The antioxidant activity from basil ethanol extract, the effect on oxidative stability, total polar compounds, tocopherols levels and fatty acid profile in soybean oil under thermoxidation were evaluated. The basil leaves were dried in lyophilizer, ground and subjected to extraction with ethanol. The soybean oil (SO), soybean oil with 50 mg/kg of tert‐butylhydroquinone (TBHQ), soybean oil with 3,000 mg/kg of extract (BE) and soybean oil with 3,000 mg/kg of extract and 50 mg/kg of TBHQ (mixture) treatments were subjected to 180 ± 5C for 20 h. Oil samples were taken at 0, 10 and 20 h and subjected to analysis. The addition of the basil extract increased oxidative stability and resulted in lower formation of total polar compounds. Although the content of tocopherols and polyunsaturated fatty acids decreased over the course of heating, their values remained higher than the SO treatments. Synergistic effect was not observed in the mixture treatment. Practical Applications Antioxidants are important ingredients in food processing because they have the capacity to protect foods containing oils and fats, from damage caused by free radicals and reactive oxygen species. Synthetic antioxidants are widely used in the food industry; however, their utilization has been questioned due to toxicity. Therefore, there is a growing interest in the use of natural antioxidants to reduce or replace the synthetic antioxidants. Several species of the Lamiaceae family are used in cooking, medicine and by the pharmaceutical industry, standing out is basil. Being rich in compounds with high antioxidant activity, basil extract can be used to replace synthetic antioxidants used in vegetable oils.
ABSTRACT. It is extremely important to evaluate the extraction processes of vegetable oils used in food, considering that the nuts are rich sources of triacylglycerols. Thus, the present study aimed at comparing the methods of solvent extraction and extraction by pressing of the lipid fractions of walnut (Juglans regia) and pecan nut (Carya illinoensis), in order to elucidate their influence on the content of bioactive substances. The samples were analyzed regarding fatty acid profile, tocopherols, phytosterols, carotenoids, and phenolic compounds, presenting relevant quantities of these bioactive substances. It was found that the extraction of oils by pressing minimized degradation of tocopherol when compared to solvent extraction. However, solvent extraction is more efficient to extract bioactive compounds such as phytosterols, carotenoids, and phenolic compounds.Keywords: Chromatography, Soxhlet, pressing, oilseeds. Caracterização de óleos deCarya illinoiensis e Juglans regia obtidos por diferentes sistemas de extração RESUMO. É de suma importância avaliar os processos de extração de óleos vegetais utilizados na alimentação humana, considerando o fato de que as nozes são fontes ricas em triacilgliceróis. Desta forma, o presente trabalho teve como objetivo comparar os métodos de extração por solvente e por prensagem das frações lipídicas da noz (Juglans regia) e da noz pecã (Carya illinoensis), visando elucidar sua influência sobre o conteúdo de substâncias bioativas. As amostras foram analisadas quanto ao perfil de ácidos graxos, tocoferóis, fitosteróis, carotenoides e compostos fenólicos totais, apresentando quantidades relevantes destas substâncias bioativas. Verificou-se que a extração de óleos por prensagem minimizou a degradação dos tocoferóis quando comparada com a extração por solvente. No entanto, a extração por solvente foi mais eficiente para extrair compostos bioativos como fitosteróis, carotenoides e compostos fenólicos totais.Palavras-chave: Cromatografia, Soxhlet, prensagem, oleaginosas.
PurposeThe purpose of this paper is to characterize oils extracted from Bertholletia excelsa, Lecythis pisonis, Dipteryx lacunifera, Carya illinoensis and Juglans regia, regarding their characterization and fatty acid profile.Design/methodology/approachThe oils were extracted from oilseeds by cold pressing and physico‐chemical characterization was performed by using standard methods for oils and fats. The oxidative stability and fatty acid profile also were determined.FindingsAccording to the results, the physico‐chemical properties of oils from nuts and walnuts were comparable to those of good quality conventional oils. The oil seeds are a good source of unsaturated fatty acids, especially oleic and linoleic acids.Research limitations/implicationsImplies the identification of fatty acid profile and physico‐chemical properties of oils extracted from nuts and walnuts, and to prevent certain types of diseases.Originality/valueThe paper identifies a new source of essential fatty acids extracted from oilseeds.
Este estudo visa analisar o perfil nutricional de acadêmicos de medicina de uma faculdade de medicina do noroeste paulista. A priori, deve-se ter em mente que tais alunos são provenientes de várias regiões do país e, por isso, possuem hábitos alimentares diferentes. A pesquisa foi realizada por meio de um questionário fechado, o qual se trata de um recordatório alimentar e uma análise antropométrica com finalidade de avaliar a qualidade alimentar do indivíduo nas refeições realizadas nas últimas 24 horas, podendo, ao final, identificar o perfil nutricional e antropométrico dos acadêmicos de medicina do interior do estado de São Paulo.
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