Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume20/issue2/6_2_2021.pdf
original articleIssue 20 (2) 2021 pp. 189-196
Hugo Maia Fonseca1, Camila Oliveira Santos2, Luis Paulo Adami Cruz3, Valter Arthur4, Bárbara Catarina Bastos Freitas5, Adriana Régia Marques Souza6, Glêndara Aparecida de Souza Martins7
1Pharmacy Department, Guaraí Faculty, Santa Catarina Educational Institute, Tocantins, Brazil
2Chemistry Institute, Federal University of Góias, Góias, Brazil
3Food Engineering Department, Federal University of Tocantins, Tocantins, Brazil
4Department of Irradiation Technology Center-CTR, University of São Paulo, Institute of Nuclear Energy Research-IPEN/USP, Brazil
5Laboratory of Kinetics and Process Modeling, Graduate Program in Food Science and Technology, Federal University of Tocantins, Tocantins, Brazil
6Agronomy School, Federal University of Góias, Brazil
7Federal University of Tocantins, Tocantins, Brazil
2Chemistry Institute, Federal University of Góias, Góias, Brazil
3Food Engineering Department, Federal University of Tocantins, Tocantins, Brazil
4Department of Irradiation Technology Center-CTR, University of São Paulo, Institute of Nuclear Energy Research-IPEN/USP, Brazil
5Laboratory of Kinetics and Process Modeling, Graduate Program in Food Science and Technology, Federal University of Tocantins, Tocantins, Brazil
6Agronomy School, Federal University of Góias, Brazil
7Federal University of Tocantins, Tocantins, Brazil
The effects of microwave application on the physicochemical properties of bacaba (Oenocarpus bacaba Mart.) oil
Abstract
Background. Bacaba (Oenocarpus bacaba Mart.) has a high yield of oil, with the potential to produce biologically active natural products and can be considered a new “superfruit” with high value added.
Materials and methods. Acid value, peroxide value, refractive index, saponification value, p-anisidine value, relative density, iodine value, total oxidation value, specific extinction coefficients at 232 and 270 nm (K232 and K270), ΔK, and color were determined.
Results. The most significant changes in the quality values, such as peroxide (26.25 mEq·kg–1), p-anisidine (11.41), acidity (14.66 mg KOH·g–1 oil), and total oxidation (63.92) were determined for 15 min of microwave heating.
Conclusions. The microwave heating promoted the acceleration of oxidative processes showing that, overall, much care should be taken when heating the bacaba oil by microwave to avoid oil degradation.
Keywords: Amazon and Cerrado biomes, bacaba oil, microwave heating, oil quality, physicochemical properties
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume20/issue2/6_2_2021.pdf
https://doi.org/10.17306/J.AFS.2021.0893
For citation:
| MLA | Fonseca, Hugo Maia, et al. "The effects of microwave application on the physicochemical properties of bacaba (Oenocarpus bacaba Mart.) oil." Acta Sci.Pol. Technol. Aliment. 20.2 (2021): 189-196. https://doi.org/10.17306/J.AFS.2021.0893 |
| APA | Fonseca H. M., Oliveira Santos C., Adami Cruz L. P., Arthur V., Bastos Freitas B. C., Marques Souza A. R., de Souza Martins G. A. (2021). The effects of microwave application on the physicochemical properties of bacaba (Oenocarpus bacaba Mart.) oil. Acta Sci.Pol. Technol. Aliment. 20 (2), 189-196 https://doi.org/10.17306/J.AFS.2021.0893 |
| ISO 690 | FONSECA, Hugo Maia, et al. The effects of microwave application on the physicochemical properties of bacaba (Oenocarpus bacaba Mart.) oil. Acta Sci.Pol. Technol. Aliment., 2021, 20.2: 189-196. https://doi.org/10.17306/J.AFS.2021.0893 |