Evaluation of Quality Parameters of Açaí Oil During Thermal Oxidation Using NIRS and Chemometrics

Rodrigues, Bráulio; Pompeu, Darly Rodrigues; Herman, Christelle

doi:10.1007/s12161-021-02054-9

Cited by 2 publications

(6 citation statements)

References 29 publications

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“…These authors suggest that the content of phenolic substances in açaí oil was able to protect it from oxidative degradation under storage conditions ( 18 ). In another work, açaí oil displayed low peroxide values (<10 mEq/kg) up to 3 days of oxidative accelerated storage conditions, 60°C for 7 days ( 19 ). When the açaí oil was incorporated with 400 ppm of myricetin, the low levels of peroxides increased to 5 days under 60°C of storage ( 19 ).…”

Section: Resultsmentioning

confidence: 93%

“…Density was measured using a digital density meter (DA-130; Kyoto Electronics Manufacturing Co., Ltd., Kyoto, Japan) at room temperature (25°C), and the refractive index was measured at 20°C using an Abbe refractometer (model AR/200, Tecnal, Piracicaba—SP, Brazil) according to the official method of AOCS ( 18 ). Acidity and peroxide values of the açaí oils were determined according to official methods Cd 3d-63 and Cd 8–53 from AOCS, respectively ( 19 ).…”

Section: Methodsmentioning

confidence: 99%

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Lipids from the purple and white açaí (Euterpe oleracea Mart) varieties: nutritional, functional, and physicochemical properties

Santos,

Lemos,

da Conceição

et al. 2024

Front. Nutr.

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The Brazilian superfruit called Açaí or Assaí has gained interested from researcher and consumers worldwide, due to its health-related properties. In this context, this pioneering study aimed to compare the physicochemical, nutritional, and thermal properties of vegetable oils obtained from two varieties of açaí (Euterpe oleracea), purple and white. Both açaí oils from white (WAO) and purple (PAO) varieties were obtained by using the conventional solid–liquid extraction, which resulted in oil yields ranging from 52 to 61%. WAO and PAO were analyzed by their edibility quality parameters given the recommendations from Codex Alimentarius; their nutritional functionality indices and their composition of fatty acids and triglycerides content were estimated. Both oils showed low levels of acidity and peroxides, <1.8 mg KOH g−1 and < 1.7 mEq kg−1, respectively, which are good indicators of their preservation status, agreeing with the food regulations. PAO and WAO showed differences among the composition of fatty acids, mainly related to the content of monounsaturated fatty acids (MUFAs), which were 62.5 and 39.5%, respectively, mainly oleic acid. Regarding the polyunsaturated fatty acids (PUFAs), the WAO showed up to 23% of linoleic acid, whereas the PAO exhibited up to 11% of it. These differences reflect on the values of the nutritional functionality indices, atherogenic (AI), thrombogenic (IT), and hypocholesterolemic/hypercholesterolemic ratio (H/H). Both PAO and WAO showed low levels of AI and TI and superior values of H/H than other oilseeds from the literature. These results indicate the nutritional properties of açaí oils regarding a potential cardioprotective effect when included in a regular dietary intake. The thermogravimetric behavior and the evaluation of oxidation status by infrared spectroscopy (FTIR) were also studied. Both açaí oils demonstrated higher thermal stability (with an onset temperature ranging from 344 to 350 °C) and low indications of oxidation status, as no chemical groups related to it were noted in the FTIR spectrum, which agrees with the determined acidity and peroxide content. Moreover, the FTIR analysis unveiled characteristic chemical groups related to fatty acids and triglycerides, agreeing with the literature reports. These findings collectively contribute to a deeper comprehension of the nutritional and functional properties between white and purple açaí oils, offering valuable insights into their potential health, food, and industrial applications.

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Section: Resultsmentioning

confidence: 93%

Section: Methodsmentioning

confidence: 99%

Lipids from the purple and white açaí (Euterpe oleracea Mart) varieties: nutritional, functional, and physicochemical properties

Santos,

Lemos,

da Conceição

et al. 2024

Front. Nutr.

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“…This resulted in the selection of three spectral ranges: 7541-5948, 5739-3657, and 3645-3637 cm In this work, it was also shown that the NIR spectral region from 10 000 to 6500 cm −1 is the range, including the bands of the functional groups involved in lipid oxidation. [26] The second region covering the 5739-3657 cm −1 range is related to CH-stretching vibrations of the cis double bound of unsaturated fatty acids. This region includes bands of C-H-stretching vibrations and the characteristic bands of the hydroperoxides (-OH combination bands and stretching vibrations), respectively, at 4800 and 6950 cm −1 .…”

Section: Link Between Wavelengths and Aging Periodmentioning

confidence: 99%

“…This region includes bands of C-H-stretching vibrations and the characteristic bands of the hydroperoxides (-OH combination bands and stretching vibrations), respectively, at 4800 and 6950 cm −1 . [26] The third region 3645-3637 cm −1 corresponds to hydroxyl groups, and the spectral region 3700-3100 cm −1 includes the stretching vibrations of hydroxyl from water, hydroperoxides, and breakdown compounds such as alcohols and aldehydes. [27] We traced 132 spectra for 10 point modalities (J01-J04, J07-J11, and J15).…”

Section: Link Between Wavelengths and Aging Periodmentioning

confidence: 99%

“…Existing studies have generally focused on NIR spectroscopy using a fiber optic probe. [9,26] The predictive model developed within this research has exhibited good performance considering that a noninvasive method was used to monitor the oxidation process. In fact, to improve the model's performance, it would be useful to increase the number of samples.…”

Section: 4mentioning

confidence: 99%

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Monitoring lipid oxidation in multiple emulsions by near infrared spectroscopy

Boisset,

de Caro,

Stojmilovic

et al. 2024

Euro J Lipid Sci & Tech

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Lipid oxidation has an impact on the quality and properties of fat‐containing products that are commonly produced by cosmetics or coatings industries. In this study, a water‐in‐oil‐in‐water emulsion (48% w/w of pre‐polymerized linseed oil stabilized with alkylpolyglucoside) was subjected to oxidation under accelerated aging conditions at 50°C over 15 days. After fat extraction from emulsion, peroxide, and p‐anisidine values were measured using standardized methods. The application of near infrared spectroscopy (NIRS) in conjunction with chemometrics was investigated to assess the quality parameters of emulsions under accelerated aging within closed flasks. Significant variations were observed across the following spectral regions: 7541–5948, 5739–3657, and 3645–3637 cm−1. Partial least squares regression discriminant analysis, possibly combined with multiplicative scattering correction preprocessing, proved to be a powerful method to classify the emulsions according to two oxidation levels defined by periods A and B. The performances of the prediction model were characterized by a precision of 85%, a predictive value of period A of 98%, a sensitivity of 99%, a specificity of 81%, and an accuracy of 90%. Thus, we demonstrate that NIRS is a suitable analytical method to discriminate emulsions according to their aging behavior.Practical Applications: The PLS‐DA method coupled to near infrared spectroscopy analyses is adapted to assess the chemical degradations of vegetable oil–based emulsions due to lipid oxidation. This tool is interesting for at‐line or off‐line monitoring of emulsions during their storage. As it is a fast and nondestructive method, the quality control of a formulation stored in a closed glass container is facilitated. This method could also be used to determine the effectiveness of an antioxidant or a drier in emulsions, respectively, prepared for cosmetics and coatings.

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Evaluation of Quality Parameters of Açaí Oil During Thermal Oxidation Using NIRS and Chemometrics

Cited by 2 publications

References 29 publications

Lipids from the purple and white açaí (Euterpe oleracea Mart) varieties: nutritional, functional, and physicochemical properties

Lipids from the purple and white açaí (Euterpe oleracea Mart) varieties: nutritional, functional, and physicochemical properties

Monitoring lipid oxidation in multiple emulsions by near infrared spectroscopy

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