Navegando por Autor "Silva, Denise Maria de Lima e"

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Avaliação da capacidade antioxidante do óleo vegetal oriundo da extração de astaxantina a partir da farinha e do resíduo de camarão (Litopenaeus Vannamei)
(2016-12-12) Silva, Denise Maria de Lima e; Assis, Cristiane Fernandes de; ; http://lattes.cnpq.br/0034694007210837; ; http://lattes.cnpq.br/0862884051325167; Passos, Thais Souza; ; http://lattes.cnpq.br/9685790797554876; Andrade, Samara Alvachian Cardoso; ; http://lattes.cnpq.br/7326960816119539
A astaxantina é encontrada naturalmente em resíduos de camarão e pode ser extraída de diversas formas, dentre elas tem-se a extração com óleo vegetal, o qual contribui para a estabilidade, retardando a oxidação. O óleo de soja por sua vez apresenta como vantagens a excelente otimização de extração e o baixo custo. Objetivou-se com esse estudo, avaliar as características físicas e físico-químicas e a capacidade antioxidante de óleos vegetais pigmentados, oriundos da extração da astaxantina a partir do resíduo de camarão (Litopenaeus vannamei). Os óleos pigmentados do resíduo de camarão (OR) e da farinha do resíduo de camarão (OF) obtidos foram avaliados quanto ao teor de astaxantina, características físicas e físico-químicas e capacidade antioxidante. As amostras de OR e OF apresentaram um teor de astaxantina respectivamente de 70,9 e 264,7 μg/g, sendo a desidratação a responsável por esse aumento de 3,7 vezes. Do mesmo modo, seu poder antioxidante está diretamente associado com o teor de astaxantina. No teste da Capacidade de Absorção de Radicais de Oxigênio (ORAC), OR e OF exibiram uma atividade antioxidante de 0,4957 e 0,4840 μmol eq trolox/g, respectivamente. Entretanto, algumas caraterísticas físicas e físico-químicas de OF apresentaram alterações. Diante do exposto, os óleos pigmentados oriundo dos resíduos de camarão apresentam um significativo potencial para uso em alimentos como um antioxidante natural devido ao poder antioxidante, e ao baixo custo de obtenção.
Bioactive properties of faveleira (cnidoscolus quercifolius) seeds, oil and press cake obtained during oilseed processing
(Plos One, 2017-08) Damasceno, Karla Suzanne Florentino da Silva Chaves; Ribeiro, Penha Patrícia Cabral; Silva, Denise Maria de Lima e; Assis, Cristiane Fernandes de; Correia, Roberta Targino Pinto
To the best of our knowledge, this is the first report in the literature concerning the bioactive properties of faveleira products. This work focuses on the physicochemical evaluation of faveleira oil, as well as it investigates the bioactive properties of faveleira seeds, faveleira oil and the press cake obtained during the oilseed processing. The seeds were cold pressed and the following tests were performed: physicochemical characteristics (acidity, peroxide values, moisture and volatile matter, density and viscosity) and fatty acid profile of faveleira oil; total phenolic and flavonoid content of faveleira seed and press cake; antibacterial activity of seed, oil and press cake; and antioxidant activity (DPPH radical scavenging activity, reducing power assay, total antioxidant capacity, superoxide radical scavenging assay and oxygen radical absorbance capacity) of seed, oil and press cake. Our work demonstrated that the faveleira seed oil has low acidity (0.78 ± 0.03% oleic acid) and peroxide value (1.13 ± 0.12 mEq/1000g), associated with the relevant concentration of linoleic acid (53.56%). It was observed that important phenolics (398.89 ± 6.34 mg EAG/100 g), especially flavonoids (29.81 ± 0.71 mg RE/g) remain in the press cake, which indicates that the by-product of the faveleira oilseed production constitutes a rich residual source of bioactive compounds. No bacterial growth inhibition was detected, but all samples including faveleira seeds, press cake, oil and its fractions have potent antioxidant activities, mainly the press cake, with oxygen radical absorbance capacity of 28.39 ± 4.36 μM TE/g. Our results also show that faveleira oil has potential to be used as edible oil and the press cake should be used to contain the most antioxidants from seed
Determination of tocopherols and physicochemical properties of faveleira (Cnidoscolus quercifolius) seed oil extracted using different methods
(Food Science and Technology, 2019) Ribeiro, Karla Danielly da Silva; Silva, Denise Maria de Lima e; Dantas, Mariana Mesquita; Ribeiro, Penha Patrícia Cabral; Dimenstein, Roberto; Damasceno, Karla Suzanne Florentino da Silva Chaves; 0000-0002-2251-5967
This study aims to evaluate the physicochemical properties and tocopherol content in faveleira seed oil extracted using three methods (Bligh-Dyer, Soxhlet extractor, and cold-pressing). Each of the methods generated different yield percentages, with cold-pressing producing the least amount of oil. However, the cold-pressing method produced better quality oil with more desirable properties, including low acidity (1.56 ± 0.01% oleic acid) and low peroxide value (0.45 ± 0.09 mEq/1000 g). Cold-pressing resulted in higher quantities of tocopherols: 0.59 ± 0.12 mg/100 g of alpha-tocopherol and 20.97 ± 1.15 mg/100 g of beta + gamma-tocopherol. Faveleira seed oil, when extracted by cold-pressing, maintains better physicochemical quality, with the highest beta + gamma-tocopherol content.
Determination of tocopherols and physicochemical properties of faveleira (Cnidoscolus quercifolius) seed oil extracted using different methods
(Food Science and Technology, 2019-06) Damasceno, Karla Suzanne Florentino da Silva Chaves; Ribeiro, Penha Patrícia Cabral; Silva, Denise Maria de Lima e; Dantas, Mariana Mesquita; Ribeiro, Karla Danielly da Silva; Dimeinstein, Roberto
This study aims to evaluate the physicochemical properties and tocopherol content in faveleira seed oil extracted using three methods (Bligh-Dyer, Soxhlet extractor, and cold-pressing). Each of the methods generated different yield percentages, with cold-pressing producing the least amount of oil. However, the cold-pressing method produced better quality oil with more desirable properties, including low acidity (1.56 ± 0.01% oleic acid) and low peroxide value (0.45 ± 0.09 mEq/1000 g). Cold-pressing resulted in higher quantities of tocopherols: 0.59 ± 0.12 mg/100 g of alpha-tocopherol and 20.97 ± 1.15 mg/100 g of beta + gamma-tocopherol. Faveleira seed oil, when extracted by cold-pressing, maintains better physicochemical quality, with the highest beta + gamma-tocopherol content

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Navegando por Autor "Silva, Denise Maria de Lima e"