Characterization of Carya illinoiensis and Juglans regia oils obtained by different extraction systems

Tainara Costa-Singh; Neuza Jorge

doi:10.4025/actascitechnol.v37i2.25033

Characterization of Carya illinoiensis and Juglans regia oils obtained by different extraction systems

Authors

Tainara Costa-Singh Universidade de São Paulo
Neuza Jorge Universidade de São Paulo

DOI:

https://doi.org/10.4025/actascitechnol.v37i2.25033

Keywords:

Chromatography, Soxhlet, pressing, oilseeds.

Abstract

It is extremely important to evaluate the extraction processes of vegetable oils used in food, considering that the nuts are rich sources of triacylglycerols. Thus, the present study aimed at comparing the methods of solvent extraction and extraction by pressing of the lipid fractions of walnut (Juglans regia) and pecan nut (Carya illinoensis), in order to elucidate their influence on the content of bioactive substances. The samples were analyzed regarding fatty acid profile, tocopherols, phytosterols, carotenoids, and phenolic compounds, presenting relevant quantities of these bioactive substances. It was found that the extraction of oils by pressing minimized degradation of tocopherol when compared to solvent extraction. However, solvent extraction is more efficient to extract bioactive compounds such as phytosterols, carotenoids, and phenolic compounds.

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Author Biography

Neuza Jorge, Universidade de São Paulo

possui graduação em Engenharia de Alimentos pela Universidade Federal de Viçosa (1985), mestrado em Engenharia Agrícola pela Universidade Federal de Viçosa (1989), doutorado Sanduiche pelo Instituto de La Grasa - Consejo Superior de Investigaciones Científicas (1995) / Universidade Estadual de Campinas (1996) em Engenharia de Alimentos. Realizou Pós-Doutorado na área de Ciência de Alimentos no Departamento de Ciencia de Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago - Chile e na área de Bromatologia na Faculdade de Farmácia, Universidade do Porto - Portugal. É Livre-Docente em Tecnologia de Óleos e Gorduras. Ocupa o cargo de Professor Adjunto no Departamento de Engenharia e Tecnologia de Alimentos do Instituto de Biociências, Letras e Ciências Exatas da UNESP. Atua na área de Ciência e Tecnologia de Alimentos, com ênfase em Matérias Graxas Alimentícias, principalmente nos seguintes temas: frituras, alterações físico-químicas de lipídios, antioxidantes naturais e compostos bioativos em óleos e gorduras.

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Additional Files

Published

2015-05-29

How to Cite

Costa-Singh, T., & Jorge, N. (2015). Characterization of Carya illinoiensis and Juglans regia oils obtained by different extraction systems. Acta Scientiarum. Technology, 37(2), 279–285. https://doi.org/10.4025/actascitechnol.v37i2.25033

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Issue

Vol. 37 No. 2 (2015)

Section

Food Technology

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0.8

2019CiteScore

36th percentile