Fatty acid profile and rheological behavior of annatto seed oil (Bixa orellana), cupuassu seed fat (Theobroma grandiflorum), and their blends
Annatto seed oil (ASO) and cupuassu seed fat (CSF) were combined at the ratios: 30:70, 50:50, and 70:30 (% w/w). Their fatty acid profile, nutritional quality, FTIR (Fourier Transform Infrared) spectra, and rheological behavior were evaluated. ASO increased the content of polyunsaturated fatty acid...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2023-03-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1967 |
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| author | D.C.S. da Silva F.B. de Carvalho-Guimarães I.P. Valente N. Cunha S.C. da C. Sanches D.A. da Silva J.O.C. Silva Júnior L.H.M. da Silva A.M. da C. Rodrigues |
| author_facet | D.C.S. da Silva F.B. de Carvalho-Guimarães I.P. Valente N. Cunha S.C. da C. Sanches D.A. da Silva J.O.C. Silva Júnior L.H.M. da Silva A.M. da C. Rodrigues |
| author_sort | D.C.S. da Silva |
| collection | DOAJ |
| description |
Annatto seed oil (ASO) and cupuassu seed fat (CSF) were combined at the ratios: 30:70, 50:50, and 70:30 (% w/w). Their fatty acid profile, nutritional quality, FTIR (Fourier Transform Infrared) spectra, and rheological behavior were evaluated. ASO increased the content of polyunsaturated fatty acids in the blends; whereas CSF conferred higher contents of monounsaturated fatty acids. The blends exhibited low atherogenicity and thrombogenicity indices, suggesting nutritional advantages. The Newtonian fluid behavior and FTIR results suggested that mixing ASO and CSF at different proportions did not affect the functional groups. ASO showed an activation energy value which indicated that this fat viscosity was more sensitive to temperature changes. The Newtonian model proved to be suitable to describe the behavior of samples, according to statistical fit parameters R2, χ2, and RSS. The resulting blends presented improved physicochemical properties and nutritional attributes, indicating their feasibility for the development of new products.
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| first_indexed | 2024-04-09T21:53:13Z |
| format | Article |
| id | doaj.art-823a005b2ea3427d9de16a2e9bc65f40 |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-04-09T21:53:13Z |
| publishDate | 2023-03-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-823a005b2ea3427d9de16a2e9bc65f402023-03-24T11:40:04ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142023-03-0174110.3989/gya.1122212Fatty acid profile and rheological behavior of annatto seed oil (Bixa orellana), cupuassu seed fat (Theobroma grandiflorum), and their blendsD.C.S. da Silva0F.B. de Carvalho-Guimarães1I.P. Valente2N. Cunha3S.C. da C. Sanches4D.A. da Silva5J.O.C. Silva Júnior6L.H.M. da Silva7A.M. da C. Rodrigues8Postgraduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA)Postgraduate Program in Pharmaceutical Innovation (PPGIF), Institute of Health Sciences (ICS), Federal University of Pará (UFPA)Postgraduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA)Postgraduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA)Postgraduate Program in Pharmaceutical Innovation (PPGIF), Institute of Health Sciences (ICS), Federal University of Pará (UFPA)Postgraduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA)Postgraduate Program in Pharmaceutical Innovation (PPGIF), Institute of Health Sciences (ICS), Federal University of Pará (UFPA)Postgraduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA)Postgraduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA) Annatto seed oil (ASO) and cupuassu seed fat (CSF) were combined at the ratios: 30:70, 50:50, and 70:30 (% w/w). Their fatty acid profile, nutritional quality, FTIR (Fourier Transform Infrared) spectra, and rheological behavior were evaluated. ASO increased the content of polyunsaturated fatty acids in the blends; whereas CSF conferred higher contents of monounsaturated fatty acids. The blends exhibited low atherogenicity and thrombogenicity indices, suggesting nutritional advantages. The Newtonian fluid behavior and FTIR results suggested that mixing ASO and CSF at different proportions did not affect the functional groups. ASO showed an activation energy value which indicated that this fat viscosity was more sensitive to temperature changes. The Newtonian model proved to be suitable to describe the behavior of samples, according to statistical fit parameters R2, χ2, and RSS. The resulting blends presented improved physicochemical properties and nutritional attributes, indicating their feasibility for the development of new products. https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1967Activation energyAmazonian matricesNutritional qualityViscosity |
| spellingShingle | D.C.S. da Silva F.B. de Carvalho-Guimarães I.P. Valente N. Cunha S.C. da C. Sanches D.A. da Silva J.O.C. Silva Júnior L.H.M. da Silva A.M. da C. Rodrigues Fatty acid profile and rheological behavior of annatto seed oil (Bixa orellana), cupuassu seed fat (Theobroma grandiflorum), and their blends Grasas y Aceites Activation energy Amazonian matrices Nutritional quality Viscosity |
| title | Fatty acid profile and rheological behavior of annatto seed oil (Bixa orellana), cupuassu seed fat (Theobroma grandiflorum), and their blends |
| title_full | Fatty acid profile and rheological behavior of annatto seed oil (Bixa orellana), cupuassu seed fat (Theobroma grandiflorum), and their blends |
| title_fullStr | Fatty acid profile and rheological behavior of annatto seed oil (Bixa orellana), cupuassu seed fat (Theobroma grandiflorum), and their blends |
| title_full_unstemmed | Fatty acid profile and rheological behavior of annatto seed oil (Bixa orellana), cupuassu seed fat (Theobroma grandiflorum), and their blends |
| title_short | Fatty acid profile and rheological behavior of annatto seed oil (Bixa orellana), cupuassu seed fat (Theobroma grandiflorum), and their blends |
| title_sort | fatty acid profile and rheological behavior of annatto seed oil bixa orellana cupuassu seed fat theobroma grandiflorum and their blends |
| topic | Activation energy Amazonian matrices Nutritional quality Viscosity |
| url | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1967 |
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