Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/337226
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampMousavi Khaneghah, Amin-
dc.typeArtigopt_BR
dc.titleAntioxidant activity of pistacia atlantica var mutica kernel oil and it's unsaponifiable matterspt_BR
dc.contributor.authorTavakoli, Javad-
dc.contributor.authorHajpour Soq, Khodadad-
dc.contributor.authorYousefi, Alireza-
dc.contributor.authorEstakhr, Parviz-
dc.contributor.authorDalvi, Mohsen-
dc.contributor.authorMousavi Khaneghah, Amin-
dc.subjectPropriedades antioxidantespt_BR
dc.subjectÓleo de farelo de arrozpt_BR
dc.subject.otherlanguageAntioxidant propertiespt_BR
dc.subject.otherlanguageRice bran oilpt_BR
dc.description.abstractIn this research, antioxidant activity of Pistacia atlantica var mutica (a wild type of pistachio in Iran) kernel oil (PAKO) and unsaponifiable matters of kernel oil (UKO) were compared with those of sesame seed oil (SSO) and rice bran oil (RBO) as well as with their unsaponifiable matters (USO and UBO) and alpha-tocopherol (natural antioxidant) was selected as control. Also, some chemical properties such as (FRAP, DPPH radical-scavenging, rancimat and oven assays (peroxide value and carbonyl value) were assessed. The amount of unsaponifiable matters of studied oils was between 1.4 and 3.5%. The highest total phenolics was observed in SSO (1024 mg/kg), followed by RBO, and PAKO was 174, and 75 mg/kg, respectively. In DPPH radical-scavenging assay, the EC50 values of PAKO, SSO, RBO, UKO, USO, UBO, and alpha-tocopherol were determined as 38.9, 50, 48.4, 14, 12.7, 15.9 and 61.4 mg/mL, respectively. In FRAP assay, the highest value was nominated for UKO (434 mmol/L); followed by USO, UBO, PAKO, SSO, RBO and alpha-tocopherol (404, 357, 364, 298, 210 and 58 mmol/L; respectively). Also, considering the results of oven test, the incorporation of UKO into pure sunflower oil resulted in the highest oxidative stability; followed by UBO, USO, PAKO, SSO, RBO and alpha-tocopherol. According to results of the rancimat test, the incorporation of unsaponifiable matters (UKO, USO, and UBO) resulted in the highest oil/oxidative stability index (OSI) in pure sunflower oil, followed by oils studied (PAKO, SSO, and RBO). According to results, UKO had the highest antioxidant activity, followed by USO, UBO, PAKO, SSO, RBO, and alpha-tocopherolpt_BR
dc.relation.ispartofJournal of Food Science and Technologypt_BR
dc.publisher.cityNew Delhipt_BR
dc.publisher.countryÍndiapt_BR
dc.publisherSpringerpt_BR
dc.date.issued2019-
dc.date.monthofcirculationDec.pt_BR
dc.language.isoengpt_BR
dc.description.volume56pt_BR
dc.description.issuenumber12pt_BR
dc.description.firstpage5336pt_BR
dc.description.lastpage5345pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0022-1155pt_BR
dc.identifier.eissn0975-8402pt_BR
dc.identifier.doi10.1007/s13197-019-04004-0pt_BR
dc.identifier.urlhttps://link.springer.com/article/10.1007%2Fs13197-019-04004-0pt_BR
dc.date.available2020-03-23T21:44:02Z-
dc.date.accessioned2020-03-23T21:44:02Z-
dc.description.provenanceSubmitted by Cintia Oliveira de Moura (cintiaom@unicamp.br) on 2020-03-23T21:44:02Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-03-23T21:44:02Z (GMT). No. of bitstreams: 0 Previous issue date: 2019en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/337226-
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordPistacia atlantica var mutica kernel oilpt_BR
dc.subject.keywordUnsaponifiable compoundspt_BR
dc.subject.keywordOil stabilitypt_BR
dc.subject.keywordAntioxidant compoundspt_BR
dc.identifier.source495345400019pt_BR
dc.creator.orcid0000-0001-5769-0004pt_BR
dc.type.formArtigo originalpt_BR
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