Chemical composition, antioxidant activity and thermal analysis of oil extracted from favela ( Cnidoscolus quercifolius ) seeds

Santos, Kátia Andressa; Filho, Octávio Pessoa Aragão; Aguiar, Caroline Mariana de; Milinsk, Maria Cristina; Sampaio, Sílvio César; Palú, Fernando; Silva, Edson Antônio da

doi:10.1016/j.indcrop.2016.12.045

Cited by 37 publications

(33 citation statements)

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“…However, our data do not show any correlation of the thermal stability with TAC content. These results, and others reported in the literature, allow us to conclude that the thermal stability of the investigated grape seed oils is influenced mainly by the percentage of PUFAs in their composition.…”

Section: Resultssupporting

confidence: 85%

Influence of composition on the thermal behavior of oils extracted from the seeds of some Romanian grapes

et al. 2019

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BACKGROUND The oils obtained from grape seeds are becoming a valuable way of exploiting winery waste and their properties are scrutinized for evaluating the potential usages. We examined the oils extracted with petroleum ether from grape seeds of four varieties of grapes (Cabernet Sauvignon, Feteasca Neagra, Merlot and Pinot Noir) from Romania looking at the influence of the fatty acid profile and of the antioxidants on their thermal behavior. RESULTS The fatty acid profiles of the oils were evaluated by 1H‐NMR spectroscopy, and the oil antioxidant capacity was determined by cupric ion reducing antioxidant capacity (CUPRAC) method. The main fatty acid component in all the oils is linoleic acid (over 70%), which, due to its known health benefits, make the oils of commercial interest. The thermal stability of grape seed oils appears to be mainly influenced by the percentage of polyunsaturated fatty acids in their composition, less polyunsaturated fatty acids making the oils more stable. The antioxidant compounds affect only the initial stage of the decomposition by limiting the formation of hydroperoxides in the allylic positions of the fatty acid chain. CONCLUSION Compared to pure samples of glyceryl‐unsaturated fatty acids (glyceryl‐trioleate, glyceryl‐trilinoleate), the grape seed oils exhibit higher thermal stability, due to the presence of antioxidant compounds and to a synergistic action of unsaturated and saturated fatty acids, smaller percentage of the polyunsaturated and higher percentage of the saturated fatty acids enhancing the stability. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 85%

Influence of composition on the thermal behavior of oils extracted from the seeds of some Romanian grapes

et al. 2019

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“…The ash content was higher than those obtained by for gyrosol seeds with bark (1.75-2.06%), evidencing that the almonds have a significant amount of this parameter. However, it presents lower lipid content when compared to studies by Santos et al (2017) for favela seeds (35.20%). High values were also obtained for protein content (17.09%) and for carbohydrate content (57.11%).…”

Section: Discussioncontrasting

confidence: 59%

Influence of Dehydration in the Physical-Chemical Quality of Commercial Sunflower Almonds

Barros

Santos

Nascimento

et al. 2019

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Sunflower almonds are widely marketed and have numerous technological applications. Through the drying process occurs the reduction of the water content of the product, a factor that contributes to increase its useful life. However, nutritional losses and physical damage can also occur. In this context, the objective of this study was to evaluate the effect of different temperatures applied in the drying process on the physical-chemical characteristics of commercial sunflower almonds. Convective drying was performed using temperatures of 40, 50, 60 and 80 °C. Afterwards, the samples before and after the drying process were analyzed with respect to the following parameters: moisture, water activity, ash, lipids, proteins, carbohydrates and energetic value to observe the influence of different drying temperatures on these attributes. It was verified that the increase of the temperature of the drying air causes an increase in the ash content, total solids, lipids, carbohydrates and energetic value. However, the reduction of moisture content, water activity and proteins was observed. There was no significant difference between the samples in relation to pH.

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“…Faveleira (Cnidoscolus quercifolius) is a species found in the Caatinga in Brazil (Silva et al, 2014). Ot stands out among other species for its high resistance to drought (Santos et al, 2017). The faveleira seed has high nutritional and industrial value (Medeiros et al, 2018) and is an oilseed with lipid levels (Ribeiro et al, 2017) higher than those in soybean, an oilseed of global importance (Anwar et al, 2016).The faveleira oil has potential for use as edible oil, high antioxidant activity and good thermal and oxidative stability (Santos et al, 2017), and predominance of unsaturated fatty acids (Ribeiro et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Determination of tocopherols and physicochemical properties of faveleira (Cnidoscolus quercifolius) seed oil extracted using different methods

et al. 2019

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This study aims to evaluate the physicochemical properties and tocopherol content in faveleira seed oil extracted using three methods (Bligh-Dyer, Soxhlet extractor, and cold-pressing). Each of the methods generated different yield percentages, with cold-pressing producing the least amount of oil. However, the cold-pressing method produced better quality oil with more desirable properties, including low acidity (1.56 ± 0.01% oleic acid) and low peroxide value (0.45 ± 0.09 mEq/1000 g). Cold-pressing resulted in higher quantities of tocopherols: 0.59 ± 0.12 mg/100 g of alpha-tocopherol and 20.97 ± 1.15 mg/100 g of beta + gamma-tocopherol. Faveleira seed oil, when extracted by cold-pressing, maintains better physicochemical quality, with the highest beta + gamma-tocopherol content.

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Chemical composition, antioxidant activity and thermal analysis of oil extracted from favela ( Cnidoscolus quercifolius ) seeds

Cited by 37 publications

References 59 publications

Influence of composition on the thermal behavior of oils extracted from the seeds of some Romanian grapes

Influence of composition on the thermal behavior of oils extracted from the seeds of some Romanian grapes

Influence of Dehydration in the Physical-Chemical Quality of Commercial Sunflower Almonds

Determination of tocopherols and physicochemical properties of faveleira (Cnidoscolus quercifolius) seed oil extracted using different methods

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