I. Bouali, H. Rattouli, W. Herchi, L. Martine, S. Grégoire, A. Albouchi, Enrique Martínez-Force, S. Boukhchina, O. Berdeaux
An investigation on fatty acid, triacylglycerol, tocopherol, and xanthophyll contents and thermal properties of pecan (Carya illinoinensis) kernel oils from two cultivars was carried out. The main fatty acids were oleic acid, followed by linoleic and palmitic acids. The predominant triacylglycerols were OOL, OOO, and OLL (where O stands for oleoyl and L for linoleoyl). Pecan kernel oil is a rich source of tocopherols, mainly γ-tocopherol. Two xanthophylls (lutein and zeaxanthin) were investigated, and lutein was found to be the major one. Thermal behavior was studied by differential scanning calorimetry (DSC). Pecan nut oil displayed melting and crystallization transitions at low-temperature zones. The difference between DSC parameter values provides a path for distinguishing among cultivars. These data promote pecan kernel oil as a potential source of bioactive compounds with nutraceutical properties (monounsaturated fatty acids, tocopherols, and xanthophylls) and reveal, for the first time, the thermal properties of Carya illinoinensis oil.
{"title":"Chemical composition and thermal properties of Tunisian pecan nut [Carya illinoinensis (Wangenh.) K. Koch] oils","authors":"I. Bouali, H. Rattouli, W. Herchi, L. Martine, S. Grégoire, A. Albouchi, Enrique Martínez-Force, S. Boukhchina, O. Berdeaux","doi":"10.3989/gya.0436211","DOIUrl":"https://doi.org/10.3989/gya.0436211","url":null,"abstract":"An investigation on fatty acid, triacylglycerol, tocopherol, and xanthophyll contents and thermal properties of pecan (Carya illinoinensis) kernel oils from two cultivars was carried out. The main fatty acids were oleic acid, followed by linoleic and palmitic acids. The predominant triacylglycerols were OOL, OOO, and OLL (where O stands for oleoyl and L for linoleoyl). Pecan kernel oil is a rich source of tocopherols, mainly γ-tocopherol. Two xanthophylls (lutein and zeaxanthin) were investigated, and lutein was found to be the major one. Thermal behavior was studied by differential scanning calorimetry (DSC). Pecan nut oil displayed melting and crystallization transitions at low-temperature zones. The difference between DSC parameter values provides a path for distinguishing among cultivars. These data promote pecan kernel oil as a potential source of bioactive compounds with nutraceutical properties (monounsaturated fatty acids, tocopherols, and xanthophylls) and reveal, for the first time, the thermal properties of Carya illinoinensis oil.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2022-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41583631","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
E. Plasquy, M. C. Florido, R. R. Sola-Guirado, J. M. García Martos
The cooling of olives stored in containers with a capacity of 400 kg risk accumulation of respiration heat and subsequent fruit deterioration. Pre-cooling the fruit to 5 °C before cold storage was studied as a possible solution to overcome this obstacle. The fruit temperature within the containers was recorded daily for 14 days and oil was extracted at days 0, 4, 8, and 14. A second experiment evaluated a rapid pre-cooling procedure at -18 °C for 3 min. No significant alterations at the level of the examined parameters were recorded. The internal temperature of the control container declined and stabilized at around 12 °C. The temperature of the pre-cooled fruit increased to up to 8 °C. The examined parameters showed no significant alterations in either experiment and the rapid pre-cooling treatment did not lead to any visible ‘chill injuries’. A pre-cooling treatment at 5 °C was successfully introduced at the farm of a small producer.
{"title":"Pre-cooling and cold storage of olives (cv Picual) in containers with a capacity of 400 kg","authors":"E. Plasquy, M. C. Florido, R. R. Sola-Guirado, J. M. García Martos","doi":"10.3989/gya.0558211","DOIUrl":"https://doi.org/10.3989/gya.0558211","url":null,"abstract":"The cooling of olives stored in containers with a capacity of 400 kg risk accumulation of respiration heat and subsequent fruit deterioration. Pre-cooling the fruit to 5 °C before cold storage was studied as a possible solution to overcome this obstacle. The fruit temperature within the containers was recorded daily for 14 days and oil was extracted at days 0, 4, 8, and 14. A second experiment evaluated a rapid pre-cooling procedure at -18 °C for 3 min. No significant alterations at the level of the examined parameters were recorded. The internal temperature of the control container declined and stabilized at around 12 °C. The temperature of the pre-cooled fruit increased to up to 8 °C. The examined parameters showed no significant alterations in either experiment and the rapid pre-cooling treatment did not lead to any visible ‘chill injuries’. A pre-cooling treatment at 5 °C was successfully introduced at the farm of a small producer.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2022-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44052281","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The total phenol content (TPC) in coconut oil varies with extraction method, variety, nature of coconut kernel components and geographical origin. Commonly reported TPCs of coconut oils extracted by dry methods and wet methods are in the range of 70-300 mg/kg and 250-650 mg/kg, respectively. Based on the commonly reported data, the TPC of coconut oil varies by up to 527 mg/kg oil, 180 mg/kg oil, and 172 mg/kg oil due to the influence of the extraction method, coconut variety and the nature of kernel components, respectively. The identity of the phenolic compounds also varies with the extraction method. Caffeic acid, catechin, p-coumaric acid, ferulic acid, and syringic acid are present in different quantities in coconut oil when extracted by all methods. However, chlorogenic acid, cinnamic acid, epigallocatechin, gallic acid, vanillic and epicatechin are present only in some coconut oils. Many free phenolic compounds present in olive oil are also present in coconut oil.
{"title":"Phenolic antioxidants in coconut oil: Factors affecting the quantity and quality. A review","authors":"N. Jayathilaka, K. Seneviratne","doi":"10.3989/gya.0674211","DOIUrl":"https://doi.org/10.3989/gya.0674211","url":null,"abstract":"The total phenol content (TPC) in coconut oil varies with extraction method, variety, nature of coconut kernel components and geographical origin. Commonly reported TPCs of coconut oils extracted by dry methods and wet methods are in the range of 70-300 mg/kg and 250-650 mg/kg, respectively. Based on the commonly reported data, the TPC of coconut oil varies by up to 527 mg/kg oil, 180 mg/kg oil, and 172 mg/kg oil due to the influence of the extraction method, coconut variety and the nature of kernel components, respectively. The identity of the phenolic compounds also varies with the extraction method. Caffeic acid, catechin, p-coumaric acid, ferulic acid, and syringic acid are present in different quantities in coconut oil when extracted by all methods. However, chlorogenic acid, cinnamic acid, epigallocatechin, gallic acid, vanillic and epicatechin are present only in some coconut oils. Many free phenolic compounds present in olive oil are also present in coconut oil.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2022-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42108092","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. Arbonés, J. Rufat, M. A. Pérez, M. Pascual, A. Benito, C. De Lorenzo, J. Villar, B. Sastre
The total phenols in virgin olive oil are highly dependent on cultivar, but also on ripening stage and other agronomic factors. The focus of most studies on agronomic factors has been irrigation, while fertilization has received less attention. Most of the fertilization works find that nitrogen over-fertilization leads to a decrease in phenol contents in virgin olive oil (VOO) and extra virgin olive oil (EVOO), under rain-fed or irrigation management. Ortho-diphenols also decrease with high doses of nitrogen, with no effect on secoiridoids. Phosphorous has a minor effect on irrigated trees; while the role of potassium is controversial, with a lack of trials with calcium and micro-nutrients. Due to the great impact of the fertilization on the phenol content and quality of VOO, new research is necessary with focus aimed at different cultivars and agronomic factors.
{"title":"The influence of olive tree fertilization on the phenols in virgin olive oils. A review","authors":"A. Arbonés, J. Rufat, M. A. Pérez, M. Pascual, A. Benito, C. De Lorenzo, J. Villar, B. Sastre","doi":"10.3989/gya.0565211","DOIUrl":"https://doi.org/10.3989/gya.0565211","url":null,"abstract":"The total phenols in virgin olive oil are highly dependent on cultivar, but also on ripening stage and other agronomic factors. The focus of most studies on agronomic factors has been irrigation, while fertilization has received less attention. Most of the fertilization works find that nitrogen over-fertilization leads to a decrease in phenol contents in virgin olive oil (VOO) and extra virgin olive oil (EVOO), under rain-fed or irrigation management. Ortho-diphenols also decrease with high doses of nitrogen, with no effect on secoiridoids. Phosphorous has a minor effect on irrigated trees; while the role of potassium is controversial, with a lack of trials with calcium and micro-nutrients. Due to the great impact of the fertilization on the phenol content and quality of VOO, new research is necessary with focus aimed at different cultivars and agronomic factors.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2022-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42657807","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Potato cookies were formulated by replacing red palm stearin (RPS) by red palm olein (RPOL) at 0, 17 and 35%, and then baked at 160, 180 and 200 °C for 10, 12 and 15 min. The sensory analysis, using an orthogonal test, showed that a RPS-RPOL ratio of 65:35, baking temperature of 160 ºC, and baking time 12 min were the optimal conditions. Cookies made from 65% RPS + 35% RPOL composition exhibited 0.6 times less squalene, but 1.5 times more β-carotene, tocopherols and tocotrienols than the mixture of RPS and RPOL at 100:0. In addition, cookies with superior oxidative stability were obtained at a lower temperature (160 ºC) and short baking time (10 min). This study demonstrates that the application of RPOL and RPS blending can positively enhance the nutritional properties and oxidative stability of baked food, and that using potato in the baking processing may be beneficial.
{"title":"The effect of replacing red palm stearin with red palm olein in baked potato cookies","authors":"J. Xu, Y.Y. Liu, T. M. Olajide, H.A. Liu, X. Weng","doi":"10.3989/gya.0441211","DOIUrl":"https://doi.org/10.3989/gya.0441211","url":null,"abstract":"Potato cookies were formulated by replacing red palm stearin (RPS) by red palm olein (RPOL) at 0, 17 and 35%, and then baked at 160, 180 and 200 °C for 10, 12 and 15 min. The sensory analysis, using an orthogonal test, showed that a RPS-RPOL ratio of 65:35, baking temperature of 160 ºC, and baking time 12 min were the optimal conditions. Cookies made from 65% RPS + 35% RPOL composition exhibited 0.6 times less squalene, but 1.5 times more β-carotene, tocopherols and tocotrienols than the mixture of RPS and RPOL at 100:0. In addition, cookies with superior oxidative stability were obtained at a lower temperature (160 ºC) and short baking time (10 min). This study demonstrates that the application of RPOL and RPS blending can positively enhance the nutritional properties and oxidative stability of baked food, and that using potato in the baking processing may be beneficial.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2022-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42862201","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Mineral-based lubricants are being supplanted by bio-based lubricants because of environmental concerns and the depletion of fossil resources. The derivatives of edible and non-edible oils are considered potential alternatives to existing natural mineral oil base stocks in certain lubricant applications, where immediate intraction with the environment is predicted. A new class of epoxides were synthesized from the undecylenic esters of 2-ethyl hexanol, neopentyl glycol (NPG), and trimethylolpropane (TMP). These unsaturated esters were epoxidized by using meta chloro perbenzoic acid. The synthesized epoxides were characterized by spectral studies (1HNMR, 13CNMR, IR) physio-chemical (density, specific gravity) and lubricant properties (kinematic viscosity, viscosity index, flash point, fire point, cloud point, pour point, copper strip corrosion). TMP epoxide has a high viscosity index, high flash point, and low pour point compared to 2-ethyl hexyl epoxide and NPG epoxide.
{"title":"A novel class of bio-lubricants are synthesized by epoxidation of 10-undecylenic acid-based esters","authors":"B. Lakkoju, V. Vemulapalli","doi":"10.3989/gya.0103211","DOIUrl":"https://doi.org/10.3989/gya.0103211","url":null,"abstract":"Mineral-based lubricants are being supplanted by bio-based lubricants because of environmental concerns and the depletion of fossil resources. The derivatives of edible and non-edible oils are considered potential alternatives to existing natural mineral oil base stocks in certain lubricant applications, where immediate intraction with the environment is predicted. A new class of epoxides were synthesized from the undecylenic esters of 2-ethyl hexanol, neopentyl glycol (NPG), and trimethylolpropane (TMP). These unsaturated esters were epoxidized by using meta chloro perbenzoic acid. The synthesized epoxides were characterized by spectral studies (1HNMR, 13CNMR, IR) physio-chemical (density, specific gravity) and lubricant properties (kinematic viscosity, viscosity index, flash point, fire point, cloud point, pour point, copper strip corrosion). TMP epoxide has a high viscosity index, high flash point, and low pour point compared to 2-ethyl hexyl epoxide and NPG epoxide.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2022-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47061413","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The aim of this study was to investigate the removal of 3-monochloropropane-1,2-diol (3-MCPD) and glycidyl esters (GEs) from edible oils by using Metal Organic Frameworks (MOF) and natural clays. First, the model oil was treated with adsorbents and titanium (IV) butoxide-terephthalate MOF (Ti-MOF) and kaolin were selected as the best performing MOF along with natural clay, respectively, for the removal of 3-MCPD and GEs. The effects of treatment conditions were also investigated, 6.0% adsorbent level, 120 min treatment time and 95 ºC temperature were determined to be the best treatment parameters. Finally, palm oil samples were treated with Ti-MOF and kaolin under the selected conditions and removal of 3-MCPD and GEs was obtained at up to 27% and 58%, respectively. In conclusion, MOFs and natural clays showed good potential for the removal of 3-MCPD and GEs, and the efficiency of the treatment can be improved by modifying the adsorbents.
{"title":"Application of MOFs and natural clays for removal of MCPD and GEs from edible oils","authors":"T. Şahin, S. Ok, E. Yılmaz","doi":"10.3989/gya.0556211","DOIUrl":"https://doi.org/10.3989/gya.0556211","url":null,"abstract":"The aim of this study was to investigate the removal of 3-monochloropropane-1,2-diol (3-MCPD) and glycidyl esters (GEs) from edible oils by using Metal Organic Frameworks (MOF) and natural clays. First, the model oil was treated with adsorbents and titanium (IV) butoxide-terephthalate MOF (Ti-MOF) and kaolin were selected as the best performing MOF along with natural clay, respectively, for the removal of 3-MCPD and GEs. The effects of treatment conditions were also investigated, 6.0% adsorbent level, 120 min treatment time and 95 ºC temperature were determined to be the best treatment parameters. Finally, palm oil samples were treated with Ti-MOF and kaolin under the selected conditions and removal of 3-MCPD and GEs was obtained at up to 27% and 58%, respectively. In conclusion, MOFs and natural clays showed good potential for the removal of 3-MCPD and GEs, and the efficiency of the treatment can be improved by modifying the adsorbents.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2022-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49433051","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
J. Marikkar, N. Yanty, S. Musthafa, M.S. Miskandhar
Lard is one of the main animal fats used as shortening and frying medium. Religious prohibitions and negative health perceptions regarding animal fats have caused concerns about the consumption of lard among communities living around the world. Various research efforts have been made in the past to formulate plant-based fats and shortenings as substitutes for the exclusion of lard from food. This would eventually help countries to regularize food formulations according to their religious compliance. As the existence of a single plant fat as substitute for lard has not been discovered from nature, researchers attempted to study the possibility of mixing native fats and oils such as enkabang fat, canola oil, guava oil, palm oil, palm stearin, soybean oil and cocoa butter as raw materials. The compatibility of the formulated plant-based fat substitute for lard was assessed in terms of chemical composition and thermo-physical properties. The formulated plant-based shortenings and lard shortening were simply plastic fats based on their consistency value and existence of β’ and β-form polymorphs of which the β’ -form was dominant. The functional properties of formulated plant-based shortenings and lard were also compared in the formulation of cookies. Although a substantial amount of work has been done over the past decade, there was hardly any discussion on the pros and cons of the approaches used for raw material selection and the criteria adopted in the assessment of the formulated products. Hence, this review intended to bring an update of the progress of studies with regard to these two aspects.
{"title":"Recent advances in plant-based fat formulation as substitute for lard","authors":"J. Marikkar, N. Yanty, S. Musthafa, M.S. Miskandhar","doi":"10.3989/gya.0439211","DOIUrl":"https://doi.org/10.3989/gya.0439211","url":null,"abstract":"Lard is one of the main animal fats used as shortening and frying medium. Religious prohibitions and negative health perceptions regarding animal fats have caused concerns about the consumption of lard among communities living around the world. Various research efforts have been made in the past to formulate plant-based fats and shortenings as substitutes for the exclusion of lard from food. This would eventually help countries to regularize food formulations according to their religious compliance. As the existence of a single plant fat as substitute for lard has not been discovered from nature, researchers attempted to study the possibility of mixing native fats and oils such as enkabang fat, canola oil, guava oil, palm oil, palm stearin, soybean oil and cocoa butter as raw materials. The compatibility of the formulated plant-based fat substitute for lard was assessed in terms of chemical composition and thermo-physical properties. The formulated plant-based shortenings and lard shortening were simply plastic fats based on their consistency value and existence of β’ and β-form polymorphs of which the β’ -form was dominant. The functional properties of formulated plant-based shortenings and lard were also compared in the formulation of cookies. Although a substantial amount of work has been done over the past decade, there was hardly any discussion on the pros and cons of the approaches used for raw material selection and the criteria adopted in the assessment of the formulated products. Hence, this review intended to bring an update of the progress of studies with regard to these two aspects.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2022-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49336823","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The optimal process conditions of the advanced aqueous method for recovering oil and de-oiled meal from pumpkin seed kernels were: baking the kernels at 110 °C for 1 min, grinding them to pass through a sieve of 150 μm pore size, adding 1.60 ml brine to 10.00 g ground kernels, stirring for 30 min at 30 °C, centrifuging at 4000 r/min for 30 min and cold-pressing the residue from centrifugation. This method recovered > 94% oil. Its oil recovery rate was comparable to that of solvent extraction and higher than that of enzyme-assisted aqueous method or hot-pressing. It recovered edible oil with higher quality and level of coenzyme Q10, tocopherols, carotenoids, total phytosterols and squalene as compared to solvent extraction or hot-pressing and requirements of China’s national standard. It is superior to enzyme-assisted aqueous method or hot-pressing for recovering de-oiled meal which is suitable for making texturized protein.
{"title":"An advanced aqueous method of recovering pumpkin seed kernel oils and de-oiled meal: Optimization and comparison with other methods","authors":"J. Fu, W. Wu","doi":"10.3989/gya.0106211","DOIUrl":"https://doi.org/10.3989/gya.0106211","url":null,"abstract":"The optimal process conditions of the advanced aqueous method for recovering oil and de-oiled meal from pumpkin seed kernels were: baking the kernels at 110 °C for 1 min, grinding them to pass through a sieve of 150 μm pore size, adding 1.60 ml brine to 10.00 g ground kernels, stirring for 30 min at 30 °C, centrifuging at 4000 r/min for 30 min and cold-pressing the residue from centrifugation. This method recovered > 94% oil. Its oil recovery rate was comparable to that of solvent extraction and higher than that of enzyme-assisted aqueous method or hot-pressing. It recovered edible oil with higher quality and level of coenzyme Q10, tocopherols, carotenoids, total phytosterols and squalene as compared to solvent extraction or hot-pressing and requirements of China’s national standard. It is superior to enzyme-assisted aqueous method or hot-pressing for recovering de-oiled meal which is suitable for making texturized protein.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2022-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48259986","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
L. A. Borges, R. Souto, A. Nascimento, J. F. Soares, C. Paiva, I. Brandi, J. P. Lima
This study investigated baru oil and partially defatted baru flour from the northwest region of Minas Gerais, Brazil. The physicochemical characterization of the oil was made by determining the fatty acid profile using gas chromatography, lutein, and α- and β- carotenes by means of high-performance liquid chromatography, and total carotenoids by spectrophotometry. The flour was analyzed for its chemical composition, fiber, and mineral contents. Baru oil presented excellent quality parameters and high contents in unsaturated fatty acids and carotenoids. The flour showed relevant levels of proteins, lipids, and dietary fiber, in addition to having representative mineral contents for food such as manganese, magnesium, and copper. Thus, baru oil and the by-product of its extraction offer a rich chemical composition, and their application may add nutritional value to foods in addition to reducing negative environmental impacts.
{"title":"Chemical characterization of baru oil and its by-product from the northwest region of Minas Gerais, Brazil","authors":"L. A. Borges, R. Souto, A. Nascimento, J. F. Soares, C. Paiva, I. Brandi, J. P. Lima","doi":"10.3989/gya.0447211","DOIUrl":"https://doi.org/10.3989/gya.0447211","url":null,"abstract":"This study investigated baru oil and partially defatted baru flour from the northwest region of Minas Gerais, Brazil. The physicochemical characterization of the oil was made by determining the fatty acid profile using gas chromatography, lutein, and α- and β- carotenes by means of high-performance liquid chromatography, and total carotenoids by spectrophotometry. The flour was analyzed for its chemical composition, fiber, and mineral contents. Baru oil presented excellent quality parameters and high contents in unsaturated fatty acids and carotenoids. The flour showed relevant levels of proteins, lipids, and dietary fiber, in addition to having representative mineral contents for food such as manganese, magnesium, and copper. Thus, baru oil and the by-product of its extraction offer a rich chemical composition, and their application may add nutritional value to foods in addition to reducing negative environmental impacts.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2022-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44919549","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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