Author(s): Maróstica Junior, Mário Roberto, 1980- ; Santos, Nathalia Medina dos, 1992- ; Batista, Patrícia Berilli, 1992-
Date: 2019
Persistent ID: https://hdl.handle.net/20.500.12733/1649813
Origin: Oasisbr
Subject(s): Ácidos graxos; Compostos bioativos; Estabilidade oxidativa; Bioactive compounds; Fatty acids; Oxidative stability; Murici; Chemical composition; Fatty acids; Thermal stability; Artigo de pesquisa
Agradecimentos: This work was supported by the Coordination for the Improvement of Higher Education Personnel (CAPES) and by the Graduate Program in Health and Development in the Central-West region. MRMJ acknowledges the Foundation for Research Support of São Paulo (FAPESP) and the National Council for Scientific and Technological Development (CNPq) for financial support
Abstract: Fruits present high concentrations of bioactive compounds that are beneficial to health due to their antioxidant properties. New alternatives to vegetable oils with such properties have been studied. We determined the chemical compounds of Byrsonima cydoniifolia A. Juss. fruits in three ripening stages as well as the optical behavior and quality level of the oils.The ripening stage affected the chemical composition of the fruits and oils. The fruits presented high values of bioactive compounds, as ascorbic acid (1.46 1.82 g kg-1) and total phenols (3.54-15.91 g gallic acid equivalents kg-1), as well as showed excellent antioxidant activity. The ripe fruits showed high content of carotenoids (45.90 mg kg-1) were lutein is the major carotenoid, representing 55.56%. The oil of the ripe fruits showed high lipid content (252.6 g kg-1) and contained oleic (521.83 g kg-1), palmitic (209.13 g kg-1) and linoleic (195.4 g kg-1) fatty acids. The oil of ripe fruits showed the best oxidative stability, with longer induction period (22.29 h) than the other oils.Fruits of B. cydoniifolia A. Juss. demonstrate to possess a promising potential for the use as functional ingredients. The oil of the ripe fruits was more stable and presents a greater potential to be used for edible purposes
CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ
COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPES
FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP
Fechado
