Evaluation of Quality of Chia (Salvia hispanica), Sesame (Sesamum indicum), and Quinoa (Chenopodium quinoa) Oils

Abstract Each year, the consumption of vegetable oils increases gradually. Some oils, such as chia, sesame, and quinoa, are consumed due to the nutritional properties and health promoters that have been recognized in their components. Based on this premise, the present study aimed to characterize chia (Salvia hispanica), sesame (Sesamum inducum), and quinoa (Chenopodium quinoa) oils, in order to enable their applications in the development of new food products. Chia oil presented higher degradation, as it stood out with higher amounts of free fatty acids (4.46%) and peroxide value (18.35 meq/kg). It is an oil that is rich in polyunsaturated fatty acids (75.47%), and, consequently, with high refractive index (1,475) and iodine value (192.86 g/100 g). Quinoa oil stood out for its higher oxidative stability (17.55 h) and higher amount of phenolic compounds (190.84 mg/100 g). Sesame and quinoa oils showed no significant difference for carotenoids, but sesame oil had higher content of total tocopherols (656.50 mg/kg). Thus, the oils can be used in technological processes and/ or in the formulation of new food products, in order to their increase the nutritional value.

Evaluation of Oxidative Stability of Compound Oils under Accelerated Storage Conditions

ABSTRACT The oxidative stability of linseed (L), cotton (A), and coconut (C) oils, as well as of linseed:cotton (LA), linseed:coconut (LC), and linseed:cotton:coconut (LAC) compound oils was evaluated under accelerated storage at 60°C/20 days. Coconut oil showed to be rather stable, mainly due to low levels of peroxides, conjugated dienes, ρ-anisidine, and long induction period. In addition, along with cotton oil, it improved the stability of linseed oil in the formulation of LAC compound oil. As to fatty acid profile, the compound oils showed to be composed mainly by unsaturated fatty acids. Cotton and coconut oils presented higher retention of total phytosterols, 78.87 and 76.16%, respectively, after 20 days of storage, when compared to linseed oil. The highest retention of total tocopherols at the end of storage was observed in LA (90.81%). In relation to antioxidant activity, by the DPPH method, with the increase in storage time, a reduction in the antioxidant substances of linseed, LC, and LAC oils was observed. Through the FRAP method, oscillations were observed, especially in linseed and compound oils. Although the oils were degraded over time, it was possible to verify that cotton and coconut oils contributed to increase the stability of linseed oil, which, in turn, raised the levels of coconut oil bioactive compounds.

Carotenoides em abóboras / Carotenoids in pumpkins

Os carotenoides assumem grande destaque na alimentação humana como fonte de vitamina A e pela sua ação antioxidante que está relacionada com a diminuição de riscos de doençasdegenerativas (como as cardiovasculares, câncer e obesidade, dentre outras). Estão presentesem tecidos animais, fungos e bactérias. Porém, as principais fontes de carotenoides e as maisimportantes para a saúde humana são as frutas e demais vegetais in natura, dentre os quais as abóboras (família das Cucurbitaceaes). A área de cultivo da abóbora no Brasil ultrapassa 20 mil hectares, embora a maior parte da produção seja destinada à exportação. As abóboras são muitoapreciadas e consumidas sob as formas de doces ou em diversos pratos salgados. Os carotenoides podem ser quantifi cados e qualifi cados em alimentos por várias técnicas,como espectrofotometria, espectrometria de massa, cromatografi a a líquido de alta efi ciência,cromatografi a a gás e colorimetria.Neste trabalho foram abordados os carotenoides mediante revisão sobre sua origem, características, funções e metodologias de quantifi cação e qualifi cação, enfocando aqueles encontrados em abóboras.