Banca de QUALIFICAÇÃO: GABRIELLE MAHARA MARTINS AZEVEDO CASTRO
Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.DISCENTE : GABRIELLE MAHARA MARTINS AZEVEDO CASTRO
DATA : 04/04/2018
HORA: 09:00
LOCAL: Sala de aula 07 do Departamento de Nutrição - DNUT/UFRN
TÍTULO:
Physicochemical, chemical and antioxidante properties of buriti (Mauritiaflexuosa) oil obtained by biotechnology.
PALAVRAS-CHAVES:
Vegetable oil; Buriti (Mauritiaflexuosa); Biotechnoloy.
PÁGINAS: 85
GRANDE ÁREA: Ciências da Saúde
ÁREA: Nutrição
RESUMO:
Buriti oil (Mauritia flexuosa) has been invested as a food with great functional potential, with application in different areas of industry, such as food, due to its high levels of beta-carotene and oleic acid. The methods of extraction of vegetable oils are capable of influencing the quality of the final product. The objective of this work was to determine the physicochemical, chemical and antioxidant properties of buriti oil obtained by biotechnology. In order to do so, samples of the oil were supplied by Plantus SA and to following analyzes were carried out: physicochemical characterization (indices of acidity, peroxide, saponification, refraction, iodine, moisture, density, viscosity, ash and ether insoluble impurities), chemical composition (profile of minerals, fatty acids, phenolic compounds, total carotenoids) and antioxidant potential (DPPH radical inhibition activity, superoxide ion sequestration, reducing power test and total antioxidant capacity). Hydrophilic fraction in methanol and lipophilic in hexane were obtained to characterize the antioxidant potential. The buriti oil of the study had acidity index (3,28±0,09 mg KOHg-1), peroxide (8,34±0,40 Meqkg-1), iodine (77,26±1,12 cg I2g-1), refraction (1,47±0,0005), relative density (920±0,00 kgm-3) and viscosity (45,23±0,0018 mPA.s-1), comparable to buriti oils, the exception of the saponification index (230,0±2,51 mg KOHg-1), which was higher than the literature. There were higher percentages of palmitic acid (25,75%) and linoleic acid w-6 (53,36%), with detection of trans elaidic (0,24%) and linolelaic acid (0,24%). In the analysis of minerals, the following are the macroelements: calcium (69,74g/100g) followed by phosphorus (33,85g/100g) and, from the microelements sodium (46,21g/100g), followed by ion (8,64g/100g). The concentration of total phenolic compounds was also 6.929, 37±1,32 mg GAEg/100g, the highest concentration found among these compounds was quercetin (205,25 mg/g of oil). The amount of β-carotene found was 2.72 μg / g of the oil, which is lower than that reported in the literature, possibly due to the extraction mode. Antioxidant properties in the buriti oil of the study were also identified in the hydrophilic and lipophilic fractions, predominantly in the hydrophilic, especially in the DPPH radical inhibition test (21,213.81mg Trolox / 100g), a value higher than other oils, including oil of extra-virgin olive oil. High antioxidant capacity can be attributed to the phenolic compounds and beta-carotene present in the oil. According to the results obtained, the use of biotechnology in the production of buriti oil is promising for use in food products, but more studies are needed to obtain the oil by fermentation, in order to make it ideal for consumption.
MEMBROS DA BANCA:
Presidente - 2378605 - CRISTIANE FERNANDES DE ASSIS
Externo ao Programa - 2140814 - FERNANDO HENRIQUE ANDRADE NOGUEIRA
Interno - 3652554 - FRANCISCO CANINDE DE SOUSA JUNIOR