Comparative Properties of Amazonian Oils Obtained by Different Extraction Methods

Ferreira, Bianca Silva; Almeida, Camila G. de; Faza, Lara Pereira; Almeida, Angelina De; Diniz, Cláudio Galuppo; Silva, Vânia Lúcia da; Grazul, Richard Michael; Hyaric, Mireille Le

doi:10.3390/molecules16075875

Cited by 91 publications

(74 citation statements)

References 25 publications

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“…The total carotenoid content in the oil from buriti fruits is detailed in the literature is highly variable, fluctuating between 600 ppm and 10,000 ppm (Ferreira et al, 2011, Ferreira et al, 1999, probably depending on the varietial selection, the degree of ripeness, agronomical factors, and extraction procedure. However, the carotenoid profiles obtained from the corresponding oils is equivalent to that obtained in the mesocarp of its fruits (Rosso and Mercadante, 2007), with 85% of the fraction dominated by ß-carotene, the reason for which this oil is used as a source of pro-vitamin A.…”

Section: Resultsmentioning

confidence: 99%

Carotenoid composition in oils obtained from palm fruits from the Brazilian Amazon

Santos¹,

Alves²,

Roca³

2015

Grasas y Aceites

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SUMMARY:The oils obtained from native palm fruits are considered new sources of high added value phytochemicals, making it necessary to know the composition of the less studied species in order to evaluate their economic potential. The objective of this study is to identify and quantify the carotenoids in palm fruit oils from the Brazilian Amazon: bacaba (Oenocarpus bacaba), buriti (Mauritia flexuosa), inajá (Maximiliana maripa), pupunha (Bactris gasipaes) and tucumã (Astrocaryum vulgare), by means of liquid phase extraction and HPLC-UV-vis. analysis. The results showed an extremely variable carotenoid content, from 13 mg·kg −1 in bacaba oil to more than 1000 mg·kg −1 in the tucumã one. The oils obtained from buriti, pupunha and tucumã displayed high concentrations of ß-carotene, corresponding to fruits with the series ß, ß dominant metabolism. Upon analyzing the carotenoid profile in bacaba oil for the first time, an extraordinary dominance of the ß, ε pathway was observed, proving them to be oils with high lutein and α-carotene contents. Although the ß, ß pathway dominates in inajá oil, the exclusive and high lycopene content implies that LCY-E is barely active in these fruits, in contrast to what has been evidenced so far. It is therefore of the utmost importance to characterize these new potential sources of carotenoids.KEYWORDS: Astrocaryum vulgare; Bactris gasipaes; HPLC-carotenoids; Mauritia flexuosa; Maximiliana maripa; Oenocarpus vacaba; Palm oils RESUMEN: Composición de carotenoides en aceites obtenidos a partir de frutos de palma de la Amazonia Brasileña. Los aceites obtenidos a partir de frutos de palmeras nativas son considerados nuevas fuentes de fitoquímicos con alto valor añadido siendo necesario conocer la composición de las especies menos exploradas para evaluar su potencial económico. El objetivo de este estudio es identificar y cuantificar los carotenoides en aceites defrutos de palmeras provenientes de la Amazonia Brasileña: bacaba (Oenocarpus bacaba), buriti (Mauritia flexuosa), inajá (Maximiliana maripa), pupunha (Bactris gasipaes) y tucumã (Astrocaryum vulgare), mediante extracción líquido:líquido y análisis por HPLC-UV-vis. Los resultados mostraron un contenido de carotenoides muy variable, entre 13 mg·kg −1 en el aceite de bacaba y superior a 1000 mg·kg −1 en el aceite de tucumá. Los aceites procedentes de buriti, pupunha y tucumã presentaron altas concentraciones de ß-caroteno, correspondiendo a frutos con metabolismo dominante de la serie ß, ß. Al analizar por primera vez el perfil carotenoides del aceite de bacaba se observó una excepcional dominancia de la ruta ß, ε, y consecuentemente presenta un alto contenido en luteína y α-caroteno. Aunque en los aceites de inajá predomina la ruta ß, ß, el exclusivo y alto contenido de licopeno implica que LCY-E es muy poco activa en estos frutos, a diferencia de lo descrito hasta el momento. Resulta pues fundamental caracterizar estas nuevas potenciales fuentes de carotenoides.

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Section: Resultsmentioning

confidence: 99%

Carotenoid composition in oils obtained from palm fruits from the Brazilian Amazon

Santos¹,

Alves²,

Roca³

2015

Grasas y Aceites

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“…2,7,8,13,23 These studies indicate that oleic acid and palmitic acid together account for approximately 90% of the total of FA content in the triglycerides of pequi oil. In the four analyzed samples, oleic acid corresponded to approximately 67% of the analyzed FFA, while palmitic acid was approximately 32% and linoleic acid 3.6% (in oil 4).…”

Section: Resultsmentioning

confidence: 99%

“…2,13 These methodologies were used by Ferreira et al and Sena Jr. et al for the investigation of the FA content in pequi oil. 7,13 However, the sample preparation required for these analyses is time consuming, involving extraction of the lipid fraction, saponification, derivatization of FA to fatty acid methyl esters, and finally injection into the chromatograph. 12 In recent years, capillary zone electrophoresis (CZE) has been applied to the determination of major FA in samples such as edible oils, olive oil, soy oils, butter and margarine, with faster and simpler analytical methods since the derivatization reaction is not required during sample preparation.…”

Section: Introductionmentioning

confidence: 99%

“…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. 4,7 The efficiency of pequi oil in these treatments is related to its fatty acid (FA) content. The main FA found in the triglycerides of pequi fruit and oil are palmitic and oleic acids.…”

Section: Introductionmentioning

confidence: 99%

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

Mimura¹,

Faza²,

Marques³

et al. 2016

Química Nova

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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.

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“…Nevertheless, works addressing the identification and quantification of carotenoids in passion fruit oil from seeds were not found. On the other hand, Ferreira et al [18] investigated the total carotenoids of refined oil, obtained by cold pressing and Soxhlet, and the reported carotenoid content was 2.3, 4.6 and 19.7 µg/g oil, respectively. Carotenoids are known as responsible for many functional properties as antioxidant activity, prevention of cardiovascular disease, cancer, macular degeneration and in some cases pro-vitamin A [19].…”

Section: Bagassementioning

confidence: 99%

Trends for the Application of Passion Fruit Industrial By-products: A Review on the Chemical Composition and Extraction Techniques of Phytochemicals

Viganó¹,

Martínez²

2015

fph

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This work presents a review on the composition and extraction techniques for recovering phytochemicals from passion fruit by-products. The review approaches on the characteristics of each phytochemical and its benefits to human health. It was observed that the by-products of passion fruit contain a range of interesting substances, and for their recovery the application of environmentally friendly extraction techniques, such as supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE), are suggested as single or sequential procedures. The future perspectives of this review encourage the application of these techniques to a complete recovery of passion fruit by-products.

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Comparative Properties of Amazonian Oils Obtained by Different Extraction Methods

Cited by 91 publications

References 25 publications

Carotenoid composition in oils obtained from palm fruits from the Brazilian Amazon

Carotenoid composition in oils obtained from palm fruits from the Brazilian Amazon

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

Trends for the Application of Passion Fruit Industrial By-products: A Review on the Chemical Composition and Extraction Techniques of Phytochemicals

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