Navegando por Assunto "Estabilidade oxidativa"

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Acesso aberto (Open Access)
Aproveitamento de resíduos da indústria de óleos vegetais produzidos na Amazônia
(Universidade Federal do Pará, 2014-12-17) SANTOS, Marcio José Teixeira dos; CARVALHO JUNIOR, Raul Nunes de; http://lattes.cnpq.br/5544305606838748; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170
The objective of this study was the use of açaí waste, cupuassu and Brazil nut resulting from mechanical pressing of oil. In this context, the physico-chemical analysis of pies were made, and were subsequently applied oil extraction methods. Extraction methods were used: bligh dyer, sohxlet and supercritical fluid. We evaluated the efficiency of the extraction, the fatty acid profile, physico-chemical properties and the oxidative stability of oils obtained. Evaluating the results obtained, it could be said that the pies are an important source of nutrients, especially lipids, protein and fiber. The profile of fatty acids obtained Brazil nut pie, cupuassu pie and blend Brazil nut - cupuassu had higher unsaturated fatty acids, however, these tests showed the lowest time of oxidative stability. The extraction of oil from cupuaçu pie, applying supercritical fluid extraction and bligh dyer, obtained a ratio (ω-3 / ω-6) more significant when compared to the other raw materials and for the three extraction methods. Oil samples showed elevated levels of acidity, up establishing the RDC n ° 270. Regarding the peroxide values, with the exception of oil açaí pie, cupuassu - açaí blend and blend Brazil nut - açaí, all other samples showed peroxide values below that establishes the resolution. The oils obtained from mixtures had higher oxidative stability than the pure oil extracted from the pie, as well as profiles of more balanced fatty acids. The oils obtained from mixtures had higher oxidative stability than the pure oil extracted from the pie, as well as profiles of more balanced fatty acids.
Acesso aberto (Open Access)
Avaliação da estabilidade oxidativa do óleo bruto de açaí (Euterpe oleracea) na presença de compostos fenólicos puros ou de extratos vegetais amazônicos
(2013) SILVA, Jonas Joaquim Mangabeira da; ROGEZ, Hervé Louis Ghislain
A final 241 µM of ascorbyl palmitate and 555 µM of the following antioxidants separately: BHA, myricetin and quercetin standards, and extracts of Byrsonima crassifolia, Inga edulis or Euterpe oleracea, were added to crude açai oil and submitted to the oxidation process at 60 ºC for 11 days. Among the antioxidants used, only the myricetin standard showed the ability to defer the oxidation process until the third day of treatment. B. crassifolia, I. edulis and E. oleracea extracts showed no preventive capacity against the oxidation process, despite their high concentration phenolic compounds and antioxidant activities.