Potencial antioxidante de extratos de sementes de limão (Citrus limon)

Luzia, Débora Maria Moreno; Jorge, Neuza

doi:10.1590/s0101-20612010000200029

Cited by 13 publications

(4 citation statements)

References 11 publications

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“…Microbial activity in the fresh pulp was high (IC 50 = 0.49±0.00 mg mL -1 ), considering that lower values indicate greater antioxidant capacity (Luzia & Jorge, 2010).…”

Section: Resultsmentioning

confidence: 96%

Drying and storage of macaúba fruit: chemical and oxidative stability

Silva¹,

Guimarães²,

Campos³

et al. 2020

SCA

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The objective of this study was to evaluate the chemical and oxidative stability of dried macaúba (Acrocomia totai) fruit in different air conditions and stored for up to 120 days. The macaúba fruits were collected, sanitized, dried at the temperatures of 40, 50, 60 and 70 °C and stored in raffia bags at room temperature. Drying at higher temperatures resulted in pulps with a darker and orangish color and pulp oil with lower titratable acidity contents and acidity indices. Throughout storage, there was an increase in the acidity index of pulp oil and a reduction in the ascorbic acid and carotenoid contents in the pulp. Drying and storage reduced the ascorbic acid and carotenoid contents of the pulp. Drying at lower temperatures results in pulps with a higher free-radical sequestering ability. Pulp oil quality was compromised by drying and storage time. Newly harvested macaúba fruits can be dried at 40, 50, 60 or 70 °C and stored for up to 120 days without compromising nut oil quality.

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“…Microbial activity in the fresh pulp was high (IC 50 = 0.49±0.00 mg mL -1 ), considering that lower values indicate greater antioxidant capacity (Luzia & Jorge, 2010).…”

Section: Resultsmentioning

confidence: 96%

Drying and storage of macaúba fruit: chemical and oxidative stability

Silva¹,

Guimarães²,

Campos³

et al. 2020

SCA

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“…Os antioxidantes naturais podem ser encontrados e isolados em uma variedade de alimentos. As substâncias presentes nessas fontes naturais, que são capazes de agir como antioxidantes são minerais, vitaminas e compostos fenólicos (Luzia, 2010).…”

Section: Introductionunclassified

Atividade antioxidante de especiarias naturais comumente utilizadas nas práticas alimentares da população brasileira

Orsine¹,

Oliveira²,

Mendes³

2023

Braz. J. Hea. Rev.

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Objetivou-se com o presente estudo avaliar a atividade antioxidante de produtos naturais comumente utilizados nas práticas alimentares da população brasileira através do método do sequestro do radical 2,2-difenil-1-picrihidrazil, utilizando a água como solvente de extração. O método consiste em determinar a capacidade de captura deste radical livre pelos compostos antioxidantes. Na presença de compostos com atividade antioxidante, ocorre uma diminuição da absorbância, proporcional a concentração e a atividade antioxidante de cada amostra. Observou-se que os produtos naturais que apresentam maior atividade antioxidante são orégano, seguido por hortelã e tomilho, os quais possuem maior potencial antioxidante que o butil-hidroxitolueno, antioxidante sintético utilizado no experimento para comparação.

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“…Os citros são importantes fontes de ácido hidroxicinâmico, flavonoides e de óleo essencial a partir do flavedo (casca), sendo quase sua composição quase que exclusivamente de D-Limoneno, β-Pineno, γ-Terpineno e de Citral (Neral e Geranial). Os inúmeros compostos extraídos da casca do limão apresentam importantes atividades biológicas, pois atuam como eficientes agentes antioxidantes inibidores ou supressores de oxigênio singleto, dentre outros radicais e superóxidos, inativadores de metais pró-oxidantes, com ação larvicida, inseticida e antifúngica (DIMITRIOS, 2006;LIMA et al 2008;LUZIA;JORGE, 2010).…”

Section: Introductionunclassified

AVALIAÇÃO QUÍMICA E ATIVIDADES ANTIFÚNGICA E ANTIOXIDANTE DOS ÓLEOS ESSENCIAIS DOS FRUTOS VERDES E MADUROS DE Citrus limonia Osbeck. (LIMÃO-CHINA)

Filho¹

2020

Glob. Sci. Technol.

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The objective of the work was to evaluate the chemical composition and the antioxidant and antifungal activities of the essential oils of green and ripe fruits of Citrus limonia. The essential oil was produced from the peel of lemons by hydrodistillation and the percentage yield. The chemical profile performed in a gas chromatograph with mass spectrometer. The antioxidant and antifungal activity was carried out in dilutions of the essential oil in reducing the DPPH radical, and by the agar diffusion method. The yield was 2.63 and 3.44%, the major compounds were Limonene 80.05%, 3-Carene 15.12% for the essential oil of green fruits, and Limonene 74.54%, 3-Carene 9.11 and α-Pinene with 8.31% for the ripe fruit essential oil, respectively. The antioxidant activity was between 49.82 to 100%, and 21.23 to 96.39% for green and ripe fruits, respectively. The antifungal activity was 1.08 to 88.17% and 9.17 to 71.45% for Sclerotinia sclerotiorum, 44.13 to 96.18%, and 6.51 to 93.51% for Colletotrichum acutatum, and 71,94 to 100%, and 25.18 to 90.03% for Aspergillus flavus, respectively, for green and ripe fruits of C. limonia. The essential oil of both maturation periods for Citrus limonia showed an important result as antioxidant and antifungal agents.

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Potencial antioxidante de extratos de sementes de limão (Citrus limon)

Cited by 13 publications

References 11 publications

Drying and storage of macaúba fruit: chemical and oxidative stability

Drying and storage of macaúba fruit: chemical and oxidative stability

Atividade antioxidante de especiarias naturais comumente utilizadas nas práticas alimentares da população brasileira

AVALIAÇÃO QUÍMICA E ATIVIDADES ANTIFÚNGICA E ANTIOXIDANTE DOS ÓLEOS ESSENCIAIS DOS FRUTOS VERDES E MADUROS DE Citrus limonia Osbeck. (LIMÃO-CHINA)

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