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Multivariate optimization of oil enriched formulations of essential fatty acids, characterisation and application in food

Abstract

The studies on the mono and polyunsaturated fatty acids have been increasingly frequent in the area of food, nutrition and medicine. Controlled diets involving intake of essential fatty acids such as linoleic and linolenic acids has shown very effective results, although, diets with the absence of these compounds, negative outcomes for human health. This work aims to use multivariate techniques to optimize the fatty acid composition of mixed oils, for a salad dressing (the base of olive oil, added safflower oil and linseed) and one for fried food in general (based on soybean oil, with safflower and linseed), both containing high amounts of linoleic and linolenic fatty acids. Formulations of oils will be studied compounds that can be used to replace oils usually used, increasing the nutritional quality of diet, through the ingestion of compounds that reduce the risk of disease. In the study, there will be a joint work relating the nutritional improvement of oils, combined science and food technology, for two highly nutritious oils, with stability during storage and sensory acceptability of consumers. The soy oil will also be evaluated for effectiveness in implementing successive frying. The formulations and prepared foods in which they are applied, will be featured on the composition of fatty acids, phytosterols, tocopherols and phenolic compounds. (AU)

Scientific publications (6)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
MEINHART, ADRIANA DILLENBURG; FERREIRA DA SILVEIRA, TAYSE FERREIRA; DE MORAES, MARIA ROSA; PETRARCA, MATEUS HENRIQUE; CONSTANT, LIVIA DA SILVA; BALLUS, CRISTIANO AUGUSTO; SILVA, LEONARDO HENRIQUE; EMIDIO CUNHA, ELENICE CARLA; WAGNER, ROGER; ANDRE BOLINI, HELENA MARIA; BRUNS, ROY EDWARD; TEIXEIRA-FILHO, JOSE; GODOY, HELENA TEIXEIRA. French fries processed with a high content of linolenic acid, low n-6/n-3 ratio and good sensory acceptance after successive frying. JOURNAL OF FOOD AND NUTRITION RESEARCH, v. 59, n. 2, p. 174-183, 2020. Web of Science Citations: 0.
MEINHART, ADRIANA DILLENBURG; DAMIN, FERNANDA MATEUS; CALDEIRAO, LUCAS; DE JESUS FILHO, MILTON; DA SILVA, LETICIA CARDOSO; CONSTANT, LIVIA DA SILVA; TEIXEIRA FILHO, JOSE; WAGNER, ROGER; GODOY, HELENA TEIXEIRA. Chlorogenic and caffeic acids in 64 fruits consumed in Brazil. Food Chemistry, v. 286, p. 51-63, JUL 15 2019. Web of Science Citations: 2.
MEINHART, ADRIANA DILLENBURG; CALDEIRAO, LUCAS; DAMIN, FERNANDA MATEUS; TEIXEIRA FILHO, JOSE; GODOY, HELENA TEIXEIRA. Analysis of chlorogenic acids isomers and caffeic acid in 89 herbal infusions (tea). Journal of Food Composition and Analysis, v. 73, p. 76-82, OCT 2018. Web of Science Citations: 2.
MEINHART, ADRIANA DILLENBURG; FERREIRA DA SILVEIRA, TAYSE FERREIRA; DE MORAES, MARIA ROSA; PETRARCA, MATEUS HENRIQUE; SILVA, LEONARDO HENRIQUE; OLIVEIRA, WELLINGTON SILVA; WAGNER, ROGER; ANDRE BOLINI, HELENA MARIA; BRUNS, ROY EDWARD; TEIXEIRA FILHO, JOSE; GODOY, HELENA TEIXEIRA. Optimization of frying oil composition rich in essential fatty acids by mixture design. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 84, p. 795-803, OCT 2017. Web of Science Citations: 2.
MEINHART, ADRIANA DILLENBURG; DAMIN, FERNANDA MATEUS; CALDEIRAO, LUCAS; FERREIRA DA SILVEIRA, TAYSE FERREIRA; TEIXEIRA FILHO, JOSE; GODOY, HELENA TEIXEIRA. Chlorogenic acid isomer contents in 100 plants commercialized in Brazil. Food Research International, v. 99, n. 1, p. 522-530, SEP 2017. Web of Science Citations: 16.
MEINHART, ADRIANA DILLENBURG; FERREIRA DA SILVEIRA, TAYSE FERREIRA; SILVA, ROSICLEIA ARAUJO; DAMIN, FERNANDA MATEUS; BRUNS, ROY EDWARD; GODOY, HELENA TEIXEIRA. Multivariate Optimization of Chlorogenic Acid Extraction From Brazilian Coffee. FOOD ANALYTICAL METHODS, v. 10, n. 9, p. 2943-2951, SEP 2017. Web of Science Citations: 2.

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