Efeito de diferentes métodos de extração sobre a qualidade de compostos bioativos em óleo extraído de semente de araticum

• Autor(a) principal: Braga, Lucas Pereira
• Data de Publicação: 2018
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFG
• Texto Completo: http://repositorio.bc.ufg.br/tede/handle/tede/9300
• topic: Resíduo; Cerrado; antioxidante; Valorização; Antioxidant; Cerrado; Reuse; Valorization; CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS

This work aims to characterize the araticum seed, comparing it with the conventional methods of extracting the seed oil with the assistants by ultrasound and microwave and with the application of the extraction in the production of minibolos. The analyzes used to determine the variables were the quality parameters of edible vegetable oil; profile of fatty acids by gas chromatography and nuclear magnetic resonance; antioxidant capacity by DPPH and ABTS methods; thermal analysis by differential chill analysis and thermogravimetry. The araticum seed, pie flour was obtained after extraction by droplet extraction, presence of cyanogenic compounds, proximal composition, total phenolic compounds, antioxidant capacity by DPPH, FRAP and ABTS methods. Minibowders were used for the conversion of wheat flour in the proportion of 0, 5, 10, 15 and 20%, being also investigated as to the texture profile and shear strength. The oil of the wire seed was submitted to the critical capacity of antioxidant and unsaturated fatty acids, being the main fatty acids used were oleic, linoleic, palmitic and stearic acids. The arable rice seed oil is extracted for a higher quality than that extracted by Soxhlet. The method of ultrasonic aid with the difference in intensity with the antioxidant capacity and when combined with the Soxhlet, reduced the oxidation effect, unlike microwave assays with increased time and potency, was also observed in its quality of oil. Arabic seed and arabica seed meal are products with high protein content, lipid content and antioxidant capacity, which were noticed in the substitution for the production of minibolos, with the increase of the araticum seed meal, are important in protein, lipids, ashes, total phenolic set, antioxidant capacity, browning in the crust and increase of the force necessary to perform mastication.