Antioxidant and fatty acid profile of gabiroba seed (Campomanesisa Xanthocarpa Berg)

Food Science and Technology (Campinas)

Marli Da Silva Santos²  Obdulio Gomes Miguel¹  Carmen Lúcia Oliveira Petkowicz¹  Lys Mary Bileski Cândido² 

[1] ,Universidade Federal do Paraná Centro Politécnico Curitiba PR ,Brasil

关键词: technological use;    native species;    Brazilian flora;    aproveitamento tecnológico;    espécie nativa;    flora brasileira;   

DOI  :  10.1590/S0101-20612012005000045

来源: SciELO

【 摘 要 】

This study aimed to evaluate the antioxidant potential and fatty acid profile of gabiroba (Campomanesia xanthocarpa Berg) seeds. In order to obtain the extract, the seeds were dried, crushed, and subjected to sequential extraction by maceration and percolation in a modified soxhlet extractor using solvent polarity gradient composed of hexane, chloroform, ethyl acetate, and alcohol, respectively. The extraction time was six hours. The ethanol extract showed the highest antioxidant potential, given by the EC50 value and the amount of total phenolic compounds. High amounts of unsaturated fatty acids were found in the oil studied, especially the oleic acid.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License