Chemical composition and antioxidant activity of jatobá-do-cerrado (Hymenaea stigonocarpa Mart.) flour

Silva, Cintia Pereira da; Sousa, Mariana Séfora Bezerra; Siguemoto, Érica Sayuri; Soares, Rosana Aparecida Manólio; Arêas, José Alfredo Gomes

doi:10.1590/1678-457x.6405

Cited by 30 publications

(23 citation statements)

References 31 publications

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“…This difference may be attributable to the higher solubility of extractable bioactive components such as carbohydrates and proteins in methanol than in diethyl ether and acetone. The variation in the yields of extracts could be attributed to the difference in solvent polarities used witch also plays a key role in increasing the solubility of phytochemical compounds (Silva et al, 2014;Naima et al, 2015). Differences in the structure of phytochemical compounds also determine their solubility in solvents of different polarity (Felhi et al, 2016a).…”

Section: Extraction Yieldmentioning

confidence: 99%

Solvent extraction effects on phytochemical constituents profiles, antioxidant and antimicrobial activities and functional group analysis of Ecballium elaterium seeds and peels fruits

et al. 2017

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Ecballium elaterium is a perennial herb with multiple medicinal properties. It was widely used in folk medicine as cathartic, anti-inflammatory and analgesic agents. The present study was devoted to investigate the effect of diethyl ether, acetone, and methanol solvent on the extraction, phytochemicals profiles, antioxidant and antimicrobial activities of Ecballium elaterium seeds and peels fruits. The total phenolic, flavonoid, flavonol, condensed tannins and carotenoids contents were estimated. Maximum phenolic (107 ± 4 mg GAE/g) and flavonoid (18 ± 0 mg QE/g) contents were also found in the methanol peels fruits extract. Results showed that methanol peels fruits extract have the highest antioxidant activity with IC 50 values of 1.2 ± 0.1 and 1 ± 0 mg/mL for DPPH and ABTS, respectively, and EC 50 value of 1040 ± 5 mg/mL for reducing power assays. Acetone and diethyl ether peels fruits extracts showed the best antibacterial agents especially against Micrococcus luteus, however no antifungal activity was observed. Spectral data of FT-IR analysis of Ecballium elaterium seeds and peels fruits extracts revealed the presence of functional groups such as ─DH, C─H, C─D and C=D. Due to their high antioxidant and antibacterial activities, E. elaterium seeds and peels fruits extracts have promising potential as future natural antioxidant and antibacterial agents in food industry.Keywords: Ecballium elaterium; solvent effects; phytochemical contents; antioxidant and antimicrobial properties; FT-IR analysis.Practical Application: Ecballium elaterium seeds and peels fruits can be potentially used as natural antioxidant and antibacterial inhibitor.

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Section: Extraction Yieldmentioning

confidence: 99%

Solvent extraction effects on phytochemical constituents profiles, antioxidant and antimicrobial activities and functional group analysis of Ecballium elaterium seeds and peels fruits

et al. 2017

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“…The compounds were separated on a C18 Shimpack VP-ODS column (250 mm x 4.6 µm) using, as mobile phase, a linear gradient of acetonitrile (0.05% triethylamine):methanol:ethyl acetate from 60:20:20 to 60:0:40 in 43 minutes and maintaining this proportion for 17 min. The flow rate was 1 mL/ min, the column temperature was set at 29 °C and the chromatograms were processed at 450 nm (Silva et al, 2014). β-carotene was identified according to the following combined information: elution order on C18 column, co-chromatography with authentic standard, and UV-Vis spectrum [λ max , spectral fine structure (%III/II), peak cis intensity (%AB/ AII)] compared with the data available in the literature (De Rosso and Mercadante, 2007).…”

Section: Determination Of Carotenoids and Tocopherols In Buriti Oilmentioning

confidence: 99%

Quality characteristics and thermal behavior of buriti (<em>Mauritia flexuosa</em> L.) oil

et al. 2018

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SUMMARY:This work reports a complete characterization of buriti oil. Physicochemical properties were determined according to AOCS methodologies and thermophysical properties were measured using a controlled stress rheometer and a digital electronic density meter. β-carotene and tocopherol contents were obtained using HPLC systems. Fatty acids and acylglycerol classes were determined using GC and HPSEC systems, respectively, while triacylglycerol composition was estimated using the software PrOleos. Thermal behavior (crystallization and melting) was analyzed using a DSC. The results attested high levels of total carotenoids with β-carotene as the major one; total tocopherols contained α-and β-tocopherols which accounted for 91% of the total; and monounsaturated fatty acids were mainly represented by oleic acid. The results showed close agreement between density and viscosity of buriti and olive oils. The crystallization and melting peaks occurred at -43.06 °C and -2.73 °C, respectively. These properties enable Buriti oil to be recommended as an excellent alternative for enriching foods with bioactive compounds. KEYWORDS: β-carotene; Carotenoids; Monounsaturated fatty acid; Oleic acid; Tocopherols; Triunsaturated triacylglycerolsRESUMEN: Parámetros de calidad y comportamiento térmico del aceite de buriti (Mauritia flexuosa L.). En este trabajo realiza una completa caracterización del aceite de buriti. Las propiedades fisicoquímicas se llevaron a cabo de acuerdo con las metodologías AOCS y se midieron las propiedades termo-físicas usando un reómetro de esfuerzo controlado y un medidor de densidad electrónico digital. Se obtuvieron los contenidos de β-caroteno y tocoferol utilizando HPLC. Los ácidos grasos y las diferentes clases de acilgliceroles se determinaron utilizando GC y HPSEC, respectivamente, mientras que la composición de triacilglicéridos se estimó utilizando el software PrOleos. El comportamiento térmico (cristalización y fusión) se analizó utilizando un DSC. Los resultados ponen de manifiesto altos niveles de carotenoides totales con β-caroteno como mayoritario, tocoferoles totales, con α-y β-tocoferoles que representan el 91% del total, y ácidos grasos monoinsaturados representados principalmente por ácido oleico. Hay una estrecha relación entre la densidad y la viscosidad del aceite de buriti y las de los aceites de oliva. Los picos de cristalización y de fusión se dan a -43,06 °C y -2,73 °C, respectivamente. Estas propiedades permiten que el aceite de Buriti sea recomendado como una excelente alternativa para enriquecer alimentos con compuestos bioactivos.

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“…On order to expand the consumer market, it is necessary to develop new products with these fruits, e.g., jams, frozen pulps, cookies, food bars, ice cream, enriched flour, etc. (Carmo et al, 2012;Dias et al, 2003;Guedes et al, 2017;Dliveira et al, 2016;Santos & Silva, 2012;Silva et al, 2014a). Large amount of wastes, such as husks and seeds are discarded during the processing of fruits, and there is very little information on the exploitation of these by-products, thus, requiring further characterization.…”

Section: Introductionmentioning

confidence: 99%

Assessment of chemical, nutritional and bioactive properties of Annona crassiflora and Annona muricata wastes

et al. 2019

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Recently, many researches have become available in order to value agroindustrial waste and by-products through processes that exploit these wastes and transform them into new value-added products. Thus, this study aimed to assess the chemical composition (proximate analysis, mineral profile, pectic substances, carbohydrates), fatty acid profile, and bioactive compounds of two major exotic fruit wastes (seeds), marolo and soursop, largely found in one of the richest Brazilian biomes, the Savannah. Soursop and marolo seeds showed significant fat (295.1 and 311.3 g kg-1 d.b., respectively), protein (149.9 and 188.7 g kg-1 d.b., respectively), and fiber (426.7 and 351.1 g kg-1 d.b., respectively) contents. Marolo seeds were found to be the richest in phenolic compounds (32043.1 mg GAE kg-1 d.b.) and also presented the highest DPPH• scavenging activity (91.25%). The major phenolic compound found in marolo and soursop seeds was rutin. Among the fatty acids found in both seeds, the ones with unsaturated chains were predominant, such as oleic acid (48.54% for marolo, and 40.35% for soursop seeds). The seeds analyzed were found to be sources of Cu and Mg. Marolo and soursop seeds were found to be a good source of nutritional compounds and an alternative to obtain compounds of interest to be used in the development of food produce, pharmaceutical, and cosmetic products.

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Chemical composition and antioxidant activity of jatobá-do-cerrado (Hymenaea stigonocarpa Mart.) flour

Cited by 30 publications

References 31 publications

Solvent extraction effects on phytochemical constituents profiles, antioxidant and antimicrobial activities and functional group analysis of Ecballium elaterium seeds and peels fruits

Solvent extraction effects on phytochemical constituents profiles, antioxidant and antimicrobial activities and functional group analysis of Ecballium elaterium seeds and peels fruits

Quality characteristics and thermal behavior of buriti (<em>Mauritia flexuosa</em> L.) oil

Assessment of chemical, nutritional and bioactive properties of Annona crassiflora and Annona muricata wastes

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