Oxidative stability of baru ( Dipteryx alata Vogel) oil monitored by fluorescence and absorption spectroscopy

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dc.creatorSilva, Vanessa Dotto da
dc.creatorConceição, José Nilson da
dc.creatorOliveira, Ivan Pires de
dc.creatorLescano, Caroline Honaiser
dc.creatorMuzzi, Rozanna Marques
dc.creatorSilva Filho, Omar Paulino da
dc.creatorConceição, Edemilsom Cardoso da
dc.creatorCasagrande, Gleison Antônio
dc.creatorCaires, Anderson Rodrigues Lima
dc.date.accessioned2020-01-28T13:38:34Z
dc.date.available2020-01-28T13:38:34Z
dc.date.issued2015
dc.description.abstractBaru (Dipteryx alataVogel) is a native fruit of the Brazilian savanna that provides a nutritive oil,which also has medicinal properties. Baru fruits were collected in central-western Brazil, and the oil was obtained by pressing the seeds. The Baru oil was heated at 110∘C for 24 h, and its oxidative stability was investigated by using fluorescence and absorption spectroscopy. The data showed that both absorption and fluorescence were able to preciselymonitor the oil degradation induced by the thermooxidative process. The results revealed a rapid growth of the primary compounds generation in the first 16 hours of degradation. Significant amounts of secondary compounds began to be generated after 14 hours.pt_BR
dc.identifier.citationSILVA, Vanessa D. et al. Oxidative stability of baru ( Dipteryx alata Vogel) oil monitored by fluorescence and absorption spectroscopy. Journal of Spectroscopy, London, v. 2015, p. 1-6, 2015.pt_BR
dc.identifier.issn2314-4920
dc.identifier.issne- 2314-4939
dc.identifier.urihttp://repositorio.bc.ufg.br/handle/ri/18576
dc.language.isoengpt_BR
dc.publisher.countryGra-bretanhapt_BR
dc.publisher.departmentFaculdade de Farmácia - FF (RG)pt_BR
dc.rightsAcesso Abertopt_BR
dc.titleOxidative stability of baru ( Dipteryx alata Vogel) oil monitored by fluorescence and absorption spectroscopypt_BR
dc.typeArtigopt_BR

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