Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/348614
Full metadata record
DC FieldValueLanguage
dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampSaraiva, Sergio Adriano-
dc.contributor.authorunicampEberlin, Marcos Nogueira-
dc.typeArtigopt_BR
dc.titleAmazonian vegetable oils and fats: fast typification and quality control via triacylglycerol (TAG) profiles from dry matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) mass spectrometry fingerprintingpt_BR
dc.contributor.authorSaraiva, Sérgio A.-
dc.contributor.authorCabral, Elaine C.-
dc.contributor.authorEberlin, Marcos N.-
dc.contributor.authorCatharino, Rodrigo R.-
dc.subjectÓleo amazônicopt_BR
dc.subject.otherlanguageAmazonian oilpt_BR
dc.description.abstractAmazonian oils and fats display unique triacylglycerol (TAG) profiles and, because of their economic importance as renewable raw materials and use by the cosmetic and food industries, are often subject to adulteration and forgery. Representative samples of these oils (andiroba, Brazil nut, buriti, and passion fruit) and fats (cupuaçu, murumuru, and ucuúba) were characterized without pre-separation or derivatization via dry (solvent-free) matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI−TOF MS). Characteristic profiles of TAG were obtained for each oil and fat. Dry MALDI−TOF MS provides typification and direct and detailed information, via TAG profiles, of their variable combinations of fatty acids. A database from spectra could be developed and may be used for their fast and reliable typification, application screening, and quality controlpt_BR
dc.relation.ispartofJournal of agricultural and food chemistrypt_BR
dc.relation.ispartofabbreviationJ. agric. food chem.pt_BR
dc.publisher.cityWashington, DCpt_BR
dc.publisher.countryEstados Unidospt_BR
dc.publisherAmerican Chemical Societypt_BR
dc.date.issued2009-
dc.date.monthofcirculationApr.pt_BR
dc.language.isoengpt_BR
dc.description.volume57pt_BR
dc.description.issuenumber10pt_BR
dc.description.firstpage4030pt_BR
dc.description.lastpage4034pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0021-8561pt_BR
dc.identifier.eissn1520-5118pt_BR
dc.identifier.doi10.1021/jf900043upt_BR
dc.identifier.urlhttps://pubs.acs.org/doi/10.1021/jf900043upt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_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.sponsordocumentnumberSem informaçãopt_BR
dc.description.sponsordocumentnumberSem informaçãopt_BR
dc.description.sponsordocumentnumberSem informaçãopt_BR
dc.date.available2020-09-03T13:01:02Z-
dc.date.accessioned2020-09-03T13:01:02Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-09-03T13:01:02Z No. of bitstreams: 0. Added 1 bitstream(s) on 2021-01-04T15:12:28Z : No. of bitstreams: 1 000266237800009.pdf: 384480 bytes, checksum: 819bc0ac8cbb70b836fa31c82f8674c9 (MD5)en
dc.description.provenanceMade available in DSpace on 2020-09-03T13:01:02Z (GMT). No. of bitstreams: 0 Previous issue date: 2009en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/348614-
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.subject.keywordAmazonian fatpt_BR
dc.subject.keywordTriacylglycerolpt_BR
dc.subject.keywordMALDI−TOF−MS fingerprintingpt_BR
dc.identifier.source000266237800009pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0003-4868-0618pt_BR
dc.type.formArtigopt_BR
Appears in Collections:IQ - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
000266237800009.pdf375.47 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.