Chemical composition and oxidative stability of jussara (&lt;em&gt;Euterpe edulis&lt;/em&gt; M.) oil extracted by cold and hot mechanical pressing

Cunha, Antonia L. A. da; Freitas, Suely Pereira; Godoy, Rossana Catiê Bueno de; Cabral, Lourdes Maria Corrêa; Tonon, Renata V.

doi:10.3989/gya.0442171

Cited by 5 publications

(3 citation statements)

References 26 publications

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“…[13,14]. The extract of the juçara showed antioxidant activity that was correlated to the presence of high concentration of phenolic acids, flavonoids and anthocyanins, the last one is the main pigment responsible for its purple coloration [14–17]. However, the extract of pequi presents antioxidant activity that was correlated to the presence of phenolic compounds, flavonoids and carotenoids [18–20].…”

Section: Introductionmentioning

confidence: 99%

Effect of pequi (Caryocar brasiliense) and juçara (Euterpe edulis) waste extract on oxidation process stability in broiler meat treated by UV-C

et al. 2018

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The aim of this study was to determine the potential for waste extracts from the pequi (Caryocar brasiliense) and juçara (Euterpe edulis) to reduce oxidatiove processes in antibiotic-free broiler meat. The use of natural antioxidants extracted from fruit-processing wastes has been neglected. Although these residues contain high amounts of these bioactive compounds, they are often discarded by industry. Meat samples were exposed previously submitted to UV-C radiation at 1.161 mW / cm2 for 10 minutes to accelerate the rancidity process. Pequi and juçara waste extracts were obtained by microwave-assisted extraction (MAE). A total of four conditions were tested using antibiotic-free broiler thighs and drumstick meat: BN–with no antioxidant (negative control), BP–with BHT (Butylated hydroxytoluene) (positive control), BE–with juçara extract, BC–with pequi extract. The color, pH, lipid and protein oxidation (days 0, 2, 4, 6, 8 and 10), antioxidant contents and activity (days 0 and 10), and proximal composition and fatty acid profile (day 0) were tested, followed by principal component analysis (PCA). Pequi waste extract presented the highest antioxidant content and activity. BE and BC treatments presented the highest total phenolic (TPC) and flavonoid (TFC) content, and BE presented the highest total monomeric anthocyanin content (TAC). TFC increased during storage in all treatments. The waste extracts of C. brasiliense presented the highest antioxidant activity against lipid oxidation in the antibiotic-free broiler meat. Moreover, both extracts presented high antioxidant activity against protein oxidation. Although the pequi peel extract had a better effect in terms of suppressing both types of oxidation, either this extract or the jussara waste extract could be used as a technological strategy to reduce the oxidative processes in antibiotic-free broiler meat for the poultry industry. Thus, waste extracts can be a potential technology to reduce the oxidative processes in antibiotic-free broiler meat.

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Section: Introductionmentioning

confidence: 99%

Effect of pequi (Caryocar brasiliense) and juçara (Euterpe edulis) waste extract on oxidation process stability in broiler meat treated by UV-C

et al. 2018

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“…On the other hand, the evaluation of jussara oil extracted by hot and cold mechanical pressing was characterized by Da Cunha et al. (2018) as an unsaturated fatty acids–rich oil, mainly composed of oleic and linoleic acids. The extraction yield had twice the yield for the process performed at 50°C, compared to nonheated pressing, and rich in carotenoid oil.…”

Section: Anthocyanins From Jussara: Presence Chemical Structure Extra...mentioning

confidence: 99%

“…Da Cunha et al (2018) reported that the most abundant carotenoid in jussara oil was all-trans-β-carotene, representing 66% of all the identified carotenoids. Other notable carotenoids are all-trans-lutein with 292.70 µg 100 g -1 and all-trans-α-carotene with 60.20 µg 100 g -1 according to Silva et al (2014b).…”

Section: Jussara Pulp Chemical Composition and Bioactive Compoundsmentioning

confidence: 99%

Chemical composition, bioactive compounds extraction, and observed biological activities from jussara (Euterpe edulis): The exotic and endangered Brazilian superfruit

Vannuchi

Jamar

Pisani

et al. 2021

Comp Rev Food Sci Food Safe

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In this article, we reviewed studies on the fruits of the jussara palm (Euterpe edulis Martius), an endangered Brazilian Atlantic Forest palm tree, also coined as “Superfruit.” We summarized the chemical components of the pulp and observed biological activities in murine and humans, as well as the best practices involving the extraction of its target compounds, bioavailability, and stability of extracts. Jussara has shown a rich phenolic profile that justifies its antioxidant properties, in addition to a considerable lipidic and energetic value. As the main feature, the fruit possesses large amounts of anthocyanins that can be commercially explored as a food additive or cosmetic colorants. Recent studies emphasized jussara's antioxidant, anti‐inflammatory, and cardioprotective capabilities via reshaping of the gut microbiota. Further knowledge is needed to establish bioavailability and optimal serving size, as many of its antioxidant compounds go under chemical bioconversion in the intestinal tract. While extraction of phenolic compounds, anthocyanins, and oils have interesting results, more studies are required in order to reduce the use of conventional organic solvents and improve their stability and shelf life when added to food products, an area in which nanotechnology seems promising.

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A Review on Extraction Techniques and Its Future Applications in Industry

Geow

Tan

Yeap

et al. 2021

Euro J Lipid Sci & Tech

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Extraction is a mandatory process for most of the industries, especially in the food processing industry to obtain the targeted compounds from various sources such as plant or seed samples. This review paper provides information about various extraction techniques that are normally used in the edible oil extraction industry. Five extraction techniques are presented in this paper. Among all the techniques presented in this paper, pressing and solvent extraction methods are considered as traditional techniques while supercritical fluid extraction, microwave assisted extraction, and ultrasound assisted extractions are considered as advanced techniques. Both advantages and disadvantages of supercritical fluid extraction, microwave assisted and ultrasound assisted extractions are discussed. Furthermore, the parameters that would affect the output of each technique are included in each section. Nowadays, research is going on to further enhance the extraction method to obtain a higher extraction yield or increase the quality of the extraction product. The enhancement can be either combining two or more extraction techniques into one complete process or modifying the available technique alone. Therefore, the theoretical knowledge provided in this review will be useful for future researchers who are interested in enhancing the extraction techniques. Practical Applications: Extraction is a mandatory process in edible oil extraction industry. Extraction industry is always looking for a process which is high efficiency and low extraction cost. Therefore, various advanced techniques or treatments are applied to optimize the oil yield and shorten the extraction time. This paper provides a review on various techniques by summarizing both advantages and disadvantages of each technique. The information can be very useful for improving the current extraction technique to further optimize the oil yield or enhance the quality of oil.

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

Cited by 5 publications

References 26 publications

Effect of pequi (Caryocar brasiliense) and juçara (Euterpe edulis) waste extract on oxidation process stability in broiler meat treated by UV-C

Effect of pequi (Caryocar brasiliense) and juçara (Euterpe edulis) waste extract on oxidation process stability in broiler meat treated by UV-C

Chemical composition, bioactive compounds extraction, and observed biological activities from jussara (Euterpe edulis): The exotic and endangered Brazilian superfruit

A Review on Extraction Techniques and Its Future Applications in Industry

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