Chemical characterization of baru oil and its by-product from the northwest region of Minas Gerais, Brazil

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2022-06-14 DOI:10.3989/gya.0447211

L. A. Borges, R. Souto, A. Nascimento, J. F. Soares, C. Paiva, I. Brandi, J. P. Lima

引用次数: 1

Abstract

This study investigated baru oil and partially defatted baru flour from the northwest region of Minas Gerais, Brazil. The physicochemical characterization of the oil was made by determining the fatty acid profile using gas chromatography, lutein, and α- and β- carotenes by means of high-performance liquid chromatography, and total carotenoids by spectrophotometry. The flour was analyzed for its chemical composition, fiber, and mineral contents. Baru oil presented excellent quality parameters and high contents in unsaturated fatty acids and carotenoids. The flour showed relevant levels of proteins, lipids, and dietary fiber, in addition to having representative mineral contents for food such as manganese, magnesium, and copper. Thus, baru oil and the by-product of its extraction offer a rich chemical composition, and their application may add nutritional value to foods in addition to reducing negative environmental impacts.

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巴西米纳斯吉拉斯州西北地区巴鲁油及其副产品的化学特性

本研究调查了巴西米纳斯吉拉斯西北地区的巴鲁油和部分脱脂巴鲁面粉。通过气相色谱法测定脂肪酸图谱，通过高效液相色谱法检测叶黄素、α-和β-胡萝卜素，通过分光光度法测定总类胡萝卜素，对油的理化性质进行了表征。对面粉的化学成分、纤维和矿物质含量进行了分析。巴鲁油具有优良的品质参数和高含量的不饱和脂肪酸和类胡萝卜素。除了具有代表性的锰、镁和铜等食物矿物质含量外，面粉还显示出相关的蛋白质、脂质和膳食纤维水平。因此，巴鲁油及其提取的副产品具有丰富的化学成分，它们的应用除了可以减少对环境的负面影响外，还可以增加食品的营养价值。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality