Dipteryx lacunifera seed oil: characterization and thermal stability

Neto, Vicente Queiroga; Bora, Pushkar Singh; Diniz, Zeomar Nitão; Cavalheiro, José Marcelino Oliveira; Queiroga, Karine F.

doi:10.1590/s1413-70542009000600020

Cited by 15 publications

(10 citation statements)

References 13 publications

(12 reference statements)

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“…PFO and PO are in accordance with current Brazilian legislation, while BNO had a slightly higher acidity index, probably due to the presence of undesirable substances in seeds resulting from the selection or their inadequate storage [48]. High acidity indices, like that detected in BNO and to a lesser extent in PO, are indicative of a high content of free fatty acids resulting from the action of vegetable or microbial lipases [49]. Indeed, seeds of oil-rich species, such as pracaxi and Brazil nut, are especially susceptible to the action of these enzymes because of their exposition during harvesting that increases their moisture content and causes hydrolytic rancidity [50].…”

Section: Physicochemical Characterization Of Palm Oil Bleaching Extrasupporting

confidence: 63%

Study of the Antioxidant Power of the Waste Oil from Palm Oil Bleaching Clay

et al. 2020

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Palm oil is one of the most consumed oils, one of whose refining steps is the removal of pigments and other substances using bleaching clay as adsorbent. Worldwide production of this oil was 70 million tons in 2017, requiring 1 t of clay to produce 1000 t of refined oil. The residual bleaching clay, having an oil fraction (12.70%) rich in phenolics, carotenoids and tocopherols, was extracted in this study with ethanol to obtain an antioxidant-rich palm oil bleaching extract (POBE), with the aim of using it as a natural antioxidant source. The POBE antioxidant capacity determined by the DPPH method corresponded to a 20.29% inhibition of radical formation. The POBE was also tested for its potential to enhance oxidative stability of passion fruit, pracaxi and Brazil nut oils used as reference oils, and compared to common synthetic antioxidants (tert-butylhydroquinone and propyl gallate), either separately as controls or in mixtures with them. Besides the increased oxidative stability of these oils induced by the POBE, a positive synergistic effect between it and the synthetic antioxidants was observed. These results taken together suggest that the exploitation of the waste oil from bleaching clay as an additive to improve the oxidative stability of biofuels or lubricating oils is feasible.

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Section: Physicochemical Characterization Of Palm Oil Bleaching Extrasupporting

confidence: 63%

Study of the Antioxidant Power of the Waste Oil from Palm Oil Bleaching Clay

et al. 2020

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“…The peroxide lower levels were obtained for the Lecythis pisonis (0.27 meq/kg) and Juglans regia (0.30 meq/kg) oils and higher levels were obtained for Bertholletia excelsa (11.34 meq/kg) oil. The peroxide value cited by Queiroga Neto et al (2009) was 2.8 meq/kg. However, Vanhanen and Savage (2006), analysing industrialized walnuts oils, found the amount of peroxide value of 0.97 meq/kg.…”

Section: Resultsmentioning

confidence: 93%

Characterization and fatty acids profile of the oils from Amazon nuts and walnuts

Costa

Jorge

2012

Nutrition &Amp; Food Science

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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.

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“…O desconhecimento de informações sobre estas amêndoas, assim como de várias outras frutas tropicais induz, na maioria das vezes a um desperdício destas matérias primas de excelente qualidade (FELIPE et al, 2006;. (QUEIROGA NETO et al, 2009), revela potencial econômico para uso como ingrediente de barras de cereais (CARVALHO et al, 2008).…”

Section: Introductionunclassified