RESUMO

This study determined the total acidity, fatty acids profile (TFAs), and free fatty acids (FFAs) present in sunflower and soybean oils obtained by green processes (supercritical carbon dioxide-scCO2 and pressurized liquid extraction-PLE). The determination of the primary fatty acids responsible for product acidity can provide a higher quality product. Sunflower (scCO2/PLE-ethanol) and soybean (PLE-ethanol/PLE-hexane) samples were evaluated. The TFAs profile was determined by gas chromatography - mass spectrometry. The total FFAs content was determined by titrimetric method. For the qualitative determination of the FFAs present in the oils, a new technique capable of repeatably identifying the main FFAs was applied, using GC/MS. The primary fatty acids (palmitic, stearic, oleic, linoleic, eicosenoic, and linolenic) were present in all samples, both as TFAs and FFAs. However, fatty acids of lesser intensity showed variations. The applied methodology provided relevant data on the FAs that cause acidity in vegetable oils obtained by green processes.

RESUMO

This study aimed to evaluate the effect of turmeric extract as natural antioxidant on modified atmosphere-packaged fresh lamb sausages with fat replacement during storage (2 °C). Five treatments were prepared: control without antioxidant (CONT); with 500 mg/kg sodium erythorbate (E500); and three batches with 250, 500 or 750 mg/kg turmeric extract (T250, T500 and T750), respectively. The proximate composition, pH, color, texture, oxidative stability, sensorial analysis, free fatty acids and volatile compounds of sausages were analyzed. Turmeric extract improved the antioxidant capacity of lamb sausages and also slowed lipid oxidation and the generation of related volatile compounds. Moreover, physic-chemical parameters of lamb sausages were not greatly influenced by turmeric addition and concentration, except for yellow color. All samples were considered acceptable by consumers. These findings showed that turmeric extract is effective against lipid oxidation and could be a good strategy to enhance the shelf life of lamb sausage.

Assuntos

RESUMO

Vegetable crop residues, such as sugarcane bagasse (SCB), despite their limited biodegradability, are potential materials for anaerobic processes because of their low cost, high availability, and sugar content. The difficulty of biodegrading this type of material is primarily related to its chemical composition and to the complex interactions between its compounds (cellulose, hemicelluloses, and lignin). Thus, the following supercritical and near critical carbon dioxide (CO2) pre-treatments were evaluated with and without the addition of sodium hydroxide (NaOH): (i) 40°C/70 kgf·cm-2; (ii) 60°C/200 kgf·cm-2; and (iii) 80°C/200 kgf·cm-2, aiming to enhance the anaerobic biodegradability of SCB. The methanogenic production of SCB increased in all cases in which the material was pre-treated, except the case in which NaOH was used together with a high temperature. The condition using CO2 at 60°C/200 kgf·cm-2 was highlighted with a lignin removal of 8.07% and an accumulated methane production of 0.6498 ± 0.014 LN (273.15K, 1.01325 × 105 Pa), 23.4% higher than the value obtained with the untreated material. This condition also showed the highest net energy at the energy balance that was calculated for comparison with the tested conditions. The results showed that pre-treatments with near critical and supercritical fluids have the potential to reduce structural obstacles of lignocellulosic materials and to enhance their anaerobic biodegradability.

Assuntos

RESUMO

The exotic flavor of Brazilian tropical fruits led to increased consumption. Consumers awareness regarding balanced diets, makes necessary determining nutritional composition - vitamins and minerals of the fruits ordinarily consumed. This study contributed to the evaluation of macro (K, Ca) and microelements (Mn, Fe, Cu, Zn and Br) in eight exotic Brazilian tropical fruits: "abiu" (Lucuma caimito Ruiz & Pav.), "jenipapo" (Genipa americana L.), "jambo rosa" (rose apple, Eugenia Jambos L.), "jambo vermelho" (Syzygium malaccence L., Merr & Perry), "macaúba" (Acrocomia aculeata Jacq. Lood. Ex Mart.), "mangaba" (Hancornia speciosa), "pitanga" (Brazilian Cherry, Eugenia uniflora L.), and tamarind (Tamarindus indica L.), using the Energy Dispersive X-Ray Fluorescence (EDXRF) technique. "jambo vermelho" and "macaúba" presented the highest values of K concentrations, 1,558 and 1,725 mg 100 g-1, respectively. On the other hand, Ca concentrations were highest in "macaúba" (680 mg 100 g-1) and "jenipapo" (341 mg 100 g-1). The microelemental concentrations in these eight fruits ranged from: 0.9 to 2.0 mg 100 g-1 for Mn, 3.9 to 11.4 mg 100 g-1 for Fe, 0.5 to 1.0 mg 100 g-1 for Cu, 0.6 to 1.5 mg 100 g-1 for, Zn and 0.3 to 1.3 mg 100 g-1 for Br. The amounts of macro and microelements in the eight fruits analyzed were compared to other tropical fruits and it was found that some of them could be classified as rich sources for these macro and microelements.

O sabor exótico dos frutos tropicais brasileiros vem contribuindo para o aumento de seu consumo. Ao se considerar a busca por uma alimentação balanceada, por consumidores cada vez mais exigentes, o conhecimento da composição de vitaminas e sais minerais dos frutos que compõe a dieta se faz necessário. Desta forma o presente trabalho vem contribuir com a determinação da concentração de macro (K e Ca) e microelementos (Mn, Fe, Cu, Zn e Br) em oito frutos tropicais exóticos brasileiros: abiu (Lucuma caimito Ruiz & Pav.), jenipapo (Genipa americana L.), jambo rosa (rose apple, Eugenia jambos L.), jambo vermelho (Syzygium malaccence L., Merr & Perry), macaúba (Acrocomia aculeata Jacq. Lood. Ex Mart.); mangaba (Hancornia speciosa), pitanga (Brazilian Cherry, Eugenia uniflora L.) e tamarindo (Tamarindus indica L.) através da técnica de fluorescência de raios X por dispersão de energia. Jambo vermelho e macaúba apresentaram altas concentrações de K, 1.558 e 1.725 mg 100 g-1, respectivamente. Por outro lado, as concentrações de Ca foram maiores na macaúba (680 mg 100 g-1) e jenipapo (341 mg 100 g-1). As concentrações em microelementos nestes oitos frutos variaram: de 0,9 a 2,0 mg 100 g-1 para Mn, de 3,9 a 11,4 mg 100 g-1 para o Fe, de 0,6 a 1,5 mg 100 g-1 para o Zn e de 0,3 a 1,3 mg 100 g-1 para o Br. As quantidades destes elementos nos oito frutos analisados foram comparadas com outros frutos tropicais e pode-se constatar que alguns deles podem ser classificados como fontes ricas em minerais.

RESUMO

The exotic flavor of Brazilian tropical fruits led to increased consumption. Consumers awareness regarding balanced diets, makes necessary determining nutritional composition - vitamins and minerals of the fruits ordinarily consumed. This study contributed to the evaluation of macro (K, Ca) and microelements (Mn, Fe, Cu, Zn and Br) in eight exotic Brazilian tropical fruits: "abiu" (Lucuma caimito Ruiz & Pav.), "jenipapo" (Genipa americana L.), "jambo rosa" (rose apple, Eugenia Jambos L.), "jambo vermelho" (Syzygium malaccence L., Merr & Perry), "macaúba" (Acrocomia aculeata Jacq. Lood. Ex Mart.), "mangaba" (Hancornia speciosa), "pitanga" (Brazilian Cherry, Eugenia uniflora L.), and tamarind (Tamarindus indica L.), using the Energy Dispersive X-Ray Fluorescence (EDXRF) technique. "jambo vermelho" and "macaúba" presented the highest values of K concentrations, 1,558 and 1,725 mg 100 g-1, respectively. On the other hand, Ca concentrations were highest in "macaúba" (680 mg 100 g-1) and "jenipapo" (341 mg 100 g-1). The microelemental concentrations in these eight fruits ranged from: 0.9 to 2.0 mg 100 g-1 for Mn, 3.9 to 11.4 mg 100 g-1 for Fe, 0.5 to 1.0 mg 100 g-1 for Cu, 0.6 to 1.5 mg 100 g-1 for, Zn and 0.3 to 1.3 mg 100 g-1 for Br. The amounts of macro and microelements in the eight fruits analyzed were compared to other tropical fruits and it was found that some of them could be classified as rich sources for these macro and microelements.

O sabor exótico dos frutos tropicais brasileiros vem contribuindo para o aumento de seu consumo. Ao se considerar a busca por uma alimentação balanceada, por consumidores cada vez mais exigentes, o conhecimento da composição de vitaminas e sais minerais dos frutos que compõe a dieta se faz necessário. Desta forma o presente trabalho vem contribuir com a determinação da concentração de macro (K e Ca) e microelementos (Mn, Fe, Cu, Zn e Br) em oito frutos tropicais exóticos brasileiros: abiu (Lucuma caimito Ruiz & Pav.), jenipapo (Genipa americana L.), jambo rosa (rose apple, Eugenia jambos L.), jambo vermelho (Syzygium malaccence L., Merr & Perry), macaúba (Acrocomia aculeata Jacq. Lood. Ex Mart.); mangaba (Hancornia speciosa), pitanga (Brazilian Cherry, Eugenia uniflora L.) e tamarindo (Tamarindus indica L.) através da técnica de fluorescência de raios X por dispersão de energia. Jambo vermelho e macaúba apresentaram altas concentrações de K, 1.558 e 1.725 mg 100 g-1, respectivamente. Por outro lado, as concentrações de Ca foram maiores na macaúba (680 mg 100 g-1) e jenipapo (341 mg 100 g-1). As concentrações em microelementos nestes oitos frutos variaram: de 0,9 a 2,0 mg 100 g-1 para Mn, de 3,9 a 11,4 mg 100 g-1 para o Fe, de 0,6 a 1,5 mg 100 g-1 para o Zn e de 0,3 a 1,3 mg 100 g-1 para o Br. As quantidades destes elementos nos oito frutos analisados foram comparadas com outros frutos tropicais e pode-se constatar que alguns deles podem ser classificados como fontes ricas em minerais.