The fish industry generates high volume of waste from fish oil that can have the extraction of its lipids used as nutraceuticals and foods. The objective of this study was to produce unsaturated fatty acids from industrialized fish oil by means of a differentiated hydrolysis process. The samples used were crude fish oil obtained from Campestre industry and characterized through physicalchemical parameters, according to ADCS: acidity, peroxide, saponification, iodine and percentage of free fatty acids and also obtained the fatty acid profile through derivatization method for gas chromatography. The results obtained for the oleochemical indices for refined oil were similar to the data found on the literature. The content of polyunsaturated fatty acids (PUFA) was found of 32,78%, with 9,12% of docosahexaenoic (DHA) and 10,36% of eicosapentaenoic (EPA), regarding monounsaturated fatty acids (MUFA) content was of 30,59% in the hydrolyzed fish oil in relation to refined (20,06%). Thus, it can be concluded that the hydrolysis process used for oils from fish-waste was satisfactory on the production of absolute yield of lipids in the process and significant preservation on the percentages of EPA and DHA, interesting on the production of nutraceuticals and nutrition of aquatic animals, including shrimp in captivity.
Vegetable oils are extremely important for the human organism, being considered a source of energy and of fat-soluble vitamins (A, D, E and K), and fundamental in promoting the taste of food. Sunflower oil is obtained from the seed of the plant Helianthus annuus L., of the Compositae family, standing out for being the fourth oilseed in grain production and the fifth in cultivated area in the world. Another valuable seed used for oil extraction is sesame (Sesamum indicum, L.), which belongs to the Pedaliaceae family. Due to the quality and characteristics of some vegetable oils, which may change after long periods of storage, thus giving relevance to studies on the determination of these changes. From this, this work had the objective of evaluating the quality of the sesame and sunflower oil, commercial and cold extracted, to obtain more information about the alterations occurred during the storage period and its oxidative potential. The oleochemical analyzes were performed using the variables related to the iodine, peroxide, acidity and % free fatty acids (FFA) indices, where the analyzes were performed in triplicates. As a result, the commercialized sesame and sunflower oils showed values above the limits recommended by the RDC No. 270, of September 22, 2005, in relation to the cold extracting sesame and sunflower oleochemical indexes presented adequate values. The contribution of the work developed shows that oils after extraction, industrial processing and depending on storage conditions can present vulnerability and compromise their quality.
The evaluation of filtration methods on the yield and oleochemicals characteristics on the crude fish oil from the soapstock of marine fish for purposes of nutrition has been conducted in this work. The analytical properties of the crude and the neutralized oil with three excesses of sodium hydroxide (NaDH, 20%, 40% and 60%) were carried out on two different ways with organza and the "glass wool". The neutralization of the oil brought about a notable improvement in the analytical properties of the oil. Thus, it leads to a high quality fish oil in terms of taste, colour, odours, shelf life and market value. Based on the improved characteristics of the oil, it could be suitable for applications in pharmaceutical and food industries.
O objetivo deste trabalho é avaliar as características oxidativas dos óleos de frituras de batatas inglesa obtida do comércio ambulante de Teresina, Piauí. Visando determinar os parâmetros oleoquímicos de Índice de Acidez, Índice de Ácidos Graxos Livres, Índice Peróxido; Índice de Iodo e teste ácido 2-tiobarbitúrico. Foram coletados cinco lotes de frituras de batatas em diferentes locais. Analisou-se, 96 amostras de óleos de coco e de soja de cinco estabelecimentos comerciais de Teresina, Piauí, sendo 66 destinadas para as análises oleoquímicas e 12 para o teste ácido 2-tiobarbitúrico. As análises de parâmetros oleoquímicos foram realizadas segundo a American Oil Chemists' Society, enquanto que as análises oxidativas, pelo mesmo método, no Instituto Federal de Educação, Ciências e Tecnologia do Piauí, Campus Teresina-Central. Como resultado, a análise de índice de acidez mostrou valores em conformidade com a legislação internacional para óleos de frituras. Os percentuais de ácidos graxos livres e de índice de peróxido se apresentaram dentro os limites estabelecidos para óleo de frituras em relação à legislação. Os resultados do índice de iodo mostraram maior insaturação nas cadeias lipídicas nos lotes dois e três. O teste do ácido 2-tiobarbitúrico mostrou alterações oxidativas nos lotes quatro e cinco. Conclui-se que em todas as amostras de óleos foi evidenciado processos oxidativos, destacando-se o óleo de coco, que apresentou melhor estabilidade à oxidação em relação ao de soja.
O óleo extraído da semente de amendoim tem propriedades benéficas á saúde por ser antioxidante, antinflamatório e prevenir doenças coronárias. Apesar desta qualidade, o processamento e armazenamento inadequado pode causar degradações como as oxidações lipídicas devida sua poli-insaturação. O trabalho teve o objetivo de avaliar as características físico-químicas do óleo extraído de amendoim e do óleo comercial de amendoim. A extração e análises do índice de acidez, % de Ácidos Graxos Livres (AGL), índice de peróxido e índice de iodo do óleo foram realizadas nos laboratórios do Instituto Federal do Piauí (IFPI), campus Teresina Central. O óleo de amendoim foi extraído com hexano, pelo método Bligh & Dyer e o óleo de amendoim comercializado foi obtido no mercado local. O óleo extraído pelos dois métodos estava com os índices óleoquímicos dentro do preconizado pela legislação enquanto o óleo industrializado estava acima do padrão. O método de extração de maior rendimento foi Bligh & Dyer, demonstrando que o método de extração interfere nas características físico-químicas e rendimento do óleo.
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