Qualidade nutricional e estabilidade oxidativa de manteigas produzidas do leite de vacas alimentadas com cana-de-açúcar suplementada com óleo de girassol

Chromatographic profile and bioactive compounds found in the composition of pupunha oil (Bactris gasipaes Kunth): implications for human health

ABSTRACT Objective The presence of dietary bioactive compounds in the human diet becomes a major factor in combating the etiology of different pathologies. Thus, the aim of this investigation was to evaluate the fatty acids profile, cardiovascular functionality indices, bioactive compounds and spectroscopic pattern of peach palm oil (pupunha oil) and their impact on human health. Methods The oil was obtained by soxhlet extraction; the oil yield and qualities were determined according to the standards of the Association of Official Analytical Chemists. For the fatty acids profile, the practical recommendations of the American Oil Chemists’ Society and of the International Organization for Standardization were followed. Total carotenoids and polyphenols were determined by spectrophotometry; the composition of the chemical groups was determined by infrared spectroscopy. The anti-atherogenic, antithrombogenic and hypocholesterolemic indices were obtained using mathematical models. Results The results showed good quality oil based on acid and peroxyde indices (2.45±0.33mg KOH g-1 and 5.47±1.05mEq kg-1). The main fruit bioactive compound was β-carotene (832.4±0.64µg/100g). The chromatographic profile showed a high saturated fatty acid content (53.74%); unsaturated (46.25%); fats were monounsaturated (39.66%) and polyunsaturated (6.59%). The antiatherogenic, antithrombogenic and hypocholesterolemic indices were, on average, 1.10, 2.04 and 0.84, respectively. The spectroscopic profile exhibited bands with variation from 2918.8cm-1 to 714cm-1. Conclusion The results indicate that the consumption of isolated lipid content of the pupunha palm oil provides health protection with emphasis on the prevention of cardiovascular diseases.

Chemical interesterification of blends with palm stearin and patawa oil

The present study sought to develop lipid bases from blends between patawa oil and palm stearin. These blends were analyzed before and after the chemical interesterification process for their fatty acid and triacylglycerol composition, free fatty acid (FFA) content, peroxide index, thermal properties, melting point, consistency, and solid fat content (SFC). Blends with unsaturated fatty acid contents between 60 and 70% were obtained, with a good ratio between saturated and unsaturated fatty acids, which indicates a healthy content of fatty acids. Variations in the triacylglycerol contents and melting and crystallization thermograms evidenced the reaction. The blend with 50% stearin and 50% patawa oil showed the best results after the chemical interesterification reaction regarding the possible application in fatty products for its appropriate melting point, SFC similar to that of soft table margarines, plastic and spreadable consistency at refrigeration temperature, thus combining physical and nutritional properties desirable for the food industry.