Caracterização de sementes e de óleos de chia, gergelim e linhaça extraídos por prensagem a frio

Geisa Simplício de Oliveira Pazzoti

ORCID iD Universidade Estadual Paulista (UNESP) Brasil

Carolina Médici Veronezi

ORCID iD Universidade Estadual Paulista (UNESP) Brasil

Débora Maria Moreno Luzia

ORCID iD Universidade do Estado de Minas Gerais (UEMG) Brasil

Neuza Jorge

ORCID iD Universidade Estadual Paulista (UNESP) Brasil

Resumo

Este trabalho teve como objetivos caracterizar as sementes de chia (Salvia hispanica L.), gergelim (Sesamum indicum L.) e linhaça (Linum usitassimum L.) quanto à composição centesimal, bem como avaliar as propriedades físico-químicas e capacidade antioxidante dos seus óleos. As sementes apresentaram elevadas quantidades de lipídios (31,3%–46,7%) e proteínas (16,6%–25,5%). O óleo de chia mostrou maior degradação hidrolítica e oxidativa devido aos índices de acidez (5,27 mg KOH/g), peróxidos (2,76 meq/kg), ρ-anisidina (3,15) e, consequentemente, o valor Totox (8,79). Quanto aos ácidos graxos, os óleos mostraram ser predominantemente constituídos por ácidos graxos insaturados, sobressaindo o de chia com maior quantidade de ácido α-linolênico (58%). Os óleos de gergelim mostraram quantidades consideráveis de tocoferóis totais (2538,10 mg/kg–2645,59 mg/kg). O óleo de gergelim branco mostrou teor significativo de carotenoides totais (128,44 µg β-caroteno/g), enquanto o de linhaça dourada se destacou com maior conteúdo de fenólicos totais (287,29 mg/kg) e o de chia com 199,03 mg/kg de fitosteróis totais. Os óleos avaliados também demonstraram elevada capacidade antioxidante. Assim, é possível concluir que são óleos importantes do ponto de vista funcional, devido à presença de compostos bioativos.

Palavras-chave


capacidade antioxidante; composição centesimal; compostos bioativos; propriedades físico-químicas


Texto completo:

Referências


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DOI: http://dx.doi.org/10.18265/1517-0306a2021id5608

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