Characterization and functional properties of the oil extracted from nuts

• Grant number: 10/50325-5
• Support Opportunities: Regular Research Grants
• Start date: June 01, 2010
• End date: May 31, 2012
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Neuza Jorge
• Grantee: Neuza Jorge
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil

Abstract

Epidemiological studies have shown an inverse relationship between nut intake and chronic diseases such as cardiovascular diseases and cancers. The nuts contain phenolic compounds and flavonoids, as well as being rich in tocopherol, phytosterols and squalene. They are sources of carbohydrates, essential fatty acids and minerals. The compounds possible beneficial effects are due to their antioxidant activity and antiproliferative effects, which are linked to a reduced risk for developing atherosclerosis and cancer. This study will aim to characterize the oil extracted from Brazil nuts or adapted to identify bioactive compounds beneficial to evaluate the implementation of these essential oils in foods. We will analyze the oils extracted from nuts: Brazil nut (Pará), Cutia nut, Gurguéia nut and Sapucaia nut order to know the fatty acid composition, tocopherols, phytosterols, carotenoids, phenolic compounds, unsaponifiable matter and oxidative stability to the development of functional foods. Also be held to determine the chemical composition of chestnuts (moisture, protein, ash, fatty matter, carbohydrates and fiber). The results will be submitted to analysis of variance and Tukey test for average of 5% using the ESTAT program version 2.0. (AU)