New insights into the oil from the seeds of Cerrado passion fruit (Passiflora cincinnata): physicochemical characterization and stability during storage
DOI:
https://doi.org/10.3989/gya.0212241.2136Keywords:
Co-products, Fatty Acid Profile, Oxidative Stability, RheologyAbstract
This study aimed to investigate the chemical composition, rheological behavior, and photostability of Cerrado passion fruit seed oil during 225 days of storage. To this end, the quality indices, fatty acid composition, rheological behavior, and photostability were evaluated. The findings revealed that the oil is notably rich in unsaturated fatty acids. It showed a high concentration of polyunsaturated fatty acids, particularly linoleic acid. Furthermore, the oil showed lower viscosity compared to other vegetable oils. The oil also exhibited better physical-chemical stability when stored under light protection, retaining its color intensity and remaining suitable for consumption for an extended period of up to 135 days. These results highlight the importance of Cerrado passion fruit seed oil as a sustainable and versatile material with potential applications in the food, cosmetic, and pharmaceutical industries.
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