Chemical quality of Baru almond (Dipteryx alata oil)

Siqueira, Ana Paula Silva; Castro, Carlos Frederico de Souza; Silveira, Eduardo Vieira; Lourenço, Marcos Felipe de Castro

doi:10.1590/0103-8478cr20150468

Cited by 15 publications

(11 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…After this period, it decreased (Tables 1 and 2), which is explained by the lipid oxidation reduction (Sevanian & Hochstein, 1985) induced by the action of light or high temperatures (Instituto Adolfo Lutz, 2008). Siqueira et al (2016) analyzed baru oil from fresh almonds and found acidity index values of 0.28mg KOH g -1 and peroxide values of 1.61meq O2Kg -1 , which are lower than those obtained for oil extracted from roasted almonds (Table 1), possibly due to the high roasting temperature.…”

Section: Resultsmentioning

confidence: 77%

See 1 more Smart Citation

Quality of Roasted Baru Almonds Stored in Different Packages

et al. 2021

View full text Add to dashboard Cite

show abstract

Section: Resultsmentioning

confidence: 77%

“…Almonds have high protein (22.9 100g -1 ) and lipid (40.6g 100g -1 ) content (Santiago et al, 2018) with predominance of oleic (omega-9) and linoleic (omega-3) fatty acids (Siqueira et al, 2016), in addition to high content of phenolic compounds with antioxidant capacity.…”

Section: Introductionmentioning

confidence: 99%

Quality of Roasted Baru Almonds Stored in Different Packages

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Dos ácidos graxos avaliados na amêndoa de baru, o ácido oleico representou 48% da sua composição (SANTOS et al, 2016). A alta proporção de ácidos graxos saturados e insaturados do óleo da amêndoa do baru proporcionam um consumo apropriado para os humanos (FERNANDES et al, 2015;SANTOS et al, 2016;SIQUEIRA et al, 2016). Em outro estudo, o ácido oleico representou variação de 50,52% a 53,35% e 24,59% de ácido linoleico (FETZER et al, 2018).…”

Section: Cadeia Produtivaunclassified

CARACTERIZAÇÃO BOTÂNICA E CADEIA PRODUTIVA DA ESPÉCIE Dipteryx alata Vogel

Ferreira¹,

Gabriel²,

Nepomuceno³

et al. 2018

Enci Bio

View full text Add to dashboard Cite

The Cerrado is the second largest Brazilian biome and has a high biodiversity. Its fruit trees require low maintenance costs because they require few chemical inputs and can be used in deforested or degraded areas. However, few species are known for their botanical characterization and productive chain, one being Dipteryx alata Vogel. This species is a legume with high economic potential and wide range of use, mainly for the use of non-timber forest product. The exploitation of D. alata is carried out in an agro-extractive way, the bark and the pulp are usually consumed by the fauna, but the pulp can also be used for baking. The almond is marketed throughout Brazil, generating a form of income supplementation for rural producers. The woody endocarp can be used as a source of charcoal or as crafts for biojoias, but in most properties it is discarded. It is a species that can contribute to agroforestry systems and recovery of degraded areas, at the same time supplying pulp and almond with high protein and mineral content, which can contribute to the baking and substitution of some products currently consumed with lower values nutritional benefits. In addition to serving as a source of complementary income for rural producers. The objective of this literature review is to evaluate the botanical characteristics of the species Dipteryx alata Vogel and its productive chain as a contributing factor for greater dissemination of the species.

show abstract

Section: Introductionmentioning

confidence: 99%

“…Soybean oil is the second most consumed vegetable oil in the world market, and represents more than half of all oil used in food products in the Brazilian market (Siqueira et al 2016). The olive oil is widely appreciated due to its taste and nutritional value (Nunes et al 2013;Jabeur et al 2016); it is also important to highlight its production in the world food industry and the high consumption worldwide and in the Brazilian market (Siqueira et al 2016). In view of this, characterization methods are required to assess the veracity or adulteration of vegetable oils, since adulteration in commercial products is a major market problem and must be investigated to ensure both safety and law consumers (Mendes et al 2015;Sun et al 2015;Jabeur et al 2016).…”

Section: Introductionmentioning

confidence: 99%

Validation and application of a chromatographic method for evaluation of commercial vegetable oils possibly adulterated

Araújo

Barbosa

Malafaia

et al. 2018

REGET

View full text Add to dashboard Cite

A method of separation, identification and quantification of fatty acid methyl esters (FAMEs) was developed by gas chromatography with flame ionization detector (GC-FID) using a basic transesterification. In this sense, there were analyzed FAMEs in commercial samples of vegetable oils from soybean and olive oil. The referred method was linear (r>0.99), accurate and precise for palmitic (C16:0), linoleic (C18:2), oleic (C18:2), linolenic (C18:3) and stearic (C18:0) acids. The limits of detection (LOD) and quantification (LOQ) were from 0.03 to 0.31 and 0.08 to 0.94 mg.mL-1 for the five fatty acids, respectively. The results demonstrated that the unsaturated fatty acids were the most abundant for the two samples, being the oleic acid (C18:1) the major in three brands of olive oil (D, E and F), and the linoleic acid (C18:2) the most abundant in soybean oil and the other brands of olive oil (G, H and I), suggesting a possible adulteration in these brands. The proposed method could be considered a tool for the investigation of adulteration in commercial vegetable oils for guaranteed reliability in the results to be comparable with correlated legislations.

show abstract

Chemical quality of Baru almond (Dipteryx alata oil)

Abstract: ABSTRACT

Cited by 15 publications

References 4 publications

Quality of Roasted Baru Almonds Stored in Different Packages

Quality of Roasted Baru Almonds Stored in Different Packages

CARACTERIZAÇÃO BOTÂNICA E CADEIA PRODUTIVA DA ESPÉCIE Dipteryx alata Vogel

Validation and application of a chromatographic method for evaluation of commercial vegetable oils possibly adulterated

Contact Info

Product

Resources

About