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dc.contributor.authorTORRES, L. R. O.pt_BR
dc.contributor.authorSHINAGAWA, F. B.pt_BR
dc.contributor.authorARAÚJO, E. S.pt_BR
dc.contributor.authorOROPEZA, M. V. C.pt_BR
dc.contributor.authorMACEDO, L. F. L.pt_BR
dc.contributor.authorALMEIDA-MURADIAN, L. B.pt_BR
dc.contributor.authorLIMA, H. C. dept_BR
dc.contributor.authorMANCINI-FILHO, J.pt_BR
dc.date.accessioned2016-07-19T11:11:11Zpt_BR
dc.date.available2016-07-19T11:11:11Zpt_BR
dc.date.created2016-07-19pt_BR
dc.date.issued2016pt_BR
dc.identifier.citationInternational Food Research Journal, v. 23, n. 4, p. 1541-1551, 2016.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1049137pt_BR
dc.descriptionAbstract: The aim of this study is to characterize physical and chemically and determine the antioxidant capacity of pequi almond oils (PAO) extracted by handmade and by cold-pressing. Both oils showed good quality by acid, peroxide and thiobarbituric acid values. The fatty acid (FA) profile showed a significant presence of monounsaturated FA, mainly oleic acid (53.48 to 55.41%); saturated FA, such as palmitic acid (33.30 to 35.89 %); and polyunsaturated FA (PUFA), such as linoleic acid (5.85 to 7.23%). The total phenolic (TP) and carotenoid content ranged in concentration from 87.56 to 392.00 mg GAE/100 g and 36.03 to 262.40 mg/100 g, respectively. The tocopherol and phytosterol results indicated the predominant presence of α-tocopherol (52 to 67%) and stigmasterol (63 to 68 %). The antioxidant capacity of PAO as measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH?) method oscillated from 58.48 mg/mL to 76.46 mg/mL (IC50), from 10.61 to 40.46 µmol TE/g by the 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS?+) method, and from 113.93 to 280.85 µmol TE/100 g and 164.49 to 277.86 µmol TE/100 g, by the lipophilic and hydrophilic oxygen radical absorbance capacity (ORAC) methods, respectively. The oils presented a good oxidative and thermal stability by Rancimat method (IP of 7.33 a 15.91 h) and curves thermogravimetric and differential scanning calorimetry (To 337-363 °C and 159-184 °C, respectively). The results confirmed the presence of compounds that conferred antioxidant capacity and oxidative and thermal resistance for PAO made by handmade or cold-pressing, indicating that these oils can potentially be used for food and non-food applications.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectÓleo de amêndoapt_BR
dc.subjectProcesso artesanalpt_BR
dc.subjectPrensado a friopt_BR
dc.titlePhysicochemical and antioxidant properties of the pequi (Caryocar brasiliense Camb.) almond oil obtained by handmade and cold-pressed processes.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2016-07-19T11:11:11Zpt_BR
dc.subject.thesagroAntioxidantept_BR
dc.subject.thesagroPropriedade Físico-Químicapt_BR
dc.subject.thesagroPequipt_BR
dc.subject.thesagroCaryocar Brasilienseeng
dc.subject.nalthesaurusAlmond oilpt_BR
riaa.ainfo.id1049137pt_BR
riaa.ainfo.lastupdate2016-07-19pt_BR
dc.contributor.institutionUNIVERSIDADE DE SÃO PAULOpt_BR
dc.contributor.institutionUNIVERSIDADE DE SÃO PAULOeng
dc.contributor.institutionUNIVERSIDADE DE SÃO PAULOeng
dc.contributor.institutionUNIVERSIDADE DE SÃO PAULOeng
dc.contributor.institutionUNIVERSIDADE DE SÃO PAULOeng
dc.contributor.institutionUNIVERSIDADE DE SÃO PAULOeng
dc.contributor.institutionHERBERT CAVALCANTE DE LIMA, CPACeng
dc.contributor.institutionUNIVERSIDADE DE SÃO PAULO.eng
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