This study developed a method for discriminating between Andean indigenous crops and hybrid crops, using total lipid composition, fatty acid profiles, and statistical comparison. Cluster analysis and Principal Component Analysis (PCA) revealed the standard fingerprints of the gas chromatography-FID and the primary fatty acids related to loadings, which shows the explained variance (91.4–99.5%) of the total 32 cultivars, including quinoa (Chenopodium quinoa), amaranth (Amaranthus), and triticale (X Triticosecale), collected from Brazil, Bolivia, Peru, and Argentina. The primary fatty acids found in quinoa, amaranth, and triticale were linoleic (essential PUFA) (36.59–63.04 g 100 g−1), oleic (11.95–36.95 g 100 g−1), and palmitic (essential MUFA) (9.40–20.20 g 100 g−1). All grains presented four groups with the PCA method, with the exception of amaranth, with three groups. Analysed separately, linoleic and eicosenoic acids are related to quinoa; stearic and palmitic acids to amaranth; and linolenic and oleic acids to triticale.
Sugarcane wax (SCW) was fractionated using hot ethanol and a simple washout system, the obtained fractions soluble (SSCW) and insoluble (ISCW) were used to produce organogels crystallized at two different temperatures (5 and 25°C) at the concentrations of 1, 2, 3 and 4% (w/w). The laboratory research evaluated the behavior of organgels obtained from sugarcane wax (and its fractions), all organogels were assessed due to its microstructure, thermal behavior, rheological behavior and mechanical resistance. Samples were visually assessed for stability at a controlled temperature oven (at 5, 25 and 35°C), and the thermal behavior for SCW, SSCW and ISCW were different. The enthalpy variation changed from 118.87 to 129.63 and 85.65 J/g for the fractions. Organogels obtained from these materials were somewhat similar during crystallization (TPeak of 42.83, 37.19 and 36.23°C respectively), crystallization and melting enthalpy variation presented hysteresis as observed for other waxy organogels. SSCW organogels were significantly harder than the obtained with SCW and ISCW. Micrographs of the organogels showed a more organized network present on SSCW organogel when compared with SCW that was more organized than ISCW organogels. The difference on the microstructure observed explains the difference on the mechanical behavior of organogels formed with sugarcane wax hot ethanol-soluble and insoluble fractions.
The need to reduce the amount of dietary saturated fatty acids (SFA), made the search for replacements for these fats a very important field for research. At the search for such replacements the organogel technology has shown great potential. This study had the objective of produce reduced SFA margarines using organogel technology to structure vegetable oils. A laboratory scale process (1kg batch) were performed the margarines were produced using 80% of lipid phase (LP) and their fatty acid composition, spreadability, hardness and thermal stability were evaluated and compared to commercial samples of margarines ranging from 70 to 82% (LP). A experimental design were used to achieve a product similar to the commercial product. Using the analysis of the response surfaces it was possible to observe that the measured spreadability ranged from 0.44 up to 11.12 kg.s for the tested margarines, and from 2.46 to 3.63 kg.s for the commercial samples respectively. 0.35 up to 7.37 kg from for the consistency (1.89 – 2.78 kg for commercial samples) and 1.23 up to 35.97 N for hardness (5.78 – 7.84 N for commercial samples), based on such results a optimized formulation were produced using soybean oil and high oleic sunflower oil to achieve the same properties as the commercial products. In conclusion, it was possible to produce margarines, using organogels for oil structuring.
Agradeço primeiramente aos meus pais, Eduardo Gomes da Rocha e Maria Amélia Barbosa da Rocha, pelo apoio desde o início a decisão de cursar a pósgraduação.Agradeço a minha esposa Fernanda Stringassi de Oliveira por me apoiar na decisão de cursar a pós-graduação e me dar suporte durante esse período.Ao meu orientador, Prof. Dr. Daniel Barrera Arellano, por apoiar as decisões que foram tomadas durante o desenvolvimento deste trabalho e confiar esse trabalho em minhas mãos.Agradeo aos membros da banca, Dra Ana Paula Badan Ribeiro, Dra.
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