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

Detalhes bibliográficos
Autor(a) principal: Moreno Luzia, Debora Maria [UNESP]
Data de Publicação: 2010
Outros Autores: Jorge, Neuza [UNESP]
Tipo de documento: Artigo
Idioma: por
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1590/S0101-20612010000200029
http://hdl.handle.net/11449/21885
Resumo: The present study aimed at evaluating the behavior of the soybean oil with the addition of lemon seed extracts (Citrus limon), in different concentrations, through oxidative stability and also at measuring the antioxidant activity using the DPPH free radical method and total phenolic compounds. The concentration of 2,400 mg.kg(-1) for the lemon seed extract, galego variety, was the one that provided the soybean oil with the best oxidative stability. The maximum antioxidant activities and the concentration values of the natural extract sufficient to obtain 50% of maximum effect, estimated at 100% (EC(50)), determined by DPPH for the extract and gallic acid were 70.58%, 69.94 mu g.mL(-1) and 75.07%, 64.73 mu g.mL(-1), respectively. The concentration of total phenolic compounds, determined by the Folin-Ciocalteu method, was of 76 mg.g(-1). Thus, it can be said that the lemon seed extract, galego, presents natural antioxidant action demonstrating potential to be used in foods.
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spelling Potencial antioxidante de extratos de sementes de limão (Citrus limon)Antioxidant potential of lemon seed extracts (Citrus limon)Citrus limonNatural antioxidanttotal phenolic compoundsOxidative stabilityseedsThe present study aimed at evaluating the behavior of the soybean oil with the addition of lemon seed extracts (Citrus limon), in different concentrations, through oxidative stability and also at measuring the antioxidant activity using the DPPH free radical method and total phenolic compounds. The concentration of 2,400 mg.kg(-1) for the lemon seed extract, galego variety, was the one that provided the soybean oil with the best oxidative stability. The maximum antioxidant activities and the concentration values of the natural extract sufficient to obtain 50% of maximum effect, estimated at 100% (EC(50)), determined by DPPH for the extract and gallic acid were 70.58%, 69.94 mu g.mL(-1) and 75.07%, 64.73 mu g.mL(-1), respectively. The concentration of total phenolic compounds, determined by the Folin-Ciocalteu method, was of 76 mg.g(-1). Thus, it can be said that the lemon seed extract, galego, presents natural antioxidant action demonstrating potential to be used in foods.O presente trabalho teve como principais objetivos avaliar o comportamento do óleo de soja acrescido de extratos de sementes de limão (Citrus limon), em diferentes concentrações, por meio da estabilidade oxidativa e medir a atividade antioxidante através do método do radical livre DPPH e compostos fenólicos totais. A concentração de 2.400 mg.kg–1 para o extrato de sementes de limão, variedade galego, foi a que conferiu melhor estabilidade oxidativa ao óleo de soja. As atividades antioxidantes máximas e os valores da concentração de extrato natural suficientes para obter 50% do efeito máximo, estimado em 100% (EC50), determinados pelo DPPH para o extrato e ácido gálico foram 70,58%, 69,94 µg.mL–1 e 75,07%, 64,73 µg.mL–1, respectivamente. A concentração de compostos fenólicos totais, determinada pelo método de Folin-Ciocalteu foi de 76 mg.g–1. Foi possível concluir que o extrato de sementes de limão galego possui ação antioxidante natural, podendo ser aplicado em alimentos.Univ Estado São Paulo UNESP, Dept Engn & Tecnol Alimentos, Inst Biociencias Letras & Ciencias Exatas, BR-15054000 Sao Jose do Rio Preto, SP, BrazilUniv Estado São Paulo UNESP, Dept Engn & Tecnol Alimentos, Inst Biociencias Letras & Ciencias Exatas, BR-15054000 Sao Jose do Rio Preto, SP, BrazilSoc Brasileira Ciência Tecnologia AlimentosUniversidade Estadual Paulista (Unesp)Moreno Luzia, Debora Maria [UNESP]Jorge, Neuza [UNESP]2014-05-20T14:02:03Z2014-05-20T14:02:03Z2010-04-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article489-493application/pdfhttp://dx.doi.org/10.1590/S0101-20612010000200029Ciência e Tecnologia de Alimentos. Campinas: Soc Brasileira Ciência Tecnologia Alimentos, v. 30, n. 2, p. 489-493, 2010.0101-2061http://hdl.handle.net/11449/21885S0101-20612010000200029WOS:000280706600029S0101-20612010000200029.pdf6605948620230104Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporCiência e Tecnologia de Alimentos1.0840,467info:eu-repo/semantics/openAccess2023-11-22T06:17:20Zoai:repositorio.unesp.br:11449/21885Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T18:26:48.433537Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Potencial antioxidante de extratos de sementes de limão (Citrus limon)
Antioxidant potential of lemon seed extracts (Citrus limon)
title Potencial antioxidante de extratos de sementes de limão (Citrus limon)
spellingShingle Potencial antioxidante de extratos de sementes de limão (Citrus limon)
Moreno Luzia, Debora Maria [UNESP]
Citrus limon
Natural antioxidant
total phenolic compounds
Oxidative stability
seeds
title_short Potencial antioxidante de extratos de sementes de limão (Citrus limon)
title_full Potencial antioxidante de extratos de sementes de limão (Citrus limon)
title_fullStr Potencial antioxidante de extratos de sementes de limão (Citrus limon)
title_full_unstemmed Potencial antioxidante de extratos de sementes de limão (Citrus limon)
title_sort Potencial antioxidante de extratos de sementes de limão (Citrus limon)
author Moreno Luzia, Debora Maria [UNESP]
author_facet Moreno Luzia, Debora Maria [UNESP]
Jorge, Neuza [UNESP]
author_role author
author2 Jorge, Neuza [UNESP]
author2_role author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv Moreno Luzia, Debora Maria [UNESP]
Jorge, Neuza [UNESP]
dc.subject.por.fl_str_mv Citrus limon
Natural antioxidant
total phenolic compounds
Oxidative stability
seeds
topic Citrus limon
Natural antioxidant
total phenolic compounds
Oxidative stability
seeds
description The present study aimed at evaluating the behavior of the soybean oil with the addition of lemon seed extracts (Citrus limon), in different concentrations, through oxidative stability and also at measuring the antioxidant activity using the DPPH free radical method and total phenolic compounds. The concentration of 2,400 mg.kg(-1) for the lemon seed extract, galego variety, was the one that provided the soybean oil with the best oxidative stability. The maximum antioxidant activities and the concentration values of the natural extract sufficient to obtain 50% of maximum effect, estimated at 100% (EC(50)), determined by DPPH for the extract and gallic acid were 70.58%, 69.94 mu g.mL(-1) and 75.07%, 64.73 mu g.mL(-1), respectively. The concentration of total phenolic compounds, determined by the Folin-Ciocalteu method, was of 76 mg.g(-1). Thus, it can be said that the lemon seed extract, galego, presents natural antioxidant action demonstrating potential to be used in foods.
publishDate 2010
dc.date.none.fl_str_mv 2010-04-01
2014-05-20T14:02:03Z
2014-05-20T14:02:03Z
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://dx.doi.org/10.1590/S0101-20612010000200029
Ciência e Tecnologia de Alimentos. Campinas: Soc Brasileira Ciência Tecnologia Alimentos, v. 30, n. 2, p. 489-493, 2010.
0101-2061
http://hdl.handle.net/11449/21885
S0101-20612010000200029
WOS:000280706600029
S0101-20612010000200029.pdf
6605948620230104
url http://dx.doi.org/10.1590/S0101-20612010000200029
http://hdl.handle.net/11449/21885
identifier_str_mv Ciência e Tecnologia de Alimentos. Campinas: Soc Brasileira Ciência Tecnologia Alimentos, v. 30, n. 2, p. 489-493, 2010.
0101-2061
S0101-20612010000200029
WOS:000280706600029
S0101-20612010000200029.pdf
6605948620230104
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv Ciência e Tecnologia de Alimentos
1.084
0,467
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 489-493
application/pdf
dc.publisher.none.fl_str_mv Soc Brasileira Ciência Tecnologia Alimentos
publisher.none.fl_str_mv Soc Brasileira Ciência Tecnologia Alimentos
dc.source.none.fl_str_mv Web of Science
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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