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FATTY ACIDS PROFILE IN SEED OIL OF Passiflora cincinnata Mast.
Rafael Fernandes Almeida
Universidade Estadual de Campinas
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Create a topicThe Passiflora cincinnata Mast. occurs frequently and spontaneously in the semi-arid region of Brazil, possessing interesting characteristics for food applications. However, use is limited to its pulp only. Given the need to conduct studies on regional fruit seed oils and to take advantage of food residues, this study aimed to identify the fatty acids (FAs) profile in the oil of P. cincinnata seeds by ultrasonic extraction. For this, the seeds were dried in an oven at 60 °C. Oil extraction occurred at 25 °C in an ultrasonic bath, at 40 kHz and 60 W, using ethyl ether. The FAs profile of the methyl esters was measured by gas chromatography coupled to a mass spectrometer. Data were analyzed by descriptive statistics at 5 % significance, using Sisvar version 5.6. Seed moisture was 5.68 ± 0.20 %, consistent with the literature, where values between 2.97 % and 9.45 % are found. The average extraction yield was 14.83 ± 0.05 %, with 11.53 % of monounsaturated FAs, 75.55 % of polyunsaturated and 12.75 % saturated, with a higher predominance of polyunsaturated FAs, especially linoleic acids (74.89 ± 0.02 %), oleic (11.32 ± 0.01 %) and palmitic acids (9.25 ± 0.00 %). It is worth mentioning the presence of 0.66 ± 0.00 % linolenic acid. The results are similar to those of the species P. setácea, P. nítida and P. edulis, since all have predominance of polyunsaturated FAs, especially linoleic acid. In short, high amounts of linoleic, oleic and palmitic acids shows that this vegetable oil has application potential for the food industry, being a good source of essential FAs (omega-6 and omega-3).
Manoel Adenísio
Sugiro variar os métodos de extração e solventes.
Michele Santana dos Santos
Como sugestão, acho legal comparar diferentes solventes nessa extração para saber qual o melhor. Parabéns!
Rafael Fernandes Almeida
Anotado. Temos esses dados. Podemos ver isso.
Guilherme Patric
Realizar outras análises, para qualificar o óleo, como acidez, peróxidos...
Rafael Fernandes Almeida
Bom dia! Temos essas análises feitas também! Mas para este resumo, achamos interessante não colocar, devido ao limite de palavras e também porque não era o foco principal do estudo. Obrigado pela sugestão.
José Alves da Rocha Filho
Seria bom indicar no trabalho os tipos de aplicações em produtos desses ácidos graxos, para dar mais ênfase a importância delas.
Rafael Fernandes Almeida
Boa sugestão, José! Obrigado!
Michele Santana dos Santos
Faça mais estudos sobre essa temática
Rafael Fernandes Almeida
Obrigado!!
Manoel Adenísio
Sugiro prosseguir com o trabalho
Rafael Fernandes Almeida
Boa ideia mesmo!
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Rafael Fernandes Almeida
Okay! Podemos ver isso, já que temos os dados para comparar.