Uso Da Casca Do Abacate (persea Americana)na Formulação De Chá: Um Produto Funcional Contendo Compostos Fenólicos E Atividade Antioxidante

The peels of avocados, like other fruit peels, are commonly discarded, not knowing their potential use. In order to reuse avocado peel, the chemical and mineral compositions, total phenolic and flavonoid contents as well as antioxidant activities have been investigated by DPPH (1,1-diphenyl-2- picrylhydrazyl) and FRAP(ferric-reducing antioxidant power) methods in in natura and dehydrated avocado peel. Dehydrated avocado-peel tea was manufactured and the antioxidant activity was evaluated, as well as their flavonoid and phenolic compound contents, and compared with other teas marketed. Avocado peel, especially dried avocado peel, contains major phenolic compounds (10,848.27 ± 162.34 mg GAE kg-1) and flavonoids (1,360.34 ± 188.65 mg EQ kg-1). The avocado-peel tea showed antioxidant activity by DPPH (1,954.24 ± 87.92 e 2518.27 ± 192.59 mg TE L-1) and phenolic and flavonoids contents highest than apple tea. The avocado-peel tea showed good antioxidant activity and had good acceptability by sensory analysis as a promising product. © 2016, Eduem - Editora da Universidade Estadual de Maringa. All rights reserved.381232

Multivariate Study Of Nile Tilapia Byproducts Enriched With Omega-3 And Dried With Different Methods

The present work aimed at studying the effect of different drying methods applied to tilapia byproducts (heads, viscera and carcasses) fed with flaxseed, verifying the contents of omega-3 fatty acids. Two diets were given to the tilapia: a control and a flaxseed formulation, over the course of 60 days. After this period, they were slaughtered and their byproducts (heads, viscera and carcasses) were collected. These fish parts were analyzed in natura, lyophilized and oven dried. Byproducts from tilapia fed with flaxseed presented docosapentaenoic, eicopentaenoic and docosahexanoic fatty acids as a result of the enzymatic metabolism of the fish. The byproducts from the oven drying process had lower levels of polyunsaturated fatty acids. In the multivariate analysis, the byproducts from fish fed with flaxseed had a greater composition of fatty acids. The addition of flaxseed in fish diets, as well as the utilization of their byproducts, may become a good business strategy. Additionally, the byproducts may be dried to facilitate transport and storage. © 2016 Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.361182

Extraction From Striped Weakfish (cynoscion Striatus) Wastes With Pressurized Co 2: Global Yield, Composition, Kinetics And Cost Estimation

Extraction with pressurized carbon dioxide was applied to recover polyunsaturated fatty acids (PUFA) from striped weakfish (Cynoscion striatus) wastes. Extraction yield was evaluated at temperatures from 30 to 60 °C and pressures from 20 to 30 MPa. Temperature and pressure of 30 °C and 20 MPa were selected to evaluate process kinetics. A scale-up was performed by keeping the ratio constant between solid mass and solvent flow rate. Mathematical models were applied to the extraction curves, and the broken and intact cell model provided good fits, being applied to multiple curves simultaneously. Manufacturing cost of the extraction was estimated, and an optimal extraction time was observed by the end of the convective period. Finally, the extracts were analyzed by gas chromatography, and over 20% of the oil was composed by PUFA, whose concentration increased with extraction time. Therefore, this work shows that pressurized CO 2 extraction can obtain valuable compounds from fish residues. © 2012 Elsevier B.V. All rights reserved.71110Riediger, N.D., Othman, R.A., Suh, M., Moghadasian, M.H., A systematic review of the roles of n-3 fatty acids in health and disease (2009) J. American Dietetic Association, 109, pp. 668-679Ruxton, C.H.S., Derbyshire, E., Latest evidence on omega-3 fatty acids and health (2009) Nutrition and Food Science, 39, pp. 423-438Hibbeln, J.R., Nieminen, L.R.G., Blasbalg, T.L., Riggs, J.A., Lands, W.E.M., Healthy intakes of n-3 and n-6 fatty acids. Estimations considering worldwide diversity (2006) American J. Clinical Nutrition, 83, pp. 1483S-1493SHornstra, G., Importance of polyunsaturated fatty acids of the n-6 and n-3 families for early human development (2001) European J. 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Optimising Drying Parameters To Maximise Omega-3 Essential Fatty Acid Yields In Striped Weakfish (cynoscion Striatus) Industry Waste

Fish processing produces high amounts of wastes with low commercial value. Nevertheless, this material could be valorised through the extraction of its polyunsaturated fatty acids. Therefore, the purpose of this study was to evaluate the drying process of striped weakfish (Cynoscion striatus) waste in an air-circulating oven, aiming to preserve the omega-3 content. The microbiological and chemical characteristics of the dried product were evaluated. In addition, the lipid quality of the Soxhlet-extracted oil from the dried material was analysed. The drying condition of 70°C and 10h was the most suitable, because it preserved 98.7% of the original content of omega-3. The dry material presented 14.7% of lipids and 58% of protein, and it was microbiologically safe. The Soxhlet extraction, in spite of using high temperature, did not promote the oxidation of polyunsaturated acids. The applied drying process, followed by Soxhlet extraction, yielded 7.6g of omega-3 fatty acids per kg of fresh sample. These results indicate that this residue presents large potential for oil extraction. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology.461224752481Allen, J.C., Hamilton, R.J., The chemistry of rancidity in foods (1994) Rancidity in Foods, p. 290. , In: (edited by J.C. Allen & R.J. Hamilton). London: Springer(2001), Anvisa. Agência Nacional de Vigilância Sanitária. Resolução RDC n°12, de 02 de janeiro de 2001. Regulamento técnico sobre padrões microbiológicos para alimentos, disponível em: Acesso em 12 June 2010(1995) Official Methods of Analysis, , AOAC, Association of Official Analytical Chemists., 16th edn. Arlington, VA: AOAC(2001) Compedium of Methods of the Microbiological Examination of Foods, , APHA, American Public Health Association., 4th edn. 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Influence of diets enriched with flaxseed oil on the α-linolenic, eicosapentaenoic and docosahexaenoic fatty acid in Nile tilapia (Oreochromis niloticus)

This study examined the effects of different levels of flaxseed oil in increasing thea-linolenic (LNA), eicosapentaenoic (EPA) anddocosahexaenoic (DHA) fatty acids contents in tilapias raised in captivity. Nile tilapia were raised in captivity for a period of fivemonths, receiving increasing levels (0%; 1.25%; 2.50%; 3.75% and 5.00%) of flaxseed oil in substitution for sunflower oil (control).No significant differencesðP>0:05Þof moisture or total lipids contents were found among fillets from tilapia fed the different diets.Analyses of the fatty acid methyl esters (FAMEs) were quantitatively measured by capillary gas chromatography against a C23:0internal standard. Increases of the concentration of LNA, EPA and DHA (in mg/g of total lipids), were well established in the fillets,with a significant differenceðP<0:05Þamong all the treatments, as the replacement of the sunflower oil by flaxseed oil wasincreased.90455756