Efeito de diferentes métodos de extração sobre a qualidade de compostos bioativos em óleo extraído de semente de araticum
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2018-11-30
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Universidade Federal de Goiás
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This work aims to characterize the araticum seed, comparing it with the conventional methods
of extracting the seed oil with the assistants by ultrasound and microwave and with the
application of the extraction in the production of minibolos. The analyzes used to determine the
variables were the quality parameters of edible vegetable oil; profile of fatty acids by gas
chromatography and nuclear magnetic resonance; antioxidant capacity by DPPH and ABTS
methods; thermal analysis by differential chill analysis and thermogravimetry. The araticum
seed, pie flour was obtained after extraction by droplet extraction, presence of cyanogenic
compounds, proximal composition, total phenolic compounds, antioxidant capacity by DPPH,
FRAP and ABTS methods. Minibowders were used for the conversion of wheat flour in the
proportion of 0, 5, 10, 15 and 20%, being also investigated as to the texture profile and shear
strength. The oil of the wire seed was submitted to the critical capacity of antioxidant and
unsaturated fatty acids, being the main fatty acids used were oleic, linoleic, palmitic and stearic
acids. The arable rice seed oil is extracted for a higher quality than that extracted by Soxhlet.
The method of ultrasonic aid with the difference in intensity with the antioxidant capacity and
when combined with the Soxhlet, reduced the oxidation effect, unlike microwave assays with
increased time and potency, was also observed in its quality of oil. Arabic seed and arabica seed
meal are products with high protein content, lipid content and antioxidant capacity, which were
noticed in the substitution for the production of minibolos, with the increase of the araticum
seed meal, are important in protein, lipids, ashes, total phenolic set, antioxidant capacity,
browning in the crust and increase of the force necessary to perform mastication.
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BRAGA, L. P. Efeito de diferentes métodos de extração sobre a qualidade de compostos bioativos em óleo extraído de semente de araticum. 2018. 75 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2018.