Effect of different extraction conditions on the antioxidant potential of baru almonds (Dipteryx alata Vog.): comparison to common nuts from Brazil
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/13635 |
Resumo: | The antioxidant properties and total phenols content of baru almonds (Dipteryx alata Vog.) were investigated using different solvents and extraction temperatures, and were compared with other types of nuts commonly consumed in Brazil. Although baru almonds are popular and widely consumed, few studies report on their biological properties and there are no data on optimum extraction conditions. For this reason, we tested five different extraction methodologies (water and methanol at boiling and room temperature, and water : methanol (1 : 1) at room temperature) on baru almonds, and evaluated the antioxidant properties based on scavenging activity, reducing power and total phenols content. The methanolic extraction at room temperature was the best extraction methodology providing the highest general antioxidant potential. The extraction method selected was applied to several dry fruits: baru almonds (three different samples), peanut, cashew nut, crude cashew nut, macadamia and Brazil nut. Among these nut fruits, baru had the highest antioxidant activity and total phenols content. The results obtained revealed that baru almonds are a good source of bioactive compounds, and have a higher bioactivity than many nut fruits widely distributed, consumed and more popular. |
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Effect of different extraction conditions on the antioxidant potential of baru almonds (Dipteryx alata Vog.): comparison to common nuts from BrazilBaru almondsExtractionAntioxidant activityDry fruitsThe antioxidant properties and total phenols content of baru almonds (Dipteryx alata Vog.) were investigated using different solvents and extraction temperatures, and were compared with other types of nuts commonly consumed in Brazil. Although baru almonds are popular and widely consumed, few studies report on their biological properties and there are no data on optimum extraction conditions. For this reason, we tested five different extraction methodologies (water and methanol at boiling and room temperature, and water : methanol (1 : 1) at room temperature) on baru almonds, and evaluated the antioxidant properties based on scavenging activity, reducing power and total phenols content. The methanolic extraction at room temperature was the best extraction methodology providing the highest general antioxidant potential. The extraction method selected was applied to several dry fruits: baru almonds (three different samples), peanut, cashew nut, crude cashew nut, macadamia and Brazil nut. Among these nut fruits, baru had the highest antioxidant activity and total phenols content. The results obtained revealed that baru almonds are a good source of bioactive compounds, and have a higher bioactivity than many nut fruits widely distributed, consumed and more popular.Biblioteca Digital do IPBBorges, Thays H.Rodrigues, NunoSouza, Adriana Marques dePereira, J.A.2016-12-21T10:21:29Z20142014-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/13635engBorges, Thays Helena; Rodrigues, Nuno; Souza, Adriana Marques de; Pereira, J.A. (2014). Effect of different extraction conditions on the antioxidant potential of baru almonds (Dipteryx alata Vog.): comparison to common nuts from Brazil. Journal of Food and Nutrition Research. ISSN 1336-8672. 53: 2, p. 180–1881336-8672info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:31:43Zoai:bibliotecadigital.ipb.pt:10198/13635Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:03:35.172975Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Effect of different extraction conditions on the antioxidant potential of baru almonds (Dipteryx alata Vog.): comparison to common nuts from Brazil |
title |
Effect of different extraction conditions on the antioxidant potential of baru almonds (Dipteryx alata Vog.): comparison to common nuts from Brazil |
spellingShingle |
Effect of different extraction conditions on the antioxidant potential of baru almonds (Dipteryx alata Vog.): comparison to common nuts from Brazil Borges, Thays H. Baru almonds Extraction Antioxidant activity Dry fruits |
title_short |
Effect of different extraction conditions on the antioxidant potential of baru almonds (Dipteryx alata Vog.): comparison to common nuts from Brazil |
title_full |
Effect of different extraction conditions on the antioxidant potential of baru almonds (Dipteryx alata Vog.): comparison to common nuts from Brazil |
title_fullStr |
Effect of different extraction conditions on the antioxidant potential of baru almonds (Dipteryx alata Vog.): comparison to common nuts from Brazil |
title_full_unstemmed |
Effect of different extraction conditions on the antioxidant potential of baru almonds (Dipteryx alata Vog.): comparison to common nuts from Brazil |
title_sort |
Effect of different extraction conditions on the antioxidant potential of baru almonds (Dipteryx alata Vog.): comparison to common nuts from Brazil |
author |
Borges, Thays H. |
author_facet |
Borges, Thays H. Rodrigues, Nuno Souza, Adriana Marques de Pereira, J.A. |
author_role |
author |
author2 |
Rodrigues, Nuno Souza, Adriana Marques de Pereira, J.A. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Borges, Thays H. Rodrigues, Nuno Souza, Adriana Marques de Pereira, J.A. |
dc.subject.por.fl_str_mv |
Baru almonds Extraction Antioxidant activity Dry fruits |
topic |
Baru almonds Extraction Antioxidant activity Dry fruits |
description |
The antioxidant properties and total phenols content of baru almonds (Dipteryx alata Vog.) were investigated using different solvents and extraction temperatures, and were compared with other types of nuts commonly consumed in Brazil. Although baru almonds are popular and widely consumed, few studies report on their biological properties and there are no data on optimum extraction conditions. For this reason, we tested five different extraction methodologies (water and methanol at boiling and room temperature, and water : methanol (1 : 1) at room temperature) on baru almonds, and evaluated the antioxidant properties based on scavenging activity, reducing power and total phenols content. The methanolic extraction at room temperature was the best extraction methodology providing the highest general antioxidant potential. The extraction method selected was applied to several dry fruits: baru almonds (three different samples), peanut, cashew nut, crude cashew nut, macadamia and Brazil nut. Among these nut fruits, baru had the highest antioxidant activity and total phenols content. The results obtained revealed that baru almonds are a good source of bioactive compounds, and have a higher bioactivity than many nut fruits widely distributed, consumed and more popular. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014 2014-01-01T00:00:00Z 2016-12-21T10:21:29Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/13635 |
url |
http://hdl.handle.net/10198/13635 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Borges, Thays Helena; Rodrigues, Nuno; Souza, Adriana Marques de; Pereira, J.A. (2014). Effect of different extraction conditions on the antioxidant potential of baru almonds (Dipteryx alata Vog.): comparison to common nuts from Brazil. Journal of Food and Nutrition Research. ISSN 1336-8672. 53: 2, p. 180–188 1336-8672 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799135280873078784 |