Characterization and oxidative stability of oils and bioactive compounds of the fruits of Byrsonima cydoniifolia A. Juss. at different ripening stages

• Autores: Gabriela Marcelino, Juliana R Donadon, Anderson Rl Caires, Flavio Santana Michels, Lincoln CS Oliveira, Mário R Cortes, Iriani R Maldonade, Leandro F Cavalheiro, Carlos ED Nazário, Mário Roberto Maróstica Junior, Nathalia MD Santos, Patrícia B Batista, Arnildo Pott, Ângela A Nunes, Priscila S Figueiredo, Priscila Aiko Hiane, Valter A Nascimento, Rita Ca Guimarães
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 99, Nº 6, 2019, págs. 2855-2864
• Idioma: inglés
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• Resumen

  • Fruits present high concentrations of bioactive compounds that are beneficial to health due to their antioxidant properties. New alternatives to vegetable oils with such properties have been studied. We determined the chemical compounds of Byrsonima cydoniifolia A. Juss. fruits in three ripening stages as well as the optical behavior and quality level of the oils. RESULTS The ripening stage affected the chemical composition of the fruits and oils. The fruits presented high values of bioactive compounds, as ascorbic acid (1.46?1.82?g?kg?1) and total phenols (3.54?15.91?g gallic acid equivalents kg?1), as well as showed excellent antioxidant activity. The ripe fruits showed high content of carotenoids (45.90?mg?kg?1) were lutein is the major carotenoid, representing 55.56%. The oil of the ripe fruits showed high lipid content (252.6 g?kg?1) and contained oleic (521.83?g?kg?1), palmitic (209.13?g?kg?1) and linoleic (195.4 g?kg?1) fatty acids. The oil of ripe fruits showed the best oxidative stability, with longer induction period (22.29?h) than the other oils. CONCLUSION Fruits of B. cydoniifolia A. Juss. demonstrate to possess a promising potential for the use as functional ingredients. The oil of the ripe fruits was more stable and presents a greater potential to be used for edible purposes. ? 2018 Society of Chemical Industry