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标题：Determination of tocopherols and physicochemical properties of faveleira (Cnidoscolus quercifolius) seed oil extracted using different methods
其他标题：Determination of tocopherols and physicochemical properties of faveleira (Cnidoscolus quercifolius) seed oil extracted using different methods
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作者：RIBEIRO, Penha Patrícia Cabral ; SILVA, Denise Maria de Lima e ; DANTAS, Mariana Mesquita 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2019
卷号：39
期号：2
页码：280-285
DOI：10.1590/fst.24017
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Abstract This study aims to evaluate the physicochemical properties and tocopherol content in faveleira seed oil extracted using three methods (Bligh-Dyer, Soxhlet extractor, and cold-pressing). Each of the methods generated different yield percentages, with cold-pressing producing the least amount of oil. However, the cold-pressing method produced better quality oil with more desirable properties, including low acidity (1.56 ± 0.01% oleic acid) and low peroxide value (0.45 ± 0.09 mEq/1000 g). Cold-pressing resulted in higher quantities of tocopherols: 0.59 ± 0.12 mg/100 g of alpha-tocopherol and 20.97 ± 1.15 mg/100 g of beta + gamma-tocopherol. Faveleira seed oil, when extracted by cold-pressing, maintains better physicochemical quality, with the highest beta + gamma-tocopherol content.
关键词：oilseed; vegetable oil; physicochemical characteristics; vitamin E.
其他关键词：oilseed;vegetable oil;physicochemical characteristics;vitamin E