Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/42497
Title: Effects of the drying process on the fatty acid content, phenolic profile, tocopherols and antioxidant activity of baru almonds (Dipteryx alata Vog.)
Other Titles: Efectos del proceso de secado sobre la composición en ácidos grasos, perfil fenólico, tocoferoles y actividad antioxidante de almendras barú (Dipteryx alata Vog.)
Keywords: Antioxidant activity
Bioactive compounds
Brazilian cerrado
High-Performance Liquid Chromatography
Oilseeds
Actividad antioxidante
Cerrado brasileño
Compuestos bioactivos
Cromatografía líquida de alta resolución
Semillas oleaginosas
Issue Date: 2020
Publisher: Consejo Superior de Investigaciones Científicas
Citation: CAMPIDELLI, M. L. L. et al. Effects of the drying process on the fatty acid content, phenolic profile, tocopherols and antioxidant activity of baru almonds (Dipteryx alata Vog.). Grasas y Aceites, [S.l.], v. 71, n. 1, 2020.
Abstract: This study carried out a chromatographic and spectrophotometric characterization of the bioactive compounds, antioxidants, phenolics, tocopherols, sterols and fatty acids of baru almonds “in natura” and submitted to drying processes. It was determined that baru “in natura” almonds presented high levels of phenolic compounds, vitamin C, antioxidants, phenolics, sterols, total monounsaturated fatty acids and low thrombogenic, and atherogenic indexes. During the process of drying it at 65 °C for 30 minutes, a decrease was noted in the levels of caffeic acid, chlorogenic acid, anthocyanins, p-coumaric acid, ferulic acid, o-coumaric acid, quercetin, and polyunsaturated fatty acids. The same condition resulted in an increase in the levels of gallic acid, rutin, catechin, trans-cinnamic acid, vanillin, m-coumaric acid, tocopherols, monounsaturated fatty acids and antioxidant activity (ORAC and DPPH). When submitted to a temperature of 105 ºC for 30 minutes the same behavior was seen with a reduction in the vitamin C and ORAC contents and increased presence of flavonoids.
URI: http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1810/2549
http://repositorio.ufla.br/jspui/handle/1/42497
Appears in Collections:DCA - Artigos publicados em periódicos

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.