Fatty acid profile and physicochemical, optical and thermal characteristics of Campomanesia adamantium (Cambess.) O. Berg seed oil
| Autor: | Camila Jordão Candido, Rosa Helena da Silva, Rita de Cássia Avellaneda Guimarães, Bruna Callegari Franco, Nayara Vieira de Lima, Arnildo Pott, David Johane Machate, Priscila Aiko Hiane, Lincoln Carlos Silva de Oliveira, Valter Aragão do Nascimento, Izabella Renatta Almeida de Carvalho, Anderson R.L. Caires, Aline Carla Inada, Mário Rodrigues Cortes, Danielle Bogo |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Thermogravimetric analysis
DPPH Myrtaceae antioxidant activity Campomanesia oxidative stability thermal stability chemistry.chemical_compound Differential scanning calorimetry T1-995 Thermal stability TX341-641 Food science Technology (General) chemistry.chemical_classification biology Nutrition. Foods and food supply nutritional quality Fatty acid biology.organism_classification Thermogravimetry Vegetable oil chemistry vegetable oil Food Science Biotechnology |
| Zdroj: | Food Science and Technology, Vol 40, Iss suppl 2, Pp 538-544 (2020) Food Science and Technology v.40 suppl.2 2020 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Volume: 40 Supplement 2, Pages: 538-544, Published: 06 JUL 2020 Food Science and Technology, Issue: ahead, Published: 06 JUL 2020 |
| Popis: | The aim of this study was to characterize the oil obtained from seeds of Campomanesia adamantium by physicochemical quality parameters, oxidative stability, antioxidant activity, quality indexes, optical and thermal stability and its fatty acid profile. These seeds were a relevant source of oil (83 mg g-1) with high potential antioxidant activity (IC50 = 25.32 μg mL-1) evaluated by DPPH (1,1-diphenyl-2-picrylhydrazyl) with induction period above of 50 hours. In addition, palmitic (53%) and oleic (34%) are the primary saturated and monounsaturated fatty acids. This oil showed excellent quality for edible vegetable oil and bioctive compounds. The thermal stability of this oil by thermogravimetric analysis/differential thermogravimetry (TGA/DTG) started at 154 and 231 °C under synthetic air and nitrogen atmospheres, respectively, and by differential scanning calorimetry (DSC) crystallization was onset at 4.94 °C. This study revealed as a novelty that the C. adamantium seeds are an excellent source of oil that presents best qualities, which makes it a great candidate for edible vegetable oil, as well as for production of soap, lotions and biofuel. |
| Databáze: | OpenAIRE |
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