scholarly journals Quality characteristics and thermal behavior of buriti (Mauritia flexuosa L.) oil

2018 ◽  
Vol 68 (4) ◽  
pp. 220 ◽  
Author(s):  
M. L.F. Freitas ◽  
R. C. Chisté ◽  
T. C. Polachini ◽  
L. A.C.Z. Sardella ◽  
C. P.M. Aranha ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Thermal Behavior ◽  
Monounsaturated Fatty Acids ◽  
Complete Characterization ◽  
Total Carotenoids ◽  
Electronic Density ◽  
Mauritia Flexuosa ◽  
Buriti Oil ◽  
Β Carotene

This work reports a complete characterization of buriti oil. Physicochemical properties were determined according to AOCS methodologies and thermophysical properties were measured using a controlled stress rheometer and a digital electronic density meter. β-carotene and tocopherol contents were obtained using HPLC systems. Fatty acids and acylglycerol classes were determined using GC and HPSEC systems, respectively, while triacylglycerol composition was estimated using the software PrOleos. Thermal behavior (crystallization and melting) was analyzed using a DSC. The results attested high levels of total carotenoids with β-carotene as the major one; total tocopherols contained α- and β-tocopherols which accounted for 91% of the total; and monounsaturated fatty acids were mainly represented by oleic acid. The results showed close agreement between density and viscosity of buriti and olive oils. The crystallization and melting peaks occurred at -43.06 °C and -2.73 °C, respectively. These properties enable Buriti oil to be recommended as an excellent alternative for enriching foods with bioactive compounds.

scholarly journals An ethanol-based process to simultaneously extract and fractionate carotenoids from Mauritia flexuosa L. Pulp

2010 ◽  
Vol 32 (3) ◽  
pp. 657-663 ◽  
Author(s):  
Bernardo Dias Ribeiro ◽  
Rafaella Ferreira Nascimento ◽  
Daniel Weingart Barreto ◽  
Maria Alice Zarur Coelho ◽  
Suely Pereira Freitas
Keyword(s):  
Oil Recovery ◽  
Industrial Applications ◽  
Raw Material ◽  
Palm Tree ◽  
Total Carotenoids ◽  
Lower Phase ◽  
Mauritia Flexuosa ◽  
Buriti Oil ◽  
Two Phases ◽  
Β Carotene

Mauritia vinifera (buriti) is a palm tree that grows wild in different areas of Brazil, particularly in the Amazonian region. The buriti oil is rich in carotenoids, especially in β-carotene. The growing interest in other natural sources of β-carotene has stimulated the industrial use of buriti as a raw material for pulp oil extraction. Most processes are based on the conventional technologies, involving drying and pressing the pulp for oil recovery and further separation of carotenoids in a liquid phase using organics solvents. In the present work, the ethanol-based process was evaluated for simultaneous carotenoids recovering and fractionating from buriti pulp. The raw material and ethanol, 1:4 ratio, were placed in an erlenmeyer flask and maintained at 30rpm for 1 hour in a temperature-controlled bath at 65ºC. The mixture was filtered under vacuum and cooling at 10ºC to allow for the separation of the solvent in two phases. Carotenoids composition, determined by HPLC, has indicated a β-carotene concentration about 12 times greater in the lower phase than in the upper phase. The profile of the carotenoids in the denser phase is quite similar to that of raw buriti oil, and the concentration of total carotenoids is 40% higher than that of the original raw oil, making the ethanol-based process particularly attractive for industrial applications.

scholarly journals Fatty acid profile and physicochemical characterization of buriti oil during storage

2020 ◽  
Vol 50 (11) ◽  
Author(s):  
Juliana de Andrade Mesquita ◽  
Thayla Thais da Silva Oliveira ◽  
Joana Gabrieli da Silva dos Santos ◽  
Michelle Regys Gonçalves Rafael do Carmo Gaspar ◽  
Vinícius de Almeida Vieira ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Physicochemical Characterization ◽  
Physicochemical Characteristics ◽  
Storage Conditions ◽  
Total Carotenoids ◽  
Absolute Viscosity ◽  
Buriti Oil ◽  
Β Carotene

ABSTRACT: The objective of this research was to evaluate the fatty acid profile and physicochemical properties of buriti oil under storage conditions. The oil was analyzed for 70 days by evaluating the physicochemical characteristics of acidity index, refractive index, bulk density, absolute viscosity, peroxide index, lipid oxidation by TBARS method, color parameters (L *, a *, b *, C * e h *) and carotenoid profile (α-carotene and β-carotene) for every 10 days of storage, in addition to the β-carotene/linoleic acid system and fatty acid profile. Variables remained stable over the analysis periods and the total carotenoids ranged from 836.91 to 1036.96 µg/g. Oleic acid accounted for the highest content among fatty acids, with a value of 78.06 g/100 g of fatty acids and a ω6/ω3 ratio of 1.95. Buriti oil has a nutritional quality and a fatty acid profile that justifies recommendations for its consumption, suggesting the need for regulatory bodies to draw up a standardized protocol for extracting oil from the fruit pulp.

scholarly journals Characterization of gelatins from Nile tilapia skins preserved by freezing and salting

2019 ◽  
Vol 40 (6) ◽  
pp. 2581
Author(s):  
Adriana Cristina Bordignon ◽  
Maria Luiza Rodrigues de Souza ◽  
Eliane Gasparino ◽  
Edson Minoru Yajima ◽  
Jesuí Vergílio Visentainer ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Nile Tilapia ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Monounsaturated Fatty Acids ◽  
Gel Strength ◽  
Physical And Chemical Properties ◽  
Physical And Chemical ◽  
And Chemical Properties

After Nile tilapia skin was preserved using the methods of freezing and dry salting, characteristics of skin gelatin were evaluated with regard to yield, rheological features and physical and chemical properties. Preservation was performed after filleting, at which time skins were either frozen (-18°C) for 7 days or salted (25°C) for 7 days. Although no differences (p > 0.05) were observed with respect to humidity, protein, lipid, ash and calcium levels, gelatin from salted skins had a higher concentration of iron relative to frozen skins. Further, twenty-three fatty acids were detected in salted skins compared with merely three found in skin derived gelatin. Of amino acids found, glycine, alanine, proline and arginine were the most abundant. Hydroxyproline abundance in salted and frozen skin gelatin were 8.76% and 8.71%, respectively. In addition, salted skin gelatins had a greater accumulation of saturated fatty acids and lower rates of monounsaturated fatty acids. Salted skin gelatin had the highest yield (18g × 100g-1), gel strength (200 g) and viscosity (19.02mPas) when compared to the yield (17g × 100g-1), gel strength (12.7g) and viscosity (9.16 mPas) of frozen skins. Results show that gelatin from dry salted skin had the best yield and also had relatively better rheological properties, more iron, and better coloration relative to gelatin obtained from frozen skins of Nile tilapia.

scholarly journals Characterization of the oils present in acid and fermented silages produced from Tilapia filleting residue

2011 ◽  
Vol 40 (2) ◽  
pp. 240-244 ◽  
Author(s):  
Rose Meire Vidotti ◽  
Maria Teresa Bertoldo Pacheco ◽  
Giovani Sampaio Gonçalves
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Nutritional Value ◽  
Lipid Fraction ◽  
Monounsaturated Fatty Acids ◽  
Degree Of Saturation ◽  
Degree Of Hydrolysis ◽  
Animal Feeding ◽  
Hydrolysis Of

The objective of this study was to determine the quality and composition of fatty acid in the lipid fraction of silages obtained from the residue of tilapia processing. Stratification of the lipid layer of the silages occurred at different times among the two types of silage (acid and fermented) and the greatest volume of oil was observed in acid silage (8.67% p/p). Although acid silage was more oxidized, it showed lower contents of free fatty acids probably because the degree of hydrolysis of its components is lower than that of fermented silage. Fatty acid composition did not differ among processes inasmuch as level of ϖ-3 was slightly higher in fermented silage. According to the degree of saturation, monounsaturated fatty acids stood out as the predominant category in acid and fermented silages with values of 39.69% and 33.39%, respectively. The use of antioxidants in the silage is needed because the process of production is carried out at temperatures higher than room temperature. The oil in the silages has excellent nutritional value and contains fatty acids essential for animal feeding.

Intake of cookies made with buriti oil (Mauritia flexuosa) improves vitamin A status and lipid profiles in young rats

2016 ◽  
Vol 7 (10) ◽  
pp. 4442-4450 ◽  
Author(s):  
Jailane de Souza Aquino ◽  
Maria Helena de Araújo Vasconcelos ◽  
Débora Catarine Nepomuceno de Pontes Pessoa ◽  
Juliana Késsia Barbosa Soares ◽  
João Paulo de Sousa Prado ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin A ◽  
Unsaturated Fatty Acids ◽  
Lipid Profiles ◽  
Young Rats ◽  
Vitamin A Status ◽  
Mauritia Flexuosa ◽  
Buriti Oil

The oil extracted fromMauritia flexuosa(buriti) is rich in vitamin A, tocopherols and unsaturated fatty acids.

scholarly journals Nutrient Profiles of Wild and Captive Attwater's and Greater Prairie-Chicken Eggs

2018 ◽  
Vol 10 (1) ◽  
pp. 38-50
Author(s):  
Michael E. Morrow ◽  
Elizabeth A. Koutsos ◽  
John E. Toepfer
Keyword(s):  
Fatty Acids ◽  
Maternal Nutrition ◽  
Wild Populations ◽  
Total Carotenoids ◽  
Offspring Fitness ◽  
Prairie Chicken ◽  
Greater Prairie Chicken ◽  
Nutrient Profiles ◽  
Chicken Eggs ◽  
Β Carotene

Abstract We determined reference levels of minerals, fatty acids, and fat-soluble micronutrients in eggs from wild Attwater's Tympanuchus cupido attwateri and two (Minnesota, Nebraska) greater prairie-chicken T. c. pinnatus populations for comparison with eggs produced by captive Attwater's prairie-chickens to help guide formulation and evaluation of captive diets. Levels of all minerals found in wild Attwater's prairie-chicken eggs were similar to those in at least one of the two greater prairie-chicken populations, but these levels frequently differed between the two greater prairie-chicken populations. Ratios for n-6:n-3 fatty acids were >3 times higher for Minnesota greater prairie-chickens, which had more access to waste grain than Attwater's or Nebraska greater prairie-chickens. Captive eggs had n-6:n-3 ratios 6.7 times the pooled wild samples, while wild eggs had higher levels of anhydrolutein, zeaxanthin, β-carotene, and total carotenoids. More magnesium, zinc, and manganese were observed in wild eggs compared with those produced in captivity. Flaxseed was added to the captive breeder diet in an attempt to lower egg n-6:n-3 ratios, along with additional carotenoids found in marigold extract. These dietary modifications successfully lowered the n-6:n-3 ratio by 46%, but this ratio was still 3.6 times higher in captive eggs, consistent with the grain-based formulation of the breeder diet. Carotenoid additions successfully raised total carotenoids, but increases were primarily for lutein and not zeaxanthin or β-carotene as intended. Variability in egg nutrient composition among the three wild populations suggests that some tolerance exists in maternal diets, but impacts to offspring fitness are unknown. Given the purported importance of maternal nutrition to fitness of embryos and neonate chicks, we suggest additional research is needed to quantify the influence of key nutrient levels on offspring fitness for both captive and wild populations.

scholarly journals Effects of the drying process on the fatty acid content, phenolic profile, tocopherols and antioxidant activity of baru almonds (Dipteryx alata Vog.)

2020 ◽  
Vol 71 (1) ◽  
pp. 343
Author(s):  
M. L.L. Campidelli ◽  
J. D.S. Carneiro ◽  
E. C. Souza ◽  
M. L. Magalhães ◽  
E. E.C. Nunes ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Vitamin C ◽  
Fatty Acid Content ◽  
Monounsaturated Fatty Acids ◽  
Coumaric Acid ◽  
Drying Process ◽  
Phenolic Profile ◽  
Dipteryx Alata

This study carried out a chromatographic and spectrophotometric characterization of the bioactive compounds, antioxidants, phenolics, tocopherols, sterols and fatty acids of baru almonds “in natura” and submitted to drying processes. It was determined that baru “in natura” almonds presented high levels of phenolic compounds, vitamin C, antioxidants, phenolics, sterols, total monounsaturated fatty acids and low thrombogenic, and atherogenic indexes. During the process of drying it at 65 °C for 30 minutes, a decrease was noted in the levels of caffeic acid, chlorogenic acid, anthocyanins, p-coumaric acid, ferulic acid, o-coumaric acid, quercetin, and polyunsaturated fatty acids. The same condition resulted in an increase in the levels of gallic acid, rutin, catechin, trans-cinnamic acid, vanillin, m-coumaric acid, tocopherols, monounsaturated fatty acids and antioxidant activity (ORAC and DPPH). When submitted to a temperature of 105 ºC for 30 minutes the same behavior was seen with a reduction in the vitamin C and ORAC contents and increased presence of flavonoids.

scholarly journals Complete Characterization of Extracts of Onopordum illyricum L. (Asteraceae) by HPLC/PDA/ESIMS and NMR

2008 ◽  
Vol 3 (12) ◽  
pp. 1934578X0800301 ◽  
Author(s):  
Luisella Verotta ◽  
Laura Belvisi ◽  
Vittorio Bertacche ◽  
Maria Cecilia Loi
Keyword(s):  
Fatty Acids ◽  
Nutritional Value ◽  
Biological Activities ◽  
Sesquiterpene Lactones ◽  
Mediterranean Area ◽  
Complete Characterization ◽  
Plant Metabolism ◽  
Aerial Parts ◽  
Different Parts

The aerial parts of Onopordum illyricum L. (Asteraceae) are eaten raw in salad in the Mediterranean area, representing a food of good nutritional value. Extracts of different parts of this plant have been analyzed by HPLC/DAD/ESIMS and the major compounds identified by NMR spectroscopy. Fatty acids, sesquiterpene lactones, triterpenes and polyphenols (flavones and caffeoyl quinic acids) fully describe the plant metabolism during the vegetation year. All the metabolites are non toxic nutrients, and are reported in the literature to possess biological activities positive for health, confirming the beneficial use in the diet of this thistle

scholarly journals Chemometric approach to quality characterization of milk-based kombucha beverages

Mljekarstvo ◽  
2021 ◽  
Vol 71 (2) ◽  
pp. 83-94
Author(s):  
Jasmina Vitas ◽  
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Principal Component ◽  
Unknown Origin ◽  
Hierarchical Cluster ◽  
Monounsaturated Fatty Acids ◽  
Data Set ◽  
Linear Discriminant

Milk-based kombucha beverages were obtained conducting kombucha lead fermentation of milk. In order to discriminate the analysed samples and to detect similarities or dissimilarities among them in the space of experimentally determined variables, hierarchical cluster analysis (HCA) and principal component analysis (PCA) were applied. Linear discriminant analysis (LDA) was conducted on the raw data set in order to find a rule for allocating a new sample of unknown origin to the correct group of samples. In the space of the variables analysed by HCA, the dominant discriminating factor for the studied samples of kombucha beverages is the milk fat (MF) content, followed by total unsaturated fatty acids content (TUFA), monounsaturated fatty acids content (MUFA) and polyunsaturated fatty acids content (PUFA). The samples with 0.8 and 1.6% milk fat belong to the same cluster in the space of the analysed variables due to similarities in their AADPPH. It was determined by LDA that there was the biggest difference in quality between the groups of products with winter savoury and stinging nettle, while the highest similarity is between groups of products with wild thyme and peppermint regarding their pH values and antioxidant activity expressed as AADPPH.

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