Pamela Cristina Sodré Dias’s research while affiliated with Federal University of Para and other places

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Publications (4)


Quality parameters of Terminalia catappa kernel oils from purple (CR) and yellow (CA) varieties.
Comparative profiles of fatty acids in T. catappa kernel oils from purple (CR) and yellow (CA) varieties and other oilseeds.
Nutritional quality indices of Terminalia catappa kernel oils from purple (CR) and yellow (CA) varieties and other tropical fruit oilseeds
Chemical-functional composition of Terminalia catappa oils from different varieties
  • Article
  • Full-text available

June 2022

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409 Reads

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12 Citations

Grasas y Aceites

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S.D. Soares

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P.C.S. Dias

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[...]

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This study aimed to extract and physical-chemically characterize Terminalia catappa L. kernel oil from purple (CR) and yellow (CA) varieties. Physical-chemical parameters, composition of fatty acids, nutritional quality indices, bioactive compounds and antioxidant capacity of both oil varieties were evaluated according to the literature. Both oils presented low levels of acidity and peroxides, besides the predominance of unsaturated fatty acids, ~63% of oleic and ~26% of linoleic acids, which influenced its nutritional indices. The CR oil variety exhibited a higher content in anthocyanin (18.3 ± 1.5 mg·100 g-1), ascorbic acid (68.4 ± 2.02 mg·100 g-1) and total polyphenol contents (152.3 ± 2.4 mg GAE·g-1), and a good antioxidant activity (38.6 ± 2.2 μg TE·g-1) determined by TEAC assay, when compared to the CA oil (p < 0.05). Therefore, the results confirm the importance of T. catappa as a lipid source for human consumption to be used in the development of food products.

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White peach palm (pupunha) a new Bactris gasipaes Kunt variety from the Amazon: Nutritional composition, bioactive lipid profile, thermogravimetric and morphological characteristics

June 2022

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45 Reads

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19 Citations

Journal of Food Composition and Analysis

This is the first investigation concerning the white peach palm (Bactris gasipaes Kunt) variety. The aim was to determine the nutritional composition, chromatographic profile, triglyceride composition, thermogravimetric-differential behavior, spectroscopic profile and morphological patterns. The analysis results showed that white peach palm is a promising source of nutritional compounds, such as lipids (7.80%), fiber (10.37%), proteins (5.35%), minerals such as copper, manganese and zinc, supplying from 30 to 80% of the daily recommended doses of those minerals The plant is low in sodium (1%) and has adequate selenium (above 10%). Its oil showed high quality and functionality (ω-6 and ω-3) and predominance of long-chain triacylglycerol, with high thermogravimetric stability (350 ºC), and no oxidative changes in its spectroscopic profile. The Morphological analysis revealed the presence of fibers and starches in the granules. The potential of this new variety expands the application possibilities of this matrix in different industrial segments.


FTIR spectrum of S. ruficornis oil
Thermogravimetric (black line) and differential (blue line) curves of S. ruficornis oil
DSC thermal behavior of S. ruficornis oil
Artisanal oil obtained from insects’ larvae (Speciomerus ruficornis): fatty acids composition, physicochemical, nutritional and antioxidant properties for application in food

April 2021

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189 Reads

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16 Citations

European Food Research and Technology

A novel insect oil (SRO) from Speciomerus ruficornis Germar larvae was obtained by artisanal non-solvent extraction and its physicochemical properties were investigated. The SRO presented low levels of acidity and peroxides, which is an indication of good quality and conservation standards. The composition of fatty acids showed major content of oleic (32.2%), lauric (21.3%), myristic (19.0%) and palmitic (17.6%) acids. The nutritional quality of its lipid fractions was evaluated through the atherogenicity (~ 3.1) and thrombogenicity (~ 2.2) indices, hypocholesterolemic/hypercholesterolemic (1.0) ratio, and calculated oxidability value (~ 0.82). SRO presented significant amounts of polyphenols, ~ 56 µg GAE mL⁻¹ of oil, and a relevant antioxidant capacity, ~ 42 µg TE g⁻¹ of oil, which could offer protection against oxidative agents. The FTIR spectra revealed high intensity bands ranging between 2924 and 2854 cm⁻¹ and 1745 cm⁻¹, related to the functional groups from long-branched fatty acids and triglycerides. The SRO presented great thermal behavior determined through thermogravimetric and differential scanning calorimetry analysis, which displayed peak temperature at ~ 388 °C and an endothermic peak around 10 °C related to crystallization of SFAs, respectively. The results of this study shows that SRO is an interesting solvent-free source of fatty acids with significant antioxidant capacity and good thermal behavior. Furthermore, different technologies to obtain SRO can be thought to increase its valuable application as a butter-like product in the food.


Pupunha oil quality parameters.
Fatty acid profile of red peach palm oil.
Chromatographic profile and bioactive compounds found in the composition of pupunha oil (Bactris gasipaes Kunth): implications for human health

January 2020

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392 Reads

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34 Citations

Revista de Nutrição

Objective The presence of dietary bioactive compounds in the human diet becomes a major factor in combating the etiology of different pathologies. Thus, the aim of this investigation was to evaluate the fatty acids profile, cardiovascular functionality indices, bioactive compounds and spectroscopic pattern of peach palm oil (pupunha oil) and their impact on human health. Methods The oil was obtained by soxhlet extraction; the oil yield and qualities were determined according to the standards of the Association of Official Analytical Chemists. For the fatty acids profile, the practical recommendations of the American Oil Chemists’ Society and of the International Organization for Standardization were followed. Total carotenoids and polyphenols were determined by spectrophotometry; the composition of the chemical groups was determined by infrared spectroscopy. The anti-atherogenic, antithrombogenic and hypocholesterolemic indices were obtained using mathematical models. Results The results showed good quality oil based on acid and peroxyde indices (2.45±0.33mg KOH g⁻¹ and 5.47±1.05mEq kg⁻¹). The main fruit bioactive compound was β-carotene (832.4±0.64µg/100g). The chromatographic profile showed a high saturated fatty acid content (53.74%); unsaturated (46.25%); fats were monounsaturated (39.66%) and polyunsaturated (6.59%). The antiatherogenic, antithrombogenic and hypocholesterolemic indices were, on average, 1.10, 2.04 and 0.84, respectively. The spectroscopic profile exhibited bands with variation from 2918.8cm⁻¹ to 714cm⁻¹. Conclusion The results indicate that the consumption of isolated lipid content of the pupunha palm oil provides health protection with emphasis on the prevention of cardiovascular diseases.

Citations (4)


... However, the peach palm (Bactris gasipaes) presents several advantages over them, such as precocity (it can be processed sooner than the others), higher quality, and higher productivity (Monteiro et al., 2002). Peach palm is native to the Amazon region and Brazil is the world's largest producer of peach palm products (Santos et al., 2022), which includes fruits (mostly consumed in the North and Northeast regions of Brazil) and palm heart (mostly consumed in Southern Brazil). ...

Reference:

Composition and potential utilization strategies of by-products from the Brazilian peach palm industry
White peach palm (pupunha) a new Bactris gasipaes Kunt variety from the Amazon: Nutritional composition, bioactive lipid profile, thermogravimetric and morphological characteristics
  • Citing Article
  • June 2022

Journal of Food Composition and Analysis

... oleic (~33.25%), and linoleic acids (~22.26%). According to Santos et al., [29] oleic (~36.4%) was the most predominant FA, followed by palmitic (~32.2%), and linoleic (~24.4%) acids. ...

Chemical-functional composition of Terminalia catappa oils from different varieties

Grasas y Aceites

... The DSC thermograms after cooling and heating from −50°C to 200°C of WAO and PAO are shown in Figure 3. The crystallization studies are used to characterize the thermal behavior of fats and oils, which are highly related to their composition on FAs and TAGs and organization into polymorphic forms (45,46). The DSC cooling thermograms of both açaí oils, WAO and PAO, showed only one exothermic peak at −12.5°C and − 14.4°C, respectively, related to the co-crystallization of the TAGs, which are mostly composed of unsaturated fatty acids and cooling in their uniquely exothermic region (46,47). ...

Artisanal oil obtained from insects’ larvae (Speciomerus ruficornis): fatty acids composition, physicochemical, nutritional and antioxidant properties for application in food

European Food Research and Technology

... According to the Ministry of Health (2021) [2], NCDs are the cause of half of the total deaths in the Brazilian population, recording 54.7% of deaths in 2019. Given this, the search for healthy and functional foods has gained notoriety in the current scenario, giving space to Amazonian palm fruits for their nutritional richness [3,4]. ...

Chromatographic profile and bioactive compounds found in the composition of pupunha oil (Bactris gasipaes Kunth): implications for human health

Revista de Nutrição