Physico-chemical characterization of seed oils extracted from oranges (Citrus sinensis)

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dc.contributor.authorAranha, Caroline Pereira Moura [UNESP]
dc.contributor.authorJorge, Neuza [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-27T11:29:57Z
dc.date.available2014-05-27T11:29:57Z
dc.date.issued2013-07-11
dc.description.abstractThis study aimed to characterize the seeds of oranges, varieties Hamlin, Natal, Pera-rio and Valencia, on the composition and physico-chemical properties of its oil through the determination of free fatty acids, peroxide value, refraction, iodine value, saponification value, unsaponifiable matter, oxidative stability and fatty acid profile. The results were submitted to analysis of variance and differences between the average results were tested at 5% probability by Tukey test. The orange seed oils showed high levels of lipids, about 40%, and showed a low degree of degradation, when analyzing the free fatty acids and peroxide value. It was found through the fatty acid profile and refraction and iodine indexes seed oil, Pera-rio orange was the most unsaturated. The seed oil, Valencia orange had a higher oxidative stability in Rancimat at 100°C.en
dc.description.affiliationDepartment of Engineering and Food Technology Institute of Biosciences, Arts and Exact Sciences São Paulo State University, Cristóvão Colombo Street, 2265, 15054-000, São Jose do Rio Preto
dc.description.affiliationUnespDepartment of Engineering and Food Technology Institute of Biosciences, Arts and Exact Sciences São Paulo State University, Cristóvão Colombo Street, 2265, 15054-000, São Jose do Rio Preto
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipIdCNPq: 555870/2010-3
dc.format.extent409-415
dc.identifierhttp://dx.doi.org/10.3136/fstr.19.409
dc.identifier.citationFood Science and Technology Research, v. 19, n. 3, p. 409-415, 2013.
dc.identifier.doi10.3136/fstr.19.409
dc.identifier.issn1344-6606
dc.identifier.lattes6605948620230104
dc.identifier.scopus2-s2.0-84879820687
dc.identifier.urihttp://hdl.handle.net/11449/75953
dc.identifier.wosWOS:000320354600010
dc.language.isoeng
dc.relation.ispartofFood Science and Technology Research
dc.relation.ispartofjcr0.379
dc.relation.ispartofsjr0,261
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectAgro-industrial residues
dc.subjectOxidative stability
dc.subjectPhysico-chemical
dc.subjectAgro-industrial residue
dc.subjectCitrus sinensis
dc.subjectFatty acid profiles
dc.subjectFree fatty acid
dc.subjectPhysico-chemical characterization
dc.subjectPhysico-chemicals
dc.subjectPhysicochemical property
dc.subjectIodine
dc.subjectOils and fats
dc.subjectOxidation resistance
dc.subjectPeroxides
dc.subjectRefraction
dc.subjectUnsaturated fatty acids
dc.subjectCitrus fruits
dc.titlePhysico-chemical characterization of seed oils extracted from oranges (Citrus sinensis)en
dc.typeArtigo
dcterms.licensehttp://www.karger.com/Services/RightsPermissions
unesp.author.lattes6605948620230104
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE