This study evaluated the extraction of radish seed oil (Raphubus sativus L.) for application in biodiesel production. The experiments were performed in a process assisted by ultrasound using methyl acetate as the solvent, seeking to evaluate the effects of the process parameters, such as time, temperature, and solvent‐to‐seed ratio, on the oil yield, and to establish the conditions that maximize the oil extraction yield. Conventional extraction was performed for comparative purposes. The extraction time had the greatest influence on the ultrasound‐assisted extraction (UAE) for the experimental range evaluated, followed by the temperature and amount of solvent. The maximum oil recovery (33 %) was obtained for the experiment conducted at 60 °C and a solvent‐to‐seed ratio of 10 mL/g with an extraction time of 90 min. The application of ultrasound influenced the oil yield and at 120 min a yield of 33 % was obtained. Oleic and erucic acids were the main fatty acids identified in the radish seed oil. The fatty acid composition and physico‐chemical characteristics of the oils obtained were not influenced by the extraction method, but the use of ultrasound had a stronger influence on the removal of phytosterols.

The aim of this study was to investigate the extraction of oil from macauba pulp using ethanol and isopropanol as pressurized solvents. Experiments were carried out in a semi‐continuous extractor system at various temperatures (40, 60, and 80 °C) maintaining the pressure fixed at 10 000 kPa and the solvent flow at 3 mL/min and also using conventional extraction (in a Soxhlet). For both methods assessed, higher yields were obtained with the use of ethanol as the solvent. In the pressurized liquid extraction (PLE), an increase in temperature from 40 to 60 °C provided higher yields at 72 min of extraction, which was not influenced by the extraction carried out at 80 °C. This temperature effect was also observed in the extraction kinetics data. The maximum yields obtained by PLE were 44.78 % and 37.12 % with ethanol and isopropanol, respectively, which represents ∼77 % of the yield obtained by conventional extraction. Oleic and palmitic acids are the main fatty acids identified in macauba pulp oil, representing ∼88 % of the fatty acids composition, which was not influenced by the extraction method and solvent used. PLE with ethanol provides oils with higher levels of β‐carotene. The flavonoid content was higher with the use of isopropanol; however, it was not influenced by the method used.

This growing concern for a healthy diet puts some products and ingredients as a top priority in the development of new foods (

The objective of this work was to develop formulations of beer jams sweetened by using natural compounds extracted from stevia, such as steviosides and rebaudiosides A and C. Formulations sweetened by using artificial compounds or sucrose were elaborated for centesimal and sensory evaluations aiming at comparison purposes. The final formulations were demonstrated to be microbiologically safe for consumption. The centesimal evaluation shows that the greatest physical-chemical differences are found in the formulation sweetened with sucrose regarding those using sweeteners: lower energy and higher levels of protein, moisture, ash, and total soluble solids. The residual alcohol content was 0.9 ºGL in all formulations. The general sensory evaluation showed statistically significant differences among all formulations, which indicates products of different characteristics, with averages ranging between "I liked it slightly" and "I liked it moderately". Regarding the purchase intent, the formulation sweetened with a mix of sucralose/rebaudioside-C/stevioside/rebaudioside-A (F4) was the one with the highest purchase intention and best evaluated regarding all other attributes. These results demonstrate that the formulation of beer jam sweetened with a sucralose/stevia mix (F4) was the most appreciated in the set of its functional properties, sensory evaluation, purchase intent and presented an average acceptability index of 80%. Thus, the use of natural sweeteners, such as stevia derivatives, can be considered a viable alternative to replace sucrose in beer jams.

O presente trabalho buscou avaliar a utilização da catálise enzimática na conversão dos ácidos graxos livres (AGLs) do óleo da polpa de macaúba. Os experimentos avaliaram o efeito do tipo de álcool, razão molar AGLs/álcool, temperatura, tempo de reação e percentual de catalisador. A partir da análise dos resultados obtidos, constatou-se melhores resultados para metanol, e para este álcool a razão molar de 2 (metanol/AGL) proporcionou a maior conversão dos AGLs. A temperatura de 55 °C apresentou-se melhor resultado, quando comparada as demais condições (p<0,05). O aumento da concentração de catalisador no meio reacional, de 4 a 8%, proporciona o aumento da conversão para reações conduzidas de 15 a 90 minutos. O aumento desta concentração, 10%, e aumento do tempo de reação, 120 minutos, não apresenta diferença significativa na conversão dos AGLs.