Academic Journal
Functional and technological potential of arabica coffee oils ; Potencial funcional y tecnológico de los aceites de café arábica ; Potencial funcional e tecnológico de óleos do café arábica
| العنوان: | Functional and technological potential of arabica coffee oils ; Potencial funcional y tecnológico de los aceites de café arábica ; Potencial funcional e tecnológico de óleos do café arábica |
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| المؤلفون: | Lima, Clara Mariana, Pagnossa, Jorge Pamplona, Lago, Rafael Carvalho do, Neves, Isabelle Cristina Oliveira, Oliveira, Ana Carolina Salgado de, Verruck, Silvani, Seraglio, Siluana Katia Tischer, Piccoli, Roberta Hilsdorf, Carvalho, Elisângela Elena Nunes, Minim, Luis Antonio, Rocha, Roney Alves da, Botrel, Diego Alvarenga, Pereira, Rosemary Gualberto Fonseca Alvarenga |
| المصدر: | Research, Society and Development; Vol. 9 No. 9; e700997702 ; Research, Society and Development; Vol. 9 Núm. 9; e700997702 ; Research, Society and Development; v. 9 n. 9; e700997702 ; 2525-3409 |
| بيانات النشر: | Research, Society and Development |
| سنة النشر: | 2020 |
| المجموعة: | Research, Society and Development (E-Journal) |
| مصطلحات موضوعية: | Café arábica, Fluidos, Indústria, Salubridad, Perfil de ácidos grasos, Saudabilidade, Perfil de ácidos graxos, Arabica coffee, Fluids, Industry, Healthiness, Fatty acid profile |
| الوصف: | The purpose of the study was to evaluate the antioxidant activity, rheological behaviour, oxidative stability, and antibacterial potential of coffee oils (Coffea arabica L.). The extraction process took place from green and roasted beans, by cold pressing, and filtration via filtering card. The experimental design consisted of five treatments: R100 (100% roasted oil); R75G25 (75% roasted oil and 25% green oil); R50G50 (50% roasted oil and 50% green oil); R25G75 (25% roasted oil and 75% green oil), and G100 (100% green oil). The treatment R75G25 showed a higher content of total phenolic compounds and higher DPPH• and ABTS•+ anti-radical efficiency. Regarding rheological behaviour, all coffee oils can be characterized as Newtonian fluids because the shear stress and strain rate varied linearly, with the line intersecting at zero. The treatments R75G25 and R25G75 showed a longer oxidation induction time, in the oxidative stability analysis, in addition to antibacterial activity having been verified for all oil samples. Besides that, the investigated green and roasted coffee oils are sources of fatty acids, including from the omega 3, 6, and 9 classes. Therefore, the use of arabica coffee oil mixtures as natural preservatives in food can be considered a promising alternative for the partial replacement of chemical additives in food matrices and in cosmetic formulations allowing the development of innovative products. ; El propósito del estudio fue evaluar la actividad antioxidante, comportamiento reológico, estabilidad oxidativa y potencial antibacteriano de aceites de café (Coffea arabica L.). El proceso de extracción se realizó a partir de granos crudos y tostados, mediante prensado en frío y filtración por tarjeta filtrante. El diseño experimental consistió en cinco tratamientos: R100 (100% aceite tostado); R75G25 (75% de aceite tostado y 25% de aceite crudo); R50G50 (50% de aceite tostado y 50% de aceite crudo); R25G75 (25% aceite tostado y 75% aceite crudo) y G100 (100% aceite crudo). El tratamiento R75G25 tuvo ... |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | English |
| Relation: | https://rsdjournal.org/index.php/rsd/article/view/7702/6907; https://rsdjournal.org/index.php/rsd/article/view/7702 |
| DOI: | 10.33448/rsd-v9i9.7702 |
| الاتاحة: | https://rsdjournal.org/index.php/rsd/article/view/7702 https://doi.org/10.33448/rsd-v9i9.7702 |
| Rights: | Copyright (c) 2020 Clara Mariana Lima; Jorge Pamplona Pagnossa; Rafael Carvalho do Lago; Isabelle Cristina Oliveira Neves; Ana Carolina Salgado de Oliveira; Silvani Verruck; Siluana Katia Tischer Seraglio; Roberta Hilsdorf Piccoli; Elisângela Elena Nunes Carvalho; Luis Antonio Minim; Roney Alves da Rocha; Diego Alvarenga Botrel; Rosemary Gualberto Fonseca Alvarenga Pereira ; https://creativecommons.org/licenses/by/4.0 |
| رقم الانضمام: | edsbas.2DFCB263 |
| قاعدة البيانات: | BASE |
| DOI: | 10.33448/rsd-v9i9.7702 |
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