Physicochemical and antioxidant properties of the pequi (Caryocar brasiliense Camb.) almond oil obtained by handmade and cold-pressed processes

L. R.O. Torres, F. B. Shinagawa, F. C. Santana, E. S. Araújo, M. V.C. Oropeza, L. F.L. Macedo, L. B. Almeida-Muradian, H. C. Lima, J. Mancini-Filho

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6 Scopus citations

Abstract

The aim of this study is to characterize physical and chemically and determine the antioxidant capacity of pequi almond oils (PAO) extracted by handmade and by cold-pressing. Both oils showed good quality by acid, peroxide and thiobarbituric acid values. The fatty acid (FA) profile showed a significant presence of monounsaturated FA, mainly oleic acid (53.48 to 55.41 %); saturated FA, such as palmitic acid (33.30 to 35.89 %); and polyunsaturated FA (PUFA), such as linoleic acid (5.85 to 7.23 %). The total phenolic (TP) and carotenoid content ranged in concentration from 87.56 to 392.00 mg GAE/100 g and 36.03 to 262.40 mg/100 g, respectively. The tocopherol and phytosterol results indicated the predominant presence of a-tocopherol (52 to 67 %) and stigmasterol (63 to 68 %). The antioxidant capacity of PAO as measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH•) method oscillated from 58.48 mg/mL to 76.46 mg/ mL (IC50), from 10.61 to 40.46 μmol TE/g by the 2,2'-azino-bis (3-ethylbenzothiazoline-6- sulphonic acid) (ABTS•+) method, and from 113.93 to 280.85 μmol TE/100 g and 164.49 to 277.86 μmol TE/100 g, by the lipophilic and hydrophilic oxygen radical absorbance capacity (ORAC) methods, respectively. The oils presented a good oxidative and thermal stability by Rancimat method (IP of 7.33 a 15.91 h) and curves thermogravimetric and differential scanning calorimetry (To 337-363 °C and 159-184 °C, respectively). The results confirmed the presence of compounds that conferred antioxidant capacity and oxidative and thermal resistance for PAO made by handmade or cold-pressing, indicating that these oils can potentially be used for food and non-food applications.
Original languageAmerican English
Pages (from-to)1541-1551
Number of pages11
JournalInternational Food Research Journal
StatePublished - 1 Jan 2016
Externally publishedYes

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    Torres, L. R. O., Shinagawa, F. B., Santana, F. C., Araújo, E. S., Oropeza, M. V. C., Macedo, L. F. L., Almeida-Muradian, L. B., Lima, H. C., & Mancini-Filho, J. (2016). Physicochemical and antioxidant properties of the pequi (Caryocar brasiliense Camb.) almond oil obtained by handmade and cold-pressed processes. International Food Research Journal, 1541-1551.