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Macauba ( Acrocomia aculeata ) pulp oil quality is negatively affected by drying fruits at 60 ºC 52
Favaro,Simone Palma; Tapeti,Crissia Fernanda; Miranda,Cesar Heraclides Behling; Ciaconini,Gabrielly; Miyahira,Maria Amélia M; Roscoe,Renato.
ABSTRACT This study aimed to determine if the quality of macauba pulp oil is affected by drying the whole fruits at 60 ºC. Mature fruits were collected at every five days on the ground under 10 palm trees. A mixed batch of 3 kg of whole fruits, with three replications each, was dried in an oven with air circulation for 0, 12, 24, 36 and 48 h at 60 ºC. After every drying time, dried fruits were pulped using an automated device, followed by oil extraction with hexane. Moisture and oil content were determined in the pulp, and the pulp oil quality was analyzed for fatty acid composition, free fatty acids content, peroxide value, molar absorptivity at 232 and 270 nm, refractive index, and total carotene content. The tested temperature was sufficient to decrease...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Macauba palm; High oleic; Pulping; Pulp oil; Vegetable oil oxidation; Vegetable oil acidity.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132017000100601
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Rates of calcium, yield and quality of snap bean 63
Favaro,Simone Palma; Braga Neto,José Antônio; Takahashi,Hideaki Wilson; Miglioranza,Édison; Ida,Elza Iouko.
Calcium ions (Ca) play an important role in many biochemical processes, delaying senescence and controlling physiological disorders in fruits and vegetables. The objective of this experiment was to analyze the effect of increasing calcium concentrations in snap beans. Snap bean cultivar UEL 1 was sown in sand containing 80 mg L-1 of calcium supplemented with nutrient solution, plus calcium at different contents: 0, 75, 150 and 300 mg L-1. Ca was mainly recovered in the shoots, followed by roots and pods. Calcium concentrations in the pods were 130, 259, 349 and 515 mg 100 g-1dry matter on a dry weight basis, in relation to the enhancement of calcium contents in the nutrient solution, respectively. A negative relationship between nitrogen content in the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Phaseolus vulgaris L.; Biomass production; Pod; Nutrient solution; Nitrogen.
Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162007000600009
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Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vog) 116
Guimarães,Rita de Cássia Avellaneda; Favaro,Simone Palma; Viana,Antonio Camilo Arguelho; Braga Neto,José Antônio; Neves,Valdir Augusto; Honer,Michael Robin.
Baru (Dipteryx alata Vog.) is an abundant legume in the Brazilian Savanna. Its nuts can be exploited sustainably using its protein and lipid fractions. This study aimed to analyze the proteins of the nuts present in the defatted flour and protein concentrate in terms of their functional properties, the profile of their fractions, and the in vitro digestibility. The flour was defatted with hexane and extracted at the pH of higher protein solubility to obtain the protein concentrate. The electrophoretic profile of the protein fractions was evaluated in SDS-PAGE gel. The functional properties of the proteins indicate the possibility of their use in various foods, like soybeans providing water absorption capacity, oil absorption capacity, emulsifying...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Dipteryx alata; Protein fractions; Functional properties; Solubility; In vitro digestibility.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300007
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Thermal properties of defatted meal, concentrate, and protein isolate of baru nuts (Dipteryx alata Vog.) 116
Guimarães,Rita de Cássia Avellaneda; Favaro,Simone Palma; Souza,Anderson Dias Vieira de; Soares,Cláudia Muniz; Nunes,Ângela Alves; Oliveira,Lincoln Carlos Silva de; Honer,Michael Robin.
Baru (Dipteryx alata Vog.), a species of legume found in the Brazilian savannas, was investigated in this study for the composition of its flesh and seed. Thermal analyses, Thermogravimetry (TG), and Differential Scanning Calorimetry (DSC) were used to investigate the proteins in defatted meal, concentrate, and protein isolate. The protein concentrate was extracted at pH 10, followed by a precipitation at the isoelectric point to obtain the isolate that was spray dried. The thermogravimetric curves were obtained under a nitrogen atmosphere with a 100 mL/minutes flow. The initial, final and peak temperatures and mass loss were analyzed. Within the performed temperature ranges studied, the defatted meal and concentrate presented four steps of mass loss,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Protein denaturation; Thermal analysis; Endothermal peaks; Legumes.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100008
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