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dc.contributor.authorSILVA-JAMES, N. K.pt_BR
dc.contributor.authorFERREIRA, M. J. A.pt_BR
dc.contributor.authorNOGUEIRA, R. I.pt_BR
dc.contributor.authorFREITAS, S. P.pt_BR
dc.contributor.authorNASCIMENTO, L. da S. de M. dopt_BR
dc.date.accessioned2016-12-08T11:11:11Zpt_BR
dc.date.available2016-12-08T11:11:11Zpt_BR
dc.date.created2016-12-08pt_BR
dc.date.issued2016pt_BR
dc.identifier.citationIn: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 25.; CIGR SESSION 6 INTERNATIONAL TECHNICAL SYMPOSIUM, 10., 2016, Gramado. Alimentação: árvore que sustenta a vida. Anais. Gramado: SBCTA Regional, 2016.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1058270pt_BR
dc.descriptionPomegranate seed oil (PSO), even though highly sensitive to oxidation, has been extensively studied due to its bioactive potentials, assigned to the punicic acid, a polyunsaturated fatty acid, and several phenolic compounds. Combined with soybean oil (SO) we get an affordable product, rich in essential fatty acids. In this study we evaluate PSO and SO for phenolic and fatty acids compositions and encapsulate it by spray drying to increase its shelf life. Modified starch, maltodextrin and gum arabic are evaluated by a mixture design to get the better wall material composition. The content of punicic, a conjugated linolenic acid, and linoleic acids in PSO and SO were, respectively 75% and 54%. As expected, the phenolic acids were found at low concentration in PSO and SO, but in high content in pressing cake. The better response for spray drying process yield and oxidative stability were achieved at using modified starch and gum arabic at the same proportion as wall material.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectPomegranate seed oilpt_BR
dc.titleIdentification of phenolic compounds in pomegranate (Punica Granatum) seeds and soybean (Glicine Max) oils and its stabilization by spray drying.pt_BR
dc.typeArtigo em anais e proceedingspt_BR
dc.date.updated2016-12-08T11:11:11Zpt_BR
dc.subject.nalthesaurusfatty acidspt_BR
dc.subject.nalthesaurusmicroencapsulationpt_BR
dc.subject.nalthesaurusphenolic acidspt_BR
dc.description.notesFood: the tree that sustains life.pt_BR
dc.format.extent26 p.pt_BR
riaa.ainfo.id1058270pt_BR
riaa.ainfo.lastupdate2016-12-08pt_BR
dc.contributor.institutionN. K. Silva-James, UFRJ; M. J. A. Ferreira, UFRJ; REGINA ISABEL NOGUEIRA, CTAA; S. P. Freitas, UFRJ; LUZIMAR DA SILVA DE M DO NASCIMENTO, CTAA.pt_BR
Aparece en las colecciones:Artigo em anais de congresso (CTAA)

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