Damasceno, Karla Suzanne Florentino da Silva ChavesRibeiro, Penha Patrícia Cabral2017-03-082017-03-082016-11-11RIBEIRO, Penha Patrícia Cabral. Caracterização físico-químicas do óleo da semente de faveleira (Cnidoscolus quercifolius) e avaliação das propriedades bioativas da semente, do óleo e da torta. 2016. 65f. Dissertação (Mestrado em Nutrição) - Centro de Ciências da Saúde, Universidade Federal do Rio Grande do Norte, Natal, 2016.https://repositorio.ufrn.br/jspui/handle/123456789/22188The 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 μM 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.Acesso AbertoAtividade bioativaCnidoscolus quercifoliusCoproduto de prensagemÓleo vegetalSemente oleaginosamasterThesisCNPQ::CIENCIAS DA SAUDE::NUTRICAO