Thermal and structural behavior of Buriti oil/poly(methyl methacrylate) and Buriti oil/polystyrene materials

Durães, Jussara A.; Drummond, Adriano; Pimentel, Tais A. P. F.; Murta, M. M.; Moreira, S. G. C.; Sales, Maria J. A.

doi:10.1007/s10973-007-8564-z

Cited by 10 publications

(11 citation statements)

References 12 publications

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“…Similar profile was also related by J. A. Dures et al in poly(methyl methacrylate) membranes containing BO [31]. These cavities exhibit an oval shape and arise because during the preparation of the polymeric membranes with BO, the solvent is evaporated and consequently, the oil coagulates into the polymer matrices.…”

Section: Resultssupporting

confidence: 78%

“…The fatty acids present in the BO have long chains, longer than 10 carbon atoms in their structure. The BO application as plasticizer is reported in the literature for polymeric materials such as poly(methyl methacrylate) (PMMA) [31] and polystyrene (PS) or in starch films [32]. However, to the best of our knowledge, no study is reported yet about the use of BO as plasticizer for PVDF.…”

Section: Introductionmentioning

confidence: 99%

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Red-light-emitting polymer composite based on PVDF membranes and Europium phosphor using Buriti Oil as plasticizer

Bispo‐Jr

Oliveira

Cardoso

et al. 2018

Materials Chemistry and Physics

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Section: Resultssupporting

confidence: 78%

Section: Introductionmentioning

confidence: 99%

Red-light-emitting polymer composite based on PVDF membranes and Europium phosphor using Buriti Oil as plasticizer

Bispo‐Jr

Oliveira

Cardoso

et al. 2018

Materials Chemistry and Physics

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“…It grows in swamps and in seasonally flooded areas along rivers and forests [3]. Buriti has great ecological, accounts for the reddish orange color of the oil [5,10,11].…”

Section: Introductionmentioning

confidence: 99%

Aqueous Enzymatic Extraction of Buriti (Mauritia Flexuosa) Oil: Yield and Antioxidant Compounds

Silva¹,

Rodrigues²,

Silva³

2019

TOFSJ

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Introduction:Enzyme-assisted aqueous extraction is considered an emerging green technique that has been applied to different oilseeds. Objective:This study aimed to study the enzymatic aqueous extraction process of buriti oil using a central composite rotatable design (CCRD) combined with the response surface methodology aiming to obtain higher yield and antioxidant compounds in the oil. Methods:The study was carried out in two steps. The first assessed the efficiency of different enzymes (cellulase, pectinase, and protease) and the variables of greater influence in the extraction process, being conducted for each enzyme a CCRD design. The second step was carried out with the enzyme that showed the best performance on the extraction yield, changing the experimental bands of the variables that had greater significance in the first step, with the goal of broadening the spectrum of study. Were also evaluated in this step, total carotenoids, total phenolic compounds, and the antioxidant capacity of the oils extracted. Results:In the first experiment, cellulase gave the highest yield, while the most significant variables were temperature and time. For the second design, performed with cellulase, were defined as optimal operating conditions at 55 °C temperature, 2% enzyme concentration and 6 hours extraction. For these conditions, the yield obtained was 76.5%, with total carotenoid concentration of 3,119.5 µg β-carotene.g -1 . Analysis of variance was performed and showed the significance of the regression and non-significance of the lack-of-fit (p<0.05). The coefficients of determination of the yield and carotenoid content were 95.6% and 94.5%, respectively. The highest value of total phenolic compounds determined for buriti oil in this study was 254 ± 5 µg GAE.g -1 oil, while for the antioxidant capacity was 218.0 ± 0.3 µmol Trolox.g -1 oil. Conclusion:The enzymatic aqueous extraction process is viable for buriti oil and produced oils with high concentrations of antioxidant compounds.

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“…Due to the use of crude buriti oil in foods, cosmetics, drugs, 12 in polymeric materials, 13,14 among others, this study aimed to compare the physicochemical and thermooxidative characteristics of crude and refined buriti oils and also determine the vitamin A content, lipid profile and antioxidant potential of these oils.…”

Section: Introductionmentioning

confidence: 99%

Refining of buriti oil (Mauritia flexuosa) originated from the brazilian cerrado: physicochemical, thermal-oxidative and nutritional implications

Lourdes¹,

Araujo²,

Epaminondas³

et al. 2012

J. Braz. Chem. Soc.

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Objetivou-se comparar os parâmetros físico-químicos e termo-oxidativos do óleo bruto de buriti com o refinado, como também determinar o teor de vitamina A, perfil lipídico e potencial antioxidante destes óleos. Amostras de óleo bruto e refinado foram avaliadas quanto à viscosidade, densidade relativa, índices de refração, acidez, ácidos graxos livres, peróxido e de iodo, grau de oxidação lipídica por UV-Vis, termogravimetria, calorimetria, capacidade antioxidante, teor de vitamina A e perfil de ácidos graxos. O refino do óleo diminuiu o percentual de ácidos graxos livres e os índices de acidez, de iodo e de peróxido, apresentando maior estabilidade termo-oxidativa que o óleo bruto. Porém sua capacidade antioxidante, o teor de vitamina A e o de ácidos graxos insaturados foram reduzidos em relação ao óleo bruto. Logo, sugere-se a otimização do processo de refino para minimizar perdas nutricionais no óleo de buriti, que por suas características pode ser considerado um alimento funcional.The objective of this study was to compare the physicochemical, thermo-oxidative and nutritional characteristics of crude and refined buriti oil. Crude and refined oil samples were evaluated for viscosity, relative density, refraction, acidity, free fatty acids, peroxide and iodine, lipid oxidation degree by UV-Vis, thermogravimetry, calorimetry, in vitro antioxidant capacity, vitamin A content and fatty acids profile. The refining process decreased the free fatty acids percentage and acidity, peroxide and iodine indexes, with greater thermal-oxidative stability, which is critical for its use in cooking food. However, its antioxidant capacity, vitamin A and unsaturated fatty acids contents were reduced compared to crude oil. Therefore, it is suggested to optimize the refining process to minimize nutritional losses in buriti oil, which due to its characteristics, can be considered a functional food.

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Thermal and structural behavior of Buriti oil/poly(methyl methacrylate) and Buriti oil/polystyrene materials

Cited by 10 publications

References 12 publications

Red-light-emitting polymer composite based on PVDF membranes and Europium phosphor using Buriti Oil as plasticizer

Red-light-emitting polymer composite based on PVDF membranes and Europium phosphor using Buriti Oil as plasticizer

Aqueous Enzymatic Extraction of Buriti (Mauritia Flexuosa) Oil: Yield and Antioxidant Compounds

Refining of buriti oil (Mauritia flexuosa) originated from the brazilian cerrado: physicochemical, thermal-oxidative and nutritional implications

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