Brazil Nut Semi-Defatted Flour Oil: Impact of Extraction Using Pressurized Solvents on Lipid Profile, Bioactive Compounds Composition, and Oxidative Stability
Brazilian nuts are native to the Amazon rainforest and are considered a non-timber forest-product of extreme economic importance to local populations. This study evaluated the lipid profile, bioactive compounds, and oxidative stability of semi-defatted Brazilian nut flour oil (BNSDFO) obtained using...
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MDPI AG
2024-09-01
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| author | Karen Keli Barbosa Abrantes Tatiana Colombo Pimentel Camila da Silva Oscar de Oliveira Santos Junior Carlos Eduardo Barão Lucio Cardozo-Filho |
| author_facet | Karen Keli Barbosa Abrantes Tatiana Colombo Pimentel Camila da Silva Oscar de Oliveira Santos Junior Carlos Eduardo Barão Lucio Cardozo-Filho |
| author_sort | Karen Keli Barbosa Abrantes |
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| description | Brazilian nuts are native to the Amazon rainforest and are considered a non-timber forest-product of extreme economic importance to local populations. This study evaluated the lipid profile, bioactive compounds, and oxidative stability of semi-defatted Brazilian nut flour oil (BNSDFO) obtained using pressurized fluids (<i>n</i>-propane at 40 °C and 2, 4, and 8 MPa or a CO<sub>2</sub>/<i>n</i>-propane mixture at 40 °C and 12 MPa). A Brazilian nut kernel oil (BNKO) processed by conventional cold pressing was also obtained. The BNKO showed a higher concentration of total phenolic compounds and saturated fatty acids, higher antioxidant activity, and the presence of gallic acid derivatives. The oils extracted using pressurized fluids showed a higher concentration of linoleic acid, β-sitosterol, and polyunsaturated fatty acids. The utilization of pressurized <i>n</i>-propane resulted in higher yields (13.7 wt%), and at intermediate pressures (4 MPa), the product showed myricetin 3-<i>O</i>-rhamnoside and higher oxidative stability (OSI, 12 h) than at lower pressures (2 MPa). The CO<sub>2</sub>/n-propane mixture of pressurized solvents resulted in higher concentrations of squalene (4.5 times), the presence of different phenolic compounds, and a high OSI (12 h) but lower yield (2.2 wt%). In conclusion, oils with better fatty acid profiles (oleic e linoleic acids), phytosterol composition, and suitable radical scavenging activity may be obtained using pressurized fluids and Brazilian nut flour, a byproduct of oil extraction. The mixture of solvents may improve the concentration of squalene, whereas using only <i>n</i>-propane may increase oil yield. |
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| language | English |
| publishDate | 2024-09-01 |
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| series | Plants |
| spelling | doaj-art-2af44693a9a24febbb31ed3db61ef7392025-08-20T01:47:37ZengMDPI AGPlants2223-77472024-09-011319267810.3390/plants13192678Brazil Nut Semi-Defatted Flour Oil: Impact of Extraction Using Pressurized Solvents on Lipid Profile, Bioactive Compounds Composition, and Oxidative StabilityKaren Keli Barbosa Abrantes0Tatiana Colombo Pimentel1Camila da Silva2Oscar de Oliveira Santos Junior3Carlos Eduardo Barão4Lucio Cardozo-Filho5Programa de Pós-Graduação em Engenharia Química, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá 87020-900, PR, BrazilInstituto Federal do Paraná (IFPR), Rua José Felipe Tequinha, 1400, Paranavaí 87703-536, PR, BrazilPrograma de Pós-Graduação em Engenharia Química, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá 87020-900, PR, BrazilLaboratório de Química de Alimentos, Programa de Pós-Graduação em Química, Universidade Estadual de Maringá (UEM), Av. Colombo, 5790, Maringá 87020-900, PR, BrazilInstituto Federal do Paraná (IFPR), Rua José Felipe Tequinha, 1400, Paranavaí 87703-536, PR, BrazilPrograma de Pós-Graduação em Engenharia Química, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá 87020-900, PR, BrazilBrazilian nuts are native to the Amazon rainforest and are considered a non-timber forest-product of extreme economic importance to local populations. This study evaluated the lipid profile, bioactive compounds, and oxidative stability of semi-defatted Brazilian nut flour oil (BNSDFO) obtained using pressurized fluids (<i>n</i>-propane at 40 °C and 2, 4, and 8 MPa or a CO<sub>2</sub>/<i>n</i>-propane mixture at 40 °C and 12 MPa). A Brazilian nut kernel oil (BNKO) processed by conventional cold pressing was also obtained. The BNKO showed a higher concentration of total phenolic compounds and saturated fatty acids, higher antioxidant activity, and the presence of gallic acid derivatives. The oils extracted using pressurized fluids showed a higher concentration of linoleic acid, β-sitosterol, and polyunsaturated fatty acids. The utilization of pressurized <i>n</i>-propane resulted in higher yields (13.7 wt%), and at intermediate pressures (4 MPa), the product showed myricetin 3-<i>O</i>-rhamnoside and higher oxidative stability (OSI, 12 h) than at lower pressures (2 MPa). The CO<sub>2</sub>/n-propane mixture of pressurized solvents resulted in higher concentrations of squalene (4.5 times), the presence of different phenolic compounds, and a high OSI (12 h) but lower yield (2.2 wt%). In conclusion, oils with better fatty acid profiles (oleic e linoleic acids), phytosterol composition, and suitable radical scavenging activity may be obtained using pressurized fluids and Brazilian nut flour, a byproduct of oil extraction. The mixture of solvents may improve the concentration of squalene, whereas using only <i>n</i>-propane may increase oil yield.https://www.mdpi.com/2223-7747/13/19/2678pressurized extractionphytosterolscircular economy<i>Bertholletia excelsa</i> S.B.H |
| spellingShingle | Karen Keli Barbosa Abrantes Tatiana Colombo Pimentel Camila da Silva Oscar de Oliveira Santos Junior Carlos Eduardo Barão Lucio Cardozo-Filho Brazil Nut Semi-Defatted Flour Oil: Impact of Extraction Using Pressurized Solvents on Lipid Profile, Bioactive Compounds Composition, and Oxidative Stability Plants pressurized extraction phytosterols circular economy <i>Bertholletia excelsa</i> S.B.H |
| title | Brazil Nut Semi-Defatted Flour Oil: Impact of Extraction Using Pressurized Solvents on Lipid Profile, Bioactive Compounds Composition, and Oxidative Stability |
| title_full | Brazil Nut Semi-Defatted Flour Oil: Impact of Extraction Using Pressurized Solvents on Lipid Profile, Bioactive Compounds Composition, and Oxidative Stability |
| title_fullStr | Brazil Nut Semi-Defatted Flour Oil: Impact of Extraction Using Pressurized Solvents on Lipid Profile, Bioactive Compounds Composition, and Oxidative Stability |
| title_full_unstemmed | Brazil Nut Semi-Defatted Flour Oil: Impact of Extraction Using Pressurized Solvents on Lipid Profile, Bioactive Compounds Composition, and Oxidative Stability |
| title_short | Brazil Nut Semi-Defatted Flour Oil: Impact of Extraction Using Pressurized Solvents on Lipid Profile, Bioactive Compounds Composition, and Oxidative Stability |
| title_sort | brazil nut semi defatted flour oil impact of extraction using pressurized solvents on lipid profile bioactive compounds composition and oxidative stability |
| topic | pressurized extraction phytosterols circular economy <i>Bertholletia excelsa</i> S.B.H |
| url | https://www.mdpi.com/2223-7747/13/19/2678 |
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