Microwave heating induces changes in the physicochemical properties of baru (Dipteryx alata Vog.) and soybean crude oils
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/16117 |
Resumo: | Baru oil is extracted from baru nuts (Dipteryx alata Vog.) by cold mechanical pressing, and is exploited as a source of vitamins, fatty acids and antioxidants in the Brazilian food and pharmaceutical sectors. No information is available on this oil under domestic culinary processes and thermal conditions. So, in the present study we evaluated the response of crude baru oil under microwave heating (0, 1, 3, 5, 10, and 15min), using crude soybean oil as comparison. Physical and chemical parameters were evaluated (free acidity, peroxide value, specific extinction coefficient at 232 and 270nm, ΔK and color by CIELAB method), fatty acid profile, tocopherol composition, antioxidant activity, and oxidative stability. Until 3min (1000W) no significant adverse changes were observed in either oil. However, higher exposition times are more adverse to baru oil than to soybean oil. Tocopherols, oils stability and antioxidant activity drop abruptly. The typical yellow coloration is lost with heating, giving a less appealing appearance to the oils. By a principal component analysis, it was verified that microwave heating differently influenced each oil, and within the same oil, exposure time also caused distinct effect on properties, quality, and composition. Based on the obtained results, we discourage the use of baru oil for culinary process. Practical applications: The use of baru oil for prolonged culinary processes is discouraged due to lower stability and low content in antioxidants. Baru oil is more suitable for seasoning for usage in domestic consumption at RT. Exposure to microwave heating is completely discouraged at an exposure higher than 3min. |
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Microwave heating induces changes in the physicochemical properties of baru (Dipteryx alata Vog.) and soybean crude oilsCrude baru oilDipteryx alata VogMicrowave heatingOil compositionOil qualityBaru oil is extracted from baru nuts (Dipteryx alata Vog.) by cold mechanical pressing, and is exploited as a source of vitamins, fatty acids and antioxidants in the Brazilian food and pharmaceutical sectors. No information is available on this oil under domestic culinary processes and thermal conditions. So, in the present study we evaluated the response of crude baru oil under microwave heating (0, 1, 3, 5, 10, and 15min), using crude soybean oil as comparison. Physical and chemical parameters were evaluated (free acidity, peroxide value, specific extinction coefficient at 232 and 270nm, ΔK and color by CIELAB method), fatty acid profile, tocopherol composition, antioxidant activity, and oxidative stability. Until 3min (1000W) no significant adverse changes were observed in either oil. However, higher exposition times are more adverse to baru oil than to soybean oil. Tocopherols, oils stability and antioxidant activity drop abruptly. The typical yellow coloration is lost with heating, giving a less appealing appearance to the oils. By a principal component analysis, it was verified that microwave heating differently influenced each oil, and within the same oil, exposure time also caused distinct effect on properties, quality, and composition. Based on the obtained results, we discourage the use of baru oil for culinary process. Practical applications: The use of baru oil for prolonged culinary processes is discouraged due to lower stability and low content in antioxidants. Baru oil is more suitable for seasoning for usage in domestic consumption at RT. Exposure to microwave heating is completely discouraged at an exposure higher than 3min.Thays Borges acknowledges Polytechnic Institute of Bragança for the scholarship support and Mountain Research Centre (CIMO) and University of Porto for the facilities granted during the development of this work. This work has been supported by FCT (Fundação para a Ciência e a Tecnologia) and FEDER through the COMPETE program under the projects PEst‐OE/AGR/UI0690/2011 and PEst‐C/EQB/LA0006/2011.Biblioteca Digital do IPBBorges, Thays H.Malheiro, RicardoSouza, Adriana Marques deCasal, SusanaPereira, J.A.2018-01-19T10:00:00Z20152015-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/16117engBorges, Thays Helena; Malheiro, Ricardo; de Souza, Adriana Marques; Casal, Susana; Pereira, José Alberto (2015). Microwave heating induces changes in the physicochemical properties of baru (Dipteryx alata Vog.) and soybean crude oils. European Journal of Lipid Science and Technology. ISSN 1438-7697. 117, p. 503-5131438-769710.1002/ejlt.201400351info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:37:10Zoai:bibliotecadigital.ipb.pt:10198/16117Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:05:24.142521Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Microwave heating induces changes in the physicochemical properties of baru (Dipteryx alata Vog.) and soybean crude oils |
title |
Microwave heating induces changes in the physicochemical properties of baru (Dipteryx alata Vog.) and soybean crude oils |
spellingShingle |
Microwave heating induces changes in the physicochemical properties of baru (Dipteryx alata Vog.) and soybean crude oils Borges, Thays H. Crude baru oil Dipteryx alata Vog Microwave heating Oil composition Oil quality |
title_short |
Microwave heating induces changes in the physicochemical properties of baru (Dipteryx alata Vog.) and soybean crude oils |
title_full |
Microwave heating induces changes in the physicochemical properties of baru (Dipteryx alata Vog.) and soybean crude oils |
title_fullStr |
Microwave heating induces changes in the physicochemical properties of baru (Dipteryx alata Vog.) and soybean crude oils |
title_full_unstemmed |
Microwave heating induces changes in the physicochemical properties of baru (Dipteryx alata Vog.) and soybean crude oils |
title_sort |
Microwave heating induces changes in the physicochemical properties of baru (Dipteryx alata Vog.) and soybean crude oils |
author |
Borges, Thays H. |
author_facet |
Borges, Thays H. Malheiro, Ricardo Souza, Adriana Marques de Casal, Susana Pereira, J.A. |
author_role |
author |
author2 |
Malheiro, Ricardo Souza, Adriana Marques de Casal, Susana Pereira, J.A. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Borges, Thays H. Malheiro, Ricardo Souza, Adriana Marques de Casal, Susana Pereira, J.A. |
dc.subject.por.fl_str_mv |
Crude baru oil Dipteryx alata Vog Microwave heating Oil composition Oil quality |
topic |
Crude baru oil Dipteryx alata Vog Microwave heating Oil composition Oil quality |
description |
Baru oil is extracted from baru nuts (Dipteryx alata Vog.) by cold mechanical pressing, and is exploited as a source of vitamins, fatty acids and antioxidants in the Brazilian food and pharmaceutical sectors. No information is available on this oil under domestic culinary processes and thermal conditions. So, in the present study we evaluated the response of crude baru oil under microwave heating (0, 1, 3, 5, 10, and 15min), using crude soybean oil as comparison. Physical and chemical parameters were evaluated (free acidity, peroxide value, specific extinction coefficient at 232 and 270nm, ΔK and color by CIELAB method), fatty acid profile, tocopherol composition, antioxidant activity, and oxidative stability. Until 3min (1000W) no significant adverse changes were observed in either oil. However, higher exposition times are more adverse to baru oil than to soybean oil. Tocopherols, oils stability and antioxidant activity drop abruptly. The typical yellow coloration is lost with heating, giving a less appealing appearance to the oils. By a principal component analysis, it was verified that microwave heating differently influenced each oil, and within the same oil, exposure time also caused distinct effect on properties, quality, and composition. Based on the obtained results, we discourage the use of baru oil for culinary process. Practical applications: The use of baru oil for prolonged culinary processes is discouraged due to lower stability and low content in antioxidants. Baru oil is more suitable for seasoning for usage in domestic consumption at RT. Exposure to microwave heating is completely discouraged at an exposure higher than 3min. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015 2015-01-01T00:00:00Z 2018-01-19T10:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/16117 |
url |
http://hdl.handle.net/10198/16117 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Borges, Thays Helena; Malheiro, Ricardo; de Souza, Adriana Marques; Casal, Susana; Pereira, José Alberto (2015). Microwave heating induces changes in the physicochemical properties of baru (Dipteryx alata Vog.) and soybean crude oils. European Journal of Lipid Science and Technology. ISSN 1438-7697. 117, p. 503-513 1438-7697 10.1002/ejlt.201400351 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799135304395784192 |