Bocaiuva (Acrocomia aculeata) nut oil: composition and metabolic impact in an experimental study
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100408 |
Resumo: | Abstract This study aimed to obtain physicochemical characteristics and the fatty acid profile of bocaiuva nut oil and to evaluate the impact of its daily consumption on glucose, lipid, and energy metabolism in mice. The acidity content in the bocaiuva nut oil exceeded the maximum limit for crude oils (5.68 mg KOH g-1). However, the peroxide value is within the standard considered adequate for crude oils (3.33 mEq O2 kg-1). In the fatty acid profile, lauric (42.25%) and oleic (23.96%), saturated and monounsaturated, respectively, stand out. After 90 days of in vivo experimentation, the administered oil doses had not influenced the animals' food intake and body weight. Regarding the biochemical parameters, only the non-HDL fraction showed a significant difference, considering that this parameter represents the sum of atherogenic lipoproteins directly linked to atherogenic cholesterol. However, there was no statistical difference between the groups regarding histological changes in the liver, showing that the bocaiuva oil does not cause considerable damage to the liver, even though it is saturated oil. Results show that daily consumption of bocaiuva nut oil did not produce metabolic changes in mice. |
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Bocaiuva (Acrocomia aculeata) nut oil: composition and metabolic impact in an experimental studyBrazilian Cerradofatty acidslauric acidbiochemical parametersAbstract This study aimed to obtain physicochemical characteristics and the fatty acid profile of bocaiuva nut oil and to evaluate the impact of its daily consumption on glucose, lipid, and energy metabolism in mice. The acidity content in the bocaiuva nut oil exceeded the maximum limit for crude oils (5.68 mg KOH g-1). However, the peroxide value is within the standard considered adequate for crude oils (3.33 mEq O2 kg-1). In the fatty acid profile, lauric (42.25%) and oleic (23.96%), saturated and monounsaturated, respectively, stand out. After 90 days of in vivo experimentation, the administered oil doses had not influenced the animals' food intake and body weight. Regarding the biochemical parameters, only the non-HDL fraction showed a significant difference, considering that this parameter represents the sum of atherogenic lipoproteins directly linked to atherogenic cholesterol. However, there was no statistical difference between the groups regarding histological changes in the liver, showing that the bocaiuva oil does not cause considerable damage to the liver, even though it is saturated oil. Results show that daily consumption of bocaiuva nut oil did not produce metabolic changes in mice.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2023-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100408Food Science and Technology v.43 2023reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.43522info:eu-repo/semantics/openAccessSILVA,Laleska Pâmela Rodrigues daRODRIGUES,Elisana LimaHIANE,Priscila AikoNUNES,Ângela AlvesFILIÚ,Wander FernandoCAVALHEIRO,Leandro FontouraNAZÁRIO,Carlos Eduardo DominguesASATO,Marcel ArakakiFREITAS,Karine de CássiaBOGO,DanielleNASCIMENTO,Valter Aragão doGUIMARÃES,Rita de Cássia Avellanedaeng2022-10-31T00:00:00Zoai:scielo:S0101-20612023000100408Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-10-31T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Bocaiuva (Acrocomia aculeata) nut oil: composition and metabolic impact in an experimental study |
title |
Bocaiuva (Acrocomia aculeata) nut oil: composition and metabolic impact in an experimental study |
spellingShingle |
Bocaiuva (Acrocomia aculeata) nut oil: composition and metabolic impact in an experimental study SILVA,Laleska Pâmela Rodrigues da Brazilian Cerrado fatty acids lauric acid biochemical parameters |
title_short |
Bocaiuva (Acrocomia aculeata) nut oil: composition and metabolic impact in an experimental study |
title_full |
Bocaiuva (Acrocomia aculeata) nut oil: composition and metabolic impact in an experimental study |
title_fullStr |
Bocaiuva (Acrocomia aculeata) nut oil: composition and metabolic impact in an experimental study |
title_full_unstemmed |
Bocaiuva (Acrocomia aculeata) nut oil: composition and metabolic impact in an experimental study |
title_sort |
Bocaiuva (Acrocomia aculeata) nut oil: composition and metabolic impact in an experimental study |
author |
SILVA,Laleska Pâmela Rodrigues da |
author_facet |
SILVA,Laleska Pâmela Rodrigues da RODRIGUES,Elisana Lima HIANE,Priscila Aiko NUNES,Ângela Alves FILIÚ,Wander Fernando CAVALHEIRO,Leandro Fontoura NAZÁRIO,Carlos Eduardo Domingues ASATO,Marcel Arakaki FREITAS,Karine de Cássia BOGO,Danielle NASCIMENTO,Valter Aragão do GUIMARÃES,Rita de Cássia Avellaneda |
author_role |
author |
author2 |
RODRIGUES,Elisana Lima HIANE,Priscila Aiko NUNES,Ângela Alves FILIÚ,Wander Fernando CAVALHEIRO,Leandro Fontoura NAZÁRIO,Carlos Eduardo Domingues ASATO,Marcel Arakaki FREITAS,Karine de Cássia BOGO,Danielle NASCIMENTO,Valter Aragão do GUIMARÃES,Rita de Cássia Avellaneda |
author2_role |
author author author author author author author author author author author |
dc.contributor.author.fl_str_mv |
SILVA,Laleska Pâmela Rodrigues da RODRIGUES,Elisana Lima HIANE,Priscila Aiko NUNES,Ângela Alves FILIÚ,Wander Fernando CAVALHEIRO,Leandro Fontoura NAZÁRIO,Carlos Eduardo Domingues ASATO,Marcel Arakaki FREITAS,Karine de Cássia BOGO,Danielle NASCIMENTO,Valter Aragão do GUIMARÃES,Rita de Cássia Avellaneda |
dc.subject.por.fl_str_mv |
Brazilian Cerrado fatty acids lauric acid biochemical parameters |
topic |
Brazilian Cerrado fatty acids lauric acid biochemical parameters |
description |
Abstract This study aimed to obtain physicochemical characteristics and the fatty acid profile of bocaiuva nut oil and to evaluate the impact of its daily consumption on glucose, lipid, and energy metabolism in mice. The acidity content in the bocaiuva nut oil exceeded the maximum limit for crude oils (5.68 mg KOH g-1). However, the peroxide value is within the standard considered adequate for crude oils (3.33 mEq O2 kg-1). In the fatty acid profile, lauric (42.25%) and oleic (23.96%), saturated and monounsaturated, respectively, stand out. After 90 days of in vivo experimentation, the administered oil doses had not influenced the animals' food intake and body weight. Regarding the biochemical parameters, only the non-HDL fraction showed a significant difference, considering that this parameter represents the sum of atherogenic lipoproteins directly linked to atherogenic cholesterol. However, there was no statistical difference between the groups regarding histological changes in the liver, showing that the bocaiuva oil does not cause considerable damage to the liver, even though it is saturated oil. Results show that daily consumption of bocaiuva nut oil did not produce metabolic changes in mice. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100408 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100408 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.43522 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.43 2023 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126336072155136 |