Oleic Acid
Mostrando 1-12 de 604 artigos, teses e dissertações.
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1. PLANEJAMENTO FATORIAL NA SÍNTESE DO OLEATO DE ETILA CATALISADA PELA LIPASE NATIVA DE Aspergillus niger
This work reports the use of the Octave, a free computational software, to optimize the experimental design in the synthesis of ethyl oleate from oleic acid and ethanol catalyzed by a native lipase from Aspergillus niger. The central composite factorial design (CCD) was performed with 2 levels and 3 variables (temperature, mass of native A. niger lipase and
Química Nova. Publicado em: 2022
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2. Effects of Citrus Sudden Death Disease on Fatty Acid Profile of Orange Tree Bark
Citrus sudden death (CSD) is a disease that has affected millions of orange trees in Brazil, leading to economic losses in the order of billions of US dollars. This article examines the effects of CSD on the fatty acid composition of triacylglycerides (TAG) extracted from rootstock and scion bark. The fatty acid profile determined by gas chromatography showe
Journal of the Brazilian Chemical Society. Publicado em: 2022
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3. Extraction and Characterization of Pequi Seed Oil for Biodiesel Production: A Green Management of Waste to Biofuel Using Ethanol and Heterogeneous Catalysis
This work reports the characterization of a vegetable oil extracted from pequi seeds, an agroindustrial residue, and its biodiesel production using ethanol and heterogeneous catalysis. The pequi seeds showed 40.73 wt.% of extractive content, which represents a large amount of the biomass composition. The crude oil extracted from the pequi seeds with ethanol
Journal of the Brazilian Chemical Society. Publicado em: 2022
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4. Chemical and antioxidant characterization, sensory and shelf-life analysis of cereal bars with almonds from pequi (Caryocar brasiliense Camb.)
Abstract The study aimed to know how almonds from Pequi (Caryocar brasiliense Camb.), a byproduct of this fruit from Brazilian Cerrado, can be used to improve value to cereal bars. To respond to this question, the study characterized pequi almonds and cereal bars with pequi, and evaluate sensory acceptance. The preparation of cereal bars enriched with pequi
Food Sci. Technol. Publicado em: 2021-06
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5. MODIFICAÇÃO QUÍMICA DO POLIPROPILENO ATRAVÉS DA INTRODUÇÃO DE GRUPOS SULFÔNICOS PARA APLICAÇÃO COMO CATALISADOR EM REAÇÕES DE ESTERIFICAÇÃO
In this work, the chemical modification of pristine polypropylene was carried out through sulfonation reactions with concentrated sulfuric acid (PPS1) and fuming sulfuric acid (PPS2), for production of heterogeneous catalysts used in esterification reactions. Fourier transform infrared spectroscopy, elemental analysis, degree of substitution and ion exchange
Quím. Nova. Publicado em: 2021-04
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6. MACROALGAE Fucus vesiculosus OIL: BIODIESEL PRODUCTION USING ALKALINE TRANSESTERIFICATION
This work studied the obtaining of methyl biodiesel and ethyl biodiesel using alkaline transesterification from macroalgae Fucus vesiculosos oil (FVO). FVO has 86.59% of its composition in unsaturated fatty acids, with a greater quantity of linoleic acid and oleic acid, a chemical composition near the soybean oil, the most used raw material for the productio
Quím. Nova. Publicado em: 2021-04
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7. FATTY ACIDS ANALYSIS AND CHEMOTAXONOMIC CONSIDERATIONS OF MALVOIDEAE (MALVACEAE) SPECIES
Previous researches showed that fatty acids analysis might be a useful tool to support the taxonomic investigation. In this approach the fatty acids content of ten Malvoideae species was analyzed and its chemotaxonomic significance has been investigated. The aerial parts of the species were collected in the Northeast of Brazil and their fatty acid methyl est
Quím. Nova. Publicado em: 2021-02
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8. Reusable Heterogeneous SnO2/ZnO Catalyst for Biodiesel Production from Acidified/Acid Oils
A catalyst comprised of SnO2 impregnated on ZnO nanowires, which presented remarkable ability to catalyze fatty acid esterification/transesterification reactions, is reported. For optimization of reaction conditions, artificially acidified soybean oil with 10 wt.% oleic acid was used as a model feed. The optimized conditions were: 150 °C, 6 h, 5 g of oil, c
J. Braz. Chem. Soc.. Publicado em: 2021-01
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9. Assessment of the Physicochemical Quality Indicators and Microbiological Effects of Brazilian Ozonized Vegetable Oils
The study of quality indicators in the process of obtaining ozonized vegetable oils is useful for monitoring the ozonation reaction. The Brazilian oils “dendê”, soy, corn, rice and sunflower were studied, all of them were ozonated applying different doses of ozone. Ozonized oils were evaluated by determining the physicochemical indexes of peroxide, acid
J. Braz. Chem. Soc.. Publicado em: 2021-01
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10. Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures
Abstract The physicochemical analyses and quantification of lactic acid bacteria of cheeses made from autochthonous lactic cultures were evaluated during ripening. There was a decrease in water activity, pH and moisture, and an increase in acidity, total solids, proteolysis, lipids, fat in dry matter and ash. The major fatty acids identified were palmitic, o
Food Sci. Technol. Publicado em: 2020-12
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11. Fatty acid and proteomic analysis of Sterculia striata nut
Abstract Chicha (Sterculia striata) is a native plant of the Cerrado biome that has only recently been explored nutritionally. The aim of this study was to determine its fatty acid profile and obtain the proteomic analysis of chicha nut. The nut was found to be composed of 22.19% protein, 20.62% lipids, 3.91% moisture, 3.63% ash, 53.56% carbohydrates, 19.99%
Food Sci. Technol. Publicado em: 2020-12
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12. Chemical, physicochemical, microbiological and sensory characterization of cow and buffalo ghee
Abstract Due to the increasing consumption of ghee in the Western countries, a complete characterization of buffalo and cow ghee was performed to complement and update the available literature. Ghee is a lipophilic dairy product with 98.9% lipids, 0.3% water and less than 0.9% nonfat solids. Fatty acids are the major lipid fraction and represent 85.1% and 83
Food Sci. Technol. Publicado em: 2020-12