Caracterização físico-química e atividade antioxidante (in vitro) de frutos do cerrado Piauiense

Rocha, Marina Souza; Figueiredo, Raimundo Wilane de; Araújo, Marcos Antônio da Mota; Moreira-Araújo, Regilda Saraiva dos Reis

doi:10.1590/s0100-29452013000400003

Cited by 73 publications

(76 citation statements)

References 17 publications

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“…The lipid contents obtained were similar to those reported by Rocha et al (2013), and lower than those obtained by Silva et al (2001). Batista et al (2011) and Cardoso et al (2013) also found higher lipid contents than those obtained in the present study, 3.03 % ± 0.05, 2.41 % ± 0.48 and 4.16 % ± 1.0, respectively.…”

Section: Proximate Compositionsupporting

confidence: 89%

“…Therefore, these data suggest that acetone 60 % can be the best choice for the extraction of antioxidants from jatobá-do-cerrado flour (Table 5). Rocha et al (2013) determined the total phenolic content of jatobá using ethanol and water to obtain the extracts and found values lower than those obtained in this study. Caramori et al (2004) determined the total phenolic content in Hymenaea coubaril L. and found 56.8 mg/100 g; a value that is also lower than that the reported in this study.…”

Section: Mineral Contentcontrasting

confidence: 74%

“…Rocha et al (2013) found lower antioxidant activity of jatoba-do-cerrado pulp by this method. Acetone extract also exhibited the highest antioxidant activity by the ferric reducing antioxidant power (FRAP) assay and the oxygen radical absorbance capacity (ORAC) assay.…”

Section: Mineral Contentmentioning

confidence: 62%

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Chemical composition and antioxidant activity of jatobá-do-cerrado (Hymenaea stigonocarpa Mart.) flour

Silva¹,

Sousa²,

Siguemoto³

et al. 2014

Food Sci. Technol (Campinas)

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Section: Proximate Compositionsupporting

confidence: 89%

Section: Mineral Contentcontrasting

confidence: 74%

See 1 more Smart Citation

Chemical composition and antioxidant activity of jatobá-do-cerrado (Hymenaea stigonocarpa Mart.) flour

Silva¹,

Sousa²,

Siguemoto³

et al. 2014

Food Sci. Technol (Campinas)

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“…Regarding economic potential, the phenolic compounds are the most abundant antioxidants in plants, because they can mitigate cumulative harms that can trigger several diseases (Rocha et al, 2013). Acrocomia aculeata stands out for its content of total phenolic compounds (Aragão, 2014;Rocha et al, 2013;Siqueira, 2012), supporting its potential use as fresh food or processed functional food.…”

Section: Phenolic Compoundsmentioning

confidence: 99%

“…Acrocomia aculeata stands out for its content of total phenolic compounds (Aragão, 2014;Rocha et al, 2013;Siqueira, 2012), supporting its potential use as fresh food or processed functional food. All detected compounds, beside oil, are liable to utilization by different industrial segments.…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Biometric Characterization of Fruits and Morphoanatomy of the Mesocarp of Acrocomia Species (Arecaceae)

Vianna¹,

Berton²,

Pott³

et al. 2017

IJB

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The genus Acrocomia (Arecaceae) is widely distributed in the Neotropics, without consensus on the number of species. The arboreal species are explored in their native countries. To subsidize better use of the observed variation in fruits of different species for product extraction, taxonomy, conservation and genetic improvement, our objective was to characterize biometrically the fruits and anatomically the mesocarp from natural populations of A. aculeata, A. intumescens and A. totai. We observed different colors of epicarp and mesocarp in A. aculeata and A. totai, while the fruits of A. intumescens were light green or yellowish. The fruits of A. aculeata showed diameter considered large (3.9-4.6 cm) and the highest dry mass (26.3-33.5 g), A. intumescens presented intermediate diameter (3.1-3.9 cm) and mass (11.5-18.8 g), and A. totai had the smallest diameter (2.2-3.0 cm) and mass (4.1-11.4 g). The morphoanatomical analysis of the mesocarp did not distinguish the three species. However, it revealed the presence of useful compounds for human consumption and with economic potential, such as oil in the parenchyma cells, mucilage, starch and phenolic compounds. We concluded that the mesocarp anatomy is not useful for taxonomy, but the biometric variation is, as well as variation within species can be applicable in conservation and genetic improvement.Keywords: biofuel, palm, plant anatomy, plant products, plant taxonomy ResumoO gênero Acrocomia (Arecaceae) é amplamente distribuído no continente americano não havendo consenso sobre o seu número de espécies, sendo as de porte arbóreo comercialmente exploradas nos países onde ocorrem. Com intuito de gerar subsídios para melhor aproveitar a variação observada nos frutos das diferentes espécies para taxonomia, conservação e melhoramento genético das espécies, o objetivo do presente estudo foi caracterizar biometricamente os frutos e anatomicamente o mesocarpo de populações naturais de A. aculeata, A. intumescens e A. totai. Foram observadas diferentes colorações de epicarpo e do mesocarpo em A. aculeata e A. totai, enquanto os frutos de A. intumescens são verde-claros ou amarelados. Os frutos de A. aculeata têm diâmetro considerado grande (3,9-4,6 cm) e de maior massa seca (26,3-33,5 g), A. intumescens apresentou diâmetro e massa intermediários dos seus frutos (3,1-3,9 cm e 11,5-18,8 g, respectivamente). A. totai apresentou os menores diâmetro e massa de frutos (2,2-3,0 cm e 4,1 -11,4 g, respectivamente). A análise morfoanatômica do mesocarpo não diferenciou as espécies do estudo. No entanto, revelou a presença de compostos úteis para consumo humano e potencial econômico dos compostos identificados, como a presença de óleo nas células do parênquima, mucilagem, amido e compostos fenólicos. Conclui-se que a anatomia do mesocarpo não é útil para taxonomia e que variação biométrica entre as espécies pode ser empregada para este fim, assim como a variação dentro das espécies pode ser útil para fins de conservação e melhoramento genético.

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Assessment of the Physicochemical Properties and Oxidative Stability of Kernel Fruit Oil from the Acrocomia totai Palm Tree

Souza

Diório

Johann

et al. 2018

J Americ Oil Chem Soc

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This study investigated the effects of variations in oil contents and fatty-acid composition, density, viscosity, acid values, saponification values, specific oxidative stability, and antioxidant concentration of Acrocomia totai kernel oil during fruit maturation. Fatty acids were quantified using 1 H nuclear magnetic resonance (NMR) spectroscopy, gas chromatograph-flame-ionization detector (GC-FID), and Fourier transform Raman (FT-Raman) spectroscopy analyses. The results showed that all physicochemical characteristics and oil composition changed during the ripening stage. The CG-FID analysis showed a reduction in the unsaturated fatty-acid content (from 78.8% to 22.1%), with a proportional increase in the saturated fatty-acid contents (from 21.6% to 77.9%). The difference in the fatty-acid composition was confirmed by analysis of the 1 H NMR and FT-Raman spectra. The degree of unsaturation was calculated to determine the oxidative stability of oil. These results suggest that the fruit's maturation contributes to the specific oxidative stability. The antioxidant concentration revealed higher contents of carotenoids in the ripe fruit (0.16 mg of carotenoid per 100 g KERNEL ) when compared to the unripe fruit (0.05 mg of carotenoid per 100 g KERNEL ). In the total phenolics analysis, there was no change in concentration over ripening time. These results show that kernel oil has physicochemical properties comparable with high-quality commercial vegetable oils, suggesting that it is a promising alternative to conventional vegetable oils.

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Caracterização físico-química e atividade antioxidante (in vitro) de frutos do cerrado Piauiense

Cited by 73 publications

References 17 publications

Chemical composition and antioxidant activity of jatobá-do-cerrado (Hymenaea stigonocarpa Mart.) flour

Chemical composition and antioxidant activity of jatobá-do-cerrado (Hymenaea stigonocarpa Mart.) flour

Biometric Characterization of Fruits and Morphoanatomy of the Mesocarp of Acrocomia Species (Arecaceae)

Assessment of the Physicochemical Properties and Oxidative Stability of Kernel Fruit Oil from the Acrocomia totai Palm Tree

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