2021
DOI: 10.1590/fst.16420
|View full text |Cite
|
Sign up to set email alerts
|

Fatty acid composition, cardiovascular functionality, thermogravimetric-differential, calorimetric and spectroscopic behavior of pequi oil (Caryocar villosum (Alb.) Pers.)

Abstract: The objective of this investigation was to determine the composition and fatty acids profile of pequi (Caryocar villosum (Alb.) Pers.) oil, as well as its functionality in cardiovascular health, thermogravimetric-differential, calorimetric and spectroscopic behavior. The methodology used followed the standards established by the American Oil Chemists Society (AOCS). The results show oil with high nutritional value with predominance of unsaturated fatty acids (70%), especially oleic acid (52.67%) and linoleic a… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1

Citation Types

0
4
0

Year Published

2022
2022
2024
2024

Publication Types

Select...
7
1

Relationship

0
8

Authors

Journals

citations
Cited by 8 publications
(4 citation statements)
references
References 23 publications
(34 reference statements)
0
4
0
Order By: Relevance
“…Although the multifactorial nature of CHD is well known, genetic factors are considered to be strong determinants of these diseases (Jouki et al, 2020;Lorenzo et al, 2021;Wang & Jin, 2021). Thus encouraging researchers to search for the responsible genes.…”
Section: Discussionmentioning
confidence: 99%
“…Although the multifactorial nature of CHD is well known, genetic factors are considered to be strong determinants of these diseases (Jouki et al, 2020;Lorenzo et al, 2021;Wang & Jin, 2021). Thus encouraging researchers to search for the responsible genes.…”
Section: Discussionmentioning
confidence: 99%
“…With the increase of temperature, the DTG curve showed two peaks, and the inflection point of the peak shape was 272.2 °C. In addition, with the increase of temperature, the DTA curve of clove had a broad exothermic peak, with the peak temperature of 105.7 °C, 191.2 °C, the temperature range of 81.5 °C-147.7 °C, 160.2 °C-214.8 °C, peak areas of 232.2 J/g, 48.33 J/g (Lorenzo et al, 2021;Zhou et al, 2022a;Zhou et al, 2022b). the weight loss rate ranges from 6.62%-7.44%, and the thermal weight loss rate is low, because the residue is gradually oxidized and thermally decomposed and the condiment is finally burned and ashed.…”
Section: ) Thermo Gravimetric Analysis Of Licoricementioning
confidence: 98%
“…Pequi (Caryocar brasiliense camb.) is a fruit from the Brazilian Cerrado biome [8,9], and Babassu (Attalea speciosa Mart. Ex Spreng.)…”
Section: Introductionmentioning
confidence: 99%