|
|
|
|
|
| TORRES, L. R. O.; SHINAGAWA, F. B.; ARAÚJO, E. S.; OROPEZA, M. V. C.; MACEDO, L. F. L.; ALMEIDA-MURADIAN, L. B.; LIMA, H. C. de; MANCINI-FILHO, J.. |
| Abstract: The aim of this study is to characterize physical and chemically and determine the antioxidant capacity of pequi almond oils (PAO) extracted by handmade and by cold-pressing. Both oils showed good quality by acid, peroxide and thiobarbituric acid values. The fatty acid (FA) profile showed a significant presence of monounsaturated FA, mainly oleic acid (53.48 to 55.41%); saturated FA, such as palmitic acid (33.30 to 35.89 %); and polyunsaturated FA (PUFA), such as linoleic acid (5.85 to 7.23%). The total phenolic (TP) and carotenoid content ranged in concentration from 87.56 to 392.00 mg GAE/100 g and 36.03 to 262.40 mg/100 g, respectively. The tocopherol and phytosterol results indicated the predominant presence of α-tocopherol (52 to... |
| Tipo: Separatas |
Palavras-chave: Óleo de amêndoa; Processo artesanal; Prensado a frio.; Antioxidante; Pequi; Propriedade Físico-Química.; Almond oil. |
| Ano: 2016 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1049137 |
| |
|
| |
|
|
|
