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Carvalho FLA, Lopes PM, Moura FAS, Dourado LBR, Souza RGDE, Feitoza AC, Oliveira ANDE, Biagiotti D. Buriti oil as an alternative to the use of antimicrobials in broiler diets. AN ACAD BRAS CIENC 2024; 96:e20230577. [PMID: 38896691 DOI: 10.1590/0001-3765202420230577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2023] [Accepted: 03/03/2024] [Indexed: 06/21/2024] Open
Abstract
The objective of this study was to evaluate the effects and economic viability of diets containing different levels of antibiotic and buriti oil (BO) on performance, carcass and cut yields, and relative weight of organs of broilers. A total of 432 one- to 42-day-old male chicks were distributed in a completely randomized experimental design with six treatments, each consisting of six replicates of 12 birds. The treatments consisted of one diet with antibiotic without BO, one diet without antibiotic (DWA) without BO, and four DWA containing increasing levels of BO (0.2, 0.4, 0.6, and 0.8%). Average weight and weight gain (WG) of broilers fed with DWA + BO were similar to those of birds fed control diet. Feed intake and feed conversion (FC) were not different among treatments. Relative weight of pancreas linearly increased in the birds fed diets containing BO. The inclusion of 0.45 and 0.40% of BO in the diets promoted the improvement of WG and FC, respectively. Cost of feed management, ratio, gross margin, and gross income did not differ among treatments. It was concluded that the inclusion of 0.45% of BO in diets without antibiotics is economically feasible and allows recovering the performance of broilers.
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Affiliation(s)
- Francisca Luana A Carvalho
- Pós-Graduação em Ciência Animal, Universidade Federal do Piauí, Centro de Ciências Agrárias, Campus Ministro Petrônio Portella, Rua Dirce Oliveira, 3397, 64049-550 Teresina, PI, Brazil
| | - Patrícia M Lopes
- Pós-Graduação em Ciência Animal, Universidade Federal do Piauí, Centro de Ciências Agrárias, Campus Ministro Petrônio Portella, Rua Dirce Oliveira, 3397, 64049-550 Teresina, PI, Brazil
| | - Francinete A S Moura
- Pós-Graduação em Ciência Animal, Universidade Federal do Piauí, Centro de Ciências Agrárias, Campus Ministro Petrônio Portella, Rua Dirce Oliveira, 3397, 64049-550 Teresina, PI, Brazil
| | - Leilane B R Dourado
- Universidade Federal do Piauí, Centro de Ciências Agrárias, Departamento de Zootecnia, Campus Professora Cinobelina Elvas, BR 135, Km 3, Planalto Horizonte, 64900-000 Bom Jesus, PI, Brazil
| | - Reneton G DE Souza
- Universidade Federal do Piauí, Centro de Ciências Agrárias, Departamento de Zootecnia, Campus Professora Cinobelina Elvas, BR 135, Km 3, Planalto Horizonte, 64900-000 Bom Jesus, PI, Brazil
| | - Alison C Feitoza
- Universidade Federal do Piauí, Centro de Ciências Agrárias, Departamento de Zootecnia, Campus Professora Cinobelina Elvas, BR 135, Km 3, Planalto Horizonte, 64900-000 Bom Jesus, PI, Brazil
| | - Amaury N DE Oliveira
- Universidade Federal do Piauí, Centro de Ciências Agrárias, Departamento de Zootecnia, Campus Professora Cinobelina Elvas, BR 135, Km 3, Planalto Horizonte, 64900-000 Bom Jesus, PI, Brazil
| | - Daniel Biagiotti
- Universidade Federal do Piauí, Colégio Técnico de Bom Jesus, BR 135, Km 3, Planalto Horizonte, 64900-000 Bom Jesus, PI, Brazil
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2
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Gonçalves RF, Madalena DA, Fernandes JM, Marques M, Vicente AA, Pinheiro AC. Application of nanostructured delivery systems in food: From incorporation to detection and characterization. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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3
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Incorporation of curcumin-loaded lipid-based nano delivery systems into food: release behavior in food simulants and a case study of application in a beverage. Food Chem 2022; 405:134740. [DOI: 10.1016/j.foodchem.2022.134740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 10/11/2022] [Accepted: 10/22/2022] [Indexed: 11/20/2022]
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4
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Barboza NL, Cruz JMDA, Corrêa RF, Lamarão CV, Lima AR, Inada NM, Sanches EA, Bezerra JDA, Campelo PH. Buriti (Mauritia flexuosa L. f.): An Amazonian fruit with potential health benefits. Food Res Int 2022; 159:111654. [DOI: 10.1016/j.foodres.2022.111654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Revised: 07/05/2022] [Accepted: 07/06/2022] [Indexed: 11/29/2022]
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5
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Nejatian M, Darabzadeh N, Bodbodak S, Saberian H, Rafiee Z, Kharazmi MS, Jafari SM. Practical application of nanoencapsulated nutraceuticals in real food products; a systematic review. Adv Colloid Interface Sci 2022; 305:102690. [PMID: 35525089 DOI: 10.1016/j.cis.2022.102690] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 04/26/2022] [Accepted: 04/27/2022] [Indexed: 11/29/2022]
Abstract
In recent decades, due to the increase in awareness, most consumers prefer foods that not only satisfy their primal urge of hunger but also include health-promoting effects on the body. Therefore, the food industry has an increasing tendency to apply the nutrients (like vitamins, essential fatty acids and minerals) and replace synthetic additives with natural bioactives (like phenolics and essential oils) to produce functional products. However, low dispersibility and shelf-stability as well as presenting unpleasant taste and odor are the most critical barriers for direct incorporation of these useful compounds into foods. In this context, nanoencapsulation has been proposed as a relatively new solution to overcome the mentioned limitations. However, fewer studies have focused on incorporating the bioactive-loaded nanocarriers into the food matrices. This study intends to help the development of functional food production by doing an exhaustive review on the incorporation of nanoencapsulated ingredients into the real food system and resulted interaction of nanocarriers and food products. According to the literature, incorporation of the nanoencapsulated bioactive ingredients into foods can be effectively used to enhance their stability during the processing and storage stage and their bioavailability as well as to delay lipid oxidation and microbial growth in food, without negatively affecting physicochemical, organoleptic and qualitative properties. However, some published results to date declared that food matrix might adversely affect the bioavailability and antimicrobial activity of nanoencapsulated ingredients. It seems that further studies are required to contribute to the choice of appropriate healthy ingredients and wall materials for incorporating into a given food structure.
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Affiliation(s)
- Mohammad Nejatian
- Department of Nutrition Science and Food Hygiene, Faculty of Health, Baqiyatallah University of Medical Sciences, Tehran, Iran; Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Nazanin Darabzadeh
- Modares Science and Technology Park, Tarbiat Modares University, Tehran, Iran
| | - Samad Bodbodak
- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
| | - Hamed Saberian
- Technical Centre of Agriculture, Academic Center for Education, Culture and Research (ACECR), Isfahan University of Technology, Isfahan, Iran
| | - Zahra Rafiee
- Food Research and Development Center, Ofogh Dasht Arya Co, Tabriz, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain.
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Mosquera Narvaez LE, Ferreira LMDMC, Sanches S, Alesa Gyles D, Silva-Júnior JOC, Ribeiro Costa RM. A Review of Potential Use of Amazonian Oils in the Synthesis of Organogels for Cosmetic Application. Molecules 2022; 27:molecules27092733. [PMID: 35566084 PMCID: PMC9100349 DOI: 10.3390/molecules27092733] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 11/26/2021] [Accepted: 12/14/2021] [Indexed: 02/01/2023] Open
Abstract
New strategies for the delivery of bioactives in the deeper layers of the skin have been studied in recent years, using mainly natural ingredients. Among the strategies are organogels as a promising tool to load bioactives with different physicochemical characteristics, using vegetable oils. Studies have shown satisfactory skin permeation, good physicochemical stability mainly due to its three-dimensional structure, and controlled release using vegetable oils and low-molecular-weight organogelators. Within the universe of natural ingredients, vegetable oils, especially those from the Amazon, have a series of benefits and characteristics that make them unique compared to conventional oils. Several studies have shown that the use of Amazonian oils brings a series of benefits to the skin, among which are an emollient, moisturizing, and nourishing effect. This work shows a compilation of the main Amazonian oils and their nutraceutical and physicochemical characteristics together with the minority polar components, related to health benefits, and their possible effects on the synthesis of organogels for cosmetic purposes.
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Affiliation(s)
- Luis Eduardo Mosquera Narvaez
- Laboratory of Pharmaceutical Nanotechnology, College of Pharmacy, Federal University of Pará, Belém 66075-110, Brazil; (L.E.M.N.); (L.M.d.M.C.F.); (S.S.)
| | | | - Suellen Sanches
- Laboratory of Pharmaceutical Nanotechnology, College of Pharmacy, Federal University of Pará, Belém 66075-110, Brazil; (L.E.M.N.); (L.M.d.M.C.F.); (S.S.)
| | - Desireé Alesa Gyles
- Jamaica College of Health Sciences, School of Pharmacy, University of Technology, 237 Old Hope Road, Kinston 6, Jamaica;
| | | | - Roseane Maria Ribeiro Costa
- Laboratory of Pharmaceutical Nanotechnology, College of Pharmacy, Federal University of Pará, Belém 66075-110, Brazil; (L.E.M.N.); (L.M.d.M.C.F.); (S.S.)
- Correspondence: ; Tel.: +55-91-3201-7203
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GALVÃO LMV, SOUSA MDM, NASCIMENTO AMDCB, SOUZA BVCD, NUNES LCC. Evaluation of shelf life of isotonic beverage enriched with cajuína. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.25520] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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8
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AMORIM IS, ALMEIDA MCS, CHAVES RPF, CHISTÉ RC. Technological applications and color stability of carotenoids extracted from selected Amazonian fruits. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.01922] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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9
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Amarante MCAD, Braga ARC. Biofuels and Oils from Amazon Crops: Challenges and Opportunities for the Sustainable Use of Biodiversity Resources. Ind Biotechnol (New Rochelle N Y) 2021. [DOI: 10.1089/ind.2021.0005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
| | - Anna Rafaela Cavalcante Braga
- Department of Chemical Engineering, Universidade Federal de São Paulo, Campus Diadema, Diadema, São Paulo, Brazil
- Department of Biosciences, Universidade Federal de São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, 11015-020, Santos, SP, Brazil
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10
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Functional properties of chickpea protein-pectin interfacial complex in buriti oil emulsions and spray dried microcapsules. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105929] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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11
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Zhang L, Han C, Liu M, Yang H, Zhang F, Liu B, Meng X. The formation, stability of DHA/EPA nanoemulsion prepared by emulsion phase inversion method and its application in apple juice. Food Res Int 2020; 133:109132. [PMID: 32466914 DOI: 10.1016/j.foodres.2020.109132] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 02/25/2020] [Accepted: 02/26/2020] [Indexed: 02/08/2023]
Abstract
This study prepared edible docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) nanoemulsion using EPI (emulsion phase inversion) method. The method for preparing DHA and EPA nanoemulsions is safe, convenient, low in energy consumption and can be used for food production. Factors affecting particle size and stability during preparation were investigated. Based on the optimal particle size combination, stability studies including particle size and residual rates of DHA and EPA at different temperature, pH and metal ions. The results showed that the nanoemulsion had good stability at low temperature storage, near neutral pH and in the absence of transition metal ions such as Fe3+, Cu2+, Al3+. The experiment initially studied the effect of nanoemulsion on apple juice beverage on the basic properties of juice itself. It was feasible in practical application of edible nanoemulsion.
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Affiliation(s)
- Lin Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Chenlu Han
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Min Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Han Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Fang Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Bingjie Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
| | - Xianghong Meng
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; Pilot National Laboratory for Marine Science and Technology, Qingdao 266235, China.
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12
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Gomes GVL, Sola MR, Rochetti AL, Fukumasu H, Vicente AA, Pinho SC. β-carotene and α-tocopherol coencapsulated in nanostructured lipid carriers of murumuru ( Astrocaryum murumuru) butter produced by phase inversion temperature method: characterisation, dynamic in vitro digestion and cell viability study. J Microencapsul 2019; 36:43-52. [PMID: 30836027 DOI: 10.1080/02652048.2019.1585982] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Hydrophobic bioactives can be more easily incorporated into food and have their bioavailability enhanced if nanostructured lipid carriers (NLC) are used as carriers. In the present study, beta-carotene-loaded NLC were produced by low emulsification using murumuru butter and a mixture of Span 80 and Cremophor RH40 as surfactants. Their average diameter was 35 nm and alpha-tocopherol was required to protect the encapsulated β-carotene. Besides the evaluation of their physicochemical stability, NLC were submitted to dynamic in vitro digestion and cell viability assays with Caco-2 and HEPG cells. The bioaccessibility of beta-carotene in the dynamic system was about 42%. Regarding cell viability, results indicated NLC were toxic to the cell cultures tested. Such high toxicity is probably related to the type of surfactant used and to the extremely reduced particle size, which may have led to an intense and fast permeation of the NLC through the cells.
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Affiliation(s)
- G V L Gomes
- a Department of Food Engineering , School of Animal Science and Food Engineering, University of São Paulo (USP) , Pirassununga , Brazil
| | - M R Sola
- a Department of Food Engineering , School of Animal Science and Food Engineering, University of São Paulo (USP) , Pirassununga , Brazil
| | - A L Rochetti
- b Department of Veterinary Medicine , School of Animal Science and Food Engineering, University of São Paulo (USP) , Pirassununga , Brazil
| | - H Fukumasu
- b Department of Veterinary Medicine , School of Animal Science and Food Engineering, University of São Paulo (USP) , Pirassununga , Brazil
| | - A A Vicente
- c CEB, Centre of Biological Engineering, University of Minho , Campus de Gualtar , Portugal
| | - S C Pinho
- a Department of Food Engineering , School of Animal Science and Food Engineering, University of São Paulo (USP) , Pirassununga , Brazil
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13
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Han B, Yu B, Liu L, Xiu Y, Wang H. Experimental investigation of the strong stability, antibacterial and anti-inflammatory effect and high bioabsorbability of a perilla oil or linseed oil nanoemulsion system. RSC Adv 2019; 9:25739-25749. [PMID: 35530056 PMCID: PMC9070085 DOI: 10.1039/c9ra03595h] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Accepted: 08/12/2019] [Indexed: 12/03/2022] Open
Abstract
Perilla oil (PO) and linseed oil (LO) are very rich in nutrients and have great potential market value. Using the Cremophor RH40-Span80 preparation system to make a perilla oil nanoemulsion (PON) or linseed oil nanoemulsion (LON) can improve the bioavailability and stability of these oils. The effect of different reaction conditions on the stability of the emulsion was investigated. The results showed that the PON and LON have good stability at pH ≥ 7, different storage temperatures (4 °C, 25 °C, 37 °C and 55 °C) and different NaCl concentrations (0, 2, 4, 6, 8 M). Meanwhile, it was found that the content of the lipid peroxidation product malondialdehyde (MDA) in the nanoemulsion did not change significantly over 7 days, further demonstrating the stability of the nanoemulsion. Through anti-inflammatory and antibacterial tests, it was found that the PON and LON have an effective inhibitory effect on inflammation; moreover, the PON inhibits the growth of Escherichia coli, Salmonella enteritidis and Pseudomonas tolaasii, and the LON has an inhibitory effect on Staphylococcus aureus and Pseudomonas tolaasii (inhibition zone > 10 mm). In addition, we found that there were no pathological differences in the heart, liver, spleen and kidney of Kunming mice between the PO and PON groups and the LO and LON groups. Furthermore, after intraperitoneal injection of P 407 into mice, the comparison between PON and PO and between LON and LO showed that the blood lipid levels of the mice in the PON and LON treatment groups increased, indicating that the absorption capacity of the small intestine of the mice for the PON and LON was enhanced. Therefore, the preparation of the PON and LON has good development prospects and opens up opportunities in the development of the food industry. Strong stability, antibacterial, anti-inflammatory effect and high bioabsorbability of a perilla oil or linseed oil nanoemulsion system.![]()
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Affiliation(s)
- Baoqing Han
- College of Food Sciences and Engineering
- Jilin University
- Changchun 130062
- China
| | - Biao Yu
- Jilin Provincial Key Laboratory of Animal Embryo Engineering
- College of Animal Sciences
- Jilin University
- Changchun 130062
- China
| | - Lu Liu
- College of Food Sciences and Engineering
- Jilin University
- Changchun 130062
- China
| | - Yi Xiu
- College of Food Sciences and Engineering
- Jilin University
- Changchun 130062
- China
| | - Hongsu Wang
- College of Food Sciences and Engineering
- Jilin University
- Changchun 130062
- China
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de Carli C, Moraes-Lovison M, Pinho SC. Production, physicochemical stability of quercetin-loaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.037] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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Freitas ML, Chisté RC, Polachini TC, Sardella LA, Aranha CP, Ribeiro AP, Nicoletti VR. Quality characteristics and thermal behavior of buriti ( Mauritia flexuosa L.) oil. GRASAS Y ACEITES 2018. [DOI: 10.3989/gya.0557171] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
This work reports a complete characterization of buriti oil. Physicochemical properties were determined according to AOCS methodologies and thermophysical properties were measured using a controlled stress rheometer and a digital electronic density meter. β-carotene and tocopherol contents were obtained using HPLC systems. Fatty acids and acylglycerol classes were determined using GC and HPSEC systems, respectively, while triacylglycerol composition was estimated using the software PrOleos. Thermal behavior (crystallization and melting) was analyzed using a DSC. The results attested high levels of total carotenoids with β-carotene as the major one; total tocopherols contained α- and β-tocopherols which accounted for 91% of the total; and monounsaturated fatty acids were mainly represented by oleic acid. The results showed close agreement between density and viscosity of buriti and olive oils. The crystallization and melting peaks occurred at -43.06 °C and -2.73 °C, respectively. These properties enable Buriti oil to be recommended as an excellent alternative for enriching foods with bioactive compounds.
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