The effects of microwave application on the physicochemical properties of bacaba (Oenocarpus bacaba Mart.) oil

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dc.contributor.authorFONSECA, HUGO M.pt_BR
dc.contributor.authorSANTOS, CAMILA O.pt_BR
dc.contributor.authorCRUZ, LUIS P.A.pt_BR
dc.contributor.authorARTHUR, VALTERpt_BR
dc.contributor.authorFREITAS, BARBARA C.B.pt_BR
dc.contributor.authorSOUZA, ADRIANA R.M.pt_BR
dc.contributor.authorMARTINS, GLENDARA A.de S.pt_BR
dc.coverageInternacionalpt_BR
dc.date.accessioned2021-12-30T18:09:44Z
dc.date.available2021-12-30T18:09:44Z
dc.date.issued2021pt_BR
dc.description.abstractBACKGROUND Bacaba (Oenocarpus bacaba Mart.) has a high yield of oil, with the potential to produce biologically active natural products and can be considered a new "superfruit" with high value added. METHODS Acid value, peroxide value, refractive index, saponification value, p-anisidine value, relative density, iodine value, total oxidation value, specific extinction coefficients at 232 and 270 nm (K232 and K270), ΔK, and color were determined. RESULTS The most significant changes in the quality values, such as peroxide (26.25 mEq·kg-1), p-anisidine (11.41), acidity (14.66 mg KOH·g-1 oil), and total oxidation (63.92) were determined for 15 min of microwave heating. CONCLUSIONS The microwave heating promoted the acceleration of oxidative processes showing that, overall, much care should be taken when heating the bacaba oil by microwave to avoid oil degradation.pt_BR
dc.format.extent189-196pt_BR
dc.identifier.citationFONSECA, HUGO M.; SANTOS, CAMILA O.; CRUZ, LUIS P.A.; ARTHUR, VALTER; FREITAS, BARBARA C.B.; SOUZA, ADRIANA R.M.; MARTINS, GLENDARA A.de S. The effects of microwave application on the physicochemical properties of bacaba (Oenocarpus bacaba Mart.) oil. <b>Acta Scientiarum Polonorum Technologia Alimentaria</b>, v. 20, n. 2, p. 189-196, 2021. DOI: <a href="https://dx.doi.org/10.17306/J.AFS.2021.0893">10.17306/J.AFS.2021.0893</a>. Disponível em: http://repositorio.ipen.br/handle/123456789/32603.
dc.identifier.doi10.17306/J.AFS.2021.0893pt_BR
dc.identifier.fasciculo2pt_BR
dc.identifier.issn1644-0730pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0003-3521-9136
dc.identifier.percentilfiSem Percentilpt_BR
dc.identifier.percentilfiCiteScore49.00pt_BR
dc.identifier.urihttp://repositorio.ipen.br/handle/123456789/32603
dc.identifier.vol20pt_BR
dc.relation.ispartofActa Scientiarum Polonorum Technologia Alimentariapt_BR
dc.rightsopenAccesspt_BR
dc.subjectfruits
dc.subjectvegetable oils
dc.subjectmicrowave radiation
dc.subjectradiation effects
dc.subjectheating
dc.subjecttropical regions
dc.titleThe effects of microwave application on the physicochemical properties of bacaba (Oenocarpus bacaba Mart.) oilpt_BR
dc.typeArtigo de periódicopt_BR
dspace.entity.typePublication
ipen.autorVALTER ARTHUR
ipen.codigoautor2635
ipen.contributor.ipenauthorVALTER ARTHUR
ipen.date.recebimento21-12
ipen.identifier.fiSem F.I.pt_BR
ipen.identifier.fiCiteScore2.6pt_BR
ipen.identifier.ipendoc28364pt_BR
ipen.identifier.iwosWoSpt_BR
ipen.type.genreArtigo
relation.isAuthorOfPublication80bde657-7473-474e-a9ff-8cc6724272e9
relation.isAuthorOfPublication.latestForDiscovery80bde657-7473-474e-a9ff-8cc6724272e9
sigepi.autor.atividadeARTHUR, VALTER:2635:210:Npt_BR
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