The purpose of this work was to study the thermal characterization of oils extracted from native seeds and fruits of the Argentina, Uruguayan region. This is important because it＇s necessary to find new applications ...The purpose of this work was to study the thermal characterization of oils extracted from native seeds and fruits of the Argentina, Uruguayan region. This is important because it＇s necessary to find new applications for food industry. Uruguayan wild cardoon seed, Argentinian wild papaya seeds, Argentinian avocado pulp, Argentinian cherimoya seeds, Argentinian grapeseeds and four commercial brands of chia oils were studied. The thermal behaviors of the oils were analyzed on a differential scanning calorimetry （DSC）, TA Instrument, Q20 model equipped with an intercooler. These oils＇ thermal profiles presented differences, which are related to the compositions of fatty acids and triacylglycerols. The thermogram for the chia oil, with a high content of linolenic acid, presented a very important peak at about -40 ℃; whereas, the papaya oil with an oleic acid content of 74%, showed a peak at about -3 ℃. When comparing the thermal behaviors of these oils to commercial brand oils, it was found that the chia oil is similar to the flaxseed oil, the papaya similar to the olive oil and the avocado similar to the rice bran oil. The avocado oil, in particular, presents high solid content at cold store or winter temperatures, which would make its use in those conditions difficult （for example, a cosmetic cream or gourmet oil）. In conclusion, the thermal behavior of one oil sample as determined by DSC provides valuable information with regards to the possible use of new oils of American origin as replacement of usual commercial others.展开更多
In the city of La Plata （Argentina） and the surroundings, there are tomato landraces, widely known as ＂tomate platense＂ and particularly prized because of their flavor. The objective was to evaluate seven promisso...In the city of La Plata （Argentina） and the surroundings, there are tomato landraces, widely known as ＂tomate platense＂ and particularly prized because of their flavor. The objective was to evaluate seven promissory lines of ＂tomate platense＂ （TL） derived from local varieties and a commercial hybrid （CH） considering yield, fruit characters and their possible associations. Nine plants per treatment were arranged in a randomized complete block design （r = 4）. The following parameters were determined： diameter （cm）, height （cm）, diameter/height （D/H） ratio, weight per fruit （g）, number of locules, the average number of fruits per plant, the average weight of fruits per plant （kg/ptant）, the yield （ton/ha） and the survival percentage. ANOVA, Tukey＇s test and Pearson correlation coefficient were applied. The TL showed greater （P ≤ 0.01） diameter, D/H ratio and number of locules than CH. In all materials, both diameter and height were associated （P ≤ 0.05） with the weight per fruit. Six of TL had greater （P ≤ 0.01） weight per fruit than HC. Respect to number of fruits per plant, weight of fruits per plant and yield, there were no significant differences among the materials. The survival for CH was lower （P ≤0.05） than that for TL. Although fruits with a smaller size and less flattened have been selected, the lines show enough similarity in these characters that identified their common origin. With the fruits smaller and more uniform, and having no joined fruits, these lines may be of interest to be cultivated under low-input system conditions and practical for low-income producers.展开更多
文摘The purpose of this work was to study the thermal characterization of oils extracted from native seeds and fruits of the Argentina, Uruguayan region. This is important because it＇s necessary to find new applications for food industry. Uruguayan wild cardoon seed, Argentinian wild papaya seeds, Argentinian avocado pulp, Argentinian cherimoya seeds, Argentinian grapeseeds and four commercial brands of chia oils were studied. The thermal behaviors of the oils were analyzed on a differential scanning calorimetry （DSC）, TA Instrument, Q20 model equipped with an intercooler. These oils＇ thermal profiles presented differences, which are related to the compositions of fatty acids and triacylglycerols. The thermogram for the chia oil, with a high content of linolenic acid, presented a very important peak at about -40 ℃; whereas, the papaya oil with an oleic acid content of 74%, showed a peak at about -3 ℃. When comparing the thermal behaviors of these oils to commercial brand oils, it was found that the chia oil is similar to the flaxseed oil, the papaya similar to the olive oil and the avocado similar to the rice bran oil. The avocado oil, in particular, presents high solid content at cold store or winter temperatures, which would make its use in those conditions difficult （for example, a cosmetic cream or gourmet oil）. In conclusion, the thermal behavior of one oil sample as determined by DSC provides valuable information with regards to the possible use of new oils of American origin as replacement of usual commercial others.
文摘In the city of La Plata （Argentina） and the surroundings, there are tomato landraces, widely known as ＂tomate platense＂ and particularly prized because of their flavor. The objective was to evaluate seven promissory lines of ＂tomate platense＂ （TL） derived from local varieties and a commercial hybrid （CH） considering yield, fruit characters and their possible associations. Nine plants per treatment were arranged in a randomized complete block design （r = 4）. The following parameters were determined： diameter （cm）, height （cm）, diameter/height （D/H） ratio, weight per fruit （g）, number of locules, the average number of fruits per plant, the average weight of fruits per plant （kg/ptant）, the yield （ton/ha） and the survival percentage. ANOVA, Tukey＇s test and Pearson correlation coefficient were applied. The TL showed greater （P ≤ 0.01） diameter, D/H ratio and number of locules than CH. In all materials, both diameter and height were associated （P ≤ 0.05） with the weight per fruit. Six of TL had greater （P ≤ 0.01） weight per fruit than HC. Respect to number of fruits per plant, weight of fruits per plant and yield, there were no significant differences among the materials. The survival for CH was lower （P ≤0.05） than that for TL. Although fruits with a smaller size and less flattened have been selected, the lines show enough similarity in these characters that identified their common origin. With the fruits smaller and more uniform, and having no joined fruits, these lines may be of interest to be cultivated under low-input system conditions and practical for low-income producers.
