Oxidative Stability
Mostrando 1-12 de 239 artigos, teses e dissertações.
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1. Response Factor in GC-FID Methyl Ester Analysis in Several Biodiesels: A Comparative Study of the EN 14103:2011 and ABNT 15764:2015 Methods versus a Proposed GC-FID Procedure for Individual Ester Determination
A gas chromatography method with a flame ionization detector enabled by relative response factor was developed to determine the individual and the total content of esters in biodiesel. This method accounts for different response factors of the detector for a homologous series of esters that may be present in biodiesel. In this way, the determination of the t
Journal of the Brazilian Chemical Society. Publicado em: 2022
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2. Development and Chemical Characterization of Pequi Pericarp Flour (Caryocar brasiliense Camb.) and Effect of in vitro Digestibility on the Bioaccessibility of Phenolic Compounds
The pequi pericarp corresponds to the largest portion of the fruit and has a high nutritional value, but it is discarded as an agro-industrial residue. The present study aimed to prepare and characterize flours from the pequi pericarp in terms of their proximate composition, its antioxidant potential before and after the in vitro digestibility process and ch
Journal of the Brazilian Chemical Society. Publicado em: 2022
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3. Effect of replacing beef fat with safflower oil on physicochemical, nutritional and oxidative stability characteristics of wieners
Abstract Five treatments of wieners were prepared with replacing 0, 25, 50, 75 and 100% of added beef back fat with safflower oil (SO). Changes in pH, thiobarbuturic acid reactive substances (TBARS) and color (L*, a*, b*) values of wieners were determined during manufacturing day and refrigerated storage (5, 10, 15, 20 and 30 d). Fatty acid profile, choleste
Food Sci. Technol. Publicado em: 2021-06
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4. Shelf-life of loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) roe stored in ice
Abstract Loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) has invaded water catchments throughout the world, due to the lack of predators and high fecundity. An approach to control its population could be using its roe as food; however, more knowledge is needed. Thus, the present study aimed to evaluate the shelf-life of fresh loricariid catf
Food Sci. Technol. Publicado em: 2021-06
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5. 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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6. Synthesis of Antioxidant Additive from Safflower Seed Oil
Several published studies have evaluated the problems associated with the utilization of biodiesel obtained from safflower (Carthamus tinctorius L.) oil due to the low oxidative stability, caused by the high content of unsaturated fatty acids. Thus, this study aimed at the extraction of safflower seed oil and its use as an unsaturation source to obtain a syn
J. Braz. Chem. Soc.. Publicado em: 2021-01
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7. Fatty acid profile and physicochemical, optical and thermal characteristics of Campomanesia adamantium (Cambess.) O. Berg seed oil
Abstract The aim of this study was to characterize the oil obtained from seeds of Campomanesia adamantium by physicochemical quality parameters, oxidative stability, antioxidant activity, quality indexes, optical and thermal stability and its fatty acid profile. These seeds were a relevant source of oil (83 mg g-1) with high potential antioxidant activity (I
Food Sci. Technol. Publicado em: 2020-12
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8. OXIDATIVE STABILITY AND COLD FILTER PLUGGING POINT OF BIODIESEL BLENDS DERIVED FROM FATS AND SOY OIL
Biodiesel made from oils is rich in polyunsaturated fatty acids methyl esters, and, consequently, presents high tendency to oxidize. Biodiesel made from fats, on the other hand, is mainly comprised by saturated chains. Although it is highly stable, they easily crystalize at low temperatures. Blends from both can exhibit optimized properties. In this work, ox
Quím. Nova. Publicado em: 2020-09
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9. Effect of pumpkin seed oil on cholesterol fractions and systolic/diastolic blood pressure
Abstract Pumpkin seed oil (PSO) is high in unsaturated fatty acids and plant sterols, which have numerous cardiovascular benefits. The study explores the hypothesis by investigating effects of consumption of 1000 mg of PSO on total cholesterol (TC), low density lipoprotein (LDL), high density lipoprotein (HDL), systolic (SBP) and diastolic (DBP) blood pressu
Food Sci. Technol. Publicado em: 2020-09
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10. Consumo de Oxigênio e Aptidão Cardiorrespiratória | Diferença entre Idade Cronológica e Biológica
Biodiesel made from oils is rich in polyunsaturated fatty acids methyl esters, and, consequently, presents high tendency to oxidize. Biodiesel made from fats, on the other hand, is mainly comprised by saturated chains. Although it is highly stable, they easily crystalize at low temperatures. Blends from both can exhibit optimized properties. In this work, ox
Arq. Bras. Cardiol.. Publicado em: 2020-09
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11. Evaluation of quality parameters and chromatographic, spectroscopic, and thermogravimetric profile of Patauá oil (Oenocarpus bataua)
Abstract The objective of this research was to evaluate the quality parameters and the chromatographic, thermogravimetric, and spectroscopic profile of Patauá oil (Oenocarpus bataua). All analyses were performed according to the Recommended Practices of the American Oil Chemists’ Society (AOCS). The parameters obtained indicate conservation quality standa
Food Sci. Technol. Publicado em: 2020-06
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12. Methodology Development and Validation of Amphotericin B Stability by HPLC-DAD
The high worldwide consumption of antibiotics and their complex impurity profiles has drawn the attention of the scientific community to the development and validation of stability methods for these drugs. Amphotericin B is an antibiotic that is a natural fermentation product of bacterium Streptomyces nodosus, used as a broad-spectrum antifungal agent, and i
J. Braz. Chem. Soc.. Publicado em: 2020-05