Evaluation of antioxidant capacity, fatty acid profile, and bioactive compounds from buritirana (Mauritiella armata Mart.) oil: A little-explored native Brazilian fruit

Souza, Florisvaldo Gama de; Náthia-Neves, Grazielle; Araújo, Fábio Fernandes de; Audibert, Flavia Luísa Dias; Delafiori, Jeany; Neri-Numa, Iramaia Angélica; Catharino, Rodrigo Ramos; Alencar, Severino Matias de; Meireles, Maria Ângela de Almeida; Pastore, Gláucia Maria

doi:10.1016/j.foodres.2021.110260

Cited by 12 publications

(8 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Section: Resultssupporting

confidence: 93%

“…The PU and WS fractions differ statistically and showed the highest amounts of lipids (20.20% and 16.57%, respectively), followed by the PE (13.43%) and SE (0.27%) fractions. These results are similar to those found by Souza et al [12] For proteins, the PU and SE fractions showed similar values (5.96% for both, p < 0.05), followed by WS and PE fractions (5.53% and 5.34%, respectively). The ash content varied from 1.58 g ± 0.03 (PU) to 3.77 g ± 0.02 (SE) (p < 0.05).…”

Section: Proximate Composition Physicochemical Characteristics and Vi...supporting

confidence: 92%

“…p-Coumaric acid content was similar (p > 0.05) between fractions WS and PE (0.01 µg•mL −1 ) and was not determined in the PU and SE fractions. Phenolic compounds were also investigated in the oil of the buritirana fruit fractions (Mauritiella armata), and the authors reported that the fractions WS, PU and PE also presented phenolic compounds similar to those found in this study [12].…”

Section: Phenolic Compounds Profilesupporting

confidence: 80%

“…Anunciação et al [ 10 ] found some carotenoids in them, such as all-trans-β-carotene (373.00 μg·100 g −1 ), all-trans-α-carotene (230.00 μg·100 g −1 ), all-trans-lutein (198.00 μg·100 g −1 ) and 9-cis-β-carotene (11.00 μg·100 g −1 ); and Ruiz and Villena [ 11 ] reported the significant presence of lipids (21.01%), proteins (2.15%), carbohydrates (21.62%) and calories (284.15 Kcal). Souza et al [ 12 ] evaluated the oil extracted from the fruits by supercritical CO 2 and found high yield, total carotenoids, saturated and unsaturated fatty acids, α-tocopherol and antioxidant capacity. However, no work has assessed the chemical composition and nutritional, biological or technological potential of the buritirana fruit and its fractions.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Characterization of Buritirana (Mauritiella armata) Fruits from the Brazilian Cerrado: Biometric and Physicochemical Attributes, Chemical Composition and Antioxidant and Antibacterial Potential

Souza

Araújo

Orlando

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

The buritirana is a little-explored species of the Arecaceae family. The biometric and physicochemical characteristics, nutritional and chemical composition and antioxidant and antibacterial potential of the buritirana fruit fractions were evaluated here for the first time. The fruits presented an oblong shape. The pulp represented 16.58% of the whole-fruit weight (10.07 g). The moisture, ash and soluble fiber contents were similar for the whole fraction without seed (WS) and pulp. Although the total carbohydrate content was the same for seed and peel (23.24 g·100 g−1), the seed showed higher protein and insoluble fiber contents. Except for glucose (1256.63 mg·100 g−1), the seed showed the highest concentrations of mono-, di- and oligosaccharides. Mineral content ranged from 0.43 to 800 mg·100 g−1 in all fractions. The peel fraction showed the highest content of vitamin C. The physicochemical results indicate the pulp and WS fraction have potential for the production of fruit-derived food products. Protocatechuic and quinic acids and epicatechin/catechin were found in all fractions. The assay antioxidant capacity DPPH, phenolic content and total flavonoids were higher in the pulp; TEAC and ORACHF values were lower in the seed. Volatile organic compounds were not identified, and the fractions did not show antibacterial activity.

show abstract

Section: Resultssupporting

confidence: 93%

Section: Proximate Composition Physicochemical Characteristics and Vi...supporting

confidence: 92%

Section: Phenolic Compounds Profilesupporting

confidence: 80%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Characterization of Buritirana (Mauritiella armata) Fruits from the Brazilian Cerrado: Biometric and Physicochemical Attributes, Chemical Composition and Antioxidant and Antibacterial Potential

Souza

Araújo

Orlando

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…The content of α-tocopherol was determined using the Agilent 1260 Infinity HPLC system (Agilent Technologies Co. Ltd., Palo Alto, CA, USA) according to the method described by Gama et al [ 34 ]. The HPLC system conditions were as follows: diamonsil-C18 column (4.6 mm × 250 mm, 5 μm); UV wavelength, 295 nm; mobile phase, methanol in isocratic elution; injection volume, 20 μL; column temperature, 30 °C; and flow rate, 1.0 mL/min.…”

Section: Methodsmentioning

confidence: 99%

An Efficient Deacidification Process for Safflower Seed Oil with High Nutritional Property through Optimized Ultrasonic-Assisted Technology

et al. 2022

View full text Add to dashboard Cite

Safflower seed oil (SSO) is considered to be an excellent edible oil since it contains abundant essential unsaturated fatty acids and lipid concomitants. However, the traditional alkali-refined deacidification process of SSO results in a serious loss of bioactive components of the oil and also yields massive amounts of wastewater. In this study, SSO was first extracted by ultrasonic-assisted ethanol extraction (UAEE), and the extraction process was optimized using random centroid optimization. By exploring the effects of ethanol concentration, solid–liquid ratio, ultrasonic time, and the number of deacidification times, the optimum conditions for the deacidification of safflower seed oil were obtained as follows: ethanol concentration 100%, solid–liquid ratio 1:4, ultrasonic time 29 min, and number of deacidification cycles (×2). The deacidification rate was 97.13% ± 0.70%, better than alkali-refining (72.16% ± 0.13%). The values of acid, peroxide, anisidine and total oxidation of UAEE-deacidified SSO were significantly lower than those of alkali-deacidified SSO (p < 0.05). The contents of the main lipid concomitants such as tocopherols, polyphenols, and phytosterols in UAEE-decidified SSO were significantly higher than those of the latter (p < 0.05). For instance, the DPPH radical scavenging capacity of UAEE-processed SSO was significantly higher than that of alkali refining (p < 0.05). The Pearson bivariate correlation analysis before and after the deacidification process demonstrated that the three main lipid concomitants in SSO were negatively correlated with the index of peroxide, anisidine, and total oxidation values. The purpose of this study was to provide an alternative method for the deacidification of SSO that can effectively remove free fatty acids while maintaining the nutritional characteristics, physicochemical properties, and antioxidant capacity of SSO.

show abstract

Improving the antioxidant activity of natural antioxidant honokiol by introducing the amino group

Liu

Yang

et al. 2021

J Mol Model

View full text Add to dashboard Cite

Evaluation of antioxidant capacity, fatty acid profile, and bioactive compounds from buritirana (Mauritiella armata Mart.) oil: A little-explored native Brazilian fruit

Cited by 12 publications

References 29 publications

Characterization of Buritirana (Mauritiella armata) Fruits from the Brazilian Cerrado: Biometric and Physicochemical Attributes, Chemical Composition and Antioxidant and Antibacterial Potential

Characterization of Buritirana (Mauritiella armata) Fruits from the Brazilian Cerrado: Biometric and Physicochemical Attributes, Chemical Composition and Antioxidant and Antibacterial Potential

An Efficient Deacidification Process for Safflower Seed Oil with High Nutritional Property through Optimized Ultrasonic-Assisted Technology

Improving the antioxidant activity of natural antioxidant honokiol by introducing the amino group

Contact Info

Product

Resources

About