Effects of the Fruit Ripening Stage on Antioxidant Capacity, Total Phenolics, and Polyphenolic Composition of Crude Palm Oil from Interspecific Hybrid <i>Elaeis oleifera × Elaeis guineensis</i>

Rodríguez, Juanita C.; Gómez, Daniela; Pacetti, Deborah; Núñez, Óscar; Gagliardi, Riccardo; Frega, Natale G.; Ojeda-Arredondo, Myriam; Loizzo, Monica Rosa; Tundis, Rosa; Lucci, Paolo

doi:10.1021/acs.jafc.5b04990

Cited by 34 publications

(22 citation statements)

References 52 publications

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“…Crude palm oil obtained from O×G interspecific hybrid contains high amount of tocotrienols and carotenoids, together with a more favorable SFA/UFA ratio than the traditional African palm oil. Recently, phenolics of crude hybrid palm oil and their evolution during ripening were studied [51]: total amount of phenolic substances ranges between 190 and 260 mg GAE/kg oil and a decreasing trend during ripening has been observed. Those levels are comparable to phenolic amounts in EVOO and several molecules that already have been identified in EVOO have been found in hybrid palm oil as well (protocatechuic acid, protocatechualdehyde, p-salicylic acid, vanillic acid, syringic acid, syringaldehyde, ferulic acid).…”

Section: Hybrid Palm Oil and Healthmentioning

confidence: 99%

Chemical Characteristics and Nutritional Properties of Hybrid Palm Oils

Mozzon¹,

Foligni²,

Tylewicz³

2018

Palm Oil

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Nutritional guidelines and environmental issues are adversely affecting palm oil's image among consumers. However, hybrid palm oils are currently receiving increasing attention because of their interesting chemical characteristics and nutritional properties. Interspecific hybridization Elaeis oleifera × E. guineensis (O×G) has been originally exploited with the main aim of developing disease-resistant varieties. However, available literature data contribute to reinforcing the idea that interspecific hybrid O×G palm oil could be a potential substitute for other vegetable oils rich in monounsaturated fatty acids (i.e., high oleic sunflower and safflower oils). The chapter aims to review current knowledge on various aspects of hybrid palm oil chemical composition (fatty acids, triacylglycerols, partial glycerides, unsaponifiable matter components) and their changes during fruit ripening. The nutritional attributes of hybrid palm oils are compared with the ones of conventional African palm oils.

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Section: Hybrid Palm Oil and Healthmentioning

confidence: 99%

Chemical Characteristics and Nutritional Properties of Hybrid Palm Oils

Mozzon¹,

Foligni²,

Tylewicz³

2018

Palm Oil

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“…At the final stage of the fruit ripening, phenolic acids are oxidized by polyphenol oxidase and are integrated into the cell walls in the form of esters. This process is important to berries in order to have defense systems against physical and cellular damages caused by foreign pathogens or ROS (Rodriguez and others ). With respect to providing defensive structure during ripening process, our results agree with previous reports.…”

Section: Discussionmentioning

confidence: 99%

A Comparative Study of Phenolic Antioxidant Activity and Flavonoid Biosynthesis‐Related Gene Expression Between Summer and Winter Strawberry Cultivars

Park

Lee

et al. 2017

Journal of Food Science

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Strawberry (Fragaria ananassa Duch.) possesses good antioxidant properties. Phenolic compounds in strawberries, such as anthocyanins and ellagic acid, mainly act as antioxidants. This study aimed to compare the phenolic content and expression patterns of genes involved in flavonoid biosynthesis between summer and winter strawberry cultivars affected by seasonal variation, degree of ripeness, and genotype. Antioxidant activity and the total content of phenols and flavonoids decreased with fruit ripening. Most notably, summer strawberry cultivars showed higher antioxidant activity than winter cultivars. The expression patterns of flavonoid biosynthetic genes tested were cultivar-dependent and were also affected by ripening. These results help us understand the nutritional and physiological characteristics of selected cultivars and provide a range of information for strawberry consumption.

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“…), was often held up as unhealthy edible oil and/or food ingredient because of its high content of saturated fatty acids. However, a new type of palm oil obtained from interspecific hybrid E. oleifera × E. guineensis palm (HPO) is currently receiving increasing attention because it provides a crude oil that contains significantly higher amount of tocotrienols and oleic acid together with lower amounts of saturated fatty acids than the traditional African palm oil ( E. guineensis ) . Furthermore, because of its higher degrees of unsaturation, HPO can be consumed without the need for refining and fractionation processes usually required for African palm oil to separate olein and stearin fractions.…”

Section: Discussionmentioning

confidence: 99%

“…For instance, the latter compounds, which are now recognized for their superior antioxidant activity, account for ∼24 mg/100 g of HPO and constitute ∼90% of the total HPO tocol fraction . Recently, HPO extracts have also been shown to possess good levels of phenolic compounds, as well as significant antioxidant activity in vitro . On the other hand, HPLC‐ESI‐MS/MS experiments revealed p ‐salicylic acid, syringic acid, syringaldehyde, and vanillic acid as predominant phenolic compounds.…”

Section: Introductionmentioning

confidence: 99%

Hybrid palm oil (Elaeis oleifera × Elaeis guineensis) supplementation improves plasma antioxidant capacity in humans

Ojeda-Arredondo

Borrero

Sequeda

et al. 2016

Euro J Lipid Sci & Tech

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Hybrid palm oil obtained from interspecific hybrid Elaeis oleifera × Elaeis guineensis palm (HPO) has been recently proved to have a favorable impact on human plasma lipids related to cardiovascular disease risk factors. In the present work, we describe for the first time, the functional effect of crude HPO supplementation on human antioxidant plasma/serum status as assessed by the total phenolic content (Folin–Ciocalteu), ORAC and TEAC assays. One hundred sixty eligible participants (>50 years) were randomized and assigned to one of the two treatments: 25 mL hybrid palm oil (HPO group) or 25 mL extra virgin olive oil (EVOO group) daily for 3 months. This study showed that supplementation of 25 mL of HPO for a period of 3 months significantly increased (p < 0.01) the total phenolic content (19.2%) as well as the antioxidant capacity of human plasma measured by both ORAC (92.1%) and TEAC (42.9%) methods. Furthermore, no significant differences were found between HPO and EVOO groups in a repeated measures analysis of variance for TPC (p = 0.344), TEAC (p = 0.217), and ORAC (p = 0.318) values. These results confirm that HPO can be considered a promising tropical edible oil with potential beneficial health effects. Practical applications: The understanding of the antioxidant properties of an edible oil in vivo is of primary importance when evaluating its nutritional/functional characteristics and/or its potentiality to serve as an active ingredient for functional food preparations. The results of this study confirm that HPO can be considered a promising tropical edible oil with beneficial health properties since it is able to improve the antioxidant status of plasma in humans. This 3‐month randomized trial reported examines and compares the effects of 25 mL/day supplementation of crude hybrid palm oil (Elaeis oleifera × Elaeis guineensis), thought to be a possible tropical equivalent of the Mediterranean extra‐virgin olive oil, to the ones of extra‐virgin olive oil, which is considered as a gold standard in the functional dietary oils skyline. Interestingly, at the end of the third month of study, the effects obtained by the supplementation with hybrid palm oil are similar to those provided by the extra‐virgin olive oil supplementation. In fact, hybrid palm oil consumption has been shown to significantly increase the total phenolic content (19.2%, p < 0.01) as well as the antioxidant capacity of human plasma measured by both TEAC (42.9%, p < 0.01) and ORAC (92.1% p < 0.01) assays.

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Effects of the Fruit Ripening Stage on Antioxidant Capacity, Total Phenolics, and Polyphenolic Composition of Crude Palm Oil from Interspecific Hybrid Elaeis oleifera × Elaeis guineensis

Cited by 34 publications

References 52 publications

Chemical Characteristics and Nutritional Properties of Hybrid Palm Oils

Chemical Characteristics and Nutritional Properties of Hybrid Palm Oils

A Comparative Study of Phenolic Antioxidant Activity and Flavonoid Biosynthesis‐Related Gene Expression Between Summer and Winter Strawberry Cultivars

Hybrid palm oil (Elaeis oleifera × Elaeis guineensis) supplementation improves plasma antioxidant capacity in humans

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