Characterization and oxidative stability of oils and bioactive compounds of the fruits of Byrsonima cydoniifolia A. Juss. at different ripening stages

Abstract

BACKGROUND 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. RESULTS 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. CONCLUSION 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. © 2018 Society of Chemical Industry

Canjiqueira Fruit: Are We Losing the Best of It?

“…Additionally, we found a higher concentration of piceatannol in the seed than the pulp (presented on Section 3.4), corroborating with the results of thermal stability. The antioxidant activity presented by Marcelino et al (2019) is superior to those found for red grape skins, that concentrates most of the fruit resveratrol [74], and passion fruit seeds [75], known for its piceatannol concentration.…”

“…The addition or presence of antioxidants in frying oils minimized the postprandial oxidative stress and the succeeding DNA impairment in people that consumed the oil when compared to the harmful use of SF oil [73]. Marcelino et al (2019) [24] reported high antioxidant capacity in ripe whole fruits of B. cydoniifolia assessed by DPPH (IC 50 0.11 mg/L) and ORAC methods (78.6 µmol TE/kg) and could explain the oil stability. Additionally, we found a higher concentration of piceatannol in the seed than the pulp (presented on Section 3.4), corroborating with the results of thermal stability.…”

Caryocar brasiliense Cambess. Pulp Oil Supplementation Reduces Total Cholesterol, LDL-c, and Non-HDL-c in Animals

“…Its counterpart, the oil of the fruit of Byrsonima cydoniifolia A. Juss., also native to South America, has an iodine index with significantly higher unsaturation degree (120.84 I 2 /100 −1 g) [ 31 ], compared with C. brasiliense oil. This indicates higher stability of C. brasiliense compared with the others cited; the the higher the unsaturation, the lower its oxidative stability [ 25 ].…”

Food Composition Data: Edible Plants in Pantanal

“…The fruit composition of B. cydoniifolia revealed 655.5 g/kg moisture, 47.42 g/kg carbohydrates, and 252.6 g/kg de lipids; furthermore, the fruit presented 45.9 g/kg carotenoids and 1.82 g/kg ascorbic acid, showing to be a fruit with high antioxidant activity (Marcelino et al 2018). These results show that knowing the nutritional properties of native fruits allows indicating their consumption in natura or as culinary ingredients; besides, the regular consumption of fruits with a considerable content of antioxidant compounds, such as B. cydoniifolia, prevents chronic non-communicable diseases (Gonzalez 2006).…”

“…Chemical analyses of the fruit composition of B. cydoniifolia showed derivatives of flavonoids and stilbenes, such as trans-piceatannol and resveratrol as the main secondary metabolites, demonstrating their anti-inflammatory and anti-hyperalgesic effect and sustaining its potential as a nutraceutical food (dos Santos et al 2017). The fruits of B. cydoniifolia have potential as functional ingredients, and the oil has potential for edible uses (Marcelino et al 2018). The pulp and the seed are significant sources of potassium and sodium, the seed having higher concentrations of calcium, copper, iron, manganese, magnesium, selenium, and zinc (Arakaki et al 2020).…”