Banca de QUALIFICAÇÃO: KEITH HELLEN DIAS DA SILVA LIRA
Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.DISCENTE : KEITH HELLEN DIAS DA SILVA LIRA
DATA : 02/04/2019
HORA: 09:00
LOCAL: Sala 07 do Departamento de Nutrição DNUT/UFRN
TÍTULO:
Quinoa oil (Chenopodium quinoa) obtained by biotechnology: characterization and nanoencapsulation aiming application in food.
PALAVRAS-CHAVES:
Vegetable oils. Enzymatic extraction. Fatty acids. Vitamin E. Emulsification O/W.
PÁGINAS: 80
GRANDE ÁREA: Ciências da Saúde
ÁREA: Nutrição
RESUMO:
Quinoa oil (Chenopodium quinoa Willd.) has a high degree of unsaturation, is rich in essential fatty acids and contains significant amounts of vitamin E. However, the usual extraction of quinoa oil using organic solvents is economically unfeasible due to low yield, and liposolubility brings countless technological challenges to its application in the food industry. Thus, the present study aimed to perform the physicochemical and chemical characterization of quinoa oil obtained through biotechnological processes, as well as to produce and characterize the quinoa oil encapsulated in porcine gelatin (PG) and in the combination whey protein isolated (WPI) and PG for application in a food matrix. The oil was supplied by Plantus S.A. Fatty acid ester analysis was performed by gas chromatography (GC). The concentrations of alpha and gamma-tocopherol were determined by high performance liquid chromatography (HPLC). Mineral determination was performed by plasma optical emission spectrometry (ICP/OES). The encapsulation was performed by the oil/water emulsification technique (O/W) and the encapsulates obtained were characterized by Scanning Electron Microscopy (SEM), X-ray Diffraction (XRD), Fourier Transform Infrared Spectrophotometry (FTIR), Laser Diffraction, Zeta Potential, incorporation efficiency (%) and solubility in water. The fatty acid profile of the oil showed predominance of unsaturated fatty acids (72.97%), with emphasis on linoleic (55.39%). The iodine and refraction indexes were 102.87 (0.81) cg.I2g-1 and 1.47 (0.00), respectively, corroborating the predominance of unsaturated fatty acids. The peroxide index of 2.75 (0.39) Meq.kg-1 is in conformity with what determines the current legislation, already the acidity index of 0.90 (0.14) mg.KOHg-1 is above the permitted by legislation for refined oils. The mineral that presented the highest concentration was phosphorus (20.43 mg.g-1), followed by potassium (120.95 mg.g-1). The concentration of alpha and gamma-tocopherol found in the oil was 5.87 and 3.74 mg/100g. The results show that quinoa oil has characteristics with application in food and that the encapsulation study is essential to increase the oil utilization potential by the food industry.
MEMBROS DA BANCA:
Presidente - 2378605 - CRISTIANE FERNANDES DE ASSIS
Interna - 3211846 - KARLA SUZANNE FLORENTINO DA SILVA CHAVES DAMASCENO
Externo ao Programa - 1639820 - ARNOBIO ANTONIO DA SILVA JUNIOR