Chemical Characterization of Oils and Fats from Amazonian Fruits by 1H NMR

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dc.creatorRicardo Carvalho Dos Santos
dc.creatorEdvan Alves Chagas
dc.creatorAntonio A. de Melo Filho
dc.creatorJacqueline Aparecida Takahashi
dc.creatorIsmael Montero Fernandez
dc.creatorGabriel Franco Dos Santos
dc.creatorPollyana C. Chagas
dc.creatorAna Cristina G. R. de Melo
dc.date.accessioned2023-10-16T21:45:21Z
dc.date.accessioned2025-09-09T00:50:20Z
dc.date.available2023-10-16T21:45:21Z
dc.date.issued2018
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.doihttps://doi.org/10.3303/CET1864040
dc.identifier.issn2283-9216
dc.identifier.urihttps://hdl.handle.net/1843/59490
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofChemical Engineering Transactions
dc.rightsAcesso Aberto
dc.subjectQuímica
dc.subjectÓleos e gorduras
dc.subject.otherQuímica
dc.subject.otherÓleos e gorduras
dc.titleChemical Characterization of Oils and Fats from Amazonian Fruits by 1H NMR
dc.typeArtigo de periódico
local.citation.epage240
local.citation.spage235
local.citation.volume64
local.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.
local.identifier.orcidhttps://orcid.org/0000-0002-8831-1609
local.publisher.countryBrasil
local.publisher.departmentICX - DEPARTAMENTO DE QUÍMICA
local.publisher.initialsUFMG
local.url.externahttps://www.aidic.it/cet/18/64/040.pdf

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