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dc.contributor.authorCarneiro, Camila Rodrigues-
dc.contributor.authorAlhaji, Adamu Muhammad-
dc.contributor.authorSilva, César Augusto Sodré da-
dc.contributor.authorSousa, Rita de Cássia Superbi de-
dc.contributor.authorSilva, Simone Monteiro e-
dc.contributor.authorCoimbra, Jane Sélia dos Reis-
dc.date.accessioned2025-09-01T14:51:32Z-
dc.date.available2025-09-01T14:51:32Z-
dc.date.issued2023-05-06-
dc.identifier.citationCARNEIRO, Camila Rodrigues et al. Potential challenges of the extraction of carotenoids and fatty acids from pequi (Caryocar brasiliense) oil. Foods, Basel, v. 12, n. 9, e1907, 2023. DOI: https://doi.org/10.3390/foods12091907. Disponível em: https://www.mdpi.com/2304-8158/12/9/1907. Acesso em: 26 ago. 2025.pt_BR
dc.identifier.urihttp://repositorio.unb.br/handle/10482/52393-
dc.language.isoengpt_BR
dc.publisherMDPIpt_BR
dc.rightsAcesso Abertopt_BR
dc.titlePotential challenges of the extraction of carotenoids and fatty acids from pequi (Caryocar brasiliense) oilpt_BR
dc.typeArtigopt_BR
dc.subject.keywordÓleo de pequipt_BR
dc.subject.keywordCarotenóidespt_BR
dc.subject.keywordÁcidos graxospt_BR
dc.subject.keywordExtração acelerada por solventept_BR
dc.subject.keywordCompostos bioativospt_BR
dc.rights.license(CC BY) © 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).pt_BR
dc.identifier.doihttps://doi.org/10.3390/foods12091907pt_BR
dc.description.abstract1Pequi is a natural source of bioactive compounds with wide versatility for fresh or processed fruit consumption, but it is still little explored economically. Functional foods are the subject of diverse scientific research since, in addition to being nourishing, they contain bioactive compounds capable of promoting several benefits to the human body. Pequi is a fruit species native to the Brazilian Cerrado, which is rich in oil and has components with a high nutritional value, such as unsaturated fatty acids (omega-3, omega-6, EPA, and DHA), antioxidants (carotenoids and phenolic compounds), and vitamins. Therefore, the present narrative review aims to compile and critically evaluate the methods used to extract oil from the pulp and almonds of pequi and describes the carotenoid separation from the oil because carotenoids are natural pigments of great interest in the pharmaceutical and food industries. It is emphasized that the main challenges linked to bioactive compound extraction are their susceptibility to degradation in the processing and storage stages of pequi and its derived products.pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0001-7940-1277pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0001-9550-3142pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0002-7302-7058pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0002-1156-4667pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0002-2774-1656pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0002-5998-189Xpt_BR
dc.contributor.affiliationUniversidade Federal de Viçosa, Department of Chemistrypt_BR
dc.contributor.affiliationUniversidade Federal de Viçosa, Department of Food Technologypt_BR
dc.contributor.affiliationKano University of Science and Technology, Faculty of Agriculture and Agricultural Technology, Department of Food Science and Technologypt_BR
dc.contributor.affiliationUniversidade Federal de Viçosa, Department of Food Technologypt_BR
dc.contributor.affiliationUniversidade Federal de Viçosa, Department of Chemistrypt_BR
dc.contributor.affiliationUniversity of Brasilia, Faculty of Technology, Department of Mechanical Engineeringpt_BR
dc.contributor.affiliationFederal University of Goias, Graduate Program of Chemical Engineeringpt_BR
dc.contributor.affiliationUniversidade Federal de Viçosa, Department of Food Technologypt_BR
dc.description.unidadeFaculdade de Tecnologia (FT)pt_BR
dc.description.unidadeDepartamento de Engenharia Mecânica (FT ENM)pt_BR
dc.description.ppgPrograma de Pós-Graduação em Tecnologias Química e Biológicapt_BR
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