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Leal AR, Dionísio AP, Abreu FAPD, Oliveira GFD, Araújo IMDS, Magalhães HCR, Leite AB, Silva EKMD, Nascimento RFD, Nascimento HOD, Sousa PHMD. Impact of different kernel grades on volatile compounds profile, fatty acids and oxidative quality of cashew nut oil. Food Res Int 2023; 165:112526. [PMID: 36869453 DOI: 10.1016/j.foodres.2023.112526] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 01/12/2023] [Accepted: 01/21/2023] [Indexed: 01/26/2023]
Abstract
In this study, the impact of kernel grade on the physicochemical quality, fatty acids, and volatile compounds of cashew nut oil was assessed. The oil samples were obtained from different classifications of nuts and analyzed for acid and peroxide values, color, fatty acids and volatile compounds. The broken kernel oils showed similar or superior quality to the whole kernel oil (LW3), especially samples B3 (batoque) and P3 (large piece), with acid, peroxide and color values equal to the one in LW3. The oils from less intact nuts showed high proportions of monounsaturated fatty acids (MUFA), with acid ratios higher than the ones in LW3 (64.47 to 65.28 %, while the latter displayed 63.33 %). Sample P3 showed higher proportions of volatile compounds not derived from oxidation. This study expands the possibility of valorizing lower commercial value cashew nuts by producing oil with adequate quality for consumption.
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Affiliation(s)
- Amanda Rodrigues Leal
- Department of Food Engineering, Federal University of Ceara, 60356-000 Fortaleza, CE, Brazil.
| | - Ana Paula Dionísio
- Embrapa Agroindústria Tropical, Dra Sara Mesquita St., 2270, 60511-110 Fortaleza, CE, Brazil.
| | | | | | | | | | - Andressa Barbosa Leite
- Department of Food Engineering, Federal University of Ceara, 60356-000 Fortaleza, CE, Brazil.
| | | | | | | | - Paulo Henrique Machado de Sousa
- Department of Food Engineering, Federal University of Ceara, 60356-000 Fortaleza, CE, Brazil; Graduate Program in Gastronomy, Culture and Art Institute, Federal University of Ceara, 60356-000 Fortaleza, CE, Brazil.
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Santana AN, Leite AB, França MS, França L, Vale OC, Cunha RB, Ricart CA, Sousa MV, Carvalho KM. Partial sequence and toxic effects of granulitoxin, a neurotoxic peptide from the sea anemone Bundosoma granulifera. Braz J Med Biol Res 1998; 31:1335-8. [PMID: 9876306 DOI: 10.1590/s0100-879x1998001000015] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
A neurotoxic peptide, granulitoxin (GRX), was isolated from the sea anemone Bunodosoma granulifera. The N-terminal amino acid sequence of GRX is AKTGILDSDGPTVAGNSLSGT and its molecular mass is 4958 Da by electrospray mass spectrometry. This sequence presents a partial degree of homology with other toxins from sea anemones such as Bunodosoma caissarum, Anthopleura fuscoviridis and Anemonia sulcata. However, important differences were found: the first six amino acids of the sequence are different, Arg-14 was replaced by Ala and no cysteine residues were present in the partial sequence, while two cysteine residues were present in the first 21 amino acids of the other toxins described above. Purified GRX injected i.p. (800 micrograms/kg) into mice produced severe neurotoxic effects such as circular movements, aggressive behavior, dyspnea, tonic-clonic convulsion and death. The 2-h LD50 of GRX was 400 +/- 83 micrograms/kg.
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Affiliation(s)
- A N Santana
- Departamento de Fisiologia e Farmacologia, Faculdade de Medicina, Universidade Federal do Ceará, Fortaleza, CE, Brasil
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