化学
食品科学
巴鲁
过氧化值
亚油酸
油酸
亚麻酸
脂肪酸
棕榈酸
热稳定性
作文(语言)
酸值
有机化学
生物化学
哲学
神学
语言学
伊斯兰教
作者
Linamarys A. O. Paulo,Raquel Fernandes,Kelly M. B. Gandra,Valéria Paula Rodrigues Minim,Luís Antônio Minim,Renato Grimaldi,Márcia Cristina Teixeira Ribeiro Vidigal
标识
DOI:10.21577/0103-5053.20220136
摘要
Baru seeds are commonly found in the Brazilian savanna and present potential to be used by the food industry due to their high content of fat. In this sense, this study aimed to determine the physicochemical properties, and chemical composition of baru seed oil. The thermal and oxidative stability, as well as the interfacial properties of the oil were also evaluated. The free fatty acid, peroxide, moisture, density, viscosity and the refractive index of the oil extracted from baru seeds were 0.08% oleic acid, 6.69 meq O2 kg–1 of oil, 0.03%, 0.92 g cm–3, 32.9 mPa s and 1.47, respectively. Since linoleic acid (L), oleic acid (O), palmitic acid (P) and linolenic acid (Ln) are the main fatty acids present in the oil, the most common predominant triacylglycerols in the oil are POO, POL, OOO, OOL, OLL and LLL. The oil extracted from baru seeds presented good thermal and oxidative stability. Moreover, the oil contains high contents of total phenolics and carotenoids. The reduction of oil-water dynamic interfacial tension was promoted by the presence of small molecules. Therefore, the oil extracted from baru seeds presents promising properties for processing in the food industry.
科研通智能强力驱动
Strongly Powered by AbleSci AI