Effect of natural antioxidants on the oxidation stability of linseed (Linum usitatissimum L.) fluid or encapsulated oil
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2020 |
| Outros Autores: | , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/5559 |
Resumo: | The food industry has shown great interest in the fortification of foods enriched with encapsulated nutritional oils. This work developed linseed oil particles (Linum usitatissimum L.), produced from the ionic gelling technology, using a cat's claw (Uncaria tomentosa) and barbatimao (Stryphnodendron adstringens) as natural antioxidants. The potential of the antioxidant was evaluated in the control of the oxidative stability of the particulate oil, using the Rancimat equipment. The characterization of the oil obtained from flax seeds indicated a good state of preservation and confirmed a high degree of unsaturation, with the presence of α-linolenic acid (51%). Phenolic profiles of plant extracts showed that 2,5-dihydroxybenzoic as acid and myricetin as flavonoids are the compounds that contribute most to the high antioxidant activity of the vegetal extracts of cat's claw and barbatimao. From the ionic gelation encapsulation technology, it was possible to obtain a flaxseed oil particle with high encapsulation efficiency. Through oxidative stability curves obtained by the Rancimat equipment concludes that the linseed oil particles expressed greater resistance to oxidation than the fluid oils, demonstrating that encapsulation is a promising alternative to retard the oxidation of oleaginous, combined with the use of natural antioxidants. |
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Effect of natural antioxidants on the oxidation stability of linseed (Linum usitatissimum L.) fluid or encapsulated oilEfecto de los bioaditivos antioxidantes sobre la estabilidad oxidativa del aceite de linaza (Linum usitatissimum L.) fluido o encapsuladoEfeito de bioaditivos antioxidantes sobre a estabilidade oxidativa de óleo de linhaça (Linum usitatissimum L.) fluido ou encapsuladoEncapsulaçãoRancimatStryphnodendron adstringensUncaria tomentosa.EncapsulaciónRancimatStryphnodendron adstringensUncaria tomentosa.EncapsulationRancimatStryphnodendron adstringensUncaria tomentosa.The food industry has shown great interest in the fortification of foods enriched with encapsulated nutritional oils. This work developed linseed oil particles (Linum usitatissimum L.), produced from the ionic gelling technology, using a cat's claw (Uncaria tomentosa) and barbatimao (Stryphnodendron adstringens) as natural antioxidants. The potential of the antioxidant was evaluated in the control of the oxidative stability of the particulate oil, using the Rancimat equipment. The characterization of the oil obtained from flax seeds indicated a good state of preservation and confirmed a high degree of unsaturation, with the presence of α-linolenic acid (51%). Phenolic profiles of plant extracts showed that 2,5-dihydroxybenzoic as acid and myricetin as flavonoids are the compounds that contribute most to the high antioxidant activity of the vegetal extracts of cat's claw and barbatimao. From the ionic gelation encapsulation technology, it was possible to obtain a flaxseed oil particle with high encapsulation efficiency. Through oxidative stability curves obtained by the Rancimat equipment concludes that the linseed oil particles expressed greater resistance to oxidation than the fluid oils, demonstrating that encapsulation is a promising alternative to retard the oxidation of oleaginous, combined with the use of natural antioxidants.La industria alimentaria ha mostrado un gran interés en enriquecer alimentos enriquecidos con aceites nutricionales encapsulados. Este trabajo desarrolló partículas de aceite de linaza (Linum usitatissimum L.), producidas utilizando la tecnología de gelificación iónica, utilizando la uña de gato vegetal (Uncaria tomentosa) y barbatimão (Stryphnodendron adstringens) como antioxidantes naturales. El potencial de los bioaditivos antioxidantes se evaluó en el control de la estabilidad oxidativa del aceite particulado, utilizando el equipo Rancimat. La caracterización del aceite obtenido de las semillas de lino indicó un buen estado de conservación y confirmó un alto grado de insaturación, con la mayoría de ácido α-linolénico (51%). Los perfiles fenólicos de los extractos de plantas mostraron que el ácido 2,5 dihidroxibenzoico y la miricetina flavonoide son los compuestos que más contribuyen a la alta actividad antioxidante de los extractos de plantas de uña de gato y barbatimão. Usando la tecnología de encapsulación de gel iónico, fue posible obtener una partícula de aceite de linaza con alta eficiencia de encapsulación. Mediante las curvas de estabilidad oxidativa obtenidas por el equipo Rancimat concluye que las partículas de aceite de linaza expresaron una mayor resistencia a la oxidación que los aceites fluidos, lo que demuestra que la encapsulación es una alternativa prometedora para retrasar la oxidación de las semillas oleaginosas, combinada con el uso de antioxidantes naturales.A indústria de alimentos tem demonstrado grande interesse na fortificação de alimentos enriquecidos com óleos nutricionais encapsulados. Este trabalho desenvolveu partículas de óleo de linhaça (Linum usitatissimum L.), produzidas pelo método de gelificação iônica, utilizando os vegetais unha de gato (Uncaria tomentosa) e de barbatimão (Stryphnodendron adstringens) como bioaditivos antioxidantes. O potencial dos bioaditivos antioxidantes foi avaliado no controle da estabilidade oxidativa do óleo particulado, utilizando o equipamento Rancimat. A caracterização do óleo extraído das sementes de linhaça indicou bom estado de conservação e confirmou um alto grau de insaturação, com a presença majoritária do ácido α--linolênico (51%). Os perfis fenólicos dos extratos vegetais mostraram que o ácido 2,5 dihidroxibenzóico e o flavonoide miricetina são os compostos que mais contribuem para a elevada atividade antioxidante dos extratos vegetais de unha de gato e de barbatimão. O uso da tecnologia de encapsulação foi eficiente na obtenção de partículas de óleo de linhaça com elevada eficiência de encapsulação. Através das curvas de estabilidade oxidativas obtidas pelo equipamento Rancimat conclui-se que o óleo de linhaça particulado demonstrou resistência superior a oxidação do que o óleo fluido, evidenciando que a encapsulação é uma alternativa promissora para retardar a oxidação de oleaginosas, associado ao uso de antioxidantes naturais.Research, Society and Development2020-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/555910.33448/rsd-v9i8.5559Research, Society and Development; Vol. 9 No. 8; e219985559Research, Society and Development; Vol. 9 Núm. 8; e219985559Research, Society and Development; v. 9 n. 8; e2199855592525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/5559/4683Copyright (c) 2020 Malanna Kauanne Gomes do Nascimento, Isis Meireles Mafaldo, Jonildo De Oliveira Casado Filho, Cristiani Viegas Brandão Grisi, Nataly Albuquerque dos Santos, Ana Luiza Mattos Braga, Angela Maria Tribuzy de Magalhães Cordeiroinfo:eu-repo/semantics/openAccessNascimento, Malanna Kauanne Gomes doMafaldo, Isis MeirelesCasado Filho, Jonildo de OliveiraGrisi, Cristiani Viegas BrandãoSantos, Nataly Albuquerque dosBraga, Ana Luiza MattosCordeiro, Angela Maria Tribuzy de Magalhães2020-08-20T18:00:17Zoai:ojs.pkp.sfu.ca:article/5559Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:29:02.604887Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Effect of natural antioxidants on the oxidation stability of linseed (Linum usitatissimum L.) fluid or encapsulated oil Efecto de los bioaditivos antioxidantes sobre la estabilidad oxidativa del aceite de linaza (Linum usitatissimum L.) fluido o encapsulado Efeito de bioaditivos antioxidantes sobre a estabilidade oxidativa de óleo de linhaça (Linum usitatissimum L.) fluido ou encapsulado |
| title |
Effect of natural antioxidants on the oxidation stability of linseed (Linum usitatissimum L.) fluid or encapsulated oil |
| spellingShingle |
Effect of natural antioxidants on the oxidation stability of linseed (Linum usitatissimum L.) fluid or encapsulated oil Nascimento, Malanna Kauanne Gomes do Encapsulação Rancimat Stryphnodendron adstringens Uncaria tomentosa. Encapsulación Rancimat Stryphnodendron adstringens Uncaria tomentosa. Encapsulation Rancimat Stryphnodendron adstringens Uncaria tomentosa. |
| title_short |
Effect of natural antioxidants on the oxidation stability of linseed (Linum usitatissimum L.) fluid or encapsulated oil |
| title_full |
Effect of natural antioxidants on the oxidation stability of linseed (Linum usitatissimum L.) fluid or encapsulated oil |
| title_fullStr |
Effect of natural antioxidants on the oxidation stability of linseed (Linum usitatissimum L.) fluid or encapsulated oil |
| title_full_unstemmed |
Effect of natural antioxidants on the oxidation stability of linseed (Linum usitatissimum L.) fluid or encapsulated oil |
| title_sort |
Effect of natural antioxidants on the oxidation stability of linseed (Linum usitatissimum L.) fluid or encapsulated oil |
| author |
Nascimento, Malanna Kauanne Gomes do |
| author_facet |
Nascimento, Malanna Kauanne Gomes do Mafaldo, Isis Meireles Casado Filho, Jonildo de Oliveira Grisi, Cristiani Viegas Brandão Santos, Nataly Albuquerque dos Braga, Ana Luiza Mattos Cordeiro, Angela Maria Tribuzy de Magalhães |
| author_role |
author |
| author2 |
Mafaldo, Isis Meireles Casado Filho, Jonildo de Oliveira Grisi, Cristiani Viegas Brandão Santos, Nataly Albuquerque dos Braga, Ana Luiza Mattos Cordeiro, Angela Maria Tribuzy de Magalhães |
| author2_role |
author author author author author author |
| dc.contributor.author.fl_str_mv |
Nascimento, Malanna Kauanne Gomes do Mafaldo, Isis Meireles Casado Filho, Jonildo de Oliveira Grisi, Cristiani Viegas Brandão Santos, Nataly Albuquerque dos Braga, Ana Luiza Mattos Cordeiro, Angela Maria Tribuzy de Magalhães |
| dc.subject.por.fl_str_mv |
Encapsulação Rancimat Stryphnodendron adstringens Uncaria tomentosa. Encapsulación Rancimat Stryphnodendron adstringens Uncaria tomentosa. Encapsulation Rancimat Stryphnodendron adstringens Uncaria tomentosa. |
| topic |
Encapsulação Rancimat Stryphnodendron adstringens Uncaria tomentosa. Encapsulación Rancimat Stryphnodendron adstringens Uncaria tomentosa. Encapsulation Rancimat Stryphnodendron adstringens Uncaria tomentosa. |
| description |
The food industry has shown great interest in the fortification of foods enriched with encapsulated nutritional oils. This work developed linseed oil particles (Linum usitatissimum L.), produced from the ionic gelling technology, using a cat's claw (Uncaria tomentosa) and barbatimao (Stryphnodendron adstringens) as natural antioxidants. The potential of the antioxidant was evaluated in the control of the oxidative stability of the particulate oil, using the Rancimat equipment. The characterization of the oil obtained from flax seeds indicated a good state of preservation and confirmed a high degree of unsaturation, with the presence of α-linolenic acid (51%). Phenolic profiles of plant extracts showed that 2,5-dihydroxybenzoic as acid and myricetin as flavonoids are the compounds that contribute most to the high antioxidant activity of the vegetal extracts of cat's claw and barbatimao. From the ionic gelation encapsulation technology, it was possible to obtain a flaxseed oil particle with high encapsulation efficiency. Through oxidative stability curves obtained by the Rancimat equipment concludes that the linseed oil particles expressed greater resistance to oxidation than the fluid oils, demonstrating that encapsulation is a promising alternative to retard the oxidation of oleaginous, combined with the use of natural antioxidants. |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-07-01 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/5559 10.33448/rsd-v9i8.5559 |
| url |
https://rsdjournal.org/index.php/rsd/article/view/5559 |
| identifier_str_mv |
10.33448/rsd-v9i8.5559 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/5559/4683 |
| 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.publisher.none.fl_str_mv |
Research, Society and Development |
| publisher.none.fl_str_mv |
Research, Society and Development |
| dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 8; e219985559 Research, Society and Development; Vol. 9 Núm. 8; e219985559 Research, Society and Development; v. 9 n. 8; e219985559 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052737597210624 |