红木籽油(Bixa orellana)、铜瓜籽脂肪(Theobroma grandflorum)及其混合物的脂肪酸谱和流变行为

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2023-03-22 DOI:10.3989/gya.1122212

D. Da Silva, F. B. de Carvalho-Guimarães, I.P. Valente, N. Cunha, S.C. Da C. Sanches, D. A. da Silva, J. S. Silva Junior, L. D. da Silva, A. M. da C Rodrigues

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引用次数: 0

摘要

红木籽油(ASO)和铜瓜籽脂(CSF)分别以30:70、50:50和70:30 (% w/w)的比例组合。评估了它们的脂肪酸谱、营养品质、傅立叶变换红外光谱和流变学行为。ASO提高了共混物中多不饱和脂肪酸的含量;而脑脊液则具有较高的单不饱和脂肪酸含量。该混合物具有低的动脉粥样硬化性和血栓形成性指数，表明其营养优势。牛顿流体行为和FTIR结果表明，不同比例的ASO和CSF混合对官能团没有影响。ASO显示了活化能值，表明该脂肪粘度对温度变化更为敏感。根据统计拟合参数R2、χ2和RSS，牛顿模型被证明适合描述样本的行为。所制得的共混物具有较好的理化性能和营养特性，表明其具有开发新产品的可行性。

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Fatty acid profile and rheological behavior of annatto seed oil (Bixa orellana), cupuassu seed fat (Theobroma grandiflorum), and their blends

Annatto seed oil (ASO) and cupuassu seed fat (CSF) were combined at the ratios: 30:70, 50:50, and 70:30 (% w/w). Their fatty acid profile, nutritional quality, FTIR (Fourier Transform Infrared) spectra, and rheological behavior were evaluated. ASO increased the content of polyunsaturated fatty acids in the blends; whereas CSF conferred higher contents of monounsaturated fatty acids. The blends exhibited low atherogenicity and thrombogenicity indices, suggesting nutritional advantages. The Newtonian fluid behavior and FTIR results suggested that mixing ASO and CSF at different proportions did not affect the functional groups. ASO showed an activation energy value which indicated that this fat viscosity was more sensitive to temperature changes. The Newtonian model proved to be suitable to describe the behavior of samples, according to statistical fit parameters R2, χ2, and RSS. The resulting blends presented improved physicochemical properties and nutritional attributes, indicating their feasibility for the development of new products.

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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