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J Sci Food Agric. 2019 Apr;99(6):2855-2864. doi: 10.1002/jsfa.9498. Epub 2019 Jan 3.

Characterization and oxidative stability of oils and bioactive compounds of the fruits of Byrsonima cydoniifolia A. Juss. at different ripening stages.

Author information

1
Graduate Program in Health and Development in the Mid-west Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande, Brazil.
2
Optics and Photonics Group, Institute of Physics, Federal University of Mato Grosso do Sul, Campo Grande, Brazil.
3
Chemistry Institute, Federal University of Mato Grosso do Sul, Campo Grande, Brazil.
4
Laboratory of Food Science and Technology, Brazilian Agricultural Research Corporation (Embrapa Vegetables), Brasília, Brazil.
5
Faculty of Food Engineering, University of Campinas, São Paulo, Brazil.
6
Laboratory of Botany, Institute of Biosciences, Federal University of Mato Grosso do Sul, Campo Grande, Brazil.
7
Graduate Program in Biotechnology and Biodiversity, Federal University of Mato Grosso do Sul, Mato Grosso do Sul, Brazil.

Abstract

BACKGROUND:

Fruits present high concentrations of bioactive compounds that are beneficial to health due to their antioxidant properties. New alternatives to vegetable oils with such properties have been studied. We determined the chemical compounds of Byrsonima cydoniifolia A. Juss. fruits in three ripening stages as well as the optical behavior and quality level of the oils.

RESULTS:

The ripening stage affected the chemical composition of the fruits and oils. The fruits presented high values of bioactive compounds, as ascorbic acid (1.46-1.82 g kg-1 ) and total phenols (3.54-15.91 g gallic acid equivalents kg-1 ), as well as showed excellent antioxidant activity. The ripe fruits showed high content of carotenoids (45.90 mg kg-1 ) were lutein is the major carotenoid, representing 55.56%. The oil of the ripe fruits showed high lipid content (252.6 g kg-1 ) and contained oleic (521.83 g kg-1 ), palmitic (209.13 g kg-1 ) and linoleic (195.4 g kg-1 ) fatty acids. The oil of ripe fruits showed the best oxidative stability, with longer induction period (22.29 h) than the other oils.

CONCLUSION:

Fruits of B. cydoniifolia A. Juss. demonstrate to possess a promising potential for the use as functional ingredients. The oil of the ripe fruits was more stable and presents a greater potential to be used for edible purposes. © 2018 Society of Chemical Industry.

KEYWORDS:

bioactive compounds; chemical composition; fatty acids; murici; oxidative stability; thermal stability

PMID:
30450558
DOI:
10.1002/jsfa.9498
[Indexed for MEDLINE]

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