Bocaiuva (Acrocomia aculeata) nut oil: composition and metabolic impact in an experimental study

Silva, Laleska Pâmela Rodrigues da; Rodrigues, Elisana Lima; Hiane, Priscila Aiko; Nunes, Ângela Alves; Filiú, Wander Fernando de Oliveira; Cavalheiro, Leandro Fontoura; Nazário, Carlos Eduardo Domingues; Asato, Marcel Arakaki; Freitas, Karine de Cássia; Bogo, Danielle; Nascimento, Valter Aragão do; Guimarães, Rita de Cássia Avellaneda

doi:10.1590/fst.43522

Cited by 2 publications

(1 citation statement)

References 39 publications

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“…The bocaiuva pulp flour also has a high lipid content, 8.14% (Ramos et al, 2008), degradable at processing and storage (Garnes et al, 2022), and then liberating free fatty acids. High acidity values in oily raw matters indicate the product can undergo rancification, as observed by Silva et al (2023) in bocaiuva nut oil.…”

Section: Pure Flours Of Wheat and Bocaiuvamentioning

confidence: 93%

Mixed flour of wheat and Acrocomia: technological quality and shelf life

et al. 2023

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The mixed wheat and bocaiuva (Acrocomia totai) flour allow the development of new products to meet the consumer demand for foods with a healthy and functional appeal. Our study aimed to evaluate the physical-chemical and rheological quality of mixed flours during storage. Mixed flours with 10 and 20% replacement of wheat flour with bocaiuva flour were conditioned in impermeable films to water vapor, oxygen and light and stored at ambient temperature for up to 120 days. Flours were submitted to periodical physical-chemical and rheological analyses. Moisture stayed within the legal limit, and water activity was considered adequate to inhibit microbial growth. Titrable acidity increased in the first 30 days of storage. Adding 20% of bocaiuva to the wheat flour enriched the mixture with twice the carotenoids and higher total phenol content. The bioactive compounds showed a slight reduction during storage. The mixed flour can be indicated for elaborating bread, loaf, pasta, cakes and biscuits. The falling numbers point to the need for correcting the flour by adding enzymes to produce fermented foods.

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Section: Pure Flours Of Wheat and Bocaiuvamentioning

confidence: 93%

Mixed flour of wheat and Acrocomia: technological quality and shelf life

et al. 2023

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Comparative Analysis of Grape Seed Oil, Linseed Oil, and a Blend: In Vivo Effects of Supplementation

Fernandes,

Pott,

Hiane

et al. 2024

Foods

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Grape seeds are rich in bioactive substances, including polyphenols, terpenoids, and phytosterols. Linseed (Linum usitatissimum L.) boasts a high concentration of polyunsaturated fatty acids (PUFAs), lignans, phytoestrogens, and soluble fibers, all contributing to its therapeutic potential. In this study, we pioneered the formulation of an oil blend (GL) combining grape seed oil (G) and golden linseed oil (GL) in equal volumes (1:1 (v/v)) and we evaluated in terms of the nutritional, physical, and chemical properties and their influence in an in vivo experimental model. We analyzed the oils by performing physical–chemical analyses, examining the oxidative stability using Rancimat; conducting thermal analyses via thermogravimetry/derivative thermogravimetry (TG/DTG) and differential scanning calorimetry (DSC), performing optical UV–vis absorption analyses; examining the fluorescence emission–excitation matrix, total carotenoids, and color, and conducting metabolic assessments in an in vivo experimental trial. The fatty acid profile presented a higher fraction of linoleic acid (C18:2) in G and GL and alpha-linolenic acid (C18:3) in L. The acidity and peroxide indices were within the recommended ranges. The TG/DTG, DSC, and Rancimat analyses revealed similar behaviors, and the optical analyses revealed color variations caused by carotenoid contents in L and GL. In the in vivo trial, G (G2: 2000 mg/kg/day) promoted lower total consumption, and the blend (GL: 2000 mg/kg/day) group exhibited less weight gain per gram of consumed food. The group with G supplementation (G2: 2000 mg/kg/day) and GL had the highest levels of HDL-c. The group with L supplementation (L2: 2000 mg/kg/day) had the lowest total cholesterol level. The L2, G1 (1000 mg/kg/day), and G2 groups exhibited the lowest MCP-1 and TNF-α values. Additionally, the lowest adipocyte areas occurred in G and GL. Our results suggest that this combination is of high quality for consumption and can influence lipid profiles, markers of inflammation, and antioxidant status.

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Bocaiuva (Acrocomia aculeata) nut oil: composition and metabolic impact in an experimental study

Cited by 2 publications

References 39 publications

Mixed flour of wheat and Acrocomia: technological quality and shelf life

Mixed flour of wheat and Acrocomia: technological quality and shelf life

Comparative Analysis of Grape Seed Oil, Linseed Oil, and a Blend: In Vivo Effects of Supplementation

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