Fatty acid profile and rheological behavior of annatto seed oil (Bixa orellana), cupuassu seed fat (Theobroma grandiflorum), and their blends

D.C.S.  da Silva; F.B.  de Carvalho-Guimarães; I.P.  Valente; N.  Cunha; S.C.  da C. Sanches; D.A.  da Silva; J.O.C.  Silva Júnior; L.H.M.  da Silva; A.M.  da C. Rodrigues

doi:10.3989/gya.1122212

Authors

D.C.S. da Silva Postgraduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA) https://orcid.org/0000-0003-0424-1613
F.B. de Carvalho-Guimarães Postgraduate Program in Pharmaceutical Innovation (PPGIF), Institute of Health Sciences (ICS), Federal University of Pará (UFPA) https://orcid.org/0000-0001-8579-9277
I.P. Valente Postgraduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA) https://orcid.org/0000-0003-4437-3311
N. Cunha Postgraduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA) https://orcid.org/0000-0002-4507-3647
S.C. da C. Sanches Postgraduate Program in Pharmaceutical Innovation (PPGIF), Institute of Health Sciences (ICS), Federal University of Pará (UFPA) https://orcid.org/0000-0002-9256-2400
D.A. da Silva Postgraduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA) https://orcid.org/0000-0001-6557-7108
J.O.C. Silva Júnior Postgraduate Program in Pharmaceutical Innovation (PPGIF), Institute of Health Sciences (ICS), Federal University of Pará (UFPA) https://orcid.org/0000-0003-1691-1039
L.H.M. da Silva Postgraduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA) https://orcid.org/0000-0002-6002-9425
A.M. da C. Rodrigues Postgraduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA) https://orcid.org/0000-0003-1268-5652

DOI:

https://doi.org/10.3989/gya.1122212

Keywords:

Activation energy, Amazonian matrices, Nutritional quality, Viscosity

Abstract

Annatto seed oil (ASO) and cupuassu seed fat (CSF) were combined at the ratios: 30:70, 50:50, and 70:30 (% w/w). Their fatty acid profile, nutritional quality, FTIR (Fourier Transform Infrared) spectra, and rheological behavior were evaluated. ASO increased the content of polyunsaturated fatty acids in the blends; whereas CSF conferred higher contents of monounsaturated fatty acids. The blends exhibited low atherogenicity and thrombogenicity indices, suggesting nutritional advantages. The Newtonian fluid behavior and FTIR results suggested that mixing ASO and CSF at different proportions did not affect the functional groups. ASO showed an activation energy value which indicated that this fat viscosity was more sensitive to temperature changes. The Newtonian model proved to be suitable to describe the behavior of samples, according to statistical fit parameters R², χ², and RSS. The resulting blends presented improved physicochemical properties and nutritional attributes, indicating their feasibility for the development of new products.

Downloads

Download data is not yet available.

References

Alparslan M, Hayta M. 2002. Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends. J. Food Eng. 54, 89-93. https://doi.org/10.1016/S0260-8774(01)00197-2

AOCS. 2004. American Oil Chemists' Society. Official methods and recommended practices of the AOCS. 4th ed. Champaing.

Attia YA, Al-Harthi MA, Korish MA, Shiboob MM. 2015. Fatty acid and cholesterol profiles and hypocholesterolemic, atherogenic, and thrombogenic indices of table eggs in the retail market. Lipids Health Dis. 14, 1-8. https://doi.org/10.1186/s12944-015-0133-z PMid:26507616 PMCid:PMC4621932

Bezerra CV, Rodrigues AMC, Oliveira PD, Silva DA, Silva LHM. 2017. Technological properties of amazonian oils and fats and their applications in the food industry. Food Chem. 221, 1466-1473. https://doi.org/10.1016/j.foodchem.2016.11.004 PMid:27979116

Bhattacharjee B, Pal PK, Chattopadhyay A, Bandyopadhyay D. 2020. Oleic acid protects against cadmium induced cardiac and hepatic tissue injury in male Wistar rats: A mechanistic study. Life Sci. 244¸ 1-18. https://doi.org/10.1016/j.lfs.2020.117324 PMid:31958420

Bitencourt APR, Duarte JL, Oliveira AEMFM., Cruz RAS, Carvalho JCT, Gomes ATA, Ferreira IM, Ribeiro-Costa RM, Silva-Júnior JOC, Fernandes CP. 2018. Preparation of aqueous nanodispersions with annatto (Bixa orellana L.) extract using an organic solvent-free and low energy method. Food Chem. 257, 196-205. https://doi.org/10.1016/j.foodchem.2018.02.067 PMid:29622198

Braga ACC, Rodrigues AMC, Silva LHM, Araújo LA. 2013. Avaliação da influência da temperatura e do tratamento enzimático no comportamento reológico do suco de abacaxi pérola (Ananas comosus L. Merr.). Rev. Bras. Frutic. 35, 226-237. https://doi.org/10.1590/S0100-29452013000100026

Chen J, Liu H. 2020. Nutritional indices for assessing fatty acids: a mini-review. Int. J. Mol. Sci. 21, 5695. https://doi.org/10.3390/ijms21165695 PMid:32784511 PMCid:PMC7460856

Costa CK, Silva CB, Lordello ALL, Zanin SMW, Dias JFG, Miguel MD, Miguel OG. 2013. Identificação de δ tocotrienol e de ácidos graxos no óleo fixo de urucum (Bixa orellana Linné). Rev. Bras. Pl. Med. 15, 508-512. https://doi.org/10.1590/S1516-05722013000400006

Dymińska L, Calik M, Albegar AMM, Zając A, Kostyń K, Lorenc J, Hanuza J. 2016. Quantitative determination of the iodine values of unsaturated plant oils using infrared and Raman spectroscopy methods. Int. J. Food Prop. 20, 2003-2015. https://doi.org/10.1080/10942912.2016.1230744

Fernandes CE, Vasconcelos MAS, Ribeiro MA, Sarubbo LA, Andrade SAC, Filho ABM. 2014. Nutritional and lipid profiles in marine fish species from Brazil. Food Chem. 160, 67-71. https://doi.org/10.1016/j.foodchem.2014.03.055 PMid:24799210

García-González DL, Baeten V, Pierna JAF, Tena N. 2013. Handbook of Olive Oil (2nd ed). New York: Springer US, (Chapter 10).

Hashempour-Baltork F, Torbati M, Azadmard-Damirchi S, Savage GP. 2016. Vegetable Oil Blending: A Review of Physicochemical, Nutritional and Health Effects. Trends Food Sci. Tech. 57, 52-58. https://doi.org/10.1016/j.tifs.2016.09.007

Medeiros ML, Ayrosa AMIB, Pitombo RNM, Lannes SCS. 2006. Sorption isotherms of cocoa and cupuassu products. J. Food Eng. 73, 402-406. https://doi.org/10.1016/j.jfoodeng.2005.02.002

Rao MP, Manjunath K, Bhagawati ST, Thippeswamy BS. 2014. Bixin loaded solid lipid nanoparticles for enhanced hepatoprotection - Preparation, characterisation and in vivo evaluation. Int. J. Pharm. 473, 485-492. https://doi.org/10.1016/j.ijpharm.2014.07.027 PMid:25066077

Rao PP, Rao GN, Jyothirmayi T, Satyanarayana A, Karuna MSL, Prasad RBN. 2015. Characterisation of seed lipids from Bixa orellana and Trachyspermum copticum. J. Am. Oil Chem. Soc. 92, 1483-1490. https://doi.org/10.1007/s11746-015-2717-1

Rodrigues AMC, Darnet S, Silva LHM. 2010. Fatty acid profiles and tocopherol contents of buriti (Mauritia flexuosa), patawa (Oenocarpus bataua), tucuma (Astrocaryum vulgare), mari (Poraquei baparaensis) nad inaja (Maximiliana maripa) fruits. J. Brazil. Chem. Soc. 21, 2000-2004. https://doi.org/10.1590/S0103-50532010001000028

Santos JCO, Santos IMG, Souza AG. 2005. Effect of heating and cooling on rheological parameters of edible vegetable oils. J. Food Eng. 67, 40-405. https://doi.org/10.1016/j.jfoodeng.2004.05.007

Santos JCO, Santos IMG, Conceição MM, Porto SL, Trindade MFS, Souza AG, Prasad S, Fernandes VJJ, Araújo AS. 2004. Thermoanalytical, kinetic and rheological parameters of commercial edible vegetable oils. J. Therm. Anal. Calorim. 75, 419-428. https://doi.org/10.1023/B:JTAN.0000027128.62480.db

Santos-Silva J, Bessa RJB, Santos-Silva F. 2002. Effect of genotype, feeding system and slaughter weight on the quality of light lamb: II Fatty acid composition of meat. Livest. Prod. Sci. 77, 187-194. https://doi.org/10.1016/S0301-6226(02)00059-3

Serra JL, Rodrigues AMC, Freitas RA, Meirelles AJA, Darnet SH, Silva LHM. 2019. Alternative sources of oils and fats from Amazonian plants: Fatty acids, methyl tocols, total carotenoids and chemical composition. Food Res. Int. 116, 12-19. https://doi.org/10.1016/j.foodres.2018.12.028 PMid:30716906

Silva DA, Santos PH, Pena RS. 2017. Colloidal and rheological behavior of aqueous dispersions of buriti tree (Mauritia flexuosa) gum. Emir J. Food Agric. 29, 716-723. https://doi.org/10.9755/ejfa.2017.v29.i9.115

Silva GF, Gamarra GMC, Oliveira AL, Cabral FA. 2008. Extraction of bixin from annatto seeds using supercritical carbon dioxide. Braz. J. Chem. Eng. 25, 419-426. https://doi.org/10.1590/S0104-66322008000200019

Silva-Júnior AA, Scarpa MV, Pestana KC, Mercuri LP, Matos JR, Oliveira AG. 2008. Thermal analysis of biodegradable microparticles containing ciprofloxacin hydrochloride obtained by spray drying technique. Thermochim. Acta 467, 91-98. https://doi.org/10.1016/j.tca.2007.10.018

Sivakanthan S, Jayasooriya AP, Madhujith T. 2019. Optimization of the production of structured lipid by enzymatic interesterification from coconut (Cocos nucifera) and sesame (Sesamum indicum) oils using Response Surface Methodology. LWT - Food Sci. Technol. 101, 723-730. https://doi.org/10.1016/j.lwt.2018.11.085

Shen J, Yang T, Tang Y, Guo T, Guo T, Hu T, Luo F, Lin Q. 2021. δ-Tocotrienol induces apoptosis and inhibits proliferation of nasopharyngeal carcinoma cells. Food Funct. 12, 6374-6388. https://doi.org/10.1039/D1FO00461A PMid:34056642

Steffe JF. 1996. Rheological Methods in Food Process Engineering. 2nd ed. Freeman Press, Michigan.

Stringheta PC, Silva PI, Costa AGV. 2018. Annatto/Urucum - Bixa orellana. Exotic Fruits, 23-30. https://doi.org/10.1016/B978-0-12-803138-4.00006-X

Ulbricht TLV, Southgate DAT. 1991. Coronary heart disease: seven dietary factors. Lancet 338, 985-992. https://doi.org/10.1016/0140-6736(91)91846-M PMid:1681350

Wołoszyn J, Haraf G, Okruszek A, Wereńska M, Goluch Z, Teleszko M. 2020. Fatty acid profiles and health lipid indices in the breast muscles of local Polish goose varieties. Poult. Sci. 99, 1216-1224. https://doi.org/10.1016/j.psj.2019.10.026 PMid:32036970 PMCid:PMC7587679