Carotenoid Composition and Vitamin A Values of Oils from Four Brazilian Palm Fruits

In oils extracted from fresh and sterilized palm fruits (Elaeis guineensis, Jacq. tenera, dura dumpy and psifera and E. oleifera), cis-phytofluene, 13-cis-α-carotene, α-carotene, 13-cis-β-carotene, β-carotene, 9-cis-β-carotene, σ-carotene, zeaxanthin, --cryptoxanthin, poly-cis-lycopene, mono-lycopene and lycopene, were identified and quantified by normal phase open column chromatography (stepwise-elution), TLC, UV/Vis spectroscopy and specific chemical reactions. The sum of α- and β-carotene in all samples analysed was higher than 80% of the total carotenoid content, while the α/β-carotene ratios were W.9, 1/11.1, 1/22 and V2.6 for oils extracted from fresh fruits of dura dumpy, psifera, tenera and E. oleifera, respectively. Total carotenoid contents (pg/g) and vitamin A values (R. E./100 g) of these samples were 1 120.7 and 12 404 for dura dumpy, 283.2 and 3612 for psifera, 660.5 and 7630 for tenera and 1576.8 and 21691 for E. oleifera. The sterilization of fruits (127°C × 35 min.) resulted in isomerization of pigments and reduction of vitamin A values of approximately 45% and 25%, respectively.     

A hybrid tactile sensor-based obstacle overcoming method for hexapod walking robots

Intelligent Service Robotics - Walking robots are considered as a promising solution for locomotion across irregular or rough terrain. While wheeled or tracked robots require flat surface like...