Processing of Brazil-nut flour: characterization, thermal and morphological analysis

Santos, Orquídea Vasconcelos dos; Azevedo, Glaucinéia Oliveira; Santos, Ângela Chagas

doi:10.1590/s0101-20612010000500040

Cited by 19 publications

(14 citation statements)

References 13 publications

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“…The technological advances that improve and add value to these compounds in order to implement and increase the industrial segments should take into account the extraction procedure of this lipid potential, which uses different extraction methods for the production of vegetable oils, among which the conventional methods stand out, which can use hydraulic and mechanical extraction; the solid-liquid extraction using solvents, or also a mixed method that combines the aforementioned methods; and the unconventional method that applies gas, such as the supercritical fluid, which due to its high yield has advantages over other methods -such as reduced extraction time, maintaining the quality of the extracted material, in addition to the application feasibility for various thermosensitive materials (Freitas et al, 2007;Chunhieng et al, 2008;Temelli, 2009;Santos et al, 2010Santos et al, , 2012.…”

Section: Introductionmentioning

confidence: 99%

Comparative study on the quality of oil extracted from two tucumã varieties using supercritical carbon dioxide

et al. 2016

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The vast Amazon region has considerable territorial peculiarities and plant species diversity, sometimes from the same botanical family, which can exhibit significant differences in physicochemical properties. From this diversity, two species stand outAmazonas tucumã (Astrocaryum aculeatum Meyer) and Pará tucumã (Astrocaryum vulgare Mart.). The research focus is to analyze, comparatively, these oleaginous fruits, their similarities, particularities and potentials regarding the oil quality extracted from two tucumã varieties from the states of Amazonas and Pará, obtained using supercritical carbon dioxide, under different extraction parameters. The results demonstrate the biometric particularities of each species, highlighting the Amazon fruit, which also showed higher oil yield using supercritical CD 2 extraction. The fatty acid quality and profile aspects of the oils show their unsaturated predominance, considering carotenoid content and how the extraction temperature can influence the nutritional quality of the oils. The statistical analyses indicated that the Amazon tucumã oil is superior to the Pará tucumã oil. However, in terms of added value both oils have potential applications in various industrial segments.Keywords: Tucumã; oil; supercritical. Practical Application:The temperature elevation applied to obtain of the tucumã oils, interfere on the quantity and quality of their unsaturation profile, directly influencing the nutritional quality of these oil. With regards to quantitatively unsaturated fatty acids, as well as total carotenes.

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Section: Introductionmentioning

confidence: 99%

Comparative study on the quality of oil extracted from two tucumã varieties using supercritical carbon dioxide

et al. 2016

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“…It can be found in several Latin American regions, especially in the Amazon region. It has considerable potential use and is considered one of the major Amazon oleaginous seeds (Chunhieng, Haidi, Pioch, Brohier, & Montet, 2008;Santos, Lopes, Azevedo, & Santos, 2010;Sharma, Roux, & Sathe, 2009).…”

Section: Introductionmentioning

confidence: 99%

Chemical evaluation and thermal behavior of Brazil nut oil obtained by different extraction processes

Santos

Corrêa

Soares

et al. 2012

Food Research International

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a b s t r a c t a r t i c l e i n f o Keywords: Oil Brazil nut ExtractionBrazil nut richness has been widely studied aiming at finding transformation models that increase its yield, keep its quality, reduce costs, and increase its productivity. The objective of this study is to evaluate the spectroscopic profile and the chemical and thermal behavior of Brazil nut oil obtained by different extraction processes. Lipid soxhlet extractions with petroleum ether and hexane, and using hydraulic pressing and supercritical carbon dioxide (CO2) were performed. The physicochemical analyses showed an acidity index with significant differences between the samples obtained by hydraulic pressing and supercritical CO2. The peroxide index presented significant difference for the oil obtained by hydraulic pressing compared to that obtained by the other extraction processes. The fatty acid profiles showed a relevant presence of the omega series (w-3, w-6, and w-9) with significant differences for the extraction processes evaluated. The results of the thermogravimetric and differential analyses did not indicate changes in mass loss and presented predominantly exothermic behavior. The spectroscopic profiles indicate that the extraction processes do not change the spectral profile of the oils.

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“…Estes resíduos podem ser transformados em subprodutos industriais, visando seu aproveitamento em setores como o alimentício, farmacêutico, dermocosmético, produção de corantes, dentre outros (CHISTÉ et al, 2009;SANTOS et al, 2010;SANTOS et al, 2012).…”

Section: No Campo Da Tecnologia De Alimentos Encontra-se O Setor Reseunclassified

Processamento Da Farinha Da Casca Do Mangostão (Garcinia Mangostana L.) Com Vistas Aos Aspectos Nutricionais E De Antocianina

Silva¹,

Abe²,

Santos³

2013

RBTA

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IntroduçãoO aproveitamento de resíduos agroindustriais na elaboração de subprodutos destinados à alimentação humana tem se tornado um segmento de destaque dentro da tecnologia de alimentos, fato atribuído à grande quantidade de resíduos gerados com considerável qualidade nutricional passíveis de reaproveitamento. Além disso, a importância crescente das questões ambientais, atrelada à possibilidade de desenvolvimento sócio-econômico eleva a importância em se pesquisar a potencialidade das diferentes matérias-primas, aplicando a tecnologia necessária para o seu beneficiamento (KOBORI;JORGE, 2005.O vasto potencial apresentado pela região amazônica em suas inúmeras espécies, com destaque para a fruticultura, tem considerável riqueza em componentes funcionais de reconhecimento em pesquisas (SANTOS et al., 2012). Dentre os frutos de origem asiática que se adaptaram e são cultivados comercialmente na região amazônica está o mangostão (Garcinia

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Processing of Brazil-nut flour: characterization, thermal and morphological analysis

Cited by 19 publications

References 13 publications

Comparative study on the quality of oil extracted from two tucumã varieties using supercritical carbon dioxide

Comparative study on the quality of oil extracted from two tucumã varieties using supercritical carbon dioxide

Chemical evaluation and thermal behavior of Brazil nut oil obtained by different extraction processes

Processamento Da Farinha Da Casca Do Mangostão (Garcinia Mangostana L.) Com Vistas Aos Aspectos Nutricionais E De Antocianina

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