Validation of a method for simultaneous quantification of total carotenes and tocols in vegetable oils by HPLC

Silva, Simone M.; Rocco, Silvana A.; Sampaio, Klicia Araújo; Taham, Thiago; Silva, Luiza Helena Meller da; Ceriani, Roberta; Meirelles, Antônio J. A.

doi:10.1016/j.foodchem.2011.05.137

Cited by 29 publications

(13 citation statements)

References 19 publications

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“…O LD e o LQ para o all-trans-α-caroteno foram de 22,8 ng mL -1 e 69,0 ng mL -1 e para o all-trans-β-caroteno foram de 38,5 ng mL -1 e 111,5 ng mL -1 . Os valores médios de Coefi ciente de Variação (%CV) para a precisão intra e interdias foram de 4,3% e 3,0% para all-trans-α-caroteno e de 5,7% e 4,0% para all-trans-β-caroteno, de acordo com limite permitido (até 20%) (SILVA et al, 2011). Silva et al, (2011) obtiveram correlação (0,9942), LD (50 ng mL -1 ), LQ (100 ng mL -1 ), precisão intra-dia (%CV = 5,15) e precisão inter-dias (%CV = 9,26) superiores, ao validarem método para determinação de all-trans-β-caroteno em óleos de buriti, tucumã e patuá, devido a diferenças entre equipamentos, analistas e condições de validação.…”

Section: Resultsunclassified

“…O método para a quantifi cação de all-trans-α-e all-trans-β-caroteno foi validado quanto à linearidade, Limite de Detecção (LD), Limite de Quantifi cação (LQ) e precisão (intra e interdias) segundo Silva et al, (2011). As curvas de calibração foram construídas com seis níveis de concentrações crescentes de solução padrão de α-caroteno (0,05-10 μg mL -1 ) e de β-caroteno (0,04 a 8,00 μg mL -1 ).…”

Section: Análise Por Claeunclassified

“…As curvas de calibração foram construídas com seis níveis de concentrações crescentes de solução padrão de α-caroteno (0,05-10 μg mL -1 ) e de β-caroteno (0,04 a 8,00 μg mL -1 ). Foi feita três repetições em dias diferentes, sendo a equação da reta e o coefi ciente de linearidade determinados através de regressão linear (SILVA et al, 2011).…”

Section: Análise Por Claeunclassified

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Efeito Da Fritura De Acarajé Na Composição De Carotenoides E Atividade Antioxidante De Óleo De Palma Bruto

Correia

Feitosa

Matos

et al. 2017

BCEPPA

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O objetivo deste trabalho foi avaliar o efeito da fritura de acarajé nos carotenoides e na atividade antioxidante de óleo de palma bruto (OPB). Foi realizado experimento de fritura de acarajé em OPB, sendo retiradas amostras nos tempos 0, 5, 10, 15, 20 e 25 horas e submetidas à determinação de carotenoides, cor e atividade antioxidante. O óleo inicial apresentou 584,86 μg g -1 de carotenoides reduzindo 96,3% após 25 h de fritura, com decaimento de 96,3% e 96,9% de α-e all-trans-β-caroteno, respectivamente, formação de produtos de degradação e perda da cor alaranjada. A atividade antioxidante reduziu de 52,78 para 16,63% e de 28,06 para 2,48% pelos métodos DPPH e ABTS. Conclui-se que os carotenoides presentes no óleo de palma bruto degradam-se nas primeiras horas de fritura e que a prática de reposição do meio de fritura com óleo usado acentua a inibição da atividade antioxidante.

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Section: Análise Por Claeunclassified

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Efeito Da Fritura De Acarajé Na Composição De Carotenoides E Atividade Antioxidante De Óleo De Palma Bruto

Correia

Feitosa

Matos

et al. 2017

BCEPPA

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“…However, while this oil presents a great potential for application either alone or in combination with other oils, most studies only present data on the fatty acid composition, oxidative stability and minor components such as carotenes and tocols (Pardauil et al, 2011;Silva et al, 2011;Silva et al, 2009;Albuquerque et al, 2005;Santos et al, 2013a). The specialized literature does not present a more detailed assessment of its physical and chemical characteristics, and parameters such as regiospecific distribution are not reported.…”

Section: Introductionmentioning

confidence: 99%

Amazonian Buriti oil: chemical characterization and antioxidant potential

et al. 2016

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SUMMARY:Buriti oil is an example of an Amazonian palm oil of economic importance. The local population uses this oil for the prevention and treatment of different diseases; however, there are few studies in the literature that evaluate its properties. In this study, detailed chemical and antioxidant properties of Buriti oil were determined. The predominant fatty acid was oleic acid (65.6%) and the main triacylglycerol classes were tri-unsaturated (50.0%) and di-unsaturated-mono-saturated (39.3%) triacylglycerols. The positional distribution of the classes of fatty acids on the triacylglycerol backbone indicated a saturated and unsaturated fatty acid relationship similar in the three-triacylglycerol positions. All tocopherol isomers were present, with a total content of 2364.1 mg·kg −1 . α-tocopherol constitutes 48% of the total tocopherol content, followed by γ-tocopherol (45%). Total phenolic (107.0 mg gallic acid equivalent·g −1 oil) and β-carotene (781.6 mg·kg −1 ) were particularly high in this oil. The highest antioxidant activity against the free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) was obtained at an oil concentration of 50 mg·mL −1 (73.15%). The antioxidant activity evaluated by the Oxygen Radical Absorbance Capacity (ORAC) was 95.3 μmol Trolox equivalent·g −1 oil. These results serve to present Buriti oil as an Amazonian resource for cosmetic, food and pharmaceuticals purposes. KEYWORDS: Fatty acid; Minor compound; Radical scavenging activity; Regio-specific distribution; TriacylglycerolRESUMEN: Aceite de buriti de la Amazonia: Caracterización química y potencial antioxidante. El aceite de Buriti es un ejemplo de aceite de palma amazónica de gran importancia económica. La población local utiliza este aceite para la prevención y el tratamiento de diferentes enfermedades; sin embargo, hay pocos estudios científicos que evalúen sus propiedades. En este estudio, se determinaron las propiedades antioxidantes del aceite de Buriti. El ácido graso predominante fue el oleico (65,6 %) y las principales clases de triglicéridos fueron tri-insaturadas (50,0 %) y Di-insaturados-mono-saturada (39,3 %). La distribución posicional de las clases de ácidos grasos en el esqueleto de triacilglicerol indicó una relación de ácidos grasos saturados e insaturados similar en las tres posiciones del triacilglicerol. Todas las isoformas de tocoferol estaban presentes, con un contenido total de 2364.1 mg·kg ) fueron particularmente altos en este aceite. La mayor actividad antioxidante contra el radical 1,1-difenil-2-picrilhidrazil libre (DPPH) se obtuvo a una concentración de aceite de 50 mg·mL −1 (73,15 %). La actividad antioxidante evaluadas por la capacidad de absorción de radicales de oxígeno (ORAC) fue 95,3 mmol Trolox equivalente·g −1 de aceite. Estos resultados presentan al aceite de Buriti amazónico como buen recurso con fines cosmético, alimenticio y farmacéutico.

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“…Exclusive olive oil consumption has been reported to be directly linked to lower risk of coronary artery disease [1]. Plants from Amazonian Region have a diversity of fruits like açaí [2], bacaba [3][4][5], buriti [6][7][8], pupunha [3,9,10] that can be used as source of functional oils due to their high contents of phenolic compounds, as well as lipossoluble vitamins and unsaturated fatty acids. Many of these fruits present pulp and seeds rich in oils [1] containing saturated and unsaturated fatty acids with nutritional value that may comparable to ingredients of Mediterranean diet.…”

Section: Introductionmentioning

confidence: 99%

Chemical Characterization of Oils and Fats from Amazonian Fruits by <sup>1</sup>H NMR

Santos¹,

Filho²,

Chagas³

et al. 2017

Preprint

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Native plants from the Brazilian Amazon Biome are rich in nutrientes, oils and fats and, therefore, represent a very important regional food resource. Althoung there is a global interest in the nutritional potential of tropical fruits, the potential of Amazonian fruits as source of essential fatty acids is still under exploited, since their composition is still understudied. 1 H Magnetic Resonance Nuclear ( 1 H NMR) is a robust spectroscopic tool to profile fatty acids components in oils. The objectives of this work were to use 1 H NMR to determine the fatty acids profile and the physicochemical properties of crude oils and fats obtained from fruits of Brazilian Amazon: açaí, ata-brava, bacaba, buriti, buritirana, murici amarelo, murici vermelho, piaçaba braba, tucumanzinho, pupunha red and yellow varieties. Oils were obtained by Soxhlet extraction using hexane as a solvent. After solvent removal by rotoevaporation, the resulting oils and fats were analyzed by 1 H NMR spectroscopy. Unsaturated fatty acids oleic (ω9), linoleic (ω6) and linolenic (ω3) acids were quantified in the oils and their physicochemical properties were determined. It was observed that the oils have predominately ω9 fatty acids, followed by ω6 and ω3 representatives. The physicochemical properties confirmed edibility and good quality of oils and fats present in the aforementioned Amazonian fruits.

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Validation of a method for simultaneous quantification of total carotenes and tocols in vegetable oils by HPLC

Cited by 29 publications

References 19 publications

Efeito Da Fritura De Acarajé Na Composição De Carotenoides E Atividade Antioxidante De Óleo De Palma Bruto

Efeito Da Fritura De Acarajé Na Composição De Carotenoides E Atividade Antioxidante De Óleo De Palma Bruto

Amazonian Buriti oil: chemical characterization and antioxidant potential

Chemical Characterization of Oils and Fats from Amazonian Fruits by <sup>1</sup>H NMR

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