Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/342059
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampMorais, Damila Rodrigues de-
dc.contributor.authorunicampSantos, Jandyson Machado-
dc.contributor.authorunicampEberlin, Marcos Nogueira-
dc.typeArtigopt_BR
dc.titleExtraction and assessment of oil and bioactive compounds from cashew nut (Anacardium occidentale) using pressurized n-propane and ethanol as cosolventpt_BR
dc.contributor.authorZanqui, A.B.-
dc.contributor.authorda Silva, C.M.-
dc.contributor.authorRessutte, J.B.-
dc.contributor.authorde Morais, D.R.-
dc.contributor.authorSantos, J.M.-
dc.contributor.authorEberlin, M.N.-
dc.contributor.authorCardozo-Filho, L.-
dc.contributor.authorda Silva, E.A.-
dc.contributor.authorGomes, S.T.M.-
dc.contributor.authorMatsushita, M.-
dc.subjectÁcidos graxospt_BR
dc.subject.otherlanguageFatty acidspt_BR
dc.description.abstractCashew nuts in natura were crushed and subjected to lipid extraction using pressurized propane. There was variation in the temperature (30–60°C) and percentage of the cosolvent ethanol (0–6 %) using a 2² factorial design with central point in three replicates. The lipid composition was determined and compared to the composition of the ethereal extract obtained by Soxhlet method (SE). The amount of oil extracted ranged from 19.2 to 33.1 %. The extraction performed under the conditions of 8 MPa, 60°C using 6 % ethanol corresponded to 83.7 % of the total lipids. The higher the temperature and percentage of ethanol in the propane, the higher the extraction yield. Thirteen fatty acids were quantified, among them, oleic and linolenic acid were predominant. Tocopherols and sitosterol were higher in the oils obtained using pressurized propane and ethanol. The mathematical model of Sovová was adjusted to the kinetic curves of extraction and represented them satisfactorilypt_BR
dc.relation.ispartofThe journal of supercritical fluidspt_BR
dc.relation.ispartofabbreviationJ. supercrit. fluidspt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2020-
dc.date.monthofcirculationMar.pt_BR
dc.language.isoengpt_BR
dc.description.volume157pt_BR
dc.rightsFechadopt_BR
dc.sourceSCOPUSpt_BR
dc.identifier.issn0896-8446pt_BR
dc.identifier.eissn1872-8162pt_BR
dc.identifier.doi10.1016/j.supflu.2019.104686pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0896844619306886pt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumber88887.354426/2019-00pt_BR
dc.description.sponsordocumentnumber2013/19161-4pt_BR
dc.date.available2020-05-22T22:20:00Z-
dc.date.accessioned2020-05-22T22:20:00Z-
dc.description.provenanceSubmitted by Sanches Olivia (olivias@unicamp.br) on 2020-05-22T22:20:00Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-05-22T22:20:00Z (GMT). No. of bitstreams: 0 Previous issue date: 2020en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/342059-
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentDepartamento de Química Orgânicapt_BR
dc.contributor.unidadeInstituto de Químicapt_BR
dc.contributor.unidadeInstituto de Químicapt_BR
dc.contributor.unidadeInstituto de Químicapt_BR
dc.subject.keywordFood chemistrypt_BR
dc.subject.keywordBioactive compoundspt_BR
dc.subject.keywordMathematical modelingpt_BR
dc.subject.keywordEthanolpt_BR
dc.subject.keywordPressurized fluidpt_BR
dc.identifier.source2-s2.0-85075726338pt_BR
dc.creator.orcid0000-0002-7021-5299pt_BR
dc.creator.orcid0000-0002-2099-6728pt_BR
dc.creator.orcid0000-0003-4868-0618pt_BR
dc.type.formArtigopt_BR
dc.identifier.articleid104686pt_BR
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