Navegando por Autor "Grimaldi, Renato"
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Item Baru seed extracted oil (Dipteryx alata Vog.) : chemical composition and thermal and oxidative stability.(2023) Paulo, Linamarys Aparecida de Oliveira; Fernandes, Raquel Nunes; Gandra, Kelly Moreira Bezerra; Minim, Valéria Paula Rodrigues; Minim, Luis Antonio; Grimaldi, Renato; Vidigal, Márcia Cristina Teixeira RibeiroBaru seeds are commonly found in the Brazilian savanna and present potential to be used by the food industry due to their high content of fat. In this sense, this study aimed to determine the physicochemical properties, and chemical composition of baru seed oil. The thermal and oxidative stability, as well as the interfacial properties of the oil were also evaluated. The free fatty acid, peroxide, moisture, density, viscosity and the refractive index of the oil extracted from baru seeds were 0.08% oleic acid, 6.69 meq O2 kg–1 of oil, 0.03%, 0.92 g cm–3, 32.9 mPa s and 1.47, respectively. Since linoleic acid (L), oleic acid (O), palmitic acid (P) and linolenic acid (Ln) are the main fatty acids present in the oil, the most common predominant triacylglycerols in the oil are POO, POL, OOO, OOL, OLL and LLL. The oil extracted from baru seeds presented good thermal and oxidative stability. Moreover, the oil contains high contents of total phenolics and carotenoids. The reduction of oil-water dynamic interfacial tension was promoted by the presence of small molecules. Therefore, the oil extracted from baru seeds presents promising properties for processing in the food industry.Item Fats from chemically interesterified high-oleic sunflower oil and fully hydrogenated palm oil.(2014) Masuchi, Monise Helen; Gandra, Kelly Moreira Bezerra; Marangoni, André Luis; Perenha, Cristiane de Sá; Chiu, Ming Chih; Grimaldi, Renato; Gonçalves, Lireny Aparecida GuaraldoChemical interesterification of different lipid materials has considerable potential for the production of a wide variety of special fats with improved functional and nutritional properties. The present study aimed to evaluate the chemical interesterification of blends of high-oleic sunflower oil (HOSO) and fully hydrogenated palm oil (FHPO) in the ratios (% w/w) of 80:20, 70:30, 60:40 and 50:50. The blends were characterized in triacylglycerol composition, melting point, solid fat content and crystallization behavior, and some applications in food products were suggested. The interesterification altered the solid fat content, melting point and crystallization isotherm of the samples, after the levels of trisaturated triacylglycerols decreased and disaturated–monounsaturated and monosaturated– diunsaturated triacylglycerol contents increased, due to the randomization of fatty acids. The modification in the triacylglycerol composition promoted greater miscibility between the HOSO and FHPO fractions, creating new application possibilities for the food industry.