Fatty acids and bioactive compounds of the pulps and kernels of Brazilian palm species, guariroba (Syagrus oleraces ), jerivá (Syagrus romanzoffiana ) and macaúba (Acrocomia aculeata )

2011 ◽  
Vol 92 (3) ◽  
pp. 679-684 ◽  
Author(s):  
Michelle C Coimbra ◽  
Neuza Jorge
Keyword(s):  
Fatty Acids ◽  
Bioactive Compounds ◽  
Palm Species ◽  
Acrocomia Aculeata ◽  
Syagrus Romanzoffiana

scholarly journals PHENOLIC COMPOUNDS, CAROTENOIDS, TOCOPHEROLS AND FATTY ACIDS PRESENT IN OILS EXTRACTED FROM PALM FRUITS

2013 ◽  
Vol 31 (2) ◽  
Author(s):  
MICHELE CARDOSO COIMBRA ◽  
NEUZA JORGE
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Polyunsaturated Fatty Acids ◽  
Bioactive Compounds ◽  
Functional Foods ◽  
Essential Fatty Acids ◽  
Plant Origin ◽  
Palm Trees ◽  
Palm Species ◽  
Palm Fruits

This review aimed to discuss the main bioactive compounds present in oils extracted from palm trees, indicating possible applications for the same. The bioactive compounds approached were: phenolic compounds, carotenoids, tocopherols, mono and polyunsaturated fatty acids. It is growing the search for food, especially from plant origin, characterized by the presence of such substances due to their benefits. Many studies show palm species as important sources of bioactive compounds and essential fatty acids. Therefore it is important to study the fruit characterization and composition of the oil from palm species of different regions that are still poorly investigated, seeking the possibility of its application in industry or the development of functional foods. 

Advances in the Chromatographic Separation and Determination of Bioactive Compounds for Assessing the Nutrient Profile of Nuts

2020 ◽  
Vol 16 ◽  
Author(s):  
Natasa P. Kalogiouri ◽  
Natalia Manousi ◽  
Erwin Rosenberg ◽  
George A. Zachariadis ◽  
Victoria F. Samanidou
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
High Performance ◽  
Unsaturated Fatty Acids ◽  
Nutritional Deficiencies ◽  
Analytical Technique ◽  
High Volatility ◽  
Analytical Approaches

Background:: Nuts have been incorporated into guidelines for healthy eating since they contain considerable amounts of antioxidants and their effects are related to health benefits since they contribute to the prevention of nutritional deficiencies. The micronutrient characterization is based mainly on the determination of phenolics which is the most abundant class of bioactive compounds in nuts. Terpenes constitute another class of bioactive compounds that are present in nuts and show high volatility. The analysis of phenolic compounds and terpenes are very demanding tasks that require optimization of the chromatographic conditions to improve the separation of the components. Moreover, nuts are rich in unsaturated fatty acids and they are therefore considered as cardioprotective. Gas chromatography is the predominant instrumental analytical technique for the determination of derivatized fatty acids and terpenes in food matrices, while high performance liquid chromatography is currently the most popular technique for the determination of phenolic compounds Objective:: This review summarizes all the recent advances in the optimization of the chromatographic conditions for the determination of phenolic compounds, fatty acids and terpenes in nuts Conclusion:: The state-of-the art in the technology available is critically discussed, exploring new analytical approaches to reduce the time of analysis and improve the performance of the chromatographic systems in terms of precision, reproducibility, limits of detection and quantification and overall quality of the results

Bee collected pollen as a value-added product rich in bioactive compounds and unsaturated fatty acids: A comparative study from Turkey and Romania

LWT ◽  
2021 ◽  
pp. 111925
Author(s):  
Rodica Mărgăoan ◽  
Aslı Özkök ◽  
Şaban Keskin ◽  
Nazlı Mayda ◽  
Adriana Cristina Urcan ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Comparative Study ◽  
Bioactive Compounds ◽  
Unsaturated Fatty Acids ◽  
Value Added ◽  
A Value

scholarly journals Bioactive Compounds in Salicornia patula Duval-Jouve: A Mediterranean Edible Euhalophyte

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 410
Author(s):  
Irene Sánchez-Gavilán ◽  
Esteban Ramírez ◽  
Vicenta de la Fuente
Keyword(s):  
Fatty Acids ◽  
Bioactive Compounds ◽  
Mediterranean Area ◽  
Biological Properties ◽  
Total Phenolic ◽  
Tinto River ◽  
New Findings ◽  
High Concentrations ◽  
Salicornia Patula ◽  
First Time

Many halophytes have great nutritional and functional potential, providing chemical compounds with biological properties. Salicornia patula Duval-Jouve is a common euhalophyte from saline Mediterranean territories (Spain, Portugal, France, and Italy). In the present work we quantified for the first time the bioactive compounds in S. patula (total phenolic compounds and fatty acids), from Iberian Peninsula localities: littoral-coastal Tinto River basin areas (southwest Spain, the Huelva province), and mainland continental territories (northwest and central Spain, the Valladolid and Madrid provinces). Five phenolic acids including caffeic, coumaric, veratric, salicylic, and transcinnamic have been found with differences between mainland and coastal saltmarshes. S. patula contain four flavonoids: quercetin-3-O-rutinoside, kaempferol/luteolin, apigenin 7-glucoside, and pelargonidin-3-O-rutinoside. These last two glycosylated compounds are described for the first time in this genus of Chenopodiaceae. The fatty acid profile described in S. patula stems contains palmitic, oleic, and linoleic acids in high concentrations, while stearic and long-chain fatty acids were detected in low amounts. These new findings confirm that S. patula is a valuable source of bioactive compounds from Mediterranean area.

Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)

LWT ◽  
2021 ◽  
pp. 111629
Author(s):  
Fernando Ramos-Escudero ◽  
Sandra Casimiro-Gonzales ◽  
África Fernández-Prior ◽  
Keidy Cancino Chávez ◽  
José Gómez-Mendoza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Total Antioxidant Capacity ◽  
Theobroma Cacao ◽  
Cocoa Beans ◽  
Total Antioxidant ◽  
Theobroma Cacao L

scholarly journals QUANTITATIVE ANALYSIS OF BIOACTIVE COMPOUNDS OF ARTEMISIA NILAGIRICA (CLARKE) PAMP. LEAF EXTRACT

2016 ◽  
pp. 183
Author(s):  
Parameswari P ◽  
Devika Rengaswamy
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Quantitative Analysis ◽  
Secondary Metabolites ◽  
Bioactive Compounds ◽  
Leaf Extract ◽  
Metabolic Reaction ◽  
Quantitative Investigation ◽  
Artemisia Nilagirica ◽  
Quantitative Examination

<p>ABSTRACT<br />Objective: The points of this exploration work were to decide the quantitative examination of bioactive mixes. Customarily, cutting edge meds rely<br />on the phytochemicals got from the plant source in bigger extents. Numerous bioactive auxiliary metabolites have a positive metabolic reaction on<br />different human diseases.<br />Methods: In the present examination, Artemisia nilagirica, leaves were gathered, dried, powdered and put away in hermetically sealed compartments<br />for quantitative investigation of phytochemicals according to standard strategies.<br />Results: The methanolic leaf concentrate of enrolled 4.33 mg of alkaloids, 1.22 mg of saponins, 12.4 mg of tannins, 24.3 mg of glycosides, 10.2 mg<br />terpenoids, 1.33 mg of coumarin, 59.4 mg of amino acids, 12.2 mg of fatty acids, 17.2 mg of flavonoids, 10.2 mg of phenols, and steroids in follows<br />separately.<br />Conclusion: The plant has a high helpful quality as far as an assortment of phytochemicals from leaf remove and had let to a sure level toward<br />extraction and refinement of specific bioactive mixes for human nourishment.<br />Keywords: Artemisia nilagirica, Secondary metabolites, Quantitative analysis, Leaf extract, Flavonoids.</p>

scholarly journals Bioactive Compounds in Sarcocornia and Arthrocnemum, Two Wild Halophilic Genera from the Iberian Peninsula

Plants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2218
Author(s):  
Irene Sánchez-Gavilán ◽  
Esteban Ramírez Chueca ◽  
Vicenta de la Fuente García
Keyword(s):  
Fatty Acids ◽  
Salt Tolerance ◽  
Ferulic Acid ◽  
Iberian Peninsula ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Coastal Marshes ◽  
Esi Ms ◽  
Tinto River ◽  
High Diversity

(1) Background: this study describes bioactive compounds in the following halophytes: Sarcocornia (S. alpini, S. pruinosa, and S. perennis) and Arthrocnemum (A. macrostachyum). The material comes from: coastal marshes in Tinto River, Guadiana River, and some interior provinces from the Iberian Peninsula. (2) Methods: the techniques used were Folin–Ciocalteu, GC-MS, and ESI-MS/MS. (3) Results: Five phenolic acids were found in Sarcocornia: trans-cinnamic, salicylic, veratric, coumaric, and caffeic acids. In addition, in Arthronemum, ferulic acid was also detected. The obtained flavonoids were cyanidin-3-O-arabinoside, luteolin-7-glucoside, dihydroquercetin, and p-coumaroyl-glucoside. They also presented fatty acids, such as palmitic, linoleic, and oleic acids in Sarcocornia, while palmitic, linolenic, and stearic acids were the main fatty acids in A. macrostachyum. (4) Conclusions: the high diversity of the compounds identified confirms the relation between nutritional interest and salt tolerance in halophytes.

scholarly journals Bioactive Compounds and Stability of a Typical Italian Bakery Products “Taralli” Enriched with Fermented Olive Paste

Molecules ◽  
2019 ◽  
Vol 24 (18) ◽  
pp. 3258 ◽  
Author(s):  
Durante ◽  
Bleve ◽  
Selvaggini ◽  
Veneziani ◽  
Servili ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Bioactive Compounds ◽  
Saturated Fatty Acids ◽  
Human Consumption ◽  
High Concentration ◽  
Initial Value ◽  
Triterpenic Acids ◽  
Olive Pulp ◽  
Olive Mill ◽  
Nutraceutical Products

Olive paste (OP) is a novel by-product of olive mill industry composed of water, olive pulp, and skin. Due to its richness in bioactive compounds, OP exploitation for human consumption has recently been proposed. Starter driven fermented OP is characterized by a well-balanced lipid profile, rich in mono and polyunsaturated fatty acids, and a very good oxidative stability due to the high concentration of fat-soluble antioxidants. These characteristics make OP particularly suitable as a functional ingredient for food/feed industry, as well as for the formulation of nutraceutical products. New types of taralli were produced by adding 20% of fermented OP from black olives (cv Cellina di Nardò and Leccino) to the dough. The levels of bioactive compounds (polyphenols, triterpenic acids, tocochromanols, and carotenoids), as well as the fatty acid profile, were monitored during 180 days of storage and compared with control taralli produced with the same flour without OP supplementation. Taralli enriched with fermented OP showed significantly higher levels of bioactive compounds than conventional ones. Furthermore, enriched taralli maintained a low amount of saturated fatty acids and high levels of polyphenols, triterpenic acids, tocochromanols, and carotenoids, compared to the initial value, up to about 90 days in the usual conditions of retailer shelves.

Bioactive compounds, minerals, fatty acids, color, and sensory profile of roasted date ( Phoenix dactylifera L.) seed

2020 ◽  
Vol 44 (7) ◽  
Author(s):  
Elfadil E. Babiker ◽  
Gülsüm Atasoy ◽  
Mehmet Musa Özcan ◽  
Fahad Al Juhaimi ◽  
Kashif Ghafoor ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Bioactive Compounds ◽  
Phoenix Dactylifera ◽  
Sensory Profile ◽  
Phoenix Dactylifera L
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