Abstract:Food industry generates a significant amount of seed wastes from the juice production, frozen pulps and jams. Considering that the characterization of wastes is the first
“…The method of choice was a modified Brand-Williams and co-workers method, which measured the decrease in DPPH absorbance, after 24 h of reaction. The DPPH• scavenging activity found by Bagetti et al (2009), 14.6 and 16.7 mmol TE/100 g of seeds, respectively for seeds from the red and the purple varieties, were slightly lower compared to the DPPH• scavenging activities found in this study for the pulp from green fruits. In case the pattern of changes in DPPH• scavenging activity of seeds is similar to that of the pulp, data from this work and data from the Bagetti et al (2009) work indicate that seeds from the Brazilian cherry might have a higher DPPH• scavenging activity than to the pulp.…”
“…For both varieties used in this work, no significant differences were found for the DPPH• scavenging activities for fruits in developmental stages beyond the green stage. In a previous report, Bagetti, Facco, Rodrigues, Vizzotto, and Emanuelli (2009) evaluated the antioxidant capacity of Brazilian cherry seeds obtained from mature fruits of the red and the purple varieties. The method of choice was a modified Brand-Williams and co-workers method, which measured the decrease in DPPH absorbance, after 24 h of reaction.…”
“…The method of choice was a modified Brand-Williams and co-workers method, which measured the decrease in DPPH absorbance, after 24 h of reaction. The DPPH• scavenging activity found by Bagetti et al (2009), 14.6 and 16.7 mmol TE/100 g of seeds, respectively for seeds from the red and the purple varieties, were slightly lower compared to the DPPH• scavenging activities found in this study for the pulp from green fruits. In case the pattern of changes in DPPH• scavenging activity of seeds is similar to that of the pulp, data from this work and data from the Bagetti et al (2009) work indicate that seeds from the Brazilian cherry might have a higher DPPH• scavenging activity than to the pulp.…”
“…For both varieties used in this work, no significant differences were found for the DPPH• scavenging activities for fruits in developmental stages beyond the green stage. In a previous report, Bagetti, Facco, Rodrigues, Vizzotto, and Emanuelli (2009) evaluated the antioxidant capacity of Brazilian cherry seeds obtained from mature fruits of the red and the purple varieties. The method of choice was a modified Brand-Williams and co-workers method, which measured the decrease in DPPH absorbance, after 24 h of reaction.…”
“…Moreover, the phenolic content of pitanga fruits was higher than that of mulberry, grape, and açaí pulps (119, 117 and 137 mg gallic acid.100 g -1 f.w., respectively) (KUSKOSKI et al, 2006). However, the phenolic content of pitanga fruits was 5 to 10 fold lower than that of pitanga seeds (BAGETTI et al, 2009). DPPH and FRAP assays are indicated as simple and rapid methods for assessing the antioxidant capacity of fruits and vegetables.…”
Section: Ferric-reducing Antioxidant Power (Frap) Assaymentioning
“…Pitanga tree ( Eugenia uniflora ) or the Brazilian cherry from Mirtaceae family is cultivated in several regions of the world including South America, Southeast Asia, and Australia . These species have a pan‐tropical fruit with exotic attributes and attractive, pleasant flavors .…”
The efficiency of pitanga leaf extracts (PLE) to protecting vegetable oils against lipid oxidation is evaluated and compared with the synthetic antioxidant butylated hydroxytoluene (BHT). In addition, the main phenolic compounds and antioxidant properties of PLE are determined by UPLC‐DAD‐MS/MS and spectrophotometric methods. Moreover, the fatty acid composition and lipid oxidation of canola oil containing five different concentrations of PLE (200–1000 ppm), BHT or without added antioxidant are evaluated after being subjected to accelerated oxidation conditions (60 °C during 16 days). The results show a considerable amount of phenols (229.4 mg gallic acid/g extract) with two major phenolic compounds (miricitrin and quercetin 3‐α‐fucopiranoside) in the PLE intermediate fraction. The fatty acid composition of canola oils with additives did not change significantly after 16 day of accelerated oxidation (7.3% SFA, 64.5% MUFA, and 27.8% PUFA). The incorporation of PLE, even at the minimum concentration assayed (200 ppm), offers important decreases of primary and secondary oxidation products with respect to the control sample, obtaining reduction percentages of 74, 58, 62, and 61% for peroxides, conjugated dienes, p‐anisidine, and TBARS values, respectively. A similar stability for canola oil is observed with BHT at equivalent concentrations, enhancing the inhibitory effects against lipid oxidation in different oxidations steps.
Practical Applications: The incorporation of pitanga leaf extracts to canola oils is a promising strategy to preserve their polyunsaturated fatty acids, avoiding their lipid oxidation during storage. This procedure is of great interest due to the natural origin of the additive under study versus synthetic antioxidants like butylated hydroxytoluene.
The antioxidant potential of pitanga leaf extracts, including UPLC‐DAD‐MS/MS phenolic profile, antioxidant activities, and their effects on canola oil stability after accelerated storage conditions, are evaluated.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.