Submitted by Automa??o e Estat?stica (sst@bczm.ufrn.br) on 2017-02-22T20:36:09Z No. of bitstreams: 1 PenhaPatriciaCabralRibeiro_DISSERT.pdf: 1578986 bytes, checksum: 51504d11d1a9fe396107352885277ec3 (MD5) / Approved for entry into archive by Arlan Eloi Leite Silva (eloihistoriador@yahoo.com.br) on 2017-03-08T23:09:25Z (GMT) No. of bitstreams: 1 PenhaPatriciaCabralRibeiro_DISSERT.pdf: 1578986 bytes, checksum: 51504d11d1a9fe396107352885277ec3 (MD5) / Made available in DSpace on 2017-03-08T23:09:25Z (GMT). No. of bitstreams: 1 PenhaPatriciaCabralRibeiro_DISSERT.pdf: 1578986 bytes, checksum: 51504d11d1a9fe396107352885277ec3 (MD5) Previous issue date: 2016-11-11 / A faveleira (Cnidoscolus quercifolius) possui sementes oleaginosas que podem ser utilizadas para obten??o de ?leo vegetal. Uma das formas de obten??o do ?leo ? por meio da prensagem a frio, processo no qual, obt?m-se, tamb?m, um coproduto chamado de torta. A semente e seus derivados t?m potencial para ser utilizados na alimenta??o humana, e em virtude disso, o presente trabalho objetivou avaliar as caracter?sticas f?sico-qu?micas do ?leo da semente de faveleira e investigar as propriedades bioativas da semente, da torta e do ?leo. Para tanto, as sementes foram prensadas e as seguintes an?lises foram realizadas: caracteriza??o f?sico-qu?mica (?cido graxo livre, ?ndice de per?xido, umidade e mat?ria vol?til, densidade e viscosidade) e perfil lip?dico do ?leo; conte?do fen?lico total e flavonoides totais na semente e na torta; atividade antibacteriana e atividade antioxidante (atividade de inibi??o do radical DPPH, teste do poder redutor, capacidade antioxidante total, sequestro do ?on super?xido e capacidade de sequestro dos radicais oxigenados) na semente, no ?leo e na torta. O ?leo da semente de faveleira tem baixa acidez (0,78 ? 0,03% ?cido ?leo), baixo ?ndice de per?xido (1,13 ? 0,12 mEq/1000g), baixa umidade (0,25 ? 0,03%) e valores de densidade (0,9136 ? 0,00 g/cm3) e viscosidade (0,0546 ? 0,00 Pa.s) compar?veis aos de outros ?leos comest?veis. Esse ?leo tem ainda, predomin?ncia de ?cidos graxos insaturados (72,42%), principalmente os ?cidos linoleico (53,56%) e oleico (17,78%). A semente de faveleira e a torta apresentaram quantidade consider?vel de conte?do fen?lico total (324,92 ? 6,69 mg EAG/100 g e 398,89 ? 6,34 mg EAG/100 g, respectivamente), incluindo os flavonoides totais (18,70 ? 1,23 mg RE/g e 29,81 ? 0,71 mg RE/g, respectivamente), sendo a torta aquela que apresentou maiores quantidades desses compostos bioativos. As amostras n?o apresentaram atividade antibacteriana, entretanto apresentaram atividade antioxidante, principalmente a torta, com capacidade de sequestro dos radicais oxigenados de 28,39 ? 4,36 ?M TE/g. Sendo assim, o ?leo da semente de faveleira obtido por prensagem a frio tem potencial para ser utilizado na alimenta??o humana e o coproduto da prensagem tamb?m deve ser aproveitado por conter a maioria dos compostos antioxidantes da semente. / The faveleira (Cnidoscolus quercifolius) has oilseeds that can be used for obtaining vegetable oil. One way of obtaining oil is by cold pressing, in which to get the oil and the by-product, herein named press cake. The seed and its derivatives have potential for use in human food, therefore, this work focuses on the physicochemical evaluation of faveleira oil, as well as it investigates the bioactive properties of faveleira seeds, faveleira oil and the press cake obtained during the oilseed processing. The seeds were cold pressed and the following tests were performed: physicochemical characteristics (acidity, peroxide values, moisture, volatile matter, density and viscosity) and fatty acid profile of faveleira oil; total phenolic content and total flavonoid content of faveleira seed and press cake; antibacterial activity and antioxidant activity (DPPH radical scavenging activity, reducing power assay, total antioxidant capacity, superoxide radical scavenging assay and oxygen radical absorbance capacity) of seed, oil and press cake. Acidity (0.78 ? 0.03% oleic acid), peroxide values (1.13 ? 0.12 mEq/1000g) and moisture (0.25 ? 0.03%) are low; and density (0.9136 ? 0.00 g/cm3) and viscosity (0.0546 ? 0.00 Pa.s) are close to what was observed for others edible oil. Unsaturated fatty acids are predominant in faveleira oil (72.42%). The most abundant fatty acid found was linoleic acid (53.56%), followed by oleic acid (17.78%). The seed and press cake has high amount of total phenolic content (324.92 ? 6.69 mg EAG/100 g and 398.89 ? 6.34 mg EAG/100 g, respectively), including flavonoid content (18.70 ? 1.23 mg RE/g and 29.81 ? 0.71 mg RE/g, respectively). The press cake has higher amounts of bioactive compounds than seed. No bacterial growth inhibition was detected, but all samples including faveleira seeds, press cake, oil and its fractions have potent antioxidant activities, mainly the press cake, with oxygen radical absorbance capacity of 28.39 ? 4.36 ?M TE/g. Our results also show that faveleira oil has potential to be used as edible oil and the press cake should be used to contain the most antioxidants from seed.