Physical properties of Amazonian fats and oils and their blends

Pereira, Ericsem; Ferreira, Marcela C.; Grimaldi, Renato; Meirelles, Antônio José de Almeida; Máximo, Guilherme J.

doi:10.1016/j.foodchem.2018.11.016

Cited by 76 publications

(87 citation statements)

References 32 publications

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“…CSO contains high SFAs (25.92%) and exhibited tall peak related to crystallization of triglycerides containing SFAs compared to RBO, SBO, and SFO. Similar results were reported for Amazonian fats and oils (Pereira et al, ) and selected vegetable oils (Pardauil et al, ).…”

Section: Resultssupporting

confidence: 87%

“…VOs rich in palmitic acid (CSO) showed an endothermic melting peak at high temperature, while those rich in oleic, linoleic, and linolenic acids (SBO, SFO, and CSO) showed an endothermic melting peak at low temperature (Table , Figure ). The melting and crystallization curves correlate with FAC of VOs as described in previous studies (Pardauil et al, ; Pereira et al, ). MUFA showed a negative correlation with melting temperature ( r = −0.873, p ≤ 0.05, Table ).…”

Section: Resultssupporting

confidence: 78%

“…OSI mainly measures the formation of primary or secondary oxidation products. It mainly depends on the number of double bonds present in FAs and amount of antioxidants components present in oils (Farhoosh, Einafshar, & Sharayei, ; Pereira et al, ). Results reported are inconsistent with earlier reports on edible oils (Ayyildiz, Topkafa, Kara, & Sherazi, ; Farhoosh et al, ).…”

Section: Resultsmentioning

confidence: 99%

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Chemical, thermal, rheological and FTIR studies of vegetable oils and their effect on eggless muffin characteristics

Kaur

Singh

2019

J Food Process Preserv

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Fatty acid composition (FAC), thermal properties, viscosity, oxidative stability, and Fourier transform infrared (FTIR) spectra of canola oil (CNO), cottonseed oil (CSO), sunflower oil (SFO), rice bran oil (RBO), and soybean oil (SBO) were determined and their effect on eggless muffin characteristics was evaluated. Saturated (SFAs), mono (MUFAs), and polyunsaturated fatty acids (PUFAs) were noticed higher in CSO (25.92%), CNO (60.95%), and SBO (59.69%), respectively. The peak intensities (at 3,009, 2,925, 2,854, and 1,745 cm−1) in FTIR spectra and thermal profiles were influenced by the saturated and unsaturated FAC of vegetable oils (VOs). SBO batter showed lower G' and G" values compared to those prepared using other VOs. SBO muffins showed the lowest water activity (0.80) and highest specific volume (50 ml/g) compared to muffins prepared with other VOs. This investigation showed that SBO contains FAC with the acceptable ω6/ω3 ratio (9.4:1) and is suitable for developing eggless muffins. Practical applications In this research work, vegetable oils differed in color, viscosity, oxidative stability, FTIR spectra, thermal properties, and fatty acid composition and their effect on eggless muffin characteristics. Batter prepared using soyabean oil showed desirable viscoelastic behavior, higher muffin volume and sensory scores. Soyabean oil contains desirable fatty acids (with appropriate ω6/ω3 ratio) for health benefits and is beneficial for replacing saturated fat in developing eggless muffins.

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Section: Resultssupporting

confidence: 87%

Section: Resultssupporting

confidence: 78%

Section: Resultsmentioning

confidence: 99%

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Chemical, thermal, rheological and FTIR studies of vegetable oils and their effect on eggless muffin characteristics

Kaur

Singh

2019

J Food Process Preserv

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“…Thus, their physicochemical, nutritional, functional, thermal, oxidative, and spectroscopic properties may undergo considerable changes during extraction and storage. Their fatty acid profile and antioxidant composition are directly related to their oxidative stability (Cuvelier & Maillard, 2012;Orshad et al, 2015;Pereira et al, 2019;Carrillo et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Hydraulic pressing is one of the most commonly used methods for extraction of macro and micronutrients with important nutritional, functional, and technological properties. Within this context, oilseeds stand out since their high lipid content produces high oil yield and enables continuous flow of functional and bioactive compounds (Chollet et al, 2012;Santos et al, 2013a;Pereira et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of quality parameters and chromatographic, spectroscopic, and thermogravimetric profile of Patauá oil (Oenocarpus bataua)

et al. 2020

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The objective of this research was to evaluate the quality parameters and the chromatographic, thermogravimetric, and spectroscopic profile of Patauá oil (Oenocarpus bataua). All analyses were performed according to the Recommended Practices of the American Dil Chemists' Society (ADCS). The parameters obtained indicate conservation quality standards in accordance with Brazilian legislation. The fatty acid profile shows a predominance of ω-9, ω-6, and ω-3 fatty acids. The thermogravimetric behavior and differential analysis indicated good stability upon gradual temperature increase and the presence of endothermic and exothermic peaks characteristic of thermal and oxidative decomposition at high temperatures only. The spectroscopic profile evidenced long-chain unsaturated fatty acids confirming the fatty acid profile results. Ot was found that, in general, the Patauá oil has good nutritional and functional quality and high thermal and oxidative stability; therefore it can be considered as a raw material with potential applications in various industries.

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Potential of Oilseeds Native to Amazon and Brazilian Cerrado Biomes: Benefits, Chemical and Functional Properties, and Extraction Methods

Cornelio-Santiago

Bodini

Oliveira

2020

J Americ Oil Chem Soc

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The primary objective of this study was to shed greater light on the characteristics and multifaceted potential of oil extracts from kernels of Bertholletia excelsa (Brazil nut), seeds of the Plukenetia species and Caryocar species. These are but a few of the multitude of the plant species found in the Amazon and Brazil's Cerrado biomes. They have many substantial organoleptic, nutritional, and functional properties that are comparable or exceed better known oils, and they manifest health benefits and prospective economic opportunities as an oil source for foods, pharmaceutical, and cosmetic industries. It is also hoped that this study gives rise to further research that may be beneficial to the industry and improve the local economies where these raw materials are found.

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Physical properties of Amazonian fats and oils and their blends

Cited by 76 publications

References 32 publications

Chemical, thermal, rheological and FTIR studies of vegetable oils and their effect on eggless muffin characteristics

Chemical, thermal, rheological and FTIR studies of vegetable oils and their effect on eggless muffin characteristics

Evaluation of quality parameters and chromatographic, spectroscopic, and thermogravimetric profile of Patauá oil (Oenocarpus bataua)

Potential of Oilseeds Native to Amazon and Brazilian Cerrado Biomes: Benefits, Chemical and Functional Properties, and Extraction Methods

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