Chemical-functional composition of Terminalia catappa oils from different varieties

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED Grasas y Aceites Pub Date : 2022-06-13 DOI:10.3989/gya.0102211

O. Santos, S. Soares, P. Dias, S. Duarte, M. Santos, F. Nascimento, B. E. TEIXEIRA-COSTA

引用次数: 4

Abstract

This study aimed to extract and physical-chemically characterize Terminalia catappa L. kernel oil from purple (CR) and yellow (CA) varieties. Physical-chemical parameters, composition of fatty acids, nutritional quality indices, bioactive compounds and antioxidant capacity of both oil varieties were evaluated according to the literature. Both oils presented low levels of acidity and peroxides, besides the predominance of unsaturated fatty acids, ~63% of oleic and ~26% of linoleic acids, which influenced its nutritional indices. The CR oil variety exhibited a higher content in anthocyanin (18.3 ± 1.5 mg·100 g-1), ascorbic acid (68.4 ± 2.02 mg·100 g-1) and total polyphenol contents (152.3 ± 2.4 mg GAE·g-1), and a good antioxidant activity (38.6 ± 2.2 μg TE·g-1) determined by TEAC assay, when compared to the CA oil (p < 0.05). Therefore, the results confirm the importance of T. catappa as a lipid source for human consumption to be used in the development of food products.

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不同品种卡塔帕油的化学功能组成

本研究旨在从紫色(CR)和黄色(CA)品种中提取菝葜仁油，并对其进行理化性质表征。根据文献对两种油的理化参数、脂肪酸组成、营养品质指标、生物活性成分和抗氧化能力进行了评价。两种油的酸度和过氧化物水平均较低，且不饱和脂肪酸占主导地位，油酸占~63%，亚油酸占~26%，影响了其营养指标。花青素含量(18.3±1.5 mg·100 g-1)、抗坏血酸含量(68.4±2.02 mg·100 g-1)、总多酚含量(152.3±2.4 mg GAE·g-1)显著高于黄油(p < 0.05)，抗氧化活性(38.6±2.2 μ TE·g-1)显著高于黄油(p < 0.05)。因此，研究结果证实了蛇麻果作为人类食用的脂质来源在食品开发中的重要性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality