Rosemar Antoniassi

Composição em ácidos graxos do óleo da polpa de açaí extraído com enzimas e com hexano

Acai (Euterpe oleracea Martius) is a typical palm tree from the Amazon, growing spontaneously in states of Para, Amazonas, Amapa and Maranhao. It has been highlighted by the potential of its products, especially because of the economic importance for the regional fruit growing. The acai fruits are very appreciated by their pulp flavour. In the acai pulp, there is a significant amount of lipids, around 53%, in a dry basis, turning out to be an excellent source of essential fatty acids. The main purpose of the present work was to establish the fatty acid content in the lipid fraction of acai pulp using high resolution gaseous chromatography. The acai oil was obtained by enzymatic technology in water has been indicated as an alternative for vegetable oils extraction from pulp of fruits. A significant difference was not observed in the composition of the fatty acids present in acai oil obtained from either process. In both cases, the oil is high in monounsaturated fatty acids (68% to 71%) and in polyunsaturated fatty acids (7.8% to 10.6%).

Influência da secagem do pequi (Caryocar brasiliense Camb.) na qualidade do óleo extraído

Pequi (Caryocar brasiliense Camb) has stood out for being an oleaginous fruit rich in carotenoids. Drying is widely used technique in the oil extraction process using hexane, but the degradation of oil and carotenoids may occur. The objective of this study was to evaluate the influence of different drying methods (sun, air-circulated drier at 40 and 60 °C) and time (4 hours and up to constant weight) on the yield and quality of the oil extracted using hexane using a soxhlet apparatus. When the pequi pulp was dried up to 3% or even lower, more oil yield was obtained (52-59%, dry basis). The total carotenoids contents obtained were higher and the peroxide index was lower for the pulp dried at 40 °C in an air-circulated drier when compared to drying at 60 °C in an air-ventilated drier and to sun drying technique. These results indicate that drying in an air-circulated drier at 40 °C for 19 hours resulted in higher oil yields with less heat degradation.

Application of cashew tree gum on the production and stability of spray-dried fish oil

Evaluation of cashew gum compared to conventional materials was conducted regarding properties and oxidative stability of spray-dried fish oil. Emulsions produced with cashew gum showed lower viscosity when compared to Arabic gum. The particle size was larger (29.9μm) when cashew gum was used, and the encapsulation efficiency reached 76%, similar to that of modified starch but higher than that for Arabic gum (60%). The oxidation process for the surface oil was conducted and a relative lower formation of oxidation compounds was observed for the cashew gum treatment. GAB model was chosen to describe the moisture adsorption isotherm behaviours. Microparticles produced using Arabic and cashew gums showed greater water adsorption when exposed to higher relative humidities. Microparticles produced using cashew gum were more hygroscopic however encapsulation efficiency were higher and surface oil oxidation were less pronounced. Cashew gum can be further explored as an encapuslant material for spray drying processes.

Soy and Brazil nut beverage: processing, composition, sensory, and color evaluation.

Apesar do alto valor nutricional do extrato de soja, seu consumo nos paises do ocidente ainda e limitado principalmente devido as caracteristicas sensoriais desagradaveis resultantes do seu tradicional processo de obtencao. A castanha do Brasil (Bertholletia excelsa) apresenta sabor agradavel e e reconhecida por seu valor nutricional. Para promover a incorporacao da castanha do Brasil na dieta do brasileiro e necessario estabelecer melhor exploracao industrial. Portanto, o objetivo deste trabalho foi elaborar uma bebida de soja e castanha do Brasil explorando os beneficios de dois importantes produtos nacionais de alto valor nutritivo. O processo de obtencao da bebida constituiu-se de elaboracao, formulacao e homogeneizacao dos extratos de soja e de castanha do Brasil. Foram estudados cinco niveis (10, 20, 30, 40 e 50%) de extrato de castanha adicionados a bebida de soja. A bebida de soja contendo 30% de extrato de castanha foi a preferida entre os consumidores que participaram deste estudo, demonstrando o beneficio sensorial promovido pela castanha do Brasil. No entanto, ela nao apresentou um melhor desempenho em termos de valor nutricional, exceto pelo teor de oleo. Bebidas a base de soja e castanha do Brasil apresentaram estabilidade visual (sem separacao de fases), apesar da nao estabilidade demonstrada pela bebida de castanha do Brasil isoladamente. Quando o extrato de castanha do Brasil foi acrescentado a bebida de soja, o produto final foi mais branco do que a bebida de soja. Isto e interessante do ponto de vista do consumidor que procura por um extrato de soja mais claro. O processamento da bebida de soja e de castanha do Brasil pode ser uma alternativa para o aumento do uso de castanha do Brasil na dieta dos brasileiros.

Bayesian Multi-Trait Analysis Reveals a Useful Tool to Increase Oil Concentration and to Decrease Toxicity in Jatropha curcas L.

The biggest challenge for jatropha breeding is to identify superior genotypes that present high seed yield and seed oil content with reduced toxicity levels. Therefore, the objective of this study was to estimate genetic parameters for three important traits (weight of 100 seed, oil seed content, and phorbol ester concentration), and to select superior genotypes to be used as progenitors in jatropha breeding. Additionally, the genotypic values and the genetic parameters estimated under the Bayesian multi-trait approach were used to evaluate different selection indices scenarios of 179 half-sib families. Three different scenarios and economic weights were considered. It was possible to simultaneously reduce toxicity and increase seed oil content and weight of 100 seed by using index selection based on genotypic value estimated by the Bayesian multi-trait approach. Indeed, we identified two families that present these characteristics by evaluating genetic diversity using the Ward clustering method, which suggested nine homogenous clusters. Future researches must integrate the Bayesian multi-trait methods with realized relationship matrix, aiming to build accurate selection indices models.

Development and nutritional and sensory evaluation of cachapinta (Pseudoplatystoma sp) pâté

This study developed a technique for the preparation of pâté from cachapinta (Pseudoplatystoma sp) waste. For this, frozen minced cachapinta fish was crushed in a mini cutter and homogenized with all other ingredients. The prepared pâté was stored in seamed and thermally treated cans (volume 170 g). Weight proportions of mean moisture, ash, protein, and lipid contents of the minced fish were 75.49, 1.00, 15.00, and 7.92 (g/100 g), respectively. The formulation of the developed pâté is in accordance with legislation for fish products. Cachapinta pâté is a product with high content of polyunsaturated fatty acids, low level of trans fat, and good indices of nutritional quality. Tests of sensory acceptance, purchase intent, and sensory attributes (except spreadability) averaged a score above 6.0, indicating acceptability of the product. Our study suggests that the potential of minced cachapinta for pâté production is high, and that it can contribute a value-added product to seafood consumption.

Analysis of the main conjugated linoleic acid (CLA) precursors (C18:2 n-6 and C18:3 n-3) in Brachiaria ruzizienses by capillary zone electrophoresis

AbstractAn alternative method for extraction optimization of C18:2 n-6 and C18:3 n-3, the main precursors for the synthesis of conjugated linoleic acid (CLA), in Brachiaria ruzizienses forages was proposed. Three methods of lipid extraction were tested: 1. Hara & Radin, 2. Micro Folch and 3. Bligh & Dyer. The preliminary test showed the Hara & Radin method as the most promising procedure. Then, a 33 Box Behnken design with triplicate in the central point was applied in Hara & Radin method in order to optimize the extraction procedure. The optimization extraction was monitored by quantification of C18:2 n-6 and C18:3 n-3 through capillary zone electrophoresis (CZE). The results obtained by CZE were compared to gas chromatography (AOCS official method) in real samples using the paired t-test. No significant difference between methods was found within a 95% confidence interval (p-value= 0.937). The alternative CZE method for Brachiaria ruzizienses forages analysis has some advantages in comparison with official GC method such as, short analysis time (10 min), no derivatization step for sample preparation, absence of specific separation columns, lower analytical cost and high throughput.

Influência das condições de cultivo na composição da semente e do óleo de gergelim

Effect of cultivation conditions on the composition of sesame seed and oil Fourteen selected sesame genotypes were grown in Patos, Paraiba State, Brazil and Barbalha, Ceara State, Brazil, and the trials were at a randomized block design with five replicates under non-irrigated and irrigated conditions, respectively. Seeds were evaluated for oil yield and chemical composition, while defatted meal was analyzed for amino acids content. The fatty acids and sterols profiles were also evaluated, as well as the characteristics for identity and oil quality. The differences observed between genotypes in the same area were small. However, significant differences (p <0.05) between the areas for oil content and protein were observed, with higher oil content found for genotypes in Barbalha, where the crop was irrigated. Higher amounts of stearic (C18: 0) and oleic acids (C18: 1) were observed for the oil from Patos, while for linoleic acid (C18:2) a higher content was found in Barbalha oil. As for sterols, campesterol, stigmasterol and delta 5 avenasterol were more abundant for samples from Barbalha, and sitosterol for samples from Patos (p <0.05). Some figures observed for some fatty acids, sterols, density and refractive index diverged from the identity characteristics described in Codex Alimentarius (2001), reinforcing the need to set up a national database that can support future changes in this standard.

Length-scale Specific Crystalline Structural Changes Induced by Molecular Randomization of Pequi Oil

Pequi fruit (Caryocar brasiliense Camb) is considered important since its pulp has a high content of oil and carotenoids. The oils triacylglycerols (TAGs) contain mainly oleic (~57%) and palmitic (~36%) fatty acids, distributed primarily among POO, POP/PPO, and OOO TAGs. It displays a tendency to fractionate upon storage and has a relatively low melting temperature (SFC of 4% at 25°C). Pequi oil was modified through chemical interesterification, which increased the PPP content to ~6%. This caused a flattening in the SFC-temperature profile, raising the end of melt temperature significantly (SFC of 4% at 39°C). The interesterified oil does not fractionate and is thermally stable up to 40°C, with an SFC-temperature profile resembling that of roll-in shortening (SFC of 31% at 16°C) despite containing high amounts of oleic acid. Crystallization and melting behavior changed. Crystal packing became more disorganized as evidenced by a significant decrease in crystalline domain size in the [001] direction from 42.3 nm to 32.1 nm. Polymorphism remained of the triclinic (β) subcell type but polytypism changed from the 3L to the 2L type. Polarized light microscopy demonstrated that interesterification dramatically decreased crystal size, consistent with a higher rate of nucleation in the material. Moreover, the dramatic improvement in physical stability and functionality was not accompanied by a significant decrease in total carotenoid content (~390 mg/kg).

OXIDATIVE STABILITY OF MACADAMIA AND PISTACHIO OILS

The objective of this work was to evaluate the composition and oxidative stability of macadamia and pistachio oils. Oils from macadamia and pistachio nuts were analyzed for their composition in fatty acids, triacylglycerols and sterols. The Oxidative Stability Index (OSI) of this oils was measured using a Rancimat 679 Metrohm at 98, 110 and 120oC with air flow of 8.33 and 10.0 L/h. Macadamia and pistachio oils were also added to soybean and sunflower oils (in levels of 5 to 20%) to evaluate a possible oxidative stability increase of the latter. Oil samples of macadamia nuts showed as predominance fatty acids, the oleic acid (63.41 to 67.30%) and palmitoleic acid (10.32 to 14.27%) however the major fatty acids in pistachio nut oil samples were oleic (53.83% to 56.85%) and linoleic (31.38% to 32.26%) acids. The OSI at 98°C for macadamia nut oil and for pistachio nut oil reached respectively, 93h and higler than 96h, indicating high oxidative stability. Such values are between the highest found in the literature for vegetable oils in this temperature. A reduction of the OSI occurred when the temperature increased, for both oils. There was only a slight increase in the blends of macadamia and pistachio oils and sunflower and soybean oils.