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| Nascimento,Vera Lúcia Viana do; Bermúdez,Victória Maura Silva; Oliveira,André Luis Lima de; Kleinberg,Maurício Nunes; Ribeiro,Rayane de Tasso Moreira; Abreu,Rosa Ferreira Araujo de; Carioca,José Osvaldo Beserra. |
| The fish industry generates high volume of waste from fish oil that can have the extraction of its lipids used as nutraceuticals and foods. The objective of this study was to produce unsaturated fatty acids from industrialized fish oil by means of a differentiated hydrolysis process. The samples used were crude fish oil obtained from Campestre industry and characterized through physical-chemical parameters, according to AOCS: acidity, peroxide, saponification, iodine and percentage of free fatty acids and also obtained the fatty acid profile through derivatization method for gas chromatography. The results obtained for the oleochemical indices for refined oil were similar to the data found on the literature. The content of polyunsaturated fatty acids... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chemical hydrolysis; Polyunsturated fatty acids; Nutraceuticals uses. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200321 |
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| Sousa,Eldina Castro; Uchôa-Thomaz,Ana Maria Athayde; Carioca,José Osvaldo Beserra; Morais,Selene Maia de; Lima,Alessandro de; Martins,Clécio Galvão; Alexandrino,Cristiane Duarte; Ferreira,Pablito Augusto Travassos; Rodrigues,Ana Livya Moreira; Rodrigues,Suliane Praciano; Silva,Jurandy do Nascimento; Rodrigues,Larissa Lages. |
| Grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil was evaluated in relation to chemical composition, and content of minerals and functional properties. Its microbiological quality and toxic potential, using Artemia salina sp, were also investigated. The results showed that the flour obtained from these residues had below neutral pH (3.82), moisture (3.33g/100g), acidity of (0.64g of citric acid/100g), and ash (4.65 g/100g). The amount of total dietary fiber (46.17g/100g) stood out quantitatively compared to the content of carbohydrate (29.2g/100 g), protein (8.49g/100g), and lipids (8.16g/100g). The total energy was 224Kcal/100g. With regard to the compounds with functional properties, higher values of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Grape pomace; Chemical composition; Minerals; Bioactive compounds; Microbiological quality; Artemia salina sp. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100020 |
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| Nascimento,Vera Lúcia Viana do; Bermúdez,Victória Maura Silva; Oliveira,André Luis Lima de; Kleinberg,Maurício Nunes; Ribeiro,Rayane de Tasso Moreira; Abreu,Rosa Ferreira Araujo de; Carioca,José Osvaldo Beserra. |
| The evaluation of filtration methods on the yield and oleochemicals characteristics on the crude fish oil from the soapstock of marine fish for purposes of nutrition has been conducted in this work. The analytical properties of the crude and the neutralized oil with three excesses of sodium hydroxide (NaOH, 20%, 40% and 60%) were carried out on two different ways with organza and the “glass wool”. The neutralization of the oil brought about a notable improvement in the analytical properties of the oil. Thus, it leads to a high quality fish oil in terms of taste, colour, odours, shelf life and market value. Based on the improved characteristics of the oil, it could be suitable for applications in pharmaceutical and food industries. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Neutralization; Fish oil; Oleochemicals. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100083 |
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| Uchôa-thomaz,Ana Maria Athayde; Sousa,Eldina Castro; Carioca,José Osvaldo Beserra; Morais,Selene Maia De; Lima,Alessandro De; Martins,Clécio Galvão; Alexandrino,Cristiane Duarte; Ferreira,Pablito Augusto Travassos; Rodrigues,Ana Livya Moreira; Rodrigues,Suliane Praciano; Thomaz,José Celso De Albuquerque; Silva,Jurandy Do Nascimento; Rodrigues,Larissa Lages. |
| This study aimed to characterize the chemical composition, determine the fatty acid profile, and quantify the bioactive compounds present in guava seed powder (Psidium guajava L.). The powder resulted from seeds obtained from guava pulp processing. The agro-industrial seeds from red guava cv. paluma were used, and they were donated by a frozen pulp fruit manufacturer. They contain varying amounts of macronutrients and micronutrients, with a high content of total dietary fiber (63.94 g/100g), protein (11.19 g/100g), iron (13.8 mg/100g), zinc (3.31 mg/100g), and reduced calorie content (182 kcal/100g). Their lipid profile showed a predominance of unsaturated fatty acids (87.06%), especially linoleic acid (n6) and oleic acid (n9). The powder obtained... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Guava seeds (Psidium guajava L.); Chemical composition; Fatty acid; Bioactive compounds; Artemia salina sp.; Microbiological quality. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300008 |
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