Avaliação de bioaditivos antioxidantes sobre a estabilidade oxidativa do óleo de linhaça (Linum usitatissimum l.) encapsulado
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFPB |
Texto Completo: | https://repositorio.ufpb.br/jspui/handle/123456789/12731 |
Resumo: | Linseed oil is a nutritional oil that has in its constitution unsaturated fatty acids, especially alpha-linolenic. Due to the unsaturations present in the carbonic chain of its fatty acids, this oil becomes the target of oxidizing agents, such as free radicals that act in the triggering of oxidative processes. Consequently, there is a need to protect this oleaginous matrix against the effects of oxidative degradation. Then, some methods be used to protect it like antioxidant bio-additive, encapsulation thecnics or the combined use of these. The objective of this work was to develop linseed oil particles (Linum usitatissimum L.), produced using ionic gelation technology, using cat's claw (Uncaria tomentosa) and barbatimão (Stryphnodendron adstringens) extracts as natural antioxidants. The antioxidant potential of the bioactives was evaluated by controlling the oxidative stability of the flaxseed oil by Rancimat method. The extracts evaluated presented as potential sources of antioxidants by the analyzed results of total phenolic compounds. In the evaluation of the extracts by the DPPH (free radical sequestration) and FRAP (iron reduction) methods, the antioxidant action was confirmed, being superior the cat's nail extract by the two mechanisms studied. The phenolic profile determined by high performance liquid chromatography identified 12 phenolic compounds in the cat nail extract and 9 phenolic compounds in the barbatimão extract. The characterization of the oil obtained from flax seeds indicated a good state of conservation and confirmed a high degree of unsaturation. The presence of a-linolenic acid indicate that the oil is an important source of fatty acids, consequently presenting low oxidative stability. From the ionic gelation encapsulation technology it was possible to obtain a particle of linseed oil with industrial interest concentration. Plus it, high encapsulation efficiency and good oxidative stability together with the use of natural antioxidants obtained from barbatimão extracts and cat's claw. The oxidative stability curves obtained by Rancimat showed that linseed oil particles expressed greater resistance to oxidation than the fluid oils. And the particles containing the cat's claw antioxidant extract showed the greatest protective effect, demonstrating that the encapsulation is A promising alternative to retard the oxidation of oleaginous, combined with the use of antioxidants bio-additives. The increase in the protective effect of the natural antioxidants and the encapsulation technology were confirmed by the accelerated analysis by Rancimat test, justify the transformation of the liquid oil into particulate oil, as it assists in the oxidative stability, allowing its application. |
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Avaliação de bioaditivos antioxidantes sobre a estabilidade oxidativa do óleo de linhaça (Linum usitatissimum l.) encapsuladoAncimatÓleo encapsuladoUncaria tomentosaStryphnodendron adstringenRancimatOil encapsulationUncaria tomentosaStryphnodendron adstringenCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSLinseed oil is a nutritional oil that has in its constitution unsaturated fatty acids, especially alpha-linolenic. Due to the unsaturations present in the carbonic chain of its fatty acids, this oil becomes the target of oxidizing agents, such as free radicals that act in the triggering of oxidative processes. Consequently, there is a need to protect this oleaginous matrix against the effects of oxidative degradation. Then, some methods be used to protect it like antioxidant bio-additive, encapsulation thecnics or the combined use of these. The objective of this work was to develop linseed oil particles (Linum usitatissimum L.), produced using ionic gelation technology, using cat's claw (Uncaria tomentosa) and barbatimão (Stryphnodendron adstringens) extracts as natural antioxidants. The antioxidant potential of the bioactives was evaluated by controlling the oxidative stability of the flaxseed oil by Rancimat method. The extracts evaluated presented as potential sources of antioxidants by the analyzed results of total phenolic compounds. In the evaluation of the extracts by the DPPH (free radical sequestration) and FRAP (iron reduction) methods, the antioxidant action was confirmed, being superior the cat's nail extract by the two mechanisms studied. The phenolic profile determined by high performance liquid chromatography identified 12 phenolic compounds in the cat nail extract and 9 phenolic compounds in the barbatimão extract. The characterization of the oil obtained from flax seeds indicated a good state of conservation and confirmed a high degree of unsaturation. The presence of a-linolenic acid indicate that the oil is an important source of fatty acids, consequently presenting low oxidative stability. From the ionic gelation encapsulation technology it was possible to obtain a particle of linseed oil with industrial interest concentration. Plus it, high encapsulation efficiency and good oxidative stability together with the use of natural antioxidants obtained from barbatimão extracts and cat's claw. The oxidative stability curves obtained by Rancimat showed that linseed oil particles expressed greater resistance to oxidation than the fluid oils. And the particles containing the cat's claw antioxidant extract showed the greatest protective effect, demonstrating that the encapsulation is A promising alternative to retard the oxidation of oleaginous, combined with the use of antioxidants bio-additives. The increase in the protective effect of the natural antioxidants and the encapsulation technology were confirmed by the accelerated analysis by Rancimat test, justify the transformation of the liquid oil into particulate oil, as it assists in the oxidative stability, allowing its application.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESO óleo de linhaça é um óleo nutricional que tem em sua constituição ácidos graxos insaturados, com destaque o alfa-linolênico. Devido as insaturações presentes na cadeia carbônica de seus ácidos graxos, este óleo se torna alvo de agentes oxidantes, como os radicais livres que atuam no desencadeamento dos processos oxidativos. Consequentemente, há a necessidade em resguardar esta matriz oleaginosa contra os efeitos da degradação oxidativa, alguns métodos utilizados para protege-lo são o uso de bioaditivos antioxidantes, a utilização de encapsulação ou o uso combinado destes. Com isso, o objetivo deste trabalho foi desenvolver partículas de óleo de linhaça (Linum usitatissimum L.), produzidas a partir da tecnologia de gelificação iônica, utilizando os vegetais unha de gato (Uncaria tomentosa) e de barbatimão (Stryphnodendron adstringens) como antioxidantes naturais. Foi avaliado o potencial antioxidante dos bioativos, através do controle da estabilidade oxidativa do óleo de linhaça particulado, utilizando o método Rancimat. Os extratos vegetais avaliados apresentaram-se como potenciais fontes de antioxidantes pelos resultados analisados de compostos fenólicos. Na avaliaçaodos extratos pelos métodos DPPH (sequestro de radicais livres) e FRAP (redução do ferro), confirmou-se a ação antioxidante sendo superior o extrato de unha de gato pelos dois mecanismos estudados. No perfil fenólico determinado por cromatografia líquida de alta eficiência foram identificados 12 compostos fenólicos no extrato de unha de gato e 9 compostos fenólicos no extrato de barbatimão. A caracterização do óleo obtido das sementes de linhaça indicou bom estado de conservação e confirmou um alto grau de insaturação, com a presença majoritária do ácido a-linolênico, indicando que o óleo é importante fonte de ácidos graxos, consequentemente apresentando baixa estabilidade oxidativa. A partir da tecnologia de encapsulação por gelificação iônica foi possível obter uma partícula de óleo de linhaça com concentração de interesse industrial, com alta eficiência de encapsulação e boa estabilidade oxidativa, aliado ao uso de substâncias naturais antioxidantes obtidos dos extratos de barbatimão e unha de gato. As curvas de estabilidade oxidativas obtidas pelo equipamento Rancimat mostraram que as partículas de óleo de linhaça expressaram maior resistência a oxidação do que os óleos fluidos, sendo as partículas contendo extrato antioxidante de unha de gato as que demostraram maior efeito protetor, demonstrando que a encapsulação é uma alternativa promissora para retardar a oxidação de oleaginosas, aliadas ao uso de bioativos aplicados como antioxidantes. O aumento do efeito protetor dos antioxidantes naturais e da tecnologia de encapsulação confirmado pela análise acelerada pelo teste Rancimatjustificam a transformação do óleo líquido em óleo particulado, pois auxilia na estabilidade oxidativa, permitindo sua aplicação.Universidade Federal da ParaíbaBrasilEngenharia de AlimentosPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUFPBCordeiro, Angela Maria Tribuzy de Magalhãeshttp://lattes.cnpq.br/7536810176248057Nascimento, Malanna Kauanne Gomes do2018-12-20T18:58:05Z2018-12-202018-12-20T18:58:05Z2017-06-21info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesishttps://repositorio.ufpb.br/jspui/handle/123456789/12731porAttribution-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nd/3.0/br/info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFPBinstname:Universidade Federal da Paraíba (UFPB)instacron:UFPB2018-12-20T18:58:05Zoai:repositorio.ufpb.br:123456789/12731Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufpb.br/PUBhttp://tede.biblioteca.ufpb.br:8080/oai/requestdiretoria@ufpb.br|| diretoria@ufpb.bropendoar:2018-12-20T18:58:05Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)false |
dc.title.none.fl_str_mv |
Avaliação de bioaditivos antioxidantes sobre a estabilidade oxidativa do óleo de linhaça (Linum usitatissimum l.) encapsulado |
title |
Avaliação de bioaditivos antioxidantes sobre a estabilidade oxidativa do óleo de linhaça (Linum usitatissimum l.) encapsulado |
spellingShingle |
Avaliação de bioaditivos antioxidantes sobre a estabilidade oxidativa do óleo de linhaça (Linum usitatissimum l.) encapsulado Nascimento, Malanna Kauanne Gomes do Ancimat Óleo encapsulado Uncaria tomentosa Stryphnodendron adstringen Rancimat Oil encapsulation Uncaria tomentosa Stryphnodendron adstringen CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Avaliação de bioaditivos antioxidantes sobre a estabilidade oxidativa do óleo de linhaça (Linum usitatissimum l.) encapsulado |
title_full |
Avaliação de bioaditivos antioxidantes sobre a estabilidade oxidativa do óleo de linhaça (Linum usitatissimum l.) encapsulado |
title_fullStr |
Avaliação de bioaditivos antioxidantes sobre a estabilidade oxidativa do óleo de linhaça (Linum usitatissimum l.) encapsulado |
title_full_unstemmed |
Avaliação de bioaditivos antioxidantes sobre a estabilidade oxidativa do óleo de linhaça (Linum usitatissimum l.) encapsulado |
title_sort |
Avaliação de bioaditivos antioxidantes sobre a estabilidade oxidativa do óleo de linhaça (Linum usitatissimum l.) encapsulado |
author |
Nascimento, Malanna Kauanne Gomes do |
author_facet |
Nascimento, Malanna Kauanne Gomes do |
author_role |
author |
dc.contributor.none.fl_str_mv |
Cordeiro, Angela Maria Tribuzy de Magalhães http://lattes.cnpq.br/7536810176248057 |
dc.contributor.author.fl_str_mv |
Nascimento, Malanna Kauanne Gomes do |
dc.subject.por.fl_str_mv |
Ancimat Óleo encapsulado Uncaria tomentosa Stryphnodendron adstringen Rancimat Oil encapsulation Uncaria tomentosa Stryphnodendron adstringen CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Ancimat Óleo encapsulado Uncaria tomentosa Stryphnodendron adstringen Rancimat Oil encapsulation Uncaria tomentosa Stryphnodendron adstringen CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Linseed oil is a nutritional oil that has in its constitution unsaturated fatty acids, especially alpha-linolenic. Due to the unsaturations present in the carbonic chain of its fatty acids, this oil becomes the target of oxidizing agents, such as free radicals that act in the triggering of oxidative processes. Consequently, there is a need to protect this oleaginous matrix against the effects of oxidative degradation. Then, some methods be used to protect it like antioxidant bio-additive, encapsulation thecnics or the combined use of these. The objective of this work was to develop linseed oil particles (Linum usitatissimum L.), produced using ionic gelation technology, using cat's claw (Uncaria tomentosa) and barbatimão (Stryphnodendron adstringens) extracts as natural antioxidants. The antioxidant potential of the bioactives was evaluated by controlling the oxidative stability of the flaxseed oil by Rancimat method. The extracts evaluated presented as potential sources of antioxidants by the analyzed results of total phenolic compounds. In the evaluation of the extracts by the DPPH (free radical sequestration) and FRAP (iron reduction) methods, the antioxidant action was confirmed, being superior the cat's nail extract by the two mechanisms studied. The phenolic profile determined by high performance liquid chromatography identified 12 phenolic compounds in the cat nail extract and 9 phenolic compounds in the barbatimão extract. The characterization of the oil obtained from flax seeds indicated a good state of conservation and confirmed a high degree of unsaturation. The presence of a-linolenic acid indicate that the oil is an important source of fatty acids, consequently presenting low oxidative stability. From the ionic gelation encapsulation technology it was possible to obtain a particle of linseed oil with industrial interest concentration. Plus it, high encapsulation efficiency and good oxidative stability together with the use of natural antioxidants obtained from barbatimão extracts and cat's claw. The oxidative stability curves obtained by Rancimat showed that linseed oil particles expressed greater resistance to oxidation than the fluid oils. And the particles containing the cat's claw antioxidant extract showed the greatest protective effect, demonstrating that the encapsulation is A promising alternative to retard the oxidation of oleaginous, combined with the use of antioxidants bio-additives. The increase in the protective effect of the natural antioxidants and the encapsulation technology were confirmed by the accelerated analysis by Rancimat test, justify the transformation of the liquid oil into particulate oil, as it assists in the oxidative stability, allowing its application. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-06-21 2018-12-20T18:58:05Z 2018-12-20 2018-12-20T18:58:05Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufpb.br/jspui/handle/123456789/12731 |
url |
https://repositorio.ufpb.br/jspui/handle/123456789/12731 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
Attribution-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nd/3.0/br/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nd/3.0/br/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Engenharia de Alimentos Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos UFPB |
publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Engenharia de Alimentos Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos UFPB |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações da UFPB instname:Universidade Federal da Paraíba (UFPB) instacron:UFPB |
instname_str |
Universidade Federal da Paraíba (UFPB) |
instacron_str |
UFPB |
institution |
UFPB |
reponame_str |
Biblioteca Digital de Teses e Dissertações da UFPB |
collection |
Biblioteca Digital de Teses e Dissertações da UFPB |
repository.name.fl_str_mv |
Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB) |
repository.mail.fl_str_mv |
diretoria@ufpb.br|| diretoria@ufpb.br |
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1801842939033288704 |