scholarly journals ANTIOXIDANT ACTIVITY, PHENOLIC CONTENT AND FATTY ACID PROFILE FOR SEEDS PHYSALIS ANGULATE L / ATIVIDADE ANTIOXIDANTE, TEOR DE FENÓLICOS E PERFIL DE ÁCIDOS GRAXOS DE SEMENTES DA PHYSALIS ANGULATE L

2020 ◽  
Vol 6 (12) ◽  
pp. 101241-101251
Author(s):  
Tânia Granzotti da Silva ◽  
Cintia Granzotti da Silva Scudeler ◽  
Euclésio Simionatto ◽  
Rogério Cesar de Lara da Silva
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Phenolic Content

scholarly journals Study of the Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile from Blackberry (Rubus fruticosus spp) Juice

2016 ◽  
Author(s):  
J. Jesús Manríquez-Torres ◽  
J. Antonio Sánchez-Franco ◽  
Esther Ramírez-Moreno ◽  
Nelly del S. Cruz-Cansino ◽  
J. Alberto Ariza-Ortega ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Antioxidant Compounds ◽  
Conservation Treatment ◽  
Rubus Fruticosus ◽  
Antioxidant Content ◽  
Oil Extract

Blackberry (Rubus fruticosus spp) is a fruit that has a significant antioxidant activity, due to its content in anthocyanins and antioxidant compounds. Emerging technologies are required as the thermoultrasound technique that ensures microbial reduction and release of compounds with antioxidant properties. The objective of this study was to evaluate changes in the antioxidant content and fatty acid profile of blackberry juice when it is subjected to conservation treatment (pasteurization and thermoultrasound). The blackberry juice and the extracted oil of blackberry juice with n-hexane (control, pasteurized and thermoultrasonicated) were evaluated in antioxidant activity, fatty acid profile and antioxidant content. The thermoultrasound juice had the highest (p < 0.05) amount of total phenols (1011 mg GAE/L), anthocyanins (118 mg Cy-3-GlE/L); antioxidant activity by ABTS (44 mg VCEAC/L) and DPPH (2665 µmol TE/L) compared to the control and pasteurized samples, as well as, as well as, oil extract of obtained of the thermoultrasound juice presented high antioxidant activity (177.54 mg VCEAC/L to ABTS and 1802.60 µmol TE/L to DPPH). The fatty acid composition of the oil extract showed the presence of myristic, linolenic, stearic, oleic, and linoleic acid, the fatty acid profile was similar in the different samples with the exception of stearic acid where this was higher in control sample. The thermoultrasound treatment can be an alternative to pasteurization treatments because keeps and releases antioxidant bioavailable compounds, preserving their fatty acids.

scholarly journals Chemical characterization, fatty acid profile and antioxidant activity of Gustavia macarenensis fruit mesocarp and its oil from the Amazonian region of Ecuador as an unconventional source of vegetable oil

2019 ◽  
Vol 70 (2) ◽  
pp. 298
Author(s):  
J. J. Reyes Mera ◽  
R. Abreu-Naranjo ◽  
J. M. Alvarez-Suarez ◽  
D. Viafara
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
High Performance ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Chemical Characterization ◽  
Total Phenolic ◽  
Linear Discriminant ◽  
Chromatography Analysis

To our knowledge, this study is the first to report on the nutritional characterization, bioactive compounds and antioxidant activity of Amazonian G. macarenensis fruit. The fatty acid profile was determined using a high performance liquid chromatography analysis. The total phenolic content and antioxidant activity were determined using Folin Ciocalteu’s method and by radical scavenging activity, respectively. Moreover, a cluster analysis was carried out in order to classify the G. macarenensis fruit oil according to its fatty acid profile. Seven Fisher linear discriminant functions were obtained from the discriminant analysis. These models allow one to classify new fruits on the basis of their fatty acid profile. A high value for total lipids was obtained (53.57%). Its main components were palmitic and oleic acid. The TPC value (156.49 ± 2.62 mg GAE/Kg of oil) obtained from the G. macarenensis fruit pulp oil is higher than what was reported for some olive oil and Brazilian mango oil varieties.

scholarly journals Effect of Addition of Jackfruit Seed Flour on Nutrimental, Phytochemical and Sensory Properties of Snack Bar

2017 ◽  
Vol 5 (2) ◽  
pp. 154-158 ◽  
Author(s):  
Sayooj Meethal ◽  
Narinder Kaur ◽  
Jyoti Singh ◽  
Yogesh Gat
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Total Phenolic Content ◽  
Room Temperature ◽  
Phenolic Content ◽  
Thiobarbituric Acid ◽  
Sensory Properties ◽  
Total Phenolic ◽  
Seed Flour

Present study is undertaken with the aim of estimating quantitative changes in nutritional, phytochemical and sensory properties of snack bar. Nowadays consumers are more concerned about their health, so the need for the nutraceuticals has been increased. In view snack ball was prepared using varied concentrations of jackfruit seed flour and ragi in three different formulations. Present study also quantifies changes in thiobarbituric acid, free fatty acid, total phenolic content and antioxidant activity of snack bar packed in polypropylene and metalized polyester films and stored under room temperature conditions for 28 days of storage study. During storage at room temperature thiobarbituric acid and free fatty acid content were increased while total phenolic content and antioxidant activity were decreased with increase in temperature and progression of storage period. Maximum retention of phytochemicals was observed in the snack ball packed in polypropylene as compared to metalized polyester films and stored at room temperature conditions. Present study indicates potential application of jackfruit seed flour for preparation of low cost nutritious value added product.

scholarly journals Chemical Assessment and Proximate Composition of Shorea macrophylla and Shorea palembanica Seed Oil and Oilseeds

2021 ◽  
Author(s):  
Sahlinah Abdul Rakman ◽  
Zaini Assim ◽  
Fasihuddin Badruddin Ahmad
Keyword(s):  
Fatty Acid ◽  
Cocoa Butter ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Phenolic Content ◽  
Pearson Correlation ◽  
Acid Value ◽  
Appreciable Amount ◽  
Comparable Amount ◽  
Significant Difference

Present study evaluated the fatty acid profile and oxidative stability of Shorea macrophylla and Shorea palembanica oils. Analysis on fatty acid profile of S. macrophylla and S. palembanica oils using gas chromatography mass spectrometer (GC-MS) and fourier transform infrared spectroscopy – attenuated total reflectance (FTIR-ATR) found no significant difference among the oils. Stearic, palmitic and oleic acids are the major fatty acids in Shorea oils. The influence of type of extraction, fatty acid profile, and anti-oxidant activity on acid value (AV) and peroxide value (PV) were determined using Pearson correlation coefficient (r) analysis. Highest correlation was found between type of extraction, antioxidant activity (phenolic content), AV and PV, suggesting the type of extraction strongly influenced the phenolic content and oxidative stability. S. macrophylla oil extracted using mechanical expeller (MESM) have the highest quality oil (AV: 3.76 mg NaOH/g; PV: 7.96 meq O2/kg) compared to SESM, MESP and SESP oils. Similarities in fatty acid composition and oxidative stability of Shorea oil and cocoa butter indicates the potential of Shorea oil to be utilised industrially as Cocoa Butter Equivalence (CBE) and vegetable oil. Shorea oilseeds contain an appreciable amount of essential macrominerals and a comparable amount of microminerals to common seeds. The anti-nutritive factor oxalate was found higher (p<0.05) in S. palembanica oilseeds than in S. macrophylla with values of 0.14 and 0.12 g/100 g respectively. The amount of phytate in Shorea seeds is not significantly different at 5% level with a value of 0.29 g/100 g.

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