Fatty acid profile and physicochemical characterization of buriti oil during storage

Mesquita, Juliana de Andrade; Oliveira, Thayla Thais da Silva; Santos, Joana Gabrieli da Silva; Gaspar, Michelle Regys Gonçalves Rafael do Carmo; Vieira, Vinícius de Almeida; Rodrigues, Erika Cristina; Nascimento, Edgar; Faria, Peter Bitencourt; Faria, Rozilaine Aparecida Pelegrine Gomes de

doi:10.1590/0103-8478cr20190997

Cited by 5 publications

(3 citation statements)

References 30 publications

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“…The PI assessment is defined as an important quantification of peroxides and other products resulting from the oxidation of the oil at the end of the reaction. [ 32 ] According to ANVISA, [ 31 ] the accepted value for this parameter is a maximum of 15 meq kg −1 , indicating that both products are following the legislation for commercialization.…”

Section: Resultsmentioning

confidence: 99%

Improved synthesis of dietary triglycerides by using lipase supported on clay carriers

Pacheco

Domingues

Reina

et al. 2022

Biotechnology Journal

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Background: In the search for healthier and more functional foods, dietary triglycerides (TAGs) have played a prominent role in the food industry. The objective of this work was to evaluate new clay supports to immobilize lipase from Rhizopus oryzae and use it in the synthesis of TAGs. Main methods and major results:The immobilization of lipase by physical adsorption was carried out, determining the hydrolytic activity, esterification, immobilization yield, thermal stability, and kinetic and thermodynamic parameters. Afterwards, acidolysis was carried out and the product characterized as to composition, acidity index (AI), peroxide index (PI), and analysis of the sn-2 position. The mean hydrolytic activity of free lipase was 23,568.43 ± 559.20 U g −1 and for lipase immobilized in acidified kaolin and diatomite, 1409.04 ± 51.07 and 1235.67 ± 9.56 U g -1 ; immobilization yield of 23.78% and 20.21% and esterification activity of 1827.99 and 1722.66 U g -1 , respectively, maintaining more than 60% of the relative activity after 8 h of incubation at different temperatures. The reaction using the derivative immobilized in acidified diatomite resulted in the degree of incorporation (DI) 41.53% ± 3.99%. Conclusions and implications:From the results, the potential of diatomite and kaolin as support in the immobilization of lipase for the synthesis of dietary TAGs was verified.

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Section: Resultsmentioning

confidence: 99%

Improved synthesis of dietary triglycerides by using lipase supported on clay carriers

Pacheco

Domingues

Reina

et al. 2022

Biotechnology Journal

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“…The aguaje byproduct flours are rich in dietary fiber and phytochemical antioxidants (Resende et al, 2019). Different chemical components have been found in the aguaje pulp, including minerals, vitamins, phenolic compounds, and saccharides (Candido et al, 2015;de Souza et al, 2020), while aguaje oil is rich in fatty acids, sterols, carotenoids, and tocols (Serra et al, 2019;Mesquita et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Oil From Three Aguaje Morphotypes (Mauritia flexuosa L.f.) Extracted by Supercritical Fluid With CO2: Chemical Composition and Chromatic Properties

Ramos-Escudero

Gómez‐Coca

Muñoz

et al. 2022

Front. Sustain. Food Syst.

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The chemical composition and CIELAB color parameters of oil from three aguaje morphotypes (Mauritia flexuosa L.f.) extracted by supercritical carbon dioxide was investigated. By chromatography (HPLC and GC), spectrometry (UV/vis), and digital image colorimetry (digital camera), carotenoids, tocopherols, tocotrienols, fatty acids, total polyphenols, and CIELAB color space were analyzed. These findings showed that the oil obtained from morphotype 3 was superior in several analytes (carotenoids, polyphenols, oleic acid, β-sitosterol, campesterol, and stigmasterol), while morphotype 2 and morphotype 1 showed very close profiles. The most similar chemical components in the oils of the three morphotypes were stigmasterol (16.00 to 17.81%), β-sitosterol (66.39 to 68.94%), palmitic acid (15.56 to 20.69%), and oleic acid (73.29 to 79.54%). The chromatic parameters (L*, a*, b*, and Cab*) were quite different except for the hue angle (hab) (66.55 to 69.71 U), which showed some similarity. Aguaje oil is an interesting resource that stands out for its high content of carotenoids. All three morphotypes may be suitable for potential commercial applications.

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“…Buriti ( Mauritia flexuosa L.) contributes as a source of lipid, is an oil palm tree common in the Amazon and Cerrado biomes, regions very privileged in natural resources of fruits and oil plants. The presence of lipids, carotenoids, and vitamins makes it more resistant to oxidation than most vegetable oils (Mesquita et al, 2020; Speranza et al, 2016), and it can be used in a wide variety of industrial applications, including in edible packaging.…”

Section: Introductionmentioning

confidence: 99%

Interaction effect of cassava starch × buriti oil on the physical properties of edible films

Souza

Piedade

Santos

et al. 2022

eFood

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This work aimed to develop and characterize edible films made with cassava starch and buriti oil in a factorial scheme to verify the effect of the interaction between these factors on the physical properties. The experiment was developed in an entirely randomized design in a 2 × 3 factorial scheme. They were prepared with six different formulations evaluating thickness, water solubility, moisture, water activity, chromaticiy (C*), total color difference (ΔE*), opacity and light transmittance, tensile strength and elongation at break, thermogravimetric analysis, and differential scanning calorimetry. There were effects of each factor on the film properties as well as interaction effects. It was found that with the increase in the concentration of buriti oil, there was a decrease in water solubility, tensile strength, and elongation at break. Higher concentrations of cassava starch increased the thickness and tensile strength. On the other hand, it decreased the moisture content, water solubility, and elongation at break. Transparency, C*, and ΔE* were influenced by the interaction effect between the factors. On the other hand, films with higher oil content showed greater thermal degradation. We conclude that films made with 6% cassava starch and 1% buriti oil present better mechanical and thermal properties with the possibility of application in the food industry.

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Fatty acid profile and physicochemical characterization of buriti oil during storage

Cited by 5 publications

References 30 publications

Improved synthesis of dietary triglycerides by using lipase supported on clay carriers

Improved synthesis of dietary triglycerides by using lipase supported on clay carriers

Oil From Three Aguaje Morphotypes (Mauritia flexuosa L.f.) Extracted by Supercritical Fluid With CO2: Chemical Composition and Chromatic Properties

Interaction effect of cassava starch × buriti oil on the physical properties of edible films

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