Antioxidant and fatty acid profile of gabiroba seed (Campomanesisa Xanthocarpa Berg)

Detalhes bibliográficos
Autor(a) principal: Santos,Marli da Silva
Data de Publicação: 2012
Outros Autores: Miguel,Obdulio Gomes, Petkowicz,Carmen Lúcia Oliveira, Cândido,Lys Mary Bileski
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200004
Resumo: This study aimed to evaluate the antioxidant potential and fatty acid profile of gabiroba (Campomanesia xanthocarpa Berg) seeds. In order to obtain the extract, the seeds were dried, crushed, and subjected to sequential extraction by maceration and percolation in a modified soxhlet extractor using solvent polarity gradient composed of hexane, chloroform, ethyl acetate, and alcohol, respectively. The extraction time was six hours. The ethanol extract showed the highest antioxidant potential, given by the EC50 value and the amount of total phenolic compounds. High amounts of unsaturated fatty acids were found in the oil studied, especially the oleic acid.
id SBCTA-1_ddf309cce7f3c228a2cca09aac4beaf2
oai_identifier_str oai:scielo:S0101-20612012000200004
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Antioxidant and fatty acid profile of gabiroba seed (Campomanesisa Xanthocarpa Berg)technological usenative speciesBrazilian floraThis study aimed to evaluate the antioxidant potential and fatty acid profile of gabiroba (Campomanesia xanthocarpa Berg) seeds. In order to obtain the extract, the seeds were dried, crushed, and subjected to sequential extraction by maceration and percolation in a modified soxhlet extractor using solvent polarity gradient composed of hexane, chloroform, ethyl acetate, and alcohol, respectively. The extraction time was six hours. The ethanol extract showed the highest antioxidant potential, given by the EC50 value and the amount of total phenolic compounds. High amounts of unsaturated fatty acids were found in the oil studied, especially the oleic acid.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2012-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200004Food Science and Technology v.32 n.2 2012reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612012005000045info:eu-repo/semantics/openAccessSantos,Marli da SilvaMiguel,Obdulio GomesPetkowicz,Carmen Lúcia OliveiraCândido,Lys Mary Bileskieng2012-06-22T00:00:00Zoai:scielo:S0101-20612012000200004Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2012-06-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Antioxidant and fatty acid profile of gabiroba seed (Campomanesisa Xanthocarpa Berg)
title Antioxidant and fatty acid profile of gabiroba seed (Campomanesisa Xanthocarpa Berg)
spellingShingle Antioxidant and fatty acid profile of gabiroba seed (Campomanesisa Xanthocarpa Berg)
Santos,Marli da Silva
technological use
native species
Brazilian flora
title_short Antioxidant and fatty acid profile of gabiroba seed (Campomanesisa Xanthocarpa Berg)
title_full Antioxidant and fatty acid profile of gabiroba seed (Campomanesisa Xanthocarpa Berg)
title_fullStr Antioxidant and fatty acid profile of gabiroba seed (Campomanesisa Xanthocarpa Berg)
title_full_unstemmed Antioxidant and fatty acid profile of gabiroba seed (Campomanesisa Xanthocarpa Berg)
title_sort Antioxidant and fatty acid profile of gabiroba seed (Campomanesisa Xanthocarpa Berg)
author Santos,Marli da Silva
author_facet Santos,Marli da Silva
Miguel,Obdulio Gomes
Petkowicz,Carmen Lúcia Oliveira
Cândido,Lys Mary Bileski
author_role author
author2 Miguel,Obdulio Gomes
Petkowicz,Carmen Lúcia Oliveira
Cândido,Lys Mary Bileski
author2_role author
author
author
dc.contributor.author.fl_str_mv Santos,Marli da Silva
Miguel,Obdulio Gomes
Petkowicz,Carmen Lúcia Oliveira
Cândido,Lys Mary Bileski
dc.subject.por.fl_str_mv technological use
native species
Brazilian flora
topic technological use
native species
Brazilian flora
description This study aimed to evaluate the antioxidant potential and fatty acid profile of gabiroba (Campomanesia xanthocarpa Berg) seeds. In order to obtain the extract, the seeds were dried, crushed, and subjected to sequential extraction by maceration and percolation in a modified soxhlet extractor using solvent polarity gradient composed of hexane, chloroform, ethyl acetate, and alcohol, respectively. The extraction time was six hours. The ethanol extract showed the highest antioxidant potential, given by the EC50 value and the amount of total phenolic compounds. High amounts of unsaturated fatty acids were found in the oil studied, especially the oleic acid.
publishDate 2012
dc.date.none.fl_str_mv 2012-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200004
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200004
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612012005000045
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.32 n.2 2012
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126317371850752

Registros relacionados