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dc.contributor.authorFortuna Clara, Maria Paula [UNESP]
dc.contributor.authorVeronezi, Carolina Medici [UNESP]
dc.contributor.authorJorge, Neuza [UNESP]
dc.date.accessioned2020-12-10T20:00:46Z
dc.date.available2020-12-10T20:00:46Z
dc.date.issued2020-01-01
dc.identifierhttp://dx.doi.org/10.1590/1678-4324-2020190351
dc.identifier.citationBrazilian Archives Of Biology And Technology. Curitiba-parana: Inst Tecnologia Parana, v. 63, 7 p., 2020.
dc.identifier.issn1516-8913
dc.identifier.urihttp://hdl.handle.net/11449/196930
dc.description.abstractEach year, the consumption of vegetable oils increases gradually. Some oils, such as chia, sesame, and quinoa, are consumed due to the nutritional properties and health promoters that have been recognized in their components. Based on this premise, the present study aimed to characterize chia (Salvia hispanica), sesame (Sesamum inducum), and quinoa (Chenopodium quinoa) oils, in order to enable their applications in the development of new food products. Chia oil presented higher degradation, as it stood out with higher amounts of free fatty acids (4.46%) and peroxide value (18.35 meq/kg). It is an oil that is rich in polyunsaturated fatty acids (75.47%), and, consequently, with high refractive index (1,475) and iodine value (192.86 g/100 g). Quinoa oil stood out for its higher oxidative stability (17.55 h) and higher amount of phenolic compounds (190.84 mg/100 g). Sesame and quinoa oils showed no significant difference for carotenoids, but sesame oil had higher content of total tocopherols (656.50 mg/kg). Thus, the oils can be used in technological processes and/ or in the formulation of new food products, in order to their increase the nutritional value.en
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.format.extent7
dc.language.isoeng
dc.publisherInst Tecnologia Parana
dc.relation.ispartofBrazilian Archives Of Biology And Technology
dc.sourceWeb of Science
dc.subjectspecial oils
dc.subjectphysicochemical properties
dc.subjectbioactive compounds
dc.titleEvaluation of Quality of Chia (Salvia hispanica), Sesame (Sesamum indicum), and Quinoa (Chenopodium quinoa) Oilsen
dc.typeArtigo
dcterms.rightsHolderInst Tecnologia Parana
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.description.affiliationSao Paulo State Univ, Dept Food Engn & Technol, Sao Jose Do Rio Preto, SP, Brazil
dc.description.affiliationUnespSao Paulo State Univ, Dept Food Engn & Technol, Sao Jose Do Rio Preto, SP, Brazil
dc.identifier.doi10.1590/1678-4324-2020190351
dc.identifier.scieloS1516-89132020000100411
dc.identifier.wosWOS:000537049600001
dc.rights.accessRightsAcesso aberto
dc.identifier.fileS1516-89132020000100411.pdf
dc.identifier.lattes6605948620230104
unesp.author.lattes6605948620230104
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