Evaluation of quality of chia (Salvia hispanica), sesame (Sesamum indicum), and quinoa (Chenopodium quinoa) oils
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/1678-4324-2020180351 http://hdl.handle.net/11449/233025 |
Resumo: | Each year, the consumption of vegetable oils increases gradually. Some oils, such as chia, sesame, and quinoa, are consumed due to the nutritional properties and health promoters that have been recognized in their components. Based on this premise, the present study aimed to characterize chia (Salvia hispanica), sesame (Sesamum inducum), and quinoa (Chenopodium quinoa) oils, in order to enable their applications in the development of new food products. Chia oil presented higher degradation, as it stood out with higher amounts of free fatty acids (4.46%) and peroxide value (18.35 meq/kg). It is an oil that is rich in polyunsaturated fatty acids (75.47%), and, consequently, with high refractive index (1,475) and iodine value (192.86 g/100 g). Quinoa oil stood out for its higher oxidative stability (17.55 h) and higher amount of phenolic compounds (190.84 mg/100 g). Sesame and quinoa oils showed no significant difference for carotenoids, but sesame oil had higher content of total tocopherols (656.50 mg/kg). Thus, the oils can be used in technological processes and/ or in the formulation of new food products, in order to their increase the nutritional value. |
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Evaluation of quality of chia (Salvia hispanica), sesame (Sesamum indicum), and quinoa (Chenopodium quinoa) oilsBioactive compoundsPhysicochemical propertiesSpecial oilsEach year, the consumption of vegetable oils increases gradually. Some oils, such as chia, sesame, and quinoa, are consumed due to the nutritional properties and health promoters that have been recognized in their components. Based on this premise, the present study aimed to characterize chia (Salvia hispanica), sesame (Sesamum inducum), and quinoa (Chenopodium quinoa) oils, in order to enable their applications in the development of new food products. Chia oil presented higher degradation, as it stood out with higher amounts of free fatty acids (4.46%) and peroxide value (18.35 meq/kg). It is an oil that is rich in polyunsaturated fatty acids (75.47%), and, consequently, with high refractive index (1,475) and iodine value (192.86 g/100 g). Quinoa oil stood out for its higher oxidative stability (17.55 h) and higher amount of phenolic compounds (190.84 mg/100 g). Sesame and quinoa oils showed no significant difference for carotenoids, but sesame oil had higher content of total tocopherols (656.50 mg/kg). Thus, the oils can be used in technological processes and/ or in the formulation of new food products, in order to their increase the nutritional value.São Paulo State University Department of Food Engineering and TechnologySão Paulo State University Department of Food Engineering and TechnologyUniversidade Estadual Paulista (UNESP)Clara, Maria Paula Fortuna [UNESP]Veronezi, Carolina Médici [UNESP]Jorge, Neuza [UNESP]2022-05-01T00:03:29Z2022-05-01T00:03:29Z2020-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1590/1678-4324-2020180351Brazilian Archives of Biology and Technology, v. 63.1678-43241516-8913http://hdl.handle.net/11449/23302510.1590/1678-4324-20201803512-s2.0-85090279507Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengBrazilian Archives of Biology and Technologyinfo:eu-repo/semantics/openAccess2022-05-01T00:03:29Zoai:repositorio.unesp.br:11449/233025Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T17:11:02.997297Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Evaluation of quality of chia (Salvia hispanica), sesame (Sesamum indicum), and quinoa (Chenopodium quinoa) oils |
title |
Evaluation of quality of chia (Salvia hispanica), sesame (Sesamum indicum), and quinoa (Chenopodium quinoa) oils |
spellingShingle |
Evaluation of quality of chia (Salvia hispanica), sesame (Sesamum indicum), and quinoa (Chenopodium quinoa) oils Clara, Maria Paula Fortuna [UNESP] Bioactive compounds Physicochemical properties Special oils |
title_short |
Evaluation of quality of chia (Salvia hispanica), sesame (Sesamum indicum), and quinoa (Chenopodium quinoa) oils |
title_full |
Evaluation of quality of chia (Salvia hispanica), sesame (Sesamum indicum), and quinoa (Chenopodium quinoa) oils |
title_fullStr |
Evaluation of quality of chia (Salvia hispanica), sesame (Sesamum indicum), and quinoa (Chenopodium quinoa) oils |
title_full_unstemmed |
Evaluation of quality of chia (Salvia hispanica), sesame (Sesamum indicum), and quinoa (Chenopodium quinoa) oils |
title_sort |
Evaluation of quality of chia (Salvia hispanica), sesame (Sesamum indicum), and quinoa (Chenopodium quinoa) oils |
author |
Clara, Maria Paula Fortuna [UNESP] |
author_facet |
Clara, Maria Paula Fortuna [UNESP] Veronezi, Carolina Médici [UNESP] Jorge, Neuza [UNESP] |
author_role |
author |
author2 |
Veronezi, Carolina Médici [UNESP] Jorge, Neuza [UNESP] |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (UNESP) |
dc.contributor.author.fl_str_mv |
Clara, Maria Paula Fortuna [UNESP] Veronezi, Carolina Médici [UNESP] Jorge, Neuza [UNESP] |
dc.subject.por.fl_str_mv |
Bioactive compounds Physicochemical properties Special oils |
topic |
Bioactive compounds Physicochemical properties Special oils |
description |
Each year, the consumption of vegetable oils increases gradually. Some oils, such as chia, sesame, and quinoa, are consumed due to the nutritional properties and health promoters that have been recognized in their components. Based on this premise, the present study aimed to characterize chia (Salvia hispanica), sesame (Sesamum inducum), and quinoa (Chenopodium quinoa) oils, in order to enable their applications in the development of new food products. Chia oil presented higher degradation, as it stood out with higher amounts of free fatty acids (4.46%) and peroxide value (18.35 meq/kg). It is an oil that is rich in polyunsaturated fatty acids (75.47%), and, consequently, with high refractive index (1,475) and iodine value (192.86 g/100 g). Quinoa oil stood out for its higher oxidative stability (17.55 h) and higher amount of phenolic compounds (190.84 mg/100 g). Sesame and quinoa oils showed no significant difference for carotenoids, but sesame oil had higher content of total tocopherols (656.50 mg/kg). Thus, the oils can be used in technological processes and/ or in the formulation of new food products, in order to their increase the nutritional value. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-01-01 2022-05-01T00:03:29Z 2022-05-01T00:03:29Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1590/1678-4324-2020180351 Brazilian Archives of Biology and Technology, v. 63. 1678-4324 1516-8913 http://hdl.handle.net/11449/233025 10.1590/1678-4324-2020180351 2-s2.0-85090279507 |
url |
http://dx.doi.org/10.1590/1678-4324-2020180351 http://hdl.handle.net/11449/233025 |
identifier_str_mv |
Brazilian Archives of Biology and Technology, v. 63. 1678-4324 1516-8913 10.1590/1678-4324-2020180351 2-s2.0-85090279507 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Brazilian Archives of Biology and Technology |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808128768938606592 |