Simultaneous analysis of saturated and unsaturated fatty acids present in pequi fruits by capillary electrophoresis

Barra, Patrícia Mendonça de Castro; Oliveira, Marcone Augusto Leal de; Nery-Enes, Bárbara; Cardoso, Leandro de Morais; Cesário, Cristiane do C.; Moreira, Ana Vládia Bandeira; Pinheiro-Sant’Ana, Helena Maria; Pelúzio, Maria do Carmo Gouveia

doi:10.1590/s0100-40422013000900025

Cited by 13 publications

(11 citation statements)

References 9 publications

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“…Esse resultado pode ser um parâmetro interessante para o comércio desse fruto e seu uso na indústria de alimentos (Tabela 3). Vale ressaltar que o óleo da polpa de pequi é considerado de excelente qualidade nutricional pelo predomínio de ácidos graxos insaturados (BARRA et al, 2013), que contribuem para a promoção e manutenção da saúde.…”

Section: Característicaunclassified

“…Em decorrência disso, constitui boa fonte energética, variando de 250 a 350 kcal.100 g -1 de polpa (CORDEIRO et al, 2013;LIMA et al, 2007). O perfi l de ácidos graxos da polpa de pequi é favorável à saúde, sendo composto por 60% de ácidos graxos insaturados, com predominância do ácido oleico (BARRA et al, 2013). Destaca-se, ainda, que sua polpa pode ser considerada fonte potencial de antioxidantes naturais (MORAIS et al, 2013).…”

Section: Introductionunclassified

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Características físicas e nutricionais de pequis oriundos dos estados de Tocantins, Goiás e Minas Gerais

Alves

Fernandes

Sousa

et al. 2014

Braz. J. Food Technol.

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ResumoO pequi é um fruto nativo do Cerrado que apresenta uma grande diversidade em suas características físicas e químicas. Estudos com frutos oriundos de diferentes ambientes de Cerrado são escassos na literatura. O objetivo deste estudo foi analisar as características físicas e nutricionais de frutos de pequizeiro oriundos dos estados de Tocantins (TO), Goiás (GO) e Minas Gerais (MG). Realizou-se a caracterização física de 30 frutos de pequi selecionados aleatoriamente, por estado, e determinou-se a composição química de sua polpa. Os frutos de pequi oriundos de MG apresentaram valores elevados para características físicas de importância comercial, como massa dos frutos, massa da polpa e rendimento de semente (amêndoa). Entretanto, os frutos oriundos de GO apresentaram alto rendimento de polpa. Foi observado conteúdo reduzido de lipídios nos frutos de TO (8 g.100 g -1 ), ao contrário dos frutos provenientes de GO e MG (24 e 26 g.100 g -1 , respectivamente). Em relação ao conteúdo de minerais, a polpa de pequi dos três estados constitui fonte de ferro, zinco, fósforo e magnésio, e a polpa de pequi oriundo de TO apresentou teor considerável de cálcio (107 mg.100 g -1 ). Conclui-se que a região de origem infl uencia nas características físicas e químicas dos frutos, sobretudo no rendimento de polpa, nos teores de umidade e lipídios, na densidade energética e no conteúdo de cálcio da polpa de pequi. Esses resultados indicam a necessidade de caracterização da região de origem e das espécies de pequizeiro para a comercialização dos frutos e utilização da polpa como matéria-prima nutritiva em diferentes sistemas alimentares. Palavras-chave: Caryocar brasiliense; Cerrado; Frutíferas nativas; Composição química. SummaryPequi is a native fruit from the Brazilian Cerrado with a great diversity in its physical and chemical characteristics. Studies with fruits from different environments of the Cerrado are scarce. The objective of this study was to analyze, physically and nutritionally, pequi fruits from Tocantins (TO), Goiás (GO) and Minas Gerais (MG) States. The physical analysis of 30 pequi fruits, randomly selected by region, was carried out, and the chemical composition of their pulps was determined. The pequi fruits from MG showed high values of commercially important physical characteristics, as fruit mass, pulp mass and seed (almond) yield. However, fruits from GO showed high pulp yield. Low lipid contents (8 g.100g -1 ) were observed in the fruits from TO, on the contrary of the fruits from GO and MG (24 and 26 g.100g -1 , respectively). Regarding the mineral content, the pequi pulp from the three regions is a source of iron, zinc, phosphorus and magnesium, and the pequi pulp from TO showed considerable contents of calcium (107 mg.100g -1 ). The native region of the fruits infl uences their physical and chemical characteristics, mainly the pulp yield, moisture and lipid contents, energy density and calcium amount of the pequi pulp. These results indicate the necessity of characterization of the native region and...

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Section: Característicaunclassified

Section: Introductionunclassified

Características físicas e nutricionais de pequis oriundos dos estados de Tocantins, Goiás e Minas Gerais

Alves

Fernandes

Sousa

et al. 2014

Braz. J. Food Technol.

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“…2,7,8,13,23 These studies indicate that oleic acid and palmitic acid together account for approximately 90% of the total of FA content in the triglycerides of pequi oil. In the four analyzed samples, oleic acid corresponded to approximately 67% of the analyzed FFA, while palmitic acid was approximately 32% and linoleic acid 3.6% (in oil 4).…”

Section: Resultsmentioning

confidence: 98%

“…is a tropical fruit considered to be one of the most representative species of the Brazilian Cerrado. 1,2 This fruit contains high levels of edible oil, vitamin A, proteins and antioxidant compounds. [3][4][5][6] The pequi fruit and its oil are used as ingredients in traditional dishes, mainly in the states of Goiás and Minas Gerais.…”

Section: Introductionmentioning

confidence: 99%

“…12 FA determination is usually performed by chromatographic techniques, such as gas chromatography with flame ionization detector (GC-FID) and gas chromatography coupled to mass spectrometry (GC-MS). 2,13 These methodologies were used by Ferreira et al and Sena Jr. et al for the investigation of the FA content in pequi oil. 7,13 However, the sample preparation required for these analyses is time consuming, involving extraction of the lipid fraction, saponification, derivatization of FA to fatty acid methyl esters, and finally injection into the chromatograph.…”

Section: Introductionmentioning

confidence: 99%

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DETERMINATION OF Cu, Fe, Mn, Zn AND FREE FATTY ACIDS IN PEQUI OIL

Mimura¹,

Faza²,

Marques³

et al. 2016

Química Nova

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Recebido em 31/08/2015; aceito em 04/02/2016; publicado na web em 15/04/2016 Pequi (Caryocar brasiliense Camb.), a typical fruit of the Brazilian Cerrado, is an important source of micronutrients and fatty acids. In this work, a new approach for the acid digestion (using H 2 SO 4 , HNO 3 and H 2 O 2 ) of pequi oil samples and the determination of Cu, Fe, Zn and Mn by flame atomic absorption spectrometry (F AAS) was employed. Capillary zone electrophoresis (CZE) was used for free fatty acid (FFA) determination after simple and fast extraction with heated ethanol. Good results regarding precision (RSD < 10%, in most cases), sensitivity and adequate LOD and LOQ values were obtained. The accuracy was evaluated using spike tests and the recoveries were from 97 to 107%. The analytes were investigated in four different pequi oil samples. Fe was the trace element with the highest concentration (from 1.99 to 10.3 mg/100 g), followed by Zn, Mn and Cu (1.15 to 3.19, 0.42 to 0.91 and 0.31 to 0.56 mg/100 g, respectively). The main FFA found were oleic acid and palmitic acid (1.61 to 10.7 and 0.82 to 2.69 g/100 g, respectively), while linoleic acid (0.50 g/100 g) was detected in only one sample. The pequi oil chemical composition showed good characteristics to be used as a food additive, in cosmetic formulations and for traditional medicine.

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Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

et al. 2015

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This review work presents and discusses the main applications of capillary electromigration methods in food analysis and Foodomics. Papers that were published during the period February 2013-February 2015 are included following the previous review by Garcia-Cañas et al. (Electrophoresis, 2014, 35, 147-169). Analysis by CE of a large variety of food-related molecules with different chemical properties, including amino acids, hazardous amines, peptides, proteins, phenols, polyphenols, lipids, carbohydrates, DNAs, vitamins, toxins, contaminants, pesticides, residues, food additives, as well as small organic and inorganic compounds. This work includes recent results on food quality and safety, nutritional value, storage, bioactivity, as well as applications of CE for monitoring food processing. The use, among other CE developments, of microchips, CE-MS, and chiral CE in food analysis and Foodomics is also discussed.

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Simultaneous analysis of saturated and unsaturated fatty acids present in pequi fruits by capillary electrophoresis

Cited by 13 publications

References 9 publications

Características físicas e nutricionais de pequis oriundos dos estados de Tocantins, Goiás e Minas Gerais

Características físicas e nutricionais de pequis oriundos dos estados de Tocantins, Goiás e Minas Gerais

DETERMINATION OF Cu, Fe, Mn, Zn AND FREE FATTY ACIDS IN PEQUI OIL

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

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