Characterization of the seed oils from kiwi (Actinidia chinensis), passion fruit (Passiflora edulis) and guava (Psidium guajava)

Piombo, Georges; Barouh, Nathalie; Baréa, Bruno; Boulanger, Renaud; Brat, Pierre; Pina, Michel; Villeneuve, Pierre

doi:10.1051/ocl.2006.0026

Cited by 59 publications

(51 citation statements)

References 9 publications

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“…The PADM oil had the highest linoleic acid content (75.3 g/100 g oil), and the PEGA and PTVI oils had the lowest linoleic acid contents (68.75 and 68.99 g/100 g oil, respectively). The average observed values were similar to those reported by several authors for P. edulis (ranging from 66.3 to 73.4 g/100 g oil) (Ferrari and other ; Piombo and others ; Ferreira and others ; Silva and Jorge ; Wilhem and others ), P. edulis f. flavicarpa (yellow passion fruit) (ranging from 68.88 to 73.14 g/100 g oil) (Nyanzi and others ; Malacrida and Jorge ) and Chinese (Tainung No. 1) and Ugandan (Kawanda) hybrids (ranging from 72.69 to 67.90 g/100 g oil, respectively; Nyanzi and others ; Liu and others ).…”

Section: Resultssupporting

confidence: 90%

“…In addition, passion seed oils contains bioactive compounds, such as tocopherols, phytosterols, carotenoids, and phenolic compounds, that are known for protecting PUFA against lipid oxidation and might have beneficial effects on human health (Piombo and others ; Lopes and others ; Lottenberg and others ; Silva and Jorge ). Little information is available regarding the antioxidant potential or minoritary compounds in seed oils from Passiflora species other than Passiflora edulis .…”

Section: Introductionmentioning

confidence: 99%

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Chemical Composition and Antioxidant Capacity of Brazilian Passiflora Seed Oils

Santana

Shinagawa

Araújo

et al. 2015

Journal of Food Science

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The seed oils of different varieties of 4 Passiflora species cultivated in Brazil were analyzed and compared regarding their physicochemical parameters, fatty acid composition and the presence of minor components, such as phytosterols, tocopherols, total carotenoids, and phenolic compounds. The antioxidant capacities of the oil extracts were determined using the 2,2'azinobis [3-ethylbenzothiazoline-6-sulfonic acid] and oxygen radical absorbance capacity methods. The results revealed that all studied Passiflora seed oils possessed similar physicochemical characteristics, except for color, and predominantly contained polyunsaturated fatty acids with a high percentage of linolenic acid (68.75% to 71.54%). Other than the total phytosterol content, the extracted oil from Passiflora setacea BRS Pérola do Cerrado seeds had higher quantities (% times higher than the average of all samples), of carotenoids (44%), phenolic compounds (282%) and vitamin E (215%, 56%, 398%, and 100% for the α-tocopherol, β-tocopherol, γ-tocopherol, and δ-tocopherol isomers, respectively). The methanolic extracts from Passiflora setacea BRS Pérola do Cerrado seed oil also showed higher antioxidant activity, which was positively correlated with the total phenolic, δ-tocopherol, and vitamin E contents. For the first time, these results indicate that Passiflora species have strong potential regarding the use of their seeds for oil extraction. Due to their interesting composition, the seed oils may be used as a raw material in manufacturing industries in addition to other widely used vegetable oils.

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Section: Resultssupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Chemical Composition and Antioxidant Capacity of Brazilian Passiflora Seed Oils

Santana

Shinagawa

Araújo

et al. 2015

Journal of Food Science

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“…An important group of edible oil components are tocols, all of them components of vitamin E. Although some authors include only eight substances such as a-, b-, c-, and d-tocopherols and a-, b-, c-, and d-tocotrienols in this group (Sen, Khanna, & Roy, 2006), some new tocols with only a double bond (named tocomonoenols) have been discovered in recent years, not only in marine organisms (Ng, Wang, Ketchimenin, & Yuen, 2004) but also in fruits (Piombo et al, 2006). Due to the known ability of tocols to act as antioxidants and to their effects on health they have been subject of considerable attention.…”

Section: Tocolsmentioning

confidence: 99%

A new methodology capable of characterizing most volatile and less volatile minor edible oils components in a single chromatographic run without solvents or reagents. Detection of new components

et al. 2017

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“…Because the characteristic fishy flavor of the marine sources of n-3 presents a strong limitation on the many food applications, the possible use of oils coming from vegetables rich in n-3 could represent a good alternative for food fortification. Based on the literature, many vegetables represent a suitable source of n-3, such as flaxseed, rapeseed, soybean, echium, kiwi, raspberry, and camelina (Piombo et al, 2006;Botelho et al, 2013;Waraich et al, 2013;Ganesan et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Healthy yogurt fortified with n-3 fatty acids from vegetable sources

Bello¹,

Torri

Piochi

et al. 2015

Journal of Dairy Science

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The concentration of n-3 polyunsaturated fatty acids (PUFA) in yogurt was increased using 5 different vegetable oils obtained from flaxseed, Camelina sativa, raspberry, blackcurrant, and Echium plantagineum. The vegetable oils were added to partially skim milk before lactic fermentation at a concentration adequate enough to cover at least 10% of the recommended daily intake of 2 g/d of α-linolenic acid according to EC regulation no. 432/2012. Microbiological (lactobacilli and streptococci, yeast, and molds), chemical (pH, syneresis, proximate composition, fatty acids, oxidation stability), and sensory evaluations were assessed for all of the fortified yogurts after 0, 7, 14, and 21 d of storage at 4°C. Sensory evaluations were conducted at 21 d of storage at 4°C. Among the yogurts produced, those that were supplemented with flaxseed and blackcurrant oils exhibited the highest α-linolenic acid content (more than 200mg/100 g of yogurt) at the end of storage. The addition of oil did not influence the growth of lactic acid bacteria that were higher than 10(7) cfu/g at 21 d of storage. All of the yogurts were accepted by consumers, except for those supplemented with raspberry and E. plantagineum oils due to the presence of off flavors.

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Characterization of the seed oils from kiwi (Actinidia chinensis), passion fruit (Passiflora edulis) and guava (Psidium guajava)

Cited by 59 publications

References 9 publications

Chemical Composition and Antioxidant Capacity of Brazilian Passiflora Seed Oils

Chemical Composition and Antioxidant Capacity of Brazilian Passiflora Seed Oils

A new methodology capable of characterizing most volatile and less volatile minor edible oils components in a single chromatographic run without solvents or reagents. Detection of new components

Healthy yogurt fortified with n-3 fatty acids from vegetable sources

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