Nota Científica: Caracterização físico-química do óleo de abacate extraído por centrifugação e dos subprodutos do processamento

Ferrari, Roseli Aparecida

doi:10.1590/1981-6723.4014

Cited by 11 publications

(6 citation statements)

References 4 publications

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“…The revaluation of wastes from different industries has become one of the main economic approaches for zero-wastes industrial activity [4][5][6]. Few studies can be found regarding the use of these residues, and they have mainly focused on obtaining phytochemical compounds [7], oils [8], natural dyes [3], bacterial culture media [9] and starch [10][11][12][13][14][15][16][17][18].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, Structural, Thermal and Rheological Properties of Flour and Starch Isolated from Avocado Seeds of Landrace and Hass Cultivars

et al. 2022

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The objective of this study was to obtain and characterize flours and starches from the avocado seeds of Hass and landrace cultivars. The morphological, physical-chemical, structural, thermal and rheological characteristics were evaluated. The flour yield of the Hass and landrace cultivars was 41.56 to 46.86% (w/w), while for starch, it was 35.47 to 39.57% (w/w) (cv. Hass and landrace, respectively). Scanning electron microscopy (SEM) revealed the presence of oval starch granules and other particles in flour, in contrast to flours, starches showed lower ash, proteins and lipids content. However, the amylose content was higher in starches (42.25–48.2%). Flours showed a higher gelatinization temperature (Tp = 73.17–73.62 °C), and their starches presented greater gelatinization enthalpy (∆Hgel = 11.82–13.43 J/g). All samples showed a B-type diffraction pattern, and the crystallinity was higher in the flours. The rheological analysis (flow curves and viscoelastic tests) evidenced a pseudoplastic (n = 0.28–0.36) behavior in all samples analyzed, but the consistency index (k) was higher in starches. In general, the flours and starches from avocado seeds presented interesting proximal, thermal and functional properties for possible application in food systems, and these findings could contribute to the revaluation of this by-product.

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Section: Introductionmentioning

confidence: 99%

Physicochemical, Structural, Thermal and Rheological Properties of Flour and Starch Isolated from Avocado Seeds of Landrace and Hass Cultivars

et al. 2022

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“…The physicochemical parameters are important for determining aspects of biological applications and are presented in Table 1. In a study conducted by Ferrari (2015) evaluating the oil refraction index of P. americana seed, it verified a variation of 1.4620 to 1.4625 nD 25°. In another analysis by Jorge (2014) of the pulp oil of this species, 1.4615 nD 25°.…”

Section: Phytochemical Parameters and Phytochemical Screeningmentioning

confidence: 92%

Larvicidal activity of hydroalcoholic extracts of Persea americana Mill. Seeds against Aedes aegypti

Serejo

Everton

Lacerda

et al. 2021

RSD

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This study aimed to evaluate the phytochemical composition of hydroalcoholic extracts from the seeds of Persea americana (avocado) and evaluate the larvicidal activity against Aedes aegypti. The extracts were obtained by maceration in a 70% PA ethanol extractant solvent in 1:4/1:6/1:8 hydromodules (7 days), with subsequent concentration in a rotaevaporator. The larvicidal activity was performed by the method recommended by the WHO Lethal Concentration 50% against Aedes aegypti larvae with statistics by the Probit method. Toxicity to non-target organisms was verified by the Artemia salina test. Activity was observed against Aedes aegypti larvae with LC50 ranging from 181.72-401.96 mg L-1 with a 95% confidence interval. Finally, it states that the extract of P. americana has potential for larvicidal activity and does not present toxicity to target organisms, showing itself to be a sustainable alternative for the control and combat of Aedes aegypti larvae.

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“…Em comparação, a azeitona, que dá origem ao azeite de oliva, apresenta quantidades de 14% em frutos colhidos ainda verdes e de 18 a 25% nos que atingiram o estado de maturação (Whiley et al, 2002). Ferrari (2015) afirmou que "a extração do óleo de abacate a partir de frutos da variedade Hass utilizando o processo de obtenção de azeite de oliva adaptado é possível e ambos podem ser produzidos na mesma instalação industrial", o que possibilita o fornecimento de mais produtos com necessidade de baixo investimento.…”

Section: óLeo De Abacateunclassified

Avaliação Da Adsorção Com Carvão Vegetal Para a Purificação De Biodiesel Obtido a Partir De Óleos De Milho

Gomes¹,

Sgorlon²,

Menezes³

et al. 2019

Engenharias, Ciência E Tecnologia 2

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Nota Científica: Caracterização físico-química do óleo de abacate extraído por centrifugação e dos subprodutos do processamento

Cited by 11 publications

References 4 publications

Physicochemical, Structural, Thermal and Rheological Properties of Flour and Starch Isolated from Avocado Seeds of Landrace and Hass Cultivars

Physicochemical, Structural, Thermal and Rheological Properties of Flour and Starch Isolated from Avocado Seeds of Landrace and Hass Cultivars

Larvicidal activity of hydroalcoholic extracts of Persea americana Mill. Seeds against Aedes aegypti

Avaliação Da Adsorção Com Carvão Vegetal Para a Purificação De Biodiesel Obtido a Partir De Óleos De Milho

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