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Jardim T, Domingues MRM, Alves E. An overview on lipids in nuts and oily fruits: oil content, lipid composition, health effects, lipidomic fingerprinting and new biotechnological applications of their by-products. Crit Rev Food Sci Nutr 2023:1-29. [PMID: 37178132 DOI: 10.1080/10408398.2023.2208666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
Tree nuts and oily fruits are used as a diet complement and are highly consumed worldwide. The production and consumption of these foods have been increasing, and an enormous global market value is forecasted for 2023. Besides their high nutritional value and lipid content, they provide health benefits to fat metabolism, heart, skin, and brain. The industrial by-products of these oily foods represent promising raw materials for many industries. However, the lipidomic analysis of nuts and oily fruits is still in its early stages. State-of-the-art analytical approaches for the lipid profiling and fingerprinting of nuts and oily fruits have been developed using high-performance liquid chromatography and high-resolution mass spectrometry for the accurate identification and structural characterization at the molecular species level. It is expected to bring a new understanding of these everyday foods' nutritional and functional value. This review comprises the oil content and lipid composition of various nuts and oily fruits, particularly those mostly consumed worldwide and having recognized beneficial health effects, biological activities associated with the lipids from different oily foodstuffs, analytical methodologies to analyze lipids in nuts and oily fruits, and the potential biotechnological applications of their industrial by-products for a lipid-based commercial valorization.
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Affiliation(s)
- Tiago Jardim
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - M Rosário M Domingues
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
- CESAM - Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Eliana Alves
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
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2
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Leal AR, Dionísio AP, Abreu FAPD, Oliveira GFD, Araújo IMDS, Magalhães HCR, Leite AB, Silva EKMD, Nascimento RFD, Nascimento HOD, Sousa PHMD. Impact of different kernel grades on volatile compounds profile, fatty acids and oxidative quality of cashew nut oil. Food Res Int 2023; 165:112526. [PMID: 36869453 DOI: 10.1016/j.foodres.2023.112526] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 01/12/2023] [Accepted: 01/21/2023] [Indexed: 01/26/2023]
Abstract
In this study, the impact of kernel grade on the physicochemical quality, fatty acids, and volatile compounds of cashew nut oil was assessed. The oil samples were obtained from different classifications of nuts and analyzed for acid and peroxide values, color, fatty acids and volatile compounds. The broken kernel oils showed similar or superior quality to the whole kernel oil (LW3), especially samples B3 (batoque) and P3 (large piece), with acid, peroxide and color values equal to the one in LW3. The oils from less intact nuts showed high proportions of monounsaturated fatty acids (MUFA), with acid ratios higher than the ones in LW3 (64.47 to 65.28 %, while the latter displayed 63.33 %). Sample P3 showed higher proportions of volatile compounds not derived from oxidation. This study expands the possibility of valorizing lower commercial value cashew nuts by producing oil with adequate quality for consumption.
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Affiliation(s)
- Amanda Rodrigues Leal
- Department of Food Engineering, Federal University of Ceara, 60356-000 Fortaleza, CE, Brazil.
| | - Ana Paula Dionísio
- Embrapa Agroindústria Tropical, Dra Sara Mesquita St., 2270, 60511-110 Fortaleza, CE, Brazil.
| | | | | | | | | | - Andressa Barbosa Leite
- Department of Food Engineering, Federal University of Ceara, 60356-000 Fortaleza, CE, Brazil.
| | | | | | | | - Paulo Henrique Machado de Sousa
- Department of Food Engineering, Federal University of Ceara, 60356-000 Fortaleza, CE, Brazil; Graduate Program in Gastronomy, Culture and Art Institute, Federal University of Ceara, 60356-000 Fortaleza, CE, Brazil.
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3
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Zhang RY, Liu AB, Liu C, Zhu WX, Chen PX, Wu JZ, Liu HM, Wang XD. Effects of different extraction methods on the physicochemical properties and storage stability of tiger nut (Cyperus esculentus L.) oil. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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4
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Trentini CP, de Mello BTF, Postaue N, Raspe DT, da Silva C, Cabral VF. Sequential process to obtain fatty acid esters from crambe oil using a mixture of acyl acceptors under pressurized conditions. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105664] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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5
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Almeida-Couto JMFDE, Ressutte JB, Cardozo-Filho L, Cabral VF. Current extraction methods and potential use of essential oils for quality and safety assurance of foods. AN ACAD BRAS CIENC 2022; 94:e20191270. [PMID: 35544845 DOI: 10.1590/0001-3765202220191270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Accepted: 12/28/2020] [Indexed: 11/21/2022] Open
Abstract
Essential oils (EOs) or vegetable oils have become the focus of several studies because of their interesting bioactive properties. Their application has been successfully explored in active packaging, edible coatings, and as natural flavoring to extend the shelf life of various types of food products. In addition, alternative methods of extraction of EOs (ultrasound-assisted extraction, microwave-assisted extraction, pressurized liquid extraction and supercritical fluid extraction) have been shown to be more attractive than traditional methods since they present better efficiency, shorter extraction times and do not use toxic solvents. This review paper provides a concise and critical view of extraction methods of EOs and their application in food products. The researchers involved in the studies approached in this review were motivated mainly by concern about food quality. Here, we recognize and discuss the major advances and technologies recently used to enable shelf life extension of food products.
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Affiliation(s)
- Jéssica M F DE Almeida-Couto
- Universidade Estadual de Maringá/UEM, Departamento de Engenharia Química, Av. Colombo nº 5.790, 87020-900 Maringá, PR, Brazil
| | - Jéssica B Ressutte
- Universidade Estadual de Londrina/UEL, Departamento de Ciência e Tecnologia de Alimentos/UEL, Rodovia Celso Garcia Cid, 86057970 Londrina, PR, Brazil
| | - Lúcio Cardozo-Filho
- Universidade Estadual de Maringá/UEM, Departamento de Engenharia Química, Av. Colombo nº 5.790, 87020-900 Maringá, PR, Brazil
| | - Vladimir F Cabral
- Universidade Estadual de Maringá/UEM, Departamento de Engenharia de Alimentos, Av. Colombo nº 5.790, 87020-900 Maringá, PR, Brazil
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Jaski JM, Abrantes KKB, Zanqui AB, Stevanato N, da Silva C, Barão CE, Bonfim-Rocha L, Cardozo-Filho L. Simultaneous extraction of sunflower oil and active compounds from olive leaves using pressurized propane. Curr Res Food Sci 2022; 5:531-544. [PMID: 35295736 PMCID: PMC8918862 DOI: 10.1016/j.crfs.2022.03.002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 02/25/2022] [Accepted: 03/05/2022] [Indexed: 11/28/2022] Open
Abstract
Sunflower is grown in different parts of the world and oil from the grain has many uses, including cosmetics and food. Olive leaves are rich in active compounds with potential for industrial use. The simultaneous extraction of raw materials is an economical and sustainable way of using the same extraction process to obtain products with high added value. The aim of this work was to promote the incorporation of bioactive compounds from olive leaves in sunflower oil by two extraction techniques: pressurized propane (PRO) and Soxhlet (SOX) and to evaluate the increase in oxidative stability and antioxidant activity of oils. The techniques used were useful in producing sunflower oil incorporating olive leaf extract (SFO + OLE); 4.3% 1-octacosanol and 5.8% 1-triacontanol were incorporated, and β-sitosterol increased by at least 90%. Also, SFO + OLE showed an increase in the induction time of 2.7 and 3.7 h compared to SFO for the PRO and SOX methods, respectively. The profile of fatty acids was maintained, with the majority in all samples being oleic and linoleic acids. Consequently, with this procedure is possible to produce SFO + OLE with better antioxidant activity and better nutritional characteristics using PRO and SOX. The scaled-up of the simultaneous extraction process via pressurized propane is economically viable according to the process simulation and economic evaluation. The extraction of sunflower seeds and olive leaves is carried out with propane. Conventional and pressurized techniques are used for simultaneous extraction. The components of the olive leaf extract promote the improvement of sunflower oil. Simultaneous extraction promotes oil with greater resistance to oxidation. The extraction in structured bed is economically viable.
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Affiliation(s)
- Jonas Marcelo Jaski
- Department of Agronomy - State University of Maringa (UEM), Av. Colombo, 5790, 87020-900, Maringá, PR, Brazil
| | - Karen Keli Barbosa Abrantes
- Department of Agronomy - State University of Maringa (UEM), Av. Colombo, 5790, 87020-900, Maringá, PR, Brazil
| | - Ana Beatriz Zanqui
- Department of Agronomy - State University of Maringa (UEM), Av. Colombo, 5790, 87020-900, Maringá, PR, Brazil
| | - Natalia Stevanato
- Department of Chemical Engineering - State University of Maringa (UEM), Av. Colombo, 5790, 87020-900, Maringá, PR, Brazil
| | - Camila da Silva
- Department of Chemical Engineering - State University of Maringa (UEM), Av. Colombo, 5790, 87020-900, Maringá, PR, Brazil
| | - Carlos Eduardo Barão
- Federal Institute of Paraná - Paranavaí Campus, Av. José Felipe Tequinha, 1400, 87703-536, Paranavaí, PR, Brazil
| | - Lucas Bonfim-Rocha
- Department of Chemical Engineering, Technological Federal University of Parana, dos Pioneiros Avenue 3131, Londrina, 86036-370, Brazil
| | - Lúcio Cardozo-Filho
- Department of Agronomy - State University of Maringa (UEM), Av. Colombo, 5790, 87020-900, Maringá, PR, Brazil.,Research Center - Centro Universitário Fundação de Ensino Octávio Bastos (UNIFEOB) - São João da Boa Vista, Brazil
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7
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Almeida-Couto JMFD, Abrantes KKB, Stevanato N, Ramos da Silva W, Wisniewski A, da Silva C, Cabral VF, Cardozo-Filho L. Oil recovery from defective coffee beans using pressurized fluid extraction followed by pyrolysis of the residual biomass: Sustainable process with zero waste. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2021.105432] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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8
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Green emerging extraction technologies to obtain high-quality vegetable oils from nuts: A review. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102931] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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9
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Current trends and next generation of future edible oils. FUTURE FOODS 2022. [DOI: 10.1016/b978-0-323-91001-9.00005-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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10
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Silva M, Seijas P, Otero P. Exploitation of Marine Molecules to Manage Alzheimer's Disease. Mar Drugs 2021; 19:md19070373. [PMID: 34203244 PMCID: PMC8307759 DOI: 10.3390/md19070373] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 06/17/2021] [Accepted: 06/23/2021] [Indexed: 02/07/2023] Open
Abstract
Neurodegenerative diseases are sociosanitary challenges of today, as a result of increased average life expectancy, with Alzheimer’s disease being one of the most prevalent. This pathology is characterized by brain impairment linked to a neurodegenerative process culminating in cognitive decline and behavioral disorders. Though the etiology of this pathology is still unknown, it is usually associated with the appearance of senile plaques and neurofibrillary tangles. The most used prophylaxis relies on anticholinesterase drugs and NMDA receptor antagonists, whose main action is to relieve symptoms and not to treat or prevent the disease. Currently, the scientific community is gathering efforts to disclose new natural compounds effective against Alzheimer’s disease and other neurodegenerative pathologies. Marine natural products have been shown to be promising candidates, and some have been proven to exert a high neuroprotection effect, constituting a large reservoir of potential drugs and nutraceutical agents. The present article attempts to describe the processes of extraction and isolation of bioactive compounds derived from sponges, algae, marine bacteria, invertebrates, crustaceans, and tunicates as drug candidates against AD, with a focus on the success of pharmacological activity in the process of finding new and effective drug compounds.
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Affiliation(s)
- Marisa Silva
- MARE—Marine and Environmental Sciences Centre, Faculty of Sciences, University of Lisbon, Campo Grande, 1749-016 Lisbon, Portugal;
- Department of Plant Biology, Faculty of Science, University of Lisbon, Campo Grande, 1749-016 Lisbon, Portugal
| | - Paula Seijas
- Department of Pharmacology, Faculty of Pharmacy, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain;
| | - Paz Otero
- Department of Pharmacology, Faculty of Pharmacy, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain;
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL), Campus of International Excellence UAM+CSIC, 28049 Madrid, Spain
- Nutrition and Bromatology Group, CITACA, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain
- Correspondence: or
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11
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Arumugham T, K R, Hasan SW, Show PL, Rinklebe J, Banat F. Supercritical carbon dioxide extraction of plant phytochemicals for biological and environmental applications - A review. CHEMOSPHERE 2021; 271:129525. [PMID: 33445028 DOI: 10.1016/j.chemosphere.2020.129525] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 11/17/2020] [Accepted: 12/29/2020] [Indexed: 06/12/2023]
Abstract
Recently, supercritical fluid CO2 extraction (SFE) has emerged as a promising and pervasive technology over conventional extraction techniques for various applications, especially for bioactive compounds extraction and environmental pollutants removal. In this context, temperature and pressure regulate the solvent density and thereby effects the yield, selectivity, and biological/therapeutic properties of the extracted components. However, the nature of plant matrices primarily determines the extraction mechanism based on either density or vapor pressure. The present review aims to cover the recent research and developments of SFE technique in the extraction of bioactive plant phytochemicals with high antioxidant, antibacterial, antimalarial, and anti-inflammatory activities, influencing parameters, process conditions, the investigations for improving the yield and selectivity. In another portion of this review focuses on the ecotoxicology and toxic metal recovery applications. Nonpolar properties of Sc-CO2 create strong solvent strength via distinct intermolecular interaction forces with micro-pollutants and toxic metal complexes. This results in efficient removal of these contaminants and makes SFE technology as a superior alternative for conventional solvent-based treatment methods. Moreover, a compelling assessment on the therapeutic, functional, and solvent properties of SFE is rarely focused, and hence this review would add significant value to the SFE based research studies. Furthermore, we mention the limitations and potential of future perspectives related to SFE applications.
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Affiliation(s)
- Thanigaivelan Arumugham
- Department of Chemical Engineering, Khalifa University, 127788, Abu Dhabi, United Arab Emirates.
| | - Rambabu K
- Department of Chemical Engineering, Khalifa University, 127788, Abu Dhabi, United Arab Emirates.
| | - Shadi W Hasan
- Department of Chemical Engineering, Khalifa University, 127788, Abu Dhabi, United Arab Emirates.
| | - Pau Loke Show
- Department of Chemical Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, 43500, Selangor Darul Ehsan, Malaysia.
| | - Jörg Rinklebe
- University of Wuppertal, School of Architecture and Civil Engineering, Institute of Foundation Engineering, Water- and Waste-Management, Laboratory of Soil- and Groundwater-Management, Pauluskirchstraße 7, 42285, Wuppertal, Germany; Department of Environment, Energy and Geoinformatics, Sejong University, Seoul, 05006, Republic of Korea.
| | - Fawzi Banat
- Department of Chemical Engineering, Khalifa University, 127788, Abu Dhabi, United Arab Emirates.
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12
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Zanqui AB, Barros TV, Barão CE, da Silva C, Cardozo-Filho L. Production of blends of edible oil and carrot carotenoids using compressed propane: Enhancement of stability and nutritional characteristics. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2021.105189] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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13
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de Almeida-Couto JMF, Abrantes KKB, Barão CE, Wisniewski A, da Silva C, Cabral VF, Cardozo-Filho L. Pressurized mixture of CO2 and propane for enhanced extraction of non-edible vegetable oil. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2021.105171] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Mayten Tree Seed Oil: Nutritional Value Evaluation According to Antioxidant Capacity and Bioactive Properties. Foods 2021; 10:foods10040729. [PMID: 33808144 PMCID: PMC8065577 DOI: 10.3390/foods10040729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/25/2021] [Accepted: 03/26/2021] [Indexed: 11/29/2022] Open
Abstract
The Mayten tree (Maytenus boaria Mol.), a native plant of Chile that grows under environmentally limiting conditions, was historically harvested to extract an edible oil, and may represent an opportunity to expand current vegetable oil production. Seeds were collected from Mayten trees in north-central Chile, and seed oil was extracted by solvent extraction. The seed oil showed a reddish coloration, with quality parameters similar to those of other vegetable oils. The fatty acid composition revealed high levels of monounsaturated and polyunsaturated fatty acids. Oleic and linoleic acids, which are relevant to the human diet, were well represented in the extracted Mayten tree seed oil. The oil displayed an antioxidant capacity due to the high contents of antioxidant compounds (polyphenols and carotenoids) and may have potential health benefits for diseases associated with oxidative stress.
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Idrovo Encalada AM, De’Nobili MD, Ponce ANM, Stortz CA, Fissore EN, Rojas AM. Antioxidant edible film based on a carrot pectin‐enriched fraction as an active packaging of a vegan cashew ripened cheese. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14988] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Alondra Mariela Idrovo Encalada
- Departamento de Industrias‐ITAPROQ Facultad de Ciencias Exactas y Naturales University of Buenos AiresCiudad Universitaria Ciudad de Buenos AiresC1428BGAArgentina
| | - Maria Dolores De’Nobili
- Departamento de Industrias‐ITAPROQ Facultad de Ciencias Exactas y Naturales University of Buenos AiresCiudad Universitaria Ciudad de Buenos AiresC1428BGAArgentina
| | - Andrea Nora M. Ponce
- Departamento de Química Orgánica‐CIHIDECAR Facultad de Ciencias Exactas y Naturales University of Buenos AiresCiudad Universitaria Ciudad de Buenos AiresC1428BGAArgentina
| | - Carlos Arturo Stortz
- Departamento de Química Orgánica‐CIHIDECAR Facultad de Ciencias Exactas y Naturales University of Buenos AiresCiudad Universitaria Ciudad de Buenos AiresC1428BGAArgentina
| | - Eliana Noemi Fissore
- Departamento de Industrias‐ITAPROQ Facultad de Ciencias Exactas y Naturales University of Buenos AiresCiudad Universitaria Ciudad de Buenos AiresC1428BGAArgentina
| | - Ana Maria Rojas
- Departamento de Industrias‐ITAPROQ Facultad de Ciencias Exactas y Naturales University of Buenos AiresCiudad Universitaria Ciudad de Buenos AiresC1428BGAArgentina
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17
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Oleochemistry potential from Brazil northeastern exotic plants. Biochimie 2020; 178:96-104. [PMID: 32941939 DOI: 10.1016/j.biochi.2020.09.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 09/08/2020] [Accepted: 09/08/2020] [Indexed: 11/24/2022]
Abstract
Caatinga is a Brazilian semi-arid ecosystem that stands out for presenting unique environmental characteristics with a dry, spiny and deciduous shrub/forest vegetation with several species that can be renewable oil sources with potential applicability in oleochemical and nutrition. Caatinga oilseeds have a high content of unsaturated fatty acids, phytosterols and sterols, and this composition is related to its nutritional potential. The present review summarizes the knowledge on the oil contents and fatty acid profiles of seeds from six representatives caatinga species. It was observed that plants species like Caju (Anacardium occidentale L.), Favela (Cnidoscolus quercifolius Pohl), Licuri (Syagrus coronata (Mart.) Becc.), Pinhão-bravo (Jatropha mollissima Pohl Baill), Pequi (Caryocar brasiliense Camb) and Oiticica (Licania rígida Benth) contains approximately 33.1, 33.5, 49.2, 18.3, 70.16 and 57.0% w/w of oil, respectively, on a dry weight basis. Their fatty acid profiles are mostly saturated for Licuri oil, with a high content of lauric acid (up to 40%) and unsaturated for Favela, Pinhão-bravo, Cashew nut, Pequi and Oiticica oils. Oiticica oil shows a high concentration of unusual conjugated polyunsaturated fatty acids, like α-Eleostearic and Licanic acid with 16.90 and 43.20% w/w, respectively.
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18
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Zanqui AB, Silva CM, Ressutte JB, Rotta EM, Cardozo‐Filho L, Matsushita M. Cashew nut oil extracted with compressed propane under different experimental conditions: Evaluation of lipid composition. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14599] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ana B. Zanqui
- Departamento de Engenharia Química e Departamento de Agronomia Universidade Estadual de Maringá ‐ UEM Maringá Brazil
| | - Claudia M. Silva
- Departamento de Química Universidade Estadual de Maringá ‐ UEM Maringá Brazil
| | - Jéssica B. Ressutte
- Departamento de Ciência de Alimentos Universidade Estadual de Londrina ‐ UEL Londrina Brazil
| | - Eliza M. Rotta
- Departamento de Química Universidade Estadual de Maringá ‐ UEM Maringá Brazil
| | - Lúcio Cardozo‐Filho
- Departamento de Engenharia Química e Departamento de Agronomia Universidade Estadual de Maringá ‐ UEM Maringá Brazil
| | - Makoto Matsushita
- Departamento de Química Universidade Estadual de Maringá ‐ UEM Maringá Brazil
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