Phenolic Compounds, Carotenoids, Tocopherols and Fatty Acids Present in Oils Extracted From Palm Fruits

Abstract

This review aimed to discuss the main bioactive compounds present in oils extracted from palm trees, indicating possible applications for the same. The bioactive compounds approached were: phenolic compounds, carotenoids, tocopherols, mono and polyunsaturated fatty acids. It is growing the search for food, especially from plant origin, characterized by the presence of such substances due to their benefi ts. Many studies show palm species as important sources of bioactive compounds and essential fatty acids. Therefore it is important to study the fruit characterization and composition of the oil from palm species of different regions that are still poorly investigated, seeking the possibility of its application in industry or the development of functional foods.

Physicochemical characterization of the pulp oil of bacuri Attalea phalerata Mart. ex Spreng. (Arecaceae)

“…It is widely distributed in the Brazilian states of Mato Grosso do Sul and Mato Grosso. e pulp has colors that range from yellow to orange due to the presence of carotenoids, and some of these are vitamin A precursors (Coimbra & Jorge, 2013). Its fruits are used cooked to prepare juices, jellies, and ice cream due to its high nutritional value and sensory attributes (Negrelle, 2015).…”

Anti-nutritional compounds in fresh and dried lychee fractions (Litchi chinensis Sonn.)

“…These substances can act in different ways: as antioxidants, activating hepatic detoxification enzymes, inhibiting cholesterol absorption or reducing platelet aggregation. In addition to these compounds, fruits and vegetables may also have antinutritional compounds that have deleterious effects on the organism, interfering with digestion and nutrient absorption, or being toxic, depending on the amount in which they are consumed (Pennington, 2002;Suneja et al, 2011;Sreerama et al, 2012;Coimbra and Jorge, 2013). These anti-nutrients such as trypsin inhibitors, lectins, oxalic acid, nitrates and phytates, are present in raw or processed foods (Jain et al, 2009); however, in general, heat processing causes a reduction in the content of some of these compounds, such as protease inhibitors, tannins and lectins (Muzquiz et al, 2006).…”

Desenvolvimento e caracterização de nanoemulsões à base de óleo de buriti (Mauritia flexuosa) para avaliação de efeitos biológicos em células de câncer de mama in vitro

“…Tais agentes neutralizam as ações dos radicais livres, os quais são moléculas orgânicas e inorgânicas extremamente instáveis por possuírem um ou mais elétrons não pareados na camada de valência (Halliwell, 1990;Ribeiro, 2010). Quando presentes em excesso, os radicais livres podem desencadear alterações nas atividades celulares, que levam ao envelhecimento, depleção imune e doenças degenerativas como o câncer (Sies, 1995;Anderson, 1996;Aust et al, 2001;Álvares-Gonzáles et al, 2004;Zanatta et al, 2008;Ribeiro, 2010;Rodrigues et al, 2010;Coimbra et al;, Koolen et al, 2013b.…”