Caracterización fisicoquímica y comportamiento térmico del aceite de “almendra” de guanábana (&lt;i&gt;Annona muricata&lt;/i&gt;, L)

Solís‐Fuentes, Julio A.; Amador-Hernández, C.; Hernández-Medel, M. R.; Durán-de-Bazúa, M. C.

doi:10.3989/gya.064309

Cited by 15 publications

(7 citation statements)

References 22 publications

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“…Only a few studies on the thermal behavior of almonds have been reported in the literature [18]. Regarding the thermal stability of almond oils, previous studies confirmed that they were stable up to around 285°C, with further mass losses at higher temperatures.…”

Section: Introductionmentioning

confidence: 94%

Characterization of Almond Cultivars by the Use of Thermal Analysis Techniques. Application to Cultivar Authenticity

Sanahuja

Teruel

Carratalá

et al. 2011

J Americ Oil Chem Soc

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Almonds are subjected to thermal processes in the production of processed food and this can affect their thermal stability and lead to oxidation processes. In this work, almond samples from three different cultivars (Spanish Guara and Marcona, and American Butte) were characterized by using Differential Scanning Calorimetry (DSC) and Thermogravimetric Analysis (TGA) at different heating rates. Crystallization and melting parameters were determined by DSC; whereas thermal stability was studied by TGA, showing no apparent degradation for all samples up to around 290°C. Butte samples showed the lowest DSC values and TGA initial degradation temperature. These results were linked with differences in fatty acid profiles between Butte and Spanish almond cultivars, Butte presenting higher linoleic acid content. Successful discrimination was obtained for samples analyzed at 2 and 10°C min -1 heating rates for DSC and TGA, respectively, by applying multivariate stepwise linear discriminant analysis (LDA). The results obtained proved the suitability of thermal analysis techniques combined with LDA for an easy and fast discrimination among different almond cultivars to control eventual adulteration in food processing.

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Section: Introductionmentioning

confidence: 94%

Characterization of Almond Cultivars by the Use of Thermal Analysis Techniques. Application to Cultivar Authenticity

Sanahuja

Teruel

Carratalá

et al. 2011

J Americ Oil Chem Soc

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“…From each lot, 50 g were processed with Soxhlet equipment, using n-hexane (350 mL) as solvent over a period of 6 h at 708C (Solı´s-Fuentes et al, 2010). After evaporation of residual solvent in an oven (SHELL LAB 1350FX-10) for 15 min at 708C, the obtained oil was determined gravimetrically.…”

Section: Extraction Of Crude Oilmentioning

confidence: 99%

“…Vegetable fats and oils are greatly appreciated for their diversity of industrial and culinary uses due to the nutritional and functional properties they confer to foodstuffs; these fats and oils are traditionally obtained from oilseeds. In recent years, a far-reaching investigation has been developed to locate and increase unconventional sources of fats and oils, which also includes the generation of further knowledge regarding their chemical composition and biological properties (Solı´s-Fuentes, Amador-Herna´ndez, Herna´ndez-Medel, & Dura´n-de-Bazu´a, 2010). The chemical composition of oils can vary due to differences among species and/or varieties in different parts of the world (Gohari-Ardabili et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Chemical composition of crude oil from the seeds of pumpkin (Cucurbita spp.) and mamey sapota (Pouteria sapotaJacq.) grown in Yucatan, Mexico

Moo-Huchin

Estrada-Mota

Estrada‐León

et al. 2013

CyTA - Journal of Food

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“…However, it is known that deterioration can occur due to prolonged storage, causing oxidation of the fatty acids present in the seed, as it is pointed out in Tabebuia roseoalba (Ridl.) Sand with seeds stored for 24 months [48]. The different composition of fatty acids means different susceptibility to peroxidation.…”

Section: Fatty Acids Contentmentioning

confidence: 99%

Effect of Warm-Dry Storage and Supplemental Application of Gibberellins on the Lipid Profile of Chincuya Seeds (Annona purpurea Moc. & Sessé ex Dunal)

Vidal-Lezama,

Reyes-Trejo,

Villegas-Monter

et al. 2024

Agriculture

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Despite ample knowledge of the effect of warm-dry storage on breaking dormancy in chincuya (Annona purpurea Moc. & Sessé ex Dunal) seeds, this paper investigates an important new aspect of this process—the applicability of seed treatment with gibberellic acid and its influence on seed viability and fatty acid profile. Chincuya is an underutilized, tropical wild species native to Mexico, with potential as a biopesticide. The impact of warm-dry storage and gibberellic acid treatment on seed viability and germination was determined to improve that knowledge further. Also, the content and kinetics of fatty acids in chincuya seeds were profiled during warm-dry storage. Seed treatments included storage time (0, 3, 6, 9, and 12 months), seed imbibition for 72 h in gibberellic acid at 350 mg L−1, and distilled water imbibition for 72 h for the control treatment. Seed viability was determined using the TTZ classic test. Imbibed seeds were germinated on paper towels and incubated at 30 °C during the day and 25 °C at night in a 12:12 h dark/light photoperiod. The lipid profile was obtained by gas chromatography. During the storage treatment, seeds stayed in darkness at 25 ± 3 °C. Results showed that high viability remained up to month 9 in storage when it significantly decreased. Freshly harvested seeds germinated at a statistically significantly lower rate (26.1%) than six-month-old seeds (65.6%). The profile of fatty acids breaks down as palmitic acid (33.41%), stearic acid (7.72%), and arachidic acid (1.30%), for a total of 42.44% of saturated fatty acids. The detected unsaturated fatty acids (52.15%) were palmitoleic acid (1.52%), oleic acid (43.37%), and linoleic acid (7.24%). No significant changes were detected in fatty acid content; however, the highest fatty acid content (92.84%) occurred with the highest germination rate. Regression analysis showed significant content changes: palmitoleic and palmitic acids increased while oleic acid decreased during dry storage. Arachidic acid showed a slight downward trend. Also, fatty acid content significantly differed between intact seeds (unstored and unincubated) and latent seeds (unstored, incubated, and ungerminated). The total fatty acids content for latent seeds was significantly lower. These results show that Annona purpurea seeds present morphophysiological dormancy. Also, we document the highest germination rate reported (65.6%) and report the presence of arachidic and palmitoleic acids in chincuya seeds.

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Caracterización fisicoquímica y comportamiento térmico del aceite de “almendra” de guanábana (<i>Annona muricata</i>, L)

Cited by 15 publications

References 22 publications

Characterization of Almond Cultivars by the Use of Thermal Analysis Techniques. Application to Cultivar Authenticity

Characterization of Almond Cultivars by the Use of Thermal Analysis Techniques. Application to Cultivar Authenticity

Chemical composition of crude oil from the seeds of pumpkin (Cucurbita spp.) and mamey sapota (Pouteria sapotaJacq.) grown in Yucatan, Mexico

Effect of Warm-Dry Storage and Supplemental Application of Gibberellins on the Lipid Profile of Chincuya Seeds (Annona purpurea Moc. & Sessé ex Dunal)

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