Chemical characterization, bioactive compounds, and antioxidant capacity of jussara (Euterpe edulis) fruit from the Atlantic Forest in southern Brazil

Magnani, Marciane; Vieira, Francilene Gracieli Kunradi; Copetti, Cristiane; Gonzaga, Luciano Valdemiro; Zambiazi, Rui Carlos; Filho, Jorge Mancini; Fett, Roseane

doi:10.1016/j.foodres.2010.12.006

Cited by 101 publications

(50 citation statements)

References 27 publications

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“…Jussara oil presented 74% unsaturated fatty acids, mainly oleic (C18:1) and linoleic (C18:2) acids (48% and 24%, respectively), in addition to 24% palmitic acid (C16:0). These values are similar to those reported by Borges et al (2011) in the lipid fraction of jussara fruits collected in five different experimental stations and those reported by Nascimento et al (2008) in açai oil. Schulz et al (2015) also reported oleic acid as the main fatty acid found in juçara fruit pulp (35-42% of total fatty acids), followed by palmitic and linoleic acids (25-30%), while stearic, palmitoleic and alpha-linolenic acids were present in trace amounts.…”

Section: Oil Characterizationsupporting

confidence: 91%

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Chemical composition and oxidative stability of jussara (<em>Euterpe edulis</em> M.) oil extracted by cold and hot mechanical pressing

et al. 2018

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SUMMARY:The aim of this work was to evaluate the effect of mechanical pressing on jussara oil yield, oxidative stability and carotenoid profile with or without heat application. Firstly, jussara pulp was centrifuged for juice extraction, and the resulting cake was dried until reaching 10% moisture content. Then, oil extraction was performed in an expeller press at 25 ºC (cold pressing) and at 50 ºC (hot pressing). The process performance was evaluated by the oil yield, and the crude jussara oil was characterized for fatty acid composition, acid value, carotenoid profile and oxidative stability. Jussara oil contained 74% unsaturated fatty acids, mainly oleic and linoleic acids (48% and 24%, respectively). The oil yield was almost twice as high for the hot process as compared to the cold one. Additionally, hot pressing resulted in 25% higher total carotenoid content as compared to cold pressing, with β-carotene as the most abundant one. Hot and cold pressing showed no difference in oil oxidative stability and fatty acid composition. KEYWORDS:Carotenoids; Euterpe edulis; Extraction; Fatty acid profile; Oxidative stability RESUMEN: Composición química y estabilidad oxidativa del aceite de jussara (Euterpe edulis M.) extraído mediante prensado mecánico en frío y en caliente. El objetivo de este estudio fue evaluar el efecto del calor sobre el rendimiento del aceite, la estabilidad oxidativa y el perfil de carotenoides del aceite de Jussara extraído por prensado mecánico. En primer lugar, se centrifugó la pulpa de jussara para la extracción del zumo, y la torta resultante se secó para alcanzar el contenido de humedad de 10%. Posteriormente, la extracción del aceite se realizó en una prensa a 25 °C (prensado en frío) y a 50 °C (prensado en caliente). El desarrollo del proceso fue evaluado mediante el rendimiento de aceite y en bruto y éste se caracterizó mediante la composición en ácidos grasos, índice de acidez, perfil de carotenoides y la estabilidad oxidativa. El aceite de jussara presentó un 74% de ácidos grasos insaturados, principalmente ácidos oleico y linoleico (48% y 24%, respectivamente). El rendimiento del aceite para el proceso en caliente fue casi el doble, en comparación con el proceso en frío. Además, el prensado en caliente mostró un contenido total de carotenoides 25% mayor en comparación con el prensado en frío, siendo el β-caroteno, el carotenoide más abundante. Las prensas en calientes y en frío no mostraron diferencias en la estabilidad oxidativa del aceite ni en la composición de ácidos grasos.

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Section: Oil Characterizationsupporting

confidence: 91%

“…Jussara oil properties were evaluated by Borges et al (2011), which observed fatty acids composition similar to açai oil. However, the carotenoid composition and oxidative stability, which are important quality factors for edible oils, were never reported for this oil.…”

Section: Introductionmentioning

confidence: 99%

Chemical composition and oxidative stability of jussara (<em>Euterpe edulis</em> M.) oil extracted by cold and hot mechanical pressing

et al. 2018

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“…In this methodology, the response of interest is influenced by the independent variables or factors (Montgomery, 2004). Previous studies documented that the type of solvent, the temperature of extraction, exposition time, solid to liquid ratio, and microwave power influence the extraction of antioxidant molecules from fruits by MAE (Borges et al, 2011;Dairi et al, 2015). In this context, the aim of the present study was to utilize the antioxidants (total phenolic, flavonoids, anthocyanins, and tannins) present in the waste of pulp juçara processing.…”

mentioning

confidence: 97%

Natural Antioxidant Activity and Compounds Content from Wastes of Euterpe edulis Berries

Frasão¹,

Costa²,

Rodrigues³

et al. 2017

JAS

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The Euterpe edulis (Juçara) is native to Brazil, which berries and wastes present high antioxidant content. Therefore, in this study, microwave-assisted extraction (MAE) was investigated for antioxidant compounds extraction from E. edulis waste and maximized antioxidant activities using response surface methodology coupled with a central composite design. Three factors were observed: microwave power (400/500/600 W), exposition time (30/60/90 sec) and ethanol concentration solvent (40/60/80%). The extracts were characterized by determination of total phenolic (TPC), flavonoids (TFC), monomeric anthocyanins (TAC), tannins content (TTC), and in vitro antioxidant assay (AA%). The yield of TPC, TFC, TAC, and TTC varied at 595.43-2171.34 mg GAE·100 g DM , respectively. The optimal MAE parameters for TPC was microwave power 668.18 W, exposition time 110.45 s and aqueous ethanol concentration 93.64%, for TFC same parameters observed; though for TAC the different parameters were 532.28 W, and for TTC 9.55 s. However, for antioxidant activity, the parameters were 668.18 W, 110.45 s time and 64.41% of aqueous ethanol solvent. Therefore, this methodology was successfully applied for optimal extraction of total phenolics, flavonoids, monomeric anthocyanins and tannins from juçara waste and obtain optimal antioxidant activity.

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“…These fruits contain only one light brown seed that is covered by a thin, dry skin that is shiny and dark purple and, due to its high anthocyanin content, appears almost black in colour when ripe (BORGES et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying

Santana

Paixão

Oliveira

et al. 2017

Braz. J. Food Technol.

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Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying Influência das condições de processo nas propriedades físico-químicas de pó de polpa de juçara (Euterpe edulis) produzido por atomização AbstractThe objective of this work was to optimize the spray drying of jussara pulp using mixtures of modified starch (MS) with whey protein concentrate (WPC) or soy protein isolate (SPI) as the carrier agents. Two central composite rotatable designs were used to evaluate the effect of the independent variables of inlet air temperature (140 °C to 200 °C), carrier agent concentration -CAC (0.5 to 2 g carrier agent/g jussara pulp solids) and the proportions of MS:WPC or MS:SPI (5 to 30 g WPC or SPI/100 g carrier agent) on the following responses for powders formulated with MS:WPC and MS:SPI, respectively: moisture content (0.3% to 1.4% and 0.6% to 1.2%), solubility (78.0% to 92.9% and 78.9% to 83.8%), retention of total anthocyanins (49.2% to 82.9% and 34.1% to 96.9%), encapsulation efficiency (98.5% to 99.7% and 98.5% to 99.5%), hue angle (9.1 to 44.0 and 3.7 to 42.6), chroma (10.0 to 15.3 and 9.2 to 14.3) and process yield (33.2% to 55.5% and 49.9% to 78.5%). The inlet air temperature 170 °C, CAC of 1.25 and 2 g/g jussara pulp solids and proportion of MS:WPC or MS:SPI of 17.5 and 30 g/100 g were recommended as the selected conditions. Keywords ResumoO objetivo deste trabalho foi otimizar a secagem por atomização da polpa de juçara, utilizando-se misturas de amido modificado (AM), concentrado proteico de soro de leite (CPL) ou isolado proteico de soja (IPS), como agentes carreadores. Dois delineamentos compostos centrais rotacionais foram realizados para avaliar o efeito das variáveis independentes: temperatura do ar de entrada (140 °C a 200 °C), concentração de agente carreador -CAC (0,5 a 2 g de carreador/g de sólidos de polpa juçara) e proporções de AM:CPL ou AM:IPS (5 a 30 g de CPL ou IPS/100 g carreador) sobre as seguintes respostas para pós formulados com AM:CPL e AM:IPS, respectivamente: teor de umidade (0,3% a 1,4% e 0,6% a 1,2%), solubilidade (78,0% a 92,9% e 78,9% a 83,8%), retenção de antocianinas totais (49,2% a 82,9% e 34,1% a 96,9%), eficiência de encapsulação (98,5% a 99,7% e 98,5 a 99,5%), ângulo de tonalidade (9,1 a 44,0 e 3,7 a 42,6), croma (10,0 a 15,3 e 9,2 a 14,3) e rendimento do processo (33,2% a 55,5% e 49,9% a 78,5%). A temperatura do ar de entrada de 170 °C, CAC de 1,25 e 2, e a proporção de AM:CPL ou AM:IPS de 17,5 e 30 foram recomendadas como condições selecionadas. Portugueses, 1966, Bacanga, CEP: 65080-805, São Luís/MA -Brazil, e-mail: audirene.amorim@gmail.com; audirene.santana@ufma.br Cite as: Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying. Braz. Palavras-chave:

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Chemical characterization, bioactive compounds, and antioxidant capacity of jussara (Euterpe edulis) fruit from the Atlantic Forest in southern Brazil

Cited by 101 publications

References 27 publications

Chemical composition and oxidative stability of jussara (<em>Euterpe edulis</em> M.) oil extracted by cold and hot mechanical pressing

Chemical composition and oxidative stability of jussara (<em>Euterpe edulis</em> M.) oil extracted by cold and hot mechanical pressing

Natural Antioxidant Activity and Compounds Content from Wastes of Euterpe edulis Berries

Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying

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