Oil From Three Aguaje Morphotypes (Mauritia flexuosa L.f.) Extracted by Supercritical Fluid With CO2: Chemical Composition and Chromatic Properties

Ramos-Escudero, Fernando; Gómez‐Coca, Raquel B.; Muñoz, Ana María; Fuente-Carmelino, Luciana De La; Pérez‐Camino, María del Carmen

doi:10.3389/fsufs.2022.843772

Cited by 10 publications

(17 citation statements)

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“…Furthermore, cavitation allowed for increased mass transfer, the penetration of the solvent into the oily matrix and the release of polyphenols into the polar fraction. The polyphenol content of several tropical palm oils has been determined, such as the different morphotypes of aguaje oils (153-328 mg GAE/kg) [41], virgin babassu oil (~1100 mg GAE/kg) [5] and seje oil (31-64 mg caffeic acid/kg) [2]. Our results for the polyphenol contents of the sinami oils that were obtained using the different extraction methods showed significant differences (p < 0.05).…”

Section: Plant Pigments Total Polyphenols and Antioxidant Activity Of...mentioning

confidence: 74%

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Comparison of Four Oil Extraction Methods for Sinami Fruit (Oenocarpus mapora H. Karst): Evaluating Quality, Polyphenol Content and Antioxidant Activity

Muñoz

Casimiro-Gonzales

Gómez‐Coca

et al. 2022

Foods

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The sinami palm (Oenocarpus mapora H. Karst) is a plant from the South American Amazonia that has great potential for industrial applications in the development of functional foods, nutraceuticals and cosmeceuticals. In this manuscript, the physicochemical properties, total polyphenol content and antioxidant activity of sinami oil that was obtained using four extraction systems, namely expeller press extraction (EPE), cold press extraction (CPE), ultrasound-assisted extraction (UAE) and supercritical fluid extraction (SFE), were studied and compared. The oxidative stability (OSI) was statistically non-significant in EPE and SFE. The chromatic properties (CIELab) were influenced by the extraction methods and SFE presented high values of L* and a lower content of plant pigments. Ultrasound-assisted extraction showed a higher content of polyphenols and higher antioxidant activity. Different analyses for the evaluation of the physicochemical properties, the content of total polyphenols and antioxidant activity were used to classify sinami oil according to chemometrics using principal component analysis (PCA). For example, the sinami oil that was obtained using each extraction method was in a different part of the plot. In summary, sinami oil is an excellent resource for plant pigments. Additionally, the information that was obtained on the quality parameters in this study provided a good foundation for further studies on the characterization of major and minor compounds.

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Section: Plant Pigments Total Polyphenols and Antioxidant Activity Of...mentioning

confidence: 74%

“…Color measurements were performed as previously described by Ramos-Escudero et al [41], but with minor modifications. Briefly, aliquots of 300 µL of previously centrifuged (mini spin, Eppendorf, Hamburg, Germany) oil samples were placed in sample holders.…”

Section: Color Measurementmentioning

confidence: 99%

Comparison of Four Oil Extraction Methods for Sinami Fruit (Oenocarpus mapora H. Karst): Evaluating Quality, Polyphenol Content and Antioxidant Activity

Muñoz

Casimiro-Gonzales

Gómez‐Coca

et al. 2022

Foods

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“…Otros componentes de ácidos grasos minoritarios son el ácido mirístico, ácido palmitoleico, ácido α-linolénico, y ácido estearidónico. 17,25 . Por otro lado, los aceites vegetales con alto grado de monoinsaturados y bajo contenido de ácidos grasos saturados son considerados de buena calidad debido al efecto beneficiosos de los MUFAs.…”

Section: Resultados Y Discusiónunclassified

“…: espesor de película de 0,25 µm, Restek Co.). Las condiciones de análisis del inyector, detector, y el programa de temperatura en el horno se llevó a cabo de acuerdo con Ramos-Escudero et al 17 . El resultado del contenido de ácidos grasos se expresó como porcentaje de ácidos grasos totales en el aceite de torta residual de sinami.…”

Section: Análisis De áCidos Grasosunclassified

VALORIZACIÓN DE TORTA RESIDUAL DE ACEITE DE SINAMI (Oenocarpus mapora H. Karst) OBTENIDA DEL PRENSADO POR TORNILLO COMO UN RECURSO DE VALOR AGREGADO

Cutire¹,

Gonzales²,

Ramos-Escudero³

et al. 2022

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Los frutos sinami son una fuente interesante de recursos promisorios y pueden ser aprovechados para el desarrollo de alimentos funcionales y cosméticos. Los objetivos del presente estudio se centran en la evaluación de la composición proximal y cromática de la torta, perfil de ácidos grasos del aceite obtenido mediante los métodos Folch y Soxhlet y el contenido de polifenoles totales y actividad antioxidante del residuo después de la extracción con n-hexano y cloroformo/metanol. Los resultados de este estudio muestran que el contenido de carbohidratos fue 76,0 g/100 g y la fibra cruda fue 19,20 g/100g. Las coordenadas cromáticas de la torta de sinami presentaron valores de a* =18,11 y b* = -7,99. El perfil de ácidos grasos mostró que el C18:1n-9/ ácido oleico, C16:0/ ácido palmítico, C18:2n-6/ ácido linoleico son los mayoritarios. Además la prueba de t al 5% de probabilidad no mostró diferencias significativas entre el método Folch y Soxhlet. El rendimiento de la extracción fue mayor con n-hexano en comparación a la mezcla de disolventes cloroformo/ metanol. El contenido de polifenoles totales y la actividad antioxidante fue mayor en el residuo después de la extracción con n-hexano. Los resultados de este estudio evidencian la factibilidad del uso de la torta de sinami como sustituto parcial en productos comerciales.

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“…The RGB values obtained were converted to system L*, a*, b* using the online software ColorHexa.com interface. Color parameters for C*ab (chroma) and hab (hue angle) were calculated [20] using the following equations:…”

Section: Flour Color Measurementsmentioning

confidence: 99%

Physicochemical and Rheological Characteristics of Commercial and Monovarietal Wheat Flours from Peru

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Portugal

Casimiro-Gonzales

et al. 2023

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In Peru, wheat (Triticum aestivum L.) is one of the main resources in the food industry; however, due to its low harvested area, it is the second most imported cereal. The quality of wheat flour was studied to verify that it has desirable characteristics for the preparation of bakery products. The quality of commercial and monovarietal wheat flours was assessed by measuring their physicochemical and rheological parameters, as well as the gluten content and wheat protein fractions. Eight commercial wheat flours and four monovarietal wheat flours (Barba negra, Candeal, Espelta, and Duro) from Peru were evaluated. Commercial wheat flours presented significantly higher levels of protein and gluten index compared to monovarietal wheat flours (p < 0.05). Between both groups, no significant differences were observed in the content of wet and dry gluten. Interestingly, monovarietal wheat flours presented a higher percentage of gliadins and albumins/globulins, as well as lower levels of glutenin, compared to commercial wheat flours (p < 0.05). According to the logistic regression models, the baking strength (W) was the most important parameter to evaluate the quality of commercial and monovarietal wheat flours. Our results show that monovarietal wheat flours show a lower quality compared to commercial wheat flours.

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Oil From Three Aguaje Morphotypes (Mauritia flexuosa L.f.) Extracted by Supercritical Fluid With CO2: Chemical Composition and Chromatic Properties

Cited by 10 publications

References 59 publications

Comparison of Four Oil Extraction Methods for Sinami Fruit (Oenocarpus mapora H. Karst): Evaluating Quality, Polyphenol Content and Antioxidant Activity

Comparison of Four Oil Extraction Methods for Sinami Fruit (Oenocarpus mapora H. Karst): Evaluating Quality, Polyphenol Content and Antioxidant Activity

VALORIZACIÓN DE TORTA RESIDUAL DE ACEITE DE SINAMI (Oenocarpus mapora H. Karst) OBTENIDA DEL PRENSADO POR TORNILLO COMO UN RECURSO DE VALOR AGREGADO

Physicochemical and Rheological Characteristics of Commercial and Monovarietal Wheat Flours from Peru

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