In vitro cholesterol reduction of butter oil by using wheat bran, oat bran and soy bran / Redução in vitro do teor de colesterol de óleo de manteiga utilizando farelos de trigo, aveia e soja

AUTOR(ES)

Tarso da Costa Alvim

DATA DE PUBLICAÇÃO

2002

RESUMO

The in vitro cholesterol reduction of butter oil was evaluated on the Food Science and Technology Department of The Universidade Federal de Viçosa by their reaction with wheat bran, oat bran and soy bran, and in functions of concentration, particle size, temperature and water amount. They were also appraised colorimetric determination, the High Performance Liquid Chromatography and the Gas Chromatography methods for quantitative analysis of cholesterol and of phytosterols in the butter oil. The chromatographic techniques presented good sensibility, resolution and recovery yields, for those analytes and in this product. Equally, the colorimetric method can be adopted for cholesterol analysis, in products free of other sterols, being a simple method, of low cost and of good sensibility. Using butter oil with a medium initial concentration of 247 mg of cholesterol for 100 g of oil, they were obtained between 12 and 41% of cholesterol reduction. For oat bran, it was obtained reduction of 41% by the use of smaller particle size fraction, and of 38.5% by the largest particle size fraction. Using wheat bran, the cholesterol reduction was of 37% by the use of smaller particle size fraction and of 36% by the largest particle size fraction. In the soy bran experiments the observed reducer effect was, at the most, around 12%. Significant effects were verified (p <0,05) of the elevation of the temperature, and of the increase in the percentage of added water, regarding the percentile of cholesterol reduction. With the results obtained in that work, it can be considered that favorable potential exists to the use of cereals brans for cholesterol reduction in foods.

ASSUNTO(S)

colesterol cholesterol hplc diet fibers tecnologia de alimentos hplc fibras dietéticas

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