oils of the Brazilian palm species guariroba (Syagrus oleracea), jeriva (Syagrus romanzoffiana) and macauba (Acrocomia aculeata), aiming at possible uses in several industries. RESULTS: Fatty acid composition, phenolic and carotenoid contents, tocopherol composition were evaluated. The majority of the fatty acids in pulps were oleic and linoleic; macauba pulp contained 526 g kg−1 of oleic acid. Lauric acid was detected in the kernels of all three species as the major saturated fatty acid, in amounts ranging from 325.8 to 424.3 g kg−1. The jeriva pulp contained carotenoids and tocopherols on average of 1219 µg g−1 and 323.50 mg kg−1, respectively. CONCLUSION: The pulps contained more unsaturated fatty acids than the kernels, mainly oleic and linoleic. Moreover, the pulps showed higher carotenoid and tocopherol contents. The kernels showed a predominance of saturated fatty acids, especially lauric acid. The fatty acid profiles of the kernels suggest that these oils may be better suited for the cosmetic and pharmaceutical industries than for use in foods. Copyright © 2011 Society of Chemical Industry

Purpose– This paper aims to characterize the pumpkin (Cucurbita sp) seed oil from the varieties Nova Caravela, Mini Paulista, Menina Brasileira (Cucurbita moschata) and Moranga de Mesa (Cucurbita maxima) as to their physicochemical properties, vitamins and fatty acid and triacylglycerols profiles.Design/methodology/approach– The oils were extracted from oilseeds by the Bligh and Dyer (1959) method, and chemical characterization was performed by using standard methods for oils and fats. The vitamin A and E content, fatty acid profile and triacylglycerols profile also were determined.Findings– About the chemical properties, the oils showed values within the range for edible vegetable oils. The oil from variety Nova Caravela stood out for presenting better quality, as it showed lower values of free fatty acids, acidity and peroxides. However, it was found that the Moranga de Mesa oil was the most unsaturated, due to the high refractive and iodine index, and was also reported to have lower oxidative stability. Among the unsaturated fatty acids, ranging from 70 to 78 per cent of the total obtained, linoleic and oleic acids stood out, while among the saturated ones, palmitic and stearic did.Practical implications– These seeds are rich in high-quality lipids; therefore, their use could help to reduce the amount of waste produced in the industries, and consequently reduce environmental contamination. This study showed that the seeds could be used as a raw material for oil extraction, and also could be used for developing functional foods instead of being discarded.Originality/value– This study provides valuable information about the quality and fatty acid contents of pumpkin seed oils consumed in Brazil.

Seeds are considered to be agro-industrial residues, which can be used as source of macronutrients and/or raw material for extraction of vegetable oils, since they present great quantities of bioactive compounds. This study aimed to characterize the lipid fractions and the seeds of pumpkin (Cucurbita sp) varieties Nova Caravela, Mini Paulista, Menina Brasileira, and Moranga de Mesa aiming at using them in food. The chemical composition of the seeds was performed according to the official methods of American Oil Chemists’ Society and Association of Official Analytical Chemists. Total carotenoids and phenolic compounds were determined by spectrophotometry, while the levels of tocopherols were analyzed by high efficiency liquid chromatography. It was noted that the seeds contain high amounts of macronutrients that are essential for the functioning of the human organism. As to total carotenoids, Mini Paulista and Menina Brasileira pumpkin varieties presented significant amounts, 26.80 and 26.03 μg/g, respectively. Mini Paulista and Nova Caravela pumpkin varieties showed high amounts of total phenolic compounds in the lipid fractions and in the seeds. It was also found that γ-tocopherol is the isomer that stood out in the lipid fractions and in the seeds, mainly in Menina Brasileira. Finally, the consumption of these seeds and use of lipid fractions provide the supply of large quantities of compounds that are beneficial for health and that may be potentially used in food, besides representing an alternative to better use of agro-industrial residues. Practical Application: Bioactive compounds, besides presenting basic nutritional functions, provide metabolic and physiological health benefits when consumed as part of the usual diet. Therefore, there is a growing interest in vegetable oils of special composition, such as the ones extracted from fruit seeds. The seeds of Cucurbita sp are shown to be promising sources of oils, and especially the Cucurbita moschata and maxima species have not yet been fully elucidated. For this reason, it becomes important to investigate the chemical composition and lipid fractions of these seeds, aiming to use them in food.

Vegetable oils are important sources of essential fatty acids. It is, therefore, important to characterize plant species that can be used as new oil sources. This study aimed to characterize the oils from guariroba (Syagrus oleracea), jeriva (Syagrus romanzoffiana), and macauba (Acrocomia aculeata). The physicochemical characterization was performed using official analytical methods for oils and fats, free fatty acids, peroxide value, refractive index, iodine value, saponification number, and unsaponifiable matter. The oxidative stability was determined using the Rancimat at 110 °C. The fatty acid composition was performed by gas chromatography. The results were submitted to Tukey's test for the medium to 5% using the ESTAT program. The pulp oils were more unsaturated than kernel oils, as evidenced by the higher refractive index and iodine value, especially the macauba pulp oil which gave 1.4556 and 80 g I(2) /100 g, respectively, for these indices. The kernel oils were less altered by oxidative process and had high induction period, free fatty acids below 0.5%, and peroxide value around 0.19 meq/kg. The guariroba kernel oil showed the largest induction period, 91.82 h. Practical Application: The vegetable oils, besides being consumed directly as food, are important raw material for the chemical, pharmaceutical, and food industries. In recent years, the world market of vegetable oils has been characterized by stronger growth of demand over supply. Several species of palm trees are shown to be promising sources of oils. The characterization of oils extracted from some species, such as guariroba, jeriva, and macauba, has not yet been fully elucidated. For this reason, it becomes important to investigate the physicochemical characterization of these oils, aiming at a possible use in food or in the industry.

Submitted by Guilherme Lemeszenski (guilherme@nead.unesp.br) on 2013-08-22T18:41:02Z No. of bitstreams: 1 S1516-89132012000100016.pdf: 77480 bytes, checksum: 47a575fd07d2c83b631007489215f0e5 (MD5) Made available in DSpace on 2013-08-22T18:41:02Z (GMT). No. of bitstreams: 1 S1516-89132012000100016.pdf: 77480 bytes, checksum: 47a575fd07d2c83b631007489215f0e5 (MD5) Previous issue date: 2012-02-01 Made available in DSpace on 2013-09-30T19:27:19Z (GMT). No. of bitstreams: 2 S1516-89132012000100016.pdf: 77480 bytes, checksum: 47a575fd07d2c83b631007489215f0e5 (MD5) S1516-89132012000100016.pdf.txt: 28360 bytes, checksum: 8ef92c4bc011504db34513cb6bbb2e35 (MD5) Previous issue date: 2012-02-01 Submitted by Vitor Silverio Rodrigues (vitorsrodrigues@reitoria.unesp.br) on 2014-05-20T15:07:35Z No. of bitstreams: 2 S1516-89132012000100016.pdf: 77480 bytes, checksum: 47a575fd07d2c83b631007489215f0e5 (MD5) S1516-89132012000100016.pdf.txt: 28360 bytes, checksum: 8ef92c4bc011504db34513cb6bbb2e35 (MD5) Made available in DSpace on 2014-05-20T15:07:35Z (GMT). No. of bitstreams: 2 S1516-89132012000100016.pdf: 77480 bytes, checksum: 47a575fd07d2c83b631007489215f0e5 (MD5) S1516-89132012000100016.pdf.txt: 28360 bytes, checksum: 8ef92c4bc011504db34513cb6bbb2e35 (MD5) Previous issue date: 2012-02-01 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) The aim of this study was to determine the chemical composition -physico-chemical properties, fatty acid and tocopherol compositions and total phenolic compounds -and evaluate the radical-scavenging activity of crude oil extracted from passion fruit (Passiflora edulis f. flavicarpa) seeds, aiming to use the agro-industrial by-products. The oil seed extraction was performed by Soxhlet method and the oil yield from the seeds was 30.39%. The oil showed high levels of unsaturated fatty acids (87.59%), including mainly linoleic (73.14%) and oleic (13.83%) acids, tocopherol (499.30 mg/kg) and phenolic compounds (1,314.13 mg GAE/kg). The physico-chemical characteristics were similar to those of other edible oils and the oil showed significant antioxidant activity. Therefore, the potential utilization of the passion fruit seed oil as a raw material for food, chemical and pharmaceutical industries could be favorable. Universidade Estadual Paulista Júlio de Mesquita Filho Departamento de Engenharia e Tecnologia de Alimentos Universidade Estadual Paulista Júlio de Mesquita Filho Departamento de Engenharia e Tecnologia de Alimentos FAPESP: 05/54331

This study aimed to evaluate the influence of the methanol extracts of mushrooms Lentinus edodes and Agaricus blazei on the retention of tocopherols in soybean oil, when subjected to an accelerated storage test. The following treatments were subjected to an accelerated storage test in an oven at 60 °C for 15 days: Control (soybean oil without antioxidants), TBHQ (soybean oil + 100 mg/kg of TBHQ), BHT (soybean oil + 100 mg/kg of BHT), L. edodes (soybean oil + 3,500 mg/kg of L. edodes extract) and A. blazei (soybean oil + 3,500 mg/kg of A. blazei extract). The samples were analyzed for tocopherols naturally present in soybean oil and mass gain. The results showed, the time required to reach a 0.5% increase in mass was 13 days for TBHQ and 15 days for A. blazei. The content of tocopherols for TBHQ was 457.50 mg/kg and the A. blazei, 477.20 mg/kg.

Submitted by Vitor Silverio Rodrigues (vitorsrodrigues@reitoria.unesp.br) on 2014-05-27T11:25:57Z No. of bitstreams: 0Bitstream added on 2014-05-27T14:41:50Z : No. of bitstreams: 1 2-s2.0-79959946964.pdf: 165281 bytes, checksum: eb2b44b139b955bcaa037c947bce8fd1 (MD5) Made available in DSpace on 2014-05-27T11:25:57Z (GMT). No. of bitstreams: 0 Previous issue date: 2011-08-01 This study aimed to characterize the pulp and kernel of guariroba (Syagrus oleracea), jerivá (Syagrus romanzoffiana) and macaúba (Acrocomia aculeata) palm fruits, through their proximate composition, carotenoids contents and tocopherol composition. The three kernels showed to be composed mainly of lipids and proteins, as the three pulps, of carbohydrate and fiber. In the kernels the levels of lipids ranged from 45.17 to 56.37% and proteins from 15.46 to 28.61%. In the pulps the total fiber content ranged from 20.26 to 26.98%. The pulps also presented a significant amount of ash, which represents a significant mineral content, especially in the guariroba (5.16%). Moreover, the pulp oils showed higher carotenoids and tocopherol contents. The jerivá pulp oil contained carotenoid and tocopherol on average 1219 μg/g and 323.50. mg/kg, respectively. The consumption of the whole fruit, pulp, and kernel supplies important quantities of many necessary nutrients for human diet, including vitamins A and E. © 2011 Elsevier Ltd. Department of Food Engineering and Technology São Paulo State University, São José do Rio Preto Department of Food Engineering and Technology São Paulo State University, São José do Rio Preto

Submitted by Vitor Silverio Rodrigues (vitorsrodrigues@reitoria.unesp.br) on 2014-05-27T11:24:42Z No. of bitstreams: 0 Made available in DSpace on 2014-05-27T11:24:42Z (GMT). No. of bitstreams: 0 Previous issue date: 2010-06-01 This work aimed to characterize the proximate composition, antioxidant activity and fatty acids profile and tocopherol composition of the oil from Eugenia dysenterica DC seeds. To obtain the extract, the dehydrated and triturated seeds were extracted with ethyl alcohol for 30 minutes, at a proportion of 1:3 of seeds:ethyl alcohol, under continuous agitation at room temperature. Afterwards, the mixture was filtered and the supernatant was dehydrated at 40°C in order to determine by direct weighing the dry matter yield of the extract. The cagaita seeds showed to be an important source of total carbohydrates, had relevant antioxidant activity and a high content of total phenolic compounds. In comparison to other oils and fats, cagaita seeds oil do not constitutes a good source of tocopherols. Departamento de Engenharia e Tecnologia de Alimentos Instituto de Biociências, Letras e Ciências Exatas Universidade Estadual Paulista, São José do Rio Preto Departamento de Engenharia de Alimentos Faculdade de Zootecnia e Engenharia de Alimentos Universidade de São Paulo, Pirassununga Departamento de Engenharia e Tecnologia de Alimentos Instituto de Biociências, Letras e Ciências Exatas Universidade Estadual Paulista, São José do Rio Preto

It is extremely important to evaluate the extraction processes of vegetable oils used in food, considering that the nuts are rich sources of triacylglycerols. Thus, the present study aimed at comparing the methods of solvent extraction and extraction by pressing of the lipid fractions of walnut (Juglans regia) and pecan nut (Carya illinoensis), in order to elucidate their influence on the content of bioactive substances. The samples were analyzed regarding fatty acid profile, tocopherols, phytosterols, carotenoids, and phenolic compounds, presenting relevant quantities of these bioactive substances. It was found that the extraction of oils by pressing minimized degradation of tocopherol when compared to solvent extraction. However, solvent extraction is more efficient to extract bioactive compounds such as phytosterols, carotenoids, and phenolic compounds.

Submitted by Guilherme Lemeszenski (guilherme@nead.unesp.br) on 2013-08-22T18:48:34Z No. of bitstreams: 1 S0100-40422005000600003.pdf: 61441 bytes, checksum: d2a8b73bcb59670307ed2ce567ed2595 (MD5) Made available in DSpace on 2013-08-22T18:48:34Z (GMT). No. of bitstreams: 1 S0100-40422005000600003.pdf: 61441 bytes, checksum: d2a8b73bcb59670307ed2ce567ed2595 (MD5) Previous issue date: 2005-12-01 Made available in DSpace on 2013-09-30T18:43:03Z (GMT). No. of bitstreams: 2 S0100-40422005000600003.pdf: 61441 bytes, checksum: d2a8b73bcb59670307ed2ce567ed2595 (MD5) S0100-40422005000600003.pdf.txt: 24720 bytes, checksum: 39e3da5a603922e240e842fe16b2c072 (MD5) Previous issue date: 2005-12-01 Submitted by Vitor Silverio Rodrigues (vitorsrodrigues@reitoria.unesp.br) on 2014-05-20T14:02:10Z No. of bitstreams: 2 S0100-40422005000600003.pdf: 61441 bytes, checksum: d2a8b73bcb59670307ed2ce567ed2595 (MD5) S0100-40422005000600003.pdf.txt: 24720 bytes, checksum: 39e3da5a603922e240e842fe16b2c072 (MD5) Made available in DSpace on 2014-05-20T14:02:10Z (GMT). No. of bitstreams: 2 S0100-40422005000600003.pdf: 61441 bytes, checksum: d2a8b73bcb59670307ed2ce567ed2595 (MD5) S0100-40422005000600003.pdf.txt: 24720 bytes, checksum: 39e3da5a603922e240e842fe16b2c072 (MD5) Previous issue date: 2005-12-01 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) The aim of this study is to determine the influence of frying time on the alterations of sunflower, corn and soybean oils during deep fat frying of potato chips. The analytical methods used to evaluate the oil alterations are: free fatty acids, peroxide value, refractive index and total polar compounds. An increase of free fatty acids, refractive index and total polar compounds with frying time were observed. The different behaviors observed for the three vegetables oils can be explained by the differences in the initial composition and quality of them. Universidade Estadual Paulista Instituto de Biociências, Letras e Ciências Exatas Departamento de Engenharia e Tecnologia de Alimentos Universidade Estadual Paulista Instituto de Biociências, Letras e Ciências Exatas Departamento de Engenharia e Tecnologia de Alimentos

Made available in DSpace on 2022-04-28T21:02:01Z (GMT). No. of bitstreams: 0 Previous issue date: 2008-01-01 Three Latin American oilseeds obtained from native fruits: nopal (tuna) (Opuntia ficus-indica), cherimoya (chirimoya) (Annona cherimola), and papaya, Chilean variety (Carica pubescens or C. candamarcensis) were studied for their fatty acid composition and bioactive compounds, such as tocols and phytosterols, looking for new sources of special oilseeds for this region. The results indicated that each species represents an interesting possibility. Nopal oilseed is a good source of linoleic acid (62%), with a good balance between SFA and MUFA (1:1.3). Cherimoya oilseed presents quite a different composition, with 24% SFA, 43% MUFA and 33% PUFA. Palmitic and stearic acids (15% and 7.6%, respectively) are the main SFA. A good balance between oleic acid (42.7%) and linoleic acid (31%) was observed. Papaya oilseed is a highly MUFA oil (72% with 71% oleic acid), with a very interesting composition, according to the new nutritional and technological recommendations. With respect to bioactive compounds, the main tocol in these three oilseeds was γ-tocopherol, with 136, 300 and 317 mg/kg for cherimoya, papaya and nopal oilseeds, respectively. According to the total tocol content, papaya oilseed presented the highest value with 384 mg/kg. The total amount and distribution of phytosterols was different, with values of 3092, 3554 and 5474 mg/kg for nopal, cherimoya and papaya oilseeds, respectively, with β-sitosterol forming 47.6%, 65.0 % and 78.7% of the total phytosterol fractions, respectively. From the results obtained, Chilean papaya oilseed can be considered as a very promising new source of special plant oil for different applications, followed by cherimoya and nopal oilseeds. Centro I and D en Grasas Y Aceites Departamento Ciencia de Los Alimentos Y Tecnología Química Universidad de Chile, PO Box 233, Santiago Departamento de Engenharia e Tecnología de Alimentos Instituto de Biociências Letras Y Ciências Exactas Universidad Estadual Paulista, Säo José do Rio Preto, S.P. Departamento de Bromatología Y Nutrición II Facultad de Farmacia Universidad Complutense, Madrid Departamento de Engenharia e Tecnología de Alimentos Instituto de Biociências Letras Y Ciências Exactas Universidad Estadual Paulista, Säo José do Rio Preto, S.P.

Made available in DSpace on 2020-12-10T19:40:01Z (GMT). No. of bitstreams: 0 Previous issue date: 2019-01-01. Added 1 bitstream(s) on 2021-07-15T15:06:44Z : No. of bitstreams: 1 S1516-89132019000100506.pdf: 401460 bytes, checksum: 6032eedadb52eb34f83b0dd6d84d67ac (MD5) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) The present study aims to evaluate the influence of extraction methods on the quality of bioactive compounds and antioxidant capacity in Pterodon emarginatusVogel (sucupira) oils. The oils were extracted from the sucupira seeds by Soxhlet and by the extraction system of Bligh & Dyer. The oils were analyzed as to fatty acid profile, tocopherols, phytosterols, carotenoids, total phenolics, and total antioxidant capacity. The extraction by Soxhlet showed better yield of total lipids and was more efficient to extract tocopherols, phytosterols, and carotenoids, besides presenting better antioxidant activity by DPPH center dot. However, this method showed insufficient capacity to extract the polar lipid components of the sample, as evidenced by the low results of total phenolic compounds. On the other hand, the Bligh & Dyer method preserved the fatty acid profile and was also effective to extract higher phenolic compounds content and presented superior antioxidant activity when assessed by FRAP, ABTS(center dot+), and oxidative stability index. Sao Paulo State Univ, Dept Food Engn & Technol, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil Sao Paulo State Univ, Dept Food Engn & Technol, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil