Interest in edible oil extraction processes is growing interest because the final nutritional quality of the extracted oil depends on the procedure used to obtain ir. In this context, a domestic cold oil press machine is a valuable tool that avoids the use of chemicals during oil extraction, in an environmentally friendly way. Although babassu (Attalea speciosa) oil is economically important in several Brazilian regions due to its nutritional and healthy features, few studies have been conducted on the chemical composition and stability of babassu oils extracted by cold pressing. Babassu oil’s major constituents are saturated fatty acids (~86.42%), with the most prevalent fatty acids being lauric (~47.40%), myristic (15.64%), and oleic (~11.28%) acids, respectively, within the recommended range by Codex Alimentarius, presenting atherogenicity and thrombogenicity indexes favorable for human consumption. Peroxide value, Rancimat, and TGA/DSC results indicated that babassu oil is stable to oxidation. Also, macro- (Na, K, Ca, Mg, P) and micro-elements (Fe, Mn, Cr, Se, Al, and Zn) of babassu oil were determined, revealing levels below the tolerable upper intake level (ULs) for adults. These findings demonstrated that cold-press extraction using a domestic machine yielded a high-quality oil that kept oil chemical composition stable to oxidation with natural antioxidants.

Acrocomia aculeata is a palm tree typical of the Brazilian savanna. Oils extracted from the pulp and kernel of Acrocomia aculeata fruits have gained considerable attention mainly due to their nutritional and medicinal features. Despite their potential applications, a detailed analysis of their oxidative stability is still needed. The present study shows a close analysis of the oxidative stability of the oils obtained from the kernel and pulp of Acrocomia aculeata fruits, evaluating the influence of the intrinsic antioxidants and the fatty acid composition on the oil's thermal stability. A complete characterization of the physical-chemical and optical properties of the oils was performed. The results showed that 66% of the fatty acids present in the pulp oil are unsaturated, while 75% are saturated in the kernel oil. A higher content of intrinsic antioxidants was obtained in the pulp oil, and an induction period (at 110 • C) of 65 and 43 h was determined for the pulp and kernel oil, respectively. Additionally, oil absorption increases due to the formation of degradation products, and a new fluorescent compound was formed during the oil oxidation process at 110 • C. Even though the pulp presented a high content of unsaturated fatty acids, the pulp oil was more stable than the kernel oil due to its higher content of intrinsic antioxidant, especially carotenoids. The results also demonstrated that oil oxidation can be optically determined by analyzing the absorption at 232 and 270 nm, as well as the emission at 424 nm.

Sesame oil was more stable than flaxseed oil. In an animal model, the diets with polyunsaturated fat sources proportions of 1:1 n-6:n-3 polyunsaturated fatty acids, improved the metabolic parameters, implying cardioprotective effects. © 2016 Society of Chemical Industry.

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We investigate the solutions, survival probability, and first passage time for a two-dimensional diffusive process subjected to the geometric constraints of a backbone structure. We consider this process governed by a fractional Fokker-Planck equation by taking into account the boundary conditions ρ(0, y; t) = ρ(∞, y; t) = 0, ρ(x, ±∞; t) = 0, and an arbitrary initial condition. Our results show an anomalous spreading and, consequently, a nonusual behavior for the survival probability and for the first passage time distribution that may be characterized by different regimes. In addition, depending on the choice of the parameters present in the fractional Fokker-Planck equation, the survival probability indicates that part of the system may be trapped in the branches of the backbone structure.

Oral health problems may occur as a result of the ingestion of acid drinks. The objective of this in vitro study was to quantify and screen the concentration of potassium (K), phosphorus (P), calcium (Ca), magnesium (Mg), manganese (Mn), zinc (Zn), iron (Fe), copper (Cu), barium (Ba), lead (Pb), arsenic (As), cadmium (Cd), aluminum (Al), cobalt (Co), chromium (Cr), molybdenum (Mo), sodium (Na), nickel (Ni), selenium (Se), and vanadium (V) released from bovine incisors during an erosive challenge at different times of exposure when immersed in Coca-Cola™, orange juice, and grape juice. A total of 240 samples of bovine incisor teeth were used for the erosive challenge and allocated in groups. Digestion of drinks was performed using microwave-assisted digestion. The content in acidic drinks was monitored before and after the erosive challenge at exposure times of 1, 5, and 60 min using inductively coupled plasma optical emission spectrometry (ICP OES). The drinks’ pH varied slightly during the erosive challenge but remained below the critical value of pH 5 to cause tooth demineralization. The concentrations of elements released from the bovine incisors during the in vitro erosive challenge depend on exposure times when immersed in acidic beverages. For some elements such as Ca, Mn, Zn, Fe, Cu, Ba, Pb, As, and Cd, quantified in acidic drinks, grape juice had greater erosive potential than Coca-Cola™ and orange juice. Quantification and monitoring of chemical elements in bovine teeth can be performed considering a longer erosive time and other types of acidic drinks. Further analysis using human teeth is still not available and must be conducted. The demineralization of teeth not only occurs in acidic beverages; physical and chemical factors play other roles and should be investigated.

BACKGROUND Fruits present high concentrations of bioactive compounds that are beneficial to health due to their antioxidant properties. New alternatives to vegetable oils with such properties have been studied. We determined the chemical compounds of Byrsonima cydoniifolia A. Juss. fruits in three ripening stages as well as the optical behavior and quality level of the oils. RESULTS The ripening stage affected the chemical composition of the fruits and oils. The fruits presented high values of bioactive compounds, as ascorbic acid (1.46–1.82 g kg−1) and total phenols (3.54–15.91 g gallic acid equivalents kg−1), as well as showed excellent antioxidant activity. The ripe fruits showed high content of carotenoids (45.90 mg kg−1) were lutein is the major carotenoid, representing 55.56%. The oil of the ripe fruits showed high lipid content (252.6 g kg−1) and contained oleic (521.83 g kg−1), palmitic (209.13 g kg−1) and linoleic (195.4 g kg−1) fatty acids. The oil of ripe fruits showed the best oxidative stability, with longer induction period (22.29 h) than the other oils. CONCLUSION Fruits of B. cydoniifolia A. Juss. demonstrate to possess a promising potential for the use as functional ingredients. The oil of the ripe fruits was more stable and presents a greater potential to be used for edible purposes. © 2018 Society of Chemical Industry