Antioxidant and fatty acid profile of gabiroba seed (Campomanesisa Xanthocarpa Berg)

Abstract

This study aimed to evaluate the antioxidant potential and fatty acid profile of gabiroba (Campomanesia xanthocarpa Berg) seeds. In order to obtain the extract, the seeds were dried, crushed, and subjected to sequential extraction by maceration and percolation in a modified soxhlet extractor using solvent polarity gradient composed of hexane, chloroform, ethyl acetate, and alcohol, respectively. The extraction time was six hours. The ethanol extract showed the highest antioxidant potential, given by the EC50 value and the amount of total phenolic compounds. High amounts of unsaturated fatty acids were found in the oil studied, especially the oleic acid.

Anti-inflammatory Evaluation and Toxicological Analysis of Campomanesia xanthocarpa Berg

“…In addition to its effect on cholesterol levels, this plant showed potential anti-inflammatory because reduced oxidative stress in hypercholesterolemic patients improving the levels of NOx [11]. Antiplatelet, antithrombotic, and fibrinolytic activities [12] and antioxidant [13], antidiabetic [14], antiulcer activities [15] of C. xanthocarpa leaves were scientifically demonstrated in the literature. The studies with essential oil showed anti-fungic effects [16].…”

Investigation of Campomanesia Components: A Fruit of Brazilian Cerrado

“…Oleic acid is included in the normal human diet as a part of animal fats and vegetable oils. It plays a key role in the synthesis of hormones [17]. Linoleic acid is found in many vegetable oils, including flaxseed oil, sunflower seed oil, and corn oil.…”

Ocorrência deParaulaca dives(Coleoptera: Chrysomelidae) emCampomanesia xanthocarpa(Myrtaceae), no estado do Paraná, Brasil

“…Fato ressaltado pelo alto teor de lipídios, carboidratos totais, fibra alimentar, vitamina C, ácido ascórbico e minerais essenciais (VALILLO et al, 2008). Além disso, suas folhas apresentam potencial anti-diabético (VINAGRE et al, 2010) e suas sementes e frutos proporcionam níveis significativos de antioxidante, ácido linoleico e ácido oleico (SANTOS et al, 2012;SANTOS et al, 2013).…”