Determination of tocopherols and physicochemical properties of faveleira (Cnidoscolus quercifolius) seed oil extracted using different methods
Autor(a) principal: | |
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Data de Publicação: | 2019 |
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=S0101-20612019000200280 |
Resumo: | Abstract This study aims to evaluate the physicochemical properties and tocopherol content in faveleira seed oil extracted using three methods (Bligh-Dyer, Soxhlet extractor, and cold-pressing). Each of the methods generated different yield percentages, with cold-pressing producing the least amount of oil. However, the cold-pressing method produced better quality oil with more desirable properties, including low acidity (1.56 ± 0.01% oleic acid) and low peroxide value (0.45 ± 0.09 mEq/1000 g). Cold-pressing resulted in higher quantities of tocopherols: 0.59 ± 0.12 mg/100 g of alpha-tocopherol and 20.97 ± 1.15 mg/100 g of beta + gamma-tocopherol. Faveleira seed oil, when extracted by cold-pressing, maintains better physicochemical quality, with the highest beta + gamma-tocopherol content. |
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Food Science and Technology (Campinas) |
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Determination of tocopherols and physicochemical properties of faveleira (Cnidoscolus quercifolius) seed oil extracted using different methodsoilseedvegetable oilphysicochemical characteristicsvitamin EAbstract This study aims to evaluate the physicochemical properties and tocopherol content in faveleira seed oil extracted using three methods (Bligh-Dyer, Soxhlet extractor, and cold-pressing). Each of the methods generated different yield percentages, with cold-pressing producing the least amount of oil. However, the cold-pressing method produced better quality oil with more desirable properties, including low acidity (1.56 ± 0.01% oleic acid) and low peroxide value (0.45 ± 0.09 mEq/1000 g). Cold-pressing resulted in higher quantities of tocopherols: 0.59 ± 0.12 mg/100 g of alpha-tocopherol and 20.97 ± 1.15 mg/100 g of beta + gamma-tocopherol. Faveleira seed oil, when extracted by cold-pressing, maintains better physicochemical quality, with the highest beta + gamma-tocopherol content.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200280Food Science and Technology v.39 n.2 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.24017info:eu-repo/semantics/openAccessRIBEIRO,Penha Patrícia CabralSILVA,Denise Maria de Lima eDANTAS,Mariana MesquitaRIBEIRO,Karla Danielly da SilvaDIMENSTEIN,RobertoDAMASCENO,Karla Suzanne Florentino da Silva Chaveseng2019-06-04T00:00:00Zoai:scielo:S0101-20612019000200280Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-06-04T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Determination of tocopherols and physicochemical properties of faveleira (Cnidoscolus quercifolius) seed oil extracted using different methods |
title |
Determination of tocopherols and physicochemical properties of faveleira (Cnidoscolus quercifolius) seed oil extracted using different methods |
spellingShingle |
Determination of tocopherols and physicochemical properties of faveleira (Cnidoscolus quercifolius) seed oil extracted using different methods RIBEIRO,Penha Patrícia Cabral oilseed vegetable oil physicochemical characteristics vitamin E |
title_short |
Determination of tocopherols and physicochemical properties of faveleira (Cnidoscolus quercifolius) seed oil extracted using different methods |
title_full |
Determination of tocopherols and physicochemical properties of faveleira (Cnidoscolus quercifolius) seed oil extracted using different methods |
title_fullStr |
Determination of tocopherols and physicochemical properties of faveleira (Cnidoscolus quercifolius) seed oil extracted using different methods |
title_full_unstemmed |
Determination of tocopherols and physicochemical properties of faveleira (Cnidoscolus quercifolius) seed oil extracted using different methods |
title_sort |
Determination of tocopherols and physicochemical properties of faveleira (Cnidoscolus quercifolius) seed oil extracted using different methods |
author |
RIBEIRO,Penha Patrícia Cabral |
author_facet |
RIBEIRO,Penha Patrícia Cabral SILVA,Denise Maria de Lima e DANTAS,Mariana Mesquita RIBEIRO,Karla Danielly da Silva DIMENSTEIN,Roberto DAMASCENO,Karla Suzanne Florentino da Silva Chaves |
author_role |
author |
author2 |
SILVA,Denise Maria de Lima e DANTAS,Mariana Mesquita RIBEIRO,Karla Danielly da Silva DIMENSTEIN,Roberto DAMASCENO,Karla Suzanne Florentino da Silva Chaves |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
RIBEIRO,Penha Patrícia Cabral SILVA,Denise Maria de Lima e DANTAS,Mariana Mesquita RIBEIRO,Karla Danielly da Silva DIMENSTEIN,Roberto DAMASCENO,Karla Suzanne Florentino da Silva Chaves |
dc.subject.por.fl_str_mv |
oilseed vegetable oil physicochemical characteristics vitamin E |
topic |
oilseed vegetable oil physicochemical characteristics vitamin E |
description |
Abstract This study aims to evaluate the physicochemical properties and tocopherol content in faveleira seed oil extracted using three methods (Bligh-Dyer, Soxhlet extractor, and cold-pressing). Each of the methods generated different yield percentages, with cold-pressing producing the least amount of oil. However, the cold-pressing method produced better quality oil with more desirable properties, including low acidity (1.56 ± 0.01% oleic acid) and low peroxide value (0.45 ± 0.09 mEq/1000 g). Cold-pressing resulted in higher quantities of tocopherols: 0.59 ± 0.12 mg/100 g of alpha-tocopherol and 20.97 ± 1.15 mg/100 g of beta + gamma-tocopherol. Faveleira seed oil, when extracted by cold-pressing, maintains better physicochemical quality, with the highest beta + gamma-tocopherol content. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-06-01 |
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=S0101-20612019000200280 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200280 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.24017 |
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.39 n.2 2019 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 |
_version_ |
1752126324774797312 |