Essential and fixed oils from Amazonian fruits: proprieties and applications

Ibiapina, Andréia; Gualberto, Larissa da Silva; Dias, Bianca Barros; Freitas, Bárbara Catarina Bastos de; Martins, Glêndara Aparecida de Souza; Filho, Antônio Alves Melo

doi:10.1080/10408398.2021.1935702

Cited by 22 publications

(20 citation statements)

References 78 publications

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“…Ibiapina et al [ 17 ] reported a similar yield of 22% for the extraction of moriche oil by Soxhlet extraction using hexane as solvent. However, Cardona-Jaramillo et al [ 18 ] reported a yield greater than 33% in moriche oil and a yield of less than 18% in acai fruit oil ( Euterpe precatoria ) by solvent extraction, indicating that the differences in the oil yield percentages are due to the chemical nature of the fruits and the extraction method used [ 18 ].…”

Section: Resultsmentioning

confidence: 95%

“…The extraction yield of moriche oil varies depending on the extraction method selected, e.g., by cold pressing or the Bligh and Dyer method (approximately 38%) and by microwave (37%). However, supercritical fluid extraction and enzymatic extraction generate higher yields, although their high cost is a limitation [ 17 ].…”

Section: Resultsmentioning

confidence: 99%

“…The moriche's high economic potential is mainly because its fruits have a valuable oil composition for the cosmetics and food industries due to these oils' nutritional value, antioxidant, and antimicrobial properties [6]. Likewise, moriche oil is very useful in the area of biofuels for the production of biodiesel; in the pharmaceutical area because it is healing, anti-inflammatory and antibiotic; in the health and nutrition area because it is a source of Vitamin A, due to its carotenoid content, and a source of Vitamin E, due to its high content of tocopherols; in the food area due to the high concentration of oleic acid (omega-9), among others [17]. Vegetable fats and oils play an important role in human nutrition because they are a major source of energy relative to their weight and because they can dissolve various flavor and aroma compounds and give a distinct consistency to food products due to their nutritional properties [10].…”

Section: Fatty Acid Composition and Nutritional Quality And Health In...mentioning

confidence: 99%

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Agroindustrial valorization of the pulp and peel, seed, flour, and oil of moriche (Mauritia flexuosa) from the Bita River, Colombia: a potential source of essential fatty acids

Quintero-Ángel

Girón

Orjuela-Salazar³

2022

Biomass Conv. Bioref.

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The expansion of the agricultural frontier in the eastern llanos region of Colombia has endangered the moriche palm ( Mauritia flexuosa ) which has an important ecological function and provides various ecosystem services. In particular, the moriche that grows in this region is wild and has been little studied; therefore, there are no reports of its potential as a source of monounsaturated and polyunsaturated fatty acids, information that could be useful for the conservation of the species. This study performed a physicochemical characterization of the oil extracted from the dried pulp of moriche and identified the fatty acids present in the oil, pulp and peel, seed, and flour of this fruit from the Bita River Basin, Vichada, Colombia. The fatty acid composition was characterized by gas chromatography, including physicochemical tests of interest in the oil according to AOCS protocols. The results showed that the highest fatty acid content was found in the extracted oil, with a distribution of 81.64% unsaturated fat and 18.36% saturated fat. These fats included 79.20% oleic acid (omega-9), 0.26% palmitoleic acid (omega-7), 1.01% linoleic acid (omega-6), 1% linolenic acid (omega-3), 16.91% palmitic acid, and 1.33% stearic acid. We conclude that moriche from Bita Basin is an oleaginous fruit due to its high nutritional value in terms of unsaturated fatty acids and that both the flour and the oil obtained are bioproducts with potential industrial application.

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Section: Resultsmentioning

confidence: 95%

Section: Resultsmentioning

confidence: 99%

Section: Fatty Acid Composition and Nutritional Quality And Health In...mentioning

confidence: 99%

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Agroindustrial valorization of the pulp and peel, seed, flour, and oil of moriche (Mauritia flexuosa) from the Bita River, Colombia: a potential source of essential fatty acids

Quintero-Ángel

Girón

Orjuela-Salazar³

2022

Biomass Conv. Bioref.

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“…O fruto tem sido considerado como uma "superfruta" na alimentação humana em razão das suas propriedades medicinais e sua composição como teor de fibras (76,4%), lipídeos (24,7%), ácidos graxos insaturados (70,1%), antocianinas e vitaminas (0,41%) e por ser fonte de energia (37,8 kcal/100g) (21) . A polpa de açaí possui aproximadamente 50% de lipídeos na matéria seca, com rico conteúdo de antocianinas, pertencente à família dos flavonoides, que confere fruto uma cor avermelhada (80) (Figura 3).…”

Section: Açaíunclassified

“…A copaíba tem recebido atenção de muitos exploradores e viajantes desde os primeiros anos da sua descoberta, especialmente porque a população tradicional amazônica usa o seu óleo como medicamento popular com base em evidências empíricas (74) . Atualmente, é uma das plantas medicinais mais utilizadas e comercializadas no Brasil, em razão das suas propriedades medicinais, cosméticas e industriais comprovadas (21) . A óleoresina extraída do tronco (Figura 5) possui características de viscosidade e cor amarelo-marrom, conhecida por suas propriedades anti-inflamatórias e potente atividade antimicrobiana contra bactérias grampositivas (1) .…”

Section: Copaíbaunclassified

Perspectivas do uso de extratos de plantas amazônicas (açaí, copaíba, salva-do-marajó, pupunha e bacuri) como potenciais moduladores da fermentação ruminal: um breve panorama

Coelho

Vargas

Araújo

et al. 2022

Ces. Med. Vet. Zootec.

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Na flora amazônica, incontáveis plantas possuem compostos bioativos, que potencialmente podem ser utilizados como moduladores da fermentação ruminal. Apesar da importância, poucos estudos têm sido desenvolvidos para avaliar a utilização de plantas amazônicas como aditivos alimentares naturais na nutrição de ruminantes. Assim, objetiva-se apresentar um panorama dos dados científicos da literatura sobre os efeitos do uso dos extratos de açaí, copaíba, salva-do-marajó, pupunha e bacuri na fermentação ruminal e os seus potenciais de utilização na dieta de ruminantes. O açaí (Euterpe oleracea Mart.), possui 16,08 mg/g de matéria seca de flavonoides, compostos com potente ação antimicrobiana. Estudos com suplementação do óleo de açaí tem mostrado efeitos modulatórios na fermentação ruminal e na produção de leite de ovelhas e vacas. Adicionalmente, a oleoresina de copaíba (Copaifera spp.) e a manteiga das sementes de bacuri (Platonia insignis Mart.), possuem, respectivamente, 88% e 41% de terpenos; a composição fitoquímica do óleo de salva-do-marajó (Hyptis crenata Pohl ex Benth) ainda não está completamente caracterizada, mas esta fonte está majoritariamente composta por terpenos cânfora (33,62%), 1,8-cineol (19,76%) e α-pineno (15,24%), que apresentam atividade in vitro antimicrobiana, capaz de reduzir a produção total de gás em ambiente ruminal in vitro. A pupunha, fruto da pupunheira (Bactris gasipaes Kunth.), possui 355,95 mg/kg de carotenoides, com efeito antimicrobiano in vitro contra algumas cepas bacterianas. Os achados desta revisão demonstram as potencialidades dos extratos amazônicos na maximização da produção animal, em razão dos possíveis efeitos na modulação da fermentação ruminal, sendo encorajada a realização de estudos adicionais visando uma maior exploração deles. Embora, atualmente, não existam estudos associados aos efeitos do açaí, salva-do-marajó, pupunha e bacuri na fermentação ruminal, pressupõe-se que pela sua composição fitoquímica, poderiam ter um efeito semelhante aos ionóforos na produção de ruminantes.

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Structure Formation in Tailor‐Made Buriti Oil Emulsion During Simulated Digestion

Freire

Hong

Peterek

et al. 2023

Adv Funct Materials

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Functional food emulsions enriched in health‐promoting nutrients can help to maintain and improve health and lifestyle. The oil extracted from the Amazonian buriti fruit is renowned for its high levels of carotenoid, vitamin E, and unsaturated fatty acids, which have been linked to improvements in cardiometabolic health. Here, buriti oil in water emulsions are developed and their colloidal transformations are investigated in an advanced digestion model with oral, gastric, and intestinal parts with in situ synchrotron small‐angle X‐ray scattering, cryogenic electron microscopy, and dynamic light scattering under simulated “healthy” and “compromised” digestive conditions. The interior oil phase of whey‐stabilized buriti oil‐in‐water emulsion transforms into highly ordered lyotropic liquid crystalline structures during simulated intestinal digestion at compromised bile conditions. Simulated gastric digestion influences intestinal digestion by slowing it down, resulting in less ordered structures. The digestion‐triggered structure formation is pH‐ and bile salt‐dependent and can be modulated by adding vitamin E to the oil. This tailoring of structures during digestion offers a new pathway to steer digestion kinetics and nutrient bioavailability.

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Essential and fixed oils from Amazonian fruits: proprieties and applications

Cited by 22 publications

References 78 publications

Agroindustrial valorization of the pulp and peel, seed, flour, and oil of moriche (Mauritia flexuosa) from the Bita River, Colombia: a potential source of essential fatty acids

Agroindustrial valorization of the pulp and peel, seed, flour, and oil of moriche (Mauritia flexuosa) from the Bita River, Colombia: a potential source of essential fatty acids

Perspectivas do uso de extratos de plantas amazônicas (açaí, copaíba, salva-do-marajó, pupunha e bacuri) como potenciais moduladores da fermentação ruminal: um breve panorama

Structure Formation in Tailor‐Made Buriti Oil Emulsion During Simulated Digestion

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