Actividad antioxidante y perfil de ácidos grasos de las semillas de jabuticaba (Myrciaria cauliflora Berg)

• Autor(a) principal: Jorge, Neuza [UNESP]
• Data de Publicação: 2011
• Outros Autores: Bertanha, Bruna Jorge, Luzia, Débora Maria Moreno [UNESP]
• Tipo de documento: Artigo
• Idioma: eng; spa
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://www.revistas.unal.edu.co/index.php/actabiol/article/view/16429/; http://hdl.handle.net/11449/72415
• topic: Antioxidant activity; DPPH; Edible oils; Fruits; Phenolic compounds; Seeds; Myrciaria cauliflora

Numerous natural compounds found in fruits, grains and vegetables have antioxidant activity. This work aimed to characterize jabuticaba seeds (Myrciaria cauliflora Berg) by proximate composition, antioxidant activity and fatty acids profile of their extracted oil. To obtain the extract, the dehydrated and triturated seeds were extracted with ethyl alcohol for 30 min, at a proportion of 1:3 of seeds:ethyl alcohol, under continuous agitation, at room temperature. Afterwards, the mixture was filtered and the supernatant dehydrated at 40 °C aiming to determine, by direct weighing, the extract's dry matter yield. According to the results, the jabuticaba seeds are an important source of total carbohydrates, and also presented relevant antioxidant activity. In the jabuticaba seeds oil, a significant percentage of polyunsaturated fatty acids stood out, with linoleic and α-linolenic being the main component, essentials fatty acids.