Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351937
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampKurozawa, Louise Emy-
dc.typeArtigopt_BR
dc.titleOptimization of ultrasound‐assisted extraction of grape‐seed oil to enhance process yield and minimize free radical formationpt_BR
dc.contributor.authorBöger, Bruna R-
dc.contributor.authorSalviato, Aroldo-
dc.contributor.authorValezi, Daniel F-
dc.contributor.authorMauro, Eduardo Di-
dc.contributor.authorGeorgetti, Sandra R-
dc.contributor.authorKurozawa, Louise E-
dc.subjectÁcidos graxospt_BR
dc.subject.otherlanguageFatty acidspt_BR
dc.description.abstractGrape seeds are a relatively abundant source of oil and bioactive compounds. To use this byproduct, the current work aimed to optimize the ultrasound‐assisted extraction (UAE) of grape‐seed oil to obtain greater process yield and minimize free radical formation in the oil. RESULTS The optimal condition was 15 °C with an ultrasonic wave amplitude of 42 µm, leading to a process yield of 82.9% and content of free radicals of 14.7 × 1017 kg−1 and 3.4 × 1018 kg−1 for samples stored for 7 and 30 days, respectively. No significant differences in fatty acid composition and acidity and iodine values were observed between samples. The oil obtained by ultrasound had greater phenolic compound content and antioxidant activity by ferric reduction than the control sample (without ultrasound application). However, higher content of free radicals and peroxide value was observed. CONCLUSION Sonication improved extraction yield when compared to the process without ultrasound application. Moreover, UAE favored the extraction of phenolic compounds. As it enhanced process yield with the minimum formation of free radicals, UAE is a promising oil‐extraction technologypt_BR
dc.relation.ispartofJournal of the science of food and agriculturept_BR
dc.relation.ispartofabbreviationJ. sci. food agric.pt_BR
dc.publisher.cityOxfordpt_BR
dc.publisher.countryReino Unidopt_BR
dc.publisherJohn Wiley & Sonspt_BR
dc.date.issued2018-
dc.date.monthofcirculationOct.pt_BR
dc.language.isoengpt_BR
dc.description.volume98pt_BR
dc.description.issuenumber13pt_BR
dc.description.firstpage5019pt_BR
dc.description.lastpage5026pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0022-5142pt_BR
dc.identifier.eissn1097-0010pt_BR
dc.identifier.doi10.1002/jsfa.9036pt_BR
dc.identifier.urlhttps://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.9036pt_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.sponsordocumentnumberSem informaçãopt_BR
dc.description.sponsordocumentnumberSem informaçãopt_BR
dc.date.available2020-11-05T17:16:26Z-
dc.date.accessioned2020-11-05T17:16:26Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-11-05T17:16:26Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-11-05T17:16:26Z (GMT). No. of bitstreams: 0 Previous issue date: 2018en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/351937-
dc.contributor.departmentDepartamento de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordSonicationpt_BR
dc.subject.keywordElectron spin resonance spectroscopypt_BR
dc.subject.keywordOptimizationpt_BR
dc.subject.keywordAntioxidant capacitypt_BR
dc.identifier.source000443232200025pt_BR
dc.creator.orcid0000-0001-9023-4393pt_BR
dc.type.formArtigo de pesquisapt_BR
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