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Use este identificador para citar o ir al link de este elemento: http://hdl.handle.net/1843/59490
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Campo DCValorIdioma
dc.creatorRicardo Carvalho Dos Santospt_BR
dc.creatorEdvan Alves Chagaspt_BR
dc.creatorAntonio A. de Melo Filhopt_BR
dc.creatorJacqueline Aparecida Takahashipt_BR
dc.creatorIsmael Montero Fernandezpt_BR
dc.creatorGabriel Franco Dos Santospt_BR
dc.creatorPollyana C. Chagaspt_BR
dc.creatorAna Cristina G. R. de Melopt_BR
dc.date.accessioned2023-10-16T21:45:21Z-
dc.date.available2023-10-16T21:45:21Z-
dc.date.issued2018-
dc.citation.volume64pt_BR
dc.citation.spage235pt_BR
dc.citation.epage240pt_BR
dc.identifier.doihttps://doi.org/10.3303/CET1864040pt_BR
dc.identifier.issn2283-9216pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/59490-
dc.description.resumoNative plants from the Brazilian Amazon Biome are rich in nutrients, oils and fats and, therefore, represent a very important regional food resource. There is a global interest in the nutritional potential of tropical fruits, the potential of Amazonian fruits as source of essential fatty acids is still under exploited, since their composition is still understudied. 1 H Magnetic Resonance Nuclear (1 H NMR) is a robust spectroscopic tool to profile fatty acids components in oils. The objectives of this work were to use 1 H NMR to determine the fatty acids profile and the physicochemical properties of crude oils and fats obtained from fruits of Brazilian Amazon: açaí, atabrava, bacaba, buriti, buritirana, yellow murici, red murici, piaçaba braba, tucumanzinho, pupunha red and yellow varieties. Oils were obtained by Soxhlet extraction using hexane as a solvent. After solvent removal by rotoevaporation, the resulting oils and fats were analyzed by 1 H NMR spectroscopy. Unsaturated fatty acids oleic (ω9), linoleic (ω6) and linolenic (ω3) acids were quantified in the oils and their physicochemical properties were determined. It was observed that the oils have predominately ω9 fatty acids, followed by ω6 and ω3 representatives. The physicochemical properties confirmed edibility and good quality of oils and fats present in the aforementioned Amazonian fruits.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentICX - DEPARTAMENTO DE QUÍMICApt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofChemical Engineering Transactionspt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectQuímicapt_BR
dc.subjectÓleos e gorduraspt_BR
dc.subject.otherQuímicapt_BR
dc.subject.otherÓleos e gorduraspt_BR
dc.titleChemical Characterization of Oils and Fats from Amazonian Fruits by 1H NMRpt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.aidic.it/cet/18/64/040.pdfpt_BR
dc.identifier.orcidhttps://orcid.org/0000-0002-8831-1609pt_BR
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