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MCR-ALS and NIRS applied on the evaluation of the Lepidium meyenii antioxidant activity

The Peruvian Maca (Lepidium Meyenii Walp) is a food which is widely consumed around the Peruvian Andes and has been used in Brazil thanks to medicinal properties attributed by popular culture. Due to lack of information on this cultivar, it was proposed a study to evaluate the effect of adding Peruv...

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Principais autores: SOARES, DAIANE RIBEIRO, GONÇALVES, RHAYANNA PRISCILA, VALDERRAMA, PATRICIA, MARÇO, PAULO HENRIQUE
Formato: Artigo
Idioma: Português
Publicado em: Universidade Tecnológica Federal do Paraná (UTFPR) 2016
Acesso em linha: http://periodicos.utfpr.edu.br/rebrapa/article/view/3464
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spelling peri-article-34642016-12-03T13:25:02Z MCR-ALS and NIRS applied on the evaluation of the Lepidium meyenii antioxidant activity SOARES, DAIANE RIBEIRO GONÇALVES, RHAYANNA PRISCILA VALDERRAMA, PATRICIA MARÇO, PAULO HENRIQUE MCR-ALS, NIRS, Maca Peruana, Óleo de Soja The Peruvian Maca (Lepidium Meyenii Walp) is a food which is widely consumed around the Peruvian Andes and has been used in Brazil thanks to medicinal properties attributed by popular culture. Due to lack of information on this cultivar, it was proposed a study to evaluate the effect of adding Peruvian Maca in transgenic soybean oil. For this purpose, the spectra of soybean oil samples with and without addition of Maca after heating at different temperatures were measured at Visible and Near Infrared regions. The results were evaluated by chemometric methods of Principal Component Analysis (PCA) and Multivariate Curve Resolution with Alternating Least Squares (MCR-ALS). The results suggest that Maca inhibits the appearance of oxidation products, which is evidenced when comparing the results obtained for the heated oil with and without addition of Maca. Universidade Tecnológica Federal do Paraná (UTFPR) Embrapa Solos, Metrohm 2016-08-29 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/3464 10.3895/rebrapa.v7n1.3464 Brazilian Journal of Food Research; v. 7, n. 1 (2016); 17 - 26 Brazilian Journal of Food Research; v. 7, n. 1 (2016); 17 - 26 2448-3184 10.3895/rebrapa.v7n1 por http://periodicos.utfpr.edu.br/rebrapa/article/view/3464/pdf_1 Direitos autorais 2016 CC-BY http://creativecommons.org/licenses/by/4.0
institution Universidade Tecnológica Federal do Paraná
collection PERI
language Português
format Artigo
author SOARES, DAIANE RIBEIRO
GONÇALVES, RHAYANNA PRISCILA
VALDERRAMA, PATRICIA
MARÇO, PAULO HENRIQUE
spellingShingle SOARES, DAIANE RIBEIRO
GONÇALVES, RHAYANNA PRISCILA
VALDERRAMA, PATRICIA
MARÇO, PAULO HENRIQUE
MCR-ALS and NIRS applied on the evaluation of the Lepidium meyenii antioxidant activity
author_sort SOARES, DAIANE RIBEIRO
title MCR-ALS and NIRS applied on the evaluation of the Lepidium meyenii antioxidant activity
title_short MCR-ALS and NIRS applied on the evaluation of the Lepidium meyenii antioxidant activity
title_full MCR-ALS and NIRS applied on the evaluation of the Lepidium meyenii antioxidant activity
title_fullStr MCR-ALS and NIRS applied on the evaluation of the Lepidium meyenii antioxidant activity
title_full_unstemmed MCR-ALS and NIRS applied on the evaluation of the Lepidium meyenii antioxidant activity
title_sort mcr-als and nirs applied on the evaluation of the lepidium meyenii antioxidant activity
description The Peruvian Maca (Lepidium Meyenii Walp) is a food which is widely consumed around the Peruvian Andes and has been used in Brazil thanks to medicinal properties attributed by popular culture. Due to lack of information on this cultivar, it was proposed a study to evaluate the effect of adding Peruvian Maca in transgenic soybean oil. For this purpose, the spectra of soybean oil samples with and without addition of Maca after heating at different temperatures were measured at Visible and Near Infrared regions. The results were evaluated by chemometric methods of Principal Component Analysis (PCA) and Multivariate Curve Resolution with Alternating Least Squares (MCR-ALS). The results suggest that Maca inhibits the appearance of oxidation products, which is evidenced when comparing the results obtained for the heated oil with and without addition of Maca.
publisher Universidade Tecnológica Federal do Paraná (UTFPR)
publishDate 2016
url http://periodicos.utfpr.edu.br/rebrapa/article/view/3464
_version_ 1805294417613946880
score 10,814766

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