Stabilization enzymatic of vitamins present in the oil of pequi
Monday, April 28, 2014
Exhibit/Poster Hall, lower level (Hilton Clearwater Beach)
Thales Cainã dos Santos Barbalho1, Jéssica Pessoa Araújo1, Izabelly Larissa Lucena2, Ana Karine Pessoa Bastos3, Andrea Lopes de Oliveira Ferreira4 and Alvaro Daniel Teles Pinheiro5, (1)Departamento de Agrotecnologia e Ciências Sociais, Universidade Federal Rural do Semi-Árido, Mossoro, Brazil, (2)Agrotecnologia e Ciencias Sociais, Universidade Federal Rural do Semi-Arido, Fortaleza, Brazil, (3)Instituto Federal de Educação, Ciência e Tecnologia do Ceará, Maracanaú, Brazil, (4)Instituto Federal da Bahia, Salvador, Brazil, (5)Chemical Engineering, Universidade Federal Rural do Semi-Árido, Mossoró, Brazil
The Caryocar brasiliense, or pequi, is a fruit of great economic interest considering that the oil present in it has applications in medicine, manufacturing cosmetics and chemical industries. Data from the fatty acid composition of the pulp and almond oil of pequi showed that consist mostly of oleic and palmitic acid, besides presenting chemical antioxidants due to the presence of vitamins B, C and E. Vitamin B is most responsible for the maintenance of emotional and mental health of human, while vitamin C is essential for the production of collagen and vitamin E minimizes damage caused by free radicals such as cancer. For this reason, there have been very many studies on the topic of the stabilization of vitamins. Thus, an evaluation was made of the stabilization of vitamins present in the oil of pequi using enzyme.