Antioxidant activity of Caryocar brasiliense (pequi) and characterization of components by electrospray ionization mass spectrometry

Roesler, Roberta; Catharino, Rodrigo Ramos; Malta, Luciana Gomes; Eberlin, Marcos N.; Pastore, Gláucia Maria

doi:10.1016/j.foodchem.2008.02.048

Cited by 93 publications

(88 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This beneficial increase in the antiathrerogenic fraction probably resulted from the monounsaturated oleic fatty acid content in pequi pulp and nut. Nevertheless, this effect of monounsaturated fat on HDL cholesterol is yet controversial since some studies have reported no effect on serum HDL-c levels due to the ingestion of monounsaturated fatty acids (GRUNDY; DENKE, 1990;PUIGGRÓS et al, 2002). However, many other studies have shown an increase in HDL-c (MATA et al, 1992;PÉREZ-JIMÉNEZ et al, 1995) corroborating the results of this study.…”

Section: Animals and Dietssupporting

confidence: 83%

“…High amounts of alimentary fiber and antioxidant compounds (phenolic acids and carotenoids) are present, mainly in the pulp (ALMEIDA et al, 1998;LIMA et al, 2007). These compounds give to the pequi antioxidant properties that have been shown in several studies (PAULA-JUNIOR et al, 2006;KHOURI et al, 2007;ROESLER et al, 2008).…”

Section: Resultsmentioning

confidence: 77%

“…The high saturated fatty acids intake increases the low-density lipoprotein cholesterol (LDL-c) and reduces the high-density lipoprotein cholesterol (HDL-c) in the bloodstream. This is a known condition for the development of coronary artery disease because the HDL-c is inversely related to risk of atherosclerosis, while LDL-c is an important risk factor to cardiovascular events since, when present in elevated levels in the blood, it migrates to the arterial intimal layer triggering the development of atherosclerosis (PUIGGRÓS et al, 2002;ÁGUILA et al, 2002;GERMAN;DILLARD, 2004). Therefore, a balance of unsaturated fatty acids is important when selecting food sources and those rich in monounsaturated and polyunsaturated fatty acids; particularly, the long-chain n-3 polyunsatured fatty acids should be used preferentially since they reduce the risk for atherosclerosis (BINKOSKI et al, 2005;CASÓS et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Serum lipid profile and hepatic evaluation in mice fed diet containing pequi nut or pulp (Caryocar brasiliense Camb.)

Aguilar¹,

Queiroz²,

Oliveira³

et al. 2011

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

Section: Animals and Dietssupporting

confidence: 83%

Section: Resultsmentioning

confidence: 77%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Serum lipid profile and hepatic evaluation in mice fed diet containing pequi nut or pulp (Caryocar brasiliense Camb.)

Aguilar¹,

Queiroz²,

Oliveira³

et al. 2011

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

“…1,2 This fruit contains high levels of edible oil, vitamin A, proteins and antioxidant compounds. [3][4][5][6] The pequi fruit and its oil are used as ingredients in traditional dishes, mainly in the states of Goiás and Minas Gerais. Pequi oil extracted from the nut is also used in cosmetic formulations (soaps and skin emulsions) and in traditional medicine for the treatment of pulmonary diseases (cold, cough, bronchitis, asthma and influenza), lesions, gastric problems and inflammatory diseases.…”

Section: Introductionmentioning

confidence: 99%

DETERMINATION OF Cu, Fe, Mn, Zn AND FREE FATTY ACIDS IN PEQUI OIL

Mimura¹,

Faza²,

Marques³

et al. 2016

Química Nova

View full text Add to dashboard Cite

Recebido em 31/08/2015; aceito em 04/02/2016; publicado na web em 15/04/2016 Pequi (Caryocar brasiliense Camb.), a typical fruit of the Brazilian Cerrado, is an important source of micronutrients and fatty acids. In this work, a new approach for the acid digestion (using H 2 SO 4 , HNO 3 and H 2 O 2 ) of pequi oil samples and the determination of Cu, Fe, Zn and Mn by flame atomic absorption spectrometry (F AAS) was employed. Capillary zone electrophoresis (CZE) was used for free fatty acid (FFA) determination after simple and fast extraction with heated ethanol. Good results regarding precision (RSD < 10%, in most cases), sensitivity and adequate LOD and LOQ values were obtained. The accuracy was evaluated using spike tests and the recoveries were from 97 to 107%. The analytes were investigated in four different pequi oil samples. Fe was the trace element with the highest concentration (from 1.99 to 10.3 mg/100 g), followed by Zn, Mn and Cu (1.15 to 3.19, 0.42 to 0.91 and 0.31 to 0.56 mg/100 g, respectively). The main FFA found were oleic acid and palmitic acid (1.61 to 10.7 and 0.82 to 2.69 g/100 g, respectively), while linoleic acid (0.50 g/100 g) was detected in only one sample. The pequi oil chemical composition showed good characteristics to be used as a food additive, in cosmetic formulations and for traditional medicine.

show abstract

“…The putamen corresponds to the dispersion unit, consisting of the seed (coated by a thin, brown seed coat) covered by the hard and thorny endocarp and the inner, yellowish mesocarp, which is the edible part of the fruit and surrounds the endocarp (LUZ et al, 2011). The souari fruit has been extensively studied, mainly because of its attractive nutritional composition, which features components such as carotenoids, phenolic compounds, proteins, lipids, carbohydrates and antioxidants (ROESLER et al, 2008;OLIVEIRA et al, 2010;MACHADO et al, 2013). Some authors have evaluated the use of the souari fruit or its oil for the prevention of chronic and degenerative diseases such as cancer and gastric ulcers (LIMA et al, 2007;QUIRINO et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Development of bouillon cubes from souari nut pulp: formulation and physicochemical and sensorial evaluations

Rodrigues

Pantoja

Soares

et al. 2016

Braz. J. Food Technol.

View full text Add to dashboard Cite

SummaryThe proximate composition and acceptability of bouillon cubes prepared from souari nut pulp flour were evaluated. The whole fruit pulp and formulated bouillon cubes were subjected to an analysis of the total phenolic compounds, protein, lipid, moisture, ash, fibre, total carbohydrate and total energy values. The selected formulations of souari nut bouillon cubes were subjected to a sensory analysis as seasoning for rice preparations, and the physicochemical analysis of the most widely preferred formulation was carried out. The whole souari nut pulp was found to contain 44.4% moisture, 37.7% lipids, 2.1% protein and 10.9% total carbohydrates, as well as 324 mg of total phenolic compounds per 100 g of pulp. The souari flour contained 9.8% moisture. In the sensory tests, the preferred formulation was that containing the highest souari nut flour concentration. This formulation contained 8.4% moisture, 52.3% lipids, 3.1% protein, 19.4% total carbohydrate, 321 mg of phenolic compounds per 100 g and a total energy value of 560.7 kcal per 100 g. The souari nut bouillon cubes presented the characteristic colour, taste and aroma of the fruit and an appearance similar to that of commercial bouillon cubes.Keywords: Caryocar; Bouillon; Seasoning; Spice; Souari nut. ResumoA composição centesimal e a aceitabilidade de um tempero culinário em forma de tablete preparado da polpa de pequi desidratada foram avaliadas. A polpa de pequi integral e os tabletes formulados foram submetidos às determinações dos valores de compostos fenólicos totais, proteínas totais, lipídios, umidade, cinzas, fibra bruta, carboidratos totais e valor energético total. Depois da seleção das formulações para o preparo dos tabletes de pequi, estes foram submetidos à avaliação sensorial como condimento para o preparo de arroz. Na polpa do pequi, foram encontrados 44,4% de umidade, 37,7% de lipídeos, 2,1% de proteínas, 10,9% de carboidratos totais e 324 mg de compostos fenólicos totais por 100 g. A farinha da polpa de pequi apresentou 9,8% de umidade. Nos testes sensoriais, a formulação preferida foi aquela com maior quantidade de polpa do fruto na forma de farinha. Esta formulação apresentou 8,4% de umidade, 52,3% de gordura, 3,1% de proteínas, 19,4% de carboidratos totais, 321 mg de compostos fenólicos por 100 g e um valor energético total de 560,7 kcal por 100 g. Os tabletes de pequi produzidos mantiveram a cor, o sabor e o aroma característicos do fruto e apresentação similar aos caldos em cubo comerciais. Palavras-chave:

show abstract

Antioxidant activity of Caryocar brasiliense (pequi) and characterization of components by electrospray ionization mass spectrometry

Cited by 93 publications

References 36 publications

Serum lipid profile and hepatic evaluation in mice fed diet containing pequi nut or pulp (Caryocar brasiliense Camb.)

Serum lipid profile and hepatic evaluation in mice fed diet containing pequi nut or pulp (Caryocar brasiliense Camb.)

DETERMINATION OF Cu, Fe, Mn, Zn AND FREE FATTY ACIDS IN PEQUI OIL

Development of bouillon cubes from souari nut pulp: formulation and physicochemical and sensorial evaluations

Contact Info

Product

Resources

About