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Determination of free fatty acids in crude vegetable oil samples obtained by high-pressure processes.
Medeiros Vicentini-Polette, Carolina; Rodolfo Ramos, Paulo; Bernardo Gonçalves, Cintia; Lopes De Oliveira, Alessandra.
Afiliação
  • Medeiros Vicentini-Polette C; LTAPPN, Department of Food Engineering, Faculty of Animals Sciences and Food Engineering (FZEA), University of São Paulo (USP), Av. Duque de Caxias Norte, 225, Pirassununga, SP 13635-900, Brazil.
  • Rodolfo Ramos P; LTAPPN, Department of Food Engineering, Faculty of Animals Sciences and Food Engineering (FZEA), University of São Paulo (USP), Av. Duque de Caxias Norte, 225, Pirassununga, SP 13635-900, Brazil.
  • Bernardo Gonçalves C; (in memoriam) LES, Department of Food Engineering, Faculty of Animals Sciences and Food Engineering (FZEA), University of São Paulo (USP), Av. Duque de Caxias Norte, 225, Pirassununga, SP 13635-900, Brazil.
  • Lopes De Oliveira A; LTAPPN, Department of Food Engineering, Faculty of Animals Sciences and Food Engineering (FZEA), University of São Paulo (USP), Av. Duque de Caxias Norte, 225, Pirassununga, SP 13635-900, Brazil.
Food Chem X ; 12: 100166, 2021 Dec 30.
Article em En | MEDLINE | ID: mdl-34825173
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.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Qualitative_research Idioma: En Revista: Food Chem X Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Brasil País de publicação: Holanda
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Qualitative_research Idioma: En Revista: Food Chem X Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Brasil País de publicação: Holanda