379 resultados para Tocopherol


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This study aimed to characterize the pulp and kernel of guariroba (Syagrus oleracea), jerivá (Syagrus romanzoffiana) and macaúba (Acrocomia aculeata) palm fruits, through their proximate composition, carotenoids contents and tocopherol composition. The three kernels showed to be composed mainly of lipids and proteins, as the three pulps, of carbohydrate and fiber. In the kernels the levels of lipids ranged from 45.17 to 56.37% and proteins from 15.46 to 28.61%. In the pulps the total fiber content ranged from 20.26 to 26.98%. The pulps also presented a significant amount of ash, which represents a significant mineral content, especially in the guariroba (5.16%). Moreover, the pulp oils showed higher carotenoids and tocopherol contents. The jerivá pulp oil contained carotenoid and tocopherol on average 1219 μg/g and 323.50. mg/kg, respectively. The consumption of the whole fruit, pulp, and kernel supplies important quantities of many necessary nutrients for human diet, including vitamins A and E. © 2011 Elsevier Ltd.

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This study examined the antioxidant activity of lyophilized rosemary extract added to soybean oil, subjected to thermoxidation conditions and also its synergistic effect with the synthetic antioxidant tertiary butylhydroquinone (TBHQ). Soybean oil samples with no antioxidant added (SO), 3,000mg/kg rosemary extract (RE), 50mg/kg TBHQ (TBHQ), and a mixture of those two antioxidants (RE+TBHQ) were heated to 180C for 20h. After 0, 10 and 20h, the oxidative stability, total polar compounds, tocopherol content and fatty acid profile were determined. The addition of rosemary extract increased oxidative stability and resulted in a lower formation of total polar compounds and a higher retention of tocopherols. The RE treatment showed the highest amount of polyunsaturated fatty acids after 20h. There was not any synergy between TBHQ and rosemary extract in preventing oxidation of soybean oil. Rosemary extract showed a higher antioxidant potential when compared with TBHQ. PRACTICAL APPLICATIONS: Antioxidants are important ingredients in food processing because they have the capacity to protect foods, containing oils and fats, from damage caused by free radicals and reactive oxygen species. Synthetic antioxidants are widely used in the food industry; however, their utilization has been questioned because of toxicity. Therefore, there is a growing interest in the use of natural antioxidants to reduce or replace the synthetic antioxidants. Several species are used in cooking, medicine and by the pharmaceutical industry, standing out the rosemary. Being rich in compounds with high antioxidant activity, the rosemary extract can be used to replace synthetic antioxidants used in vegetable oils. © 2012 Wiley Periodicals, Inc.

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Purpose: This study aims to analyze the soursop and sugar apple seeds as to its composition, to evaluate the antioxidant potential of seeds extract and characterize the oil extracted from them, regarding the fatty acids profile and content of tocopherols. Design/methodology/approach: To obtain the extracts, dried and crushed seeds were extracted with ethanol for 30 minutes, at a ratio of 1:3 (m/m, seed: ethyl alcohol) under continuous stirring at room temperature. Then, the mixture was filtered and the supernatants subjected to rotoevaporator at 40°C aiming to determine, by direct weighing, the yields of dry extracts. Findings: According to the results, the soursop and sugar apple seeds constituted significant sources of lipids, proteins and carbohydrates and can therefore be used in food and feed, and offer relevant antioxidant activity of phenolic compounds. The oil seeds are a good source of unsaturated fatty acids, especially oleic and linoleic acids and they have significant amounts of total tocopherol. Research limitations/implications: Implications are the identification of bioactive compounds extracted from seeds of tropical and subtropical fruits, and to prevent certain types of diseases. Practical implications: The information presented might be directly used for developing of functional foods such as fruits. Originality/value: The article tries to identify new source of compounds extracted from fruits. © Emerald Group Publishing Limited.

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Several mushroom species have been pointed out as sources of antioxidant compounds, in addition to their important nutritional value. Agaricus blazei and Lentinus edodes are among the most studied species all over the world, but those studies focused on their fruiting bodies instead of other presentations, such as powdered preparations, used as supplements. In the present work the chemical composition (nutrients and bioactive compounds) and antioxidant activity (free radical scavenging activity, reducing power and lipid peroxidation inhibition) of dried powder formulations of the mentioned mushroom species (APF and LPF, respectively) were evaluated. Powder formulations of both species revealed the presence of essential nutrients, such as proteins, carbohydrates and unsaturated fatty acids. Furthermore, they present a low fat content (<2 g/100 g) and can be used in low-calorie diets, just like the mushrooms fruiting bodies. APF showed higher antioxidant activity and higher content of tocopherols and phenolic compounds (124 and 770 μg/100 g, respectively) than LPF (32 and 690 μg/100 g). Both formulations could be used as antioxidant sources to prevent diseases related to oxidative stress. © 2012 Elsevier Ltd. All rights reserved.

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This study aimed to assess the nutritional composition of the fruit and the physicochemical and bioactive properties of jatoba (Hymenaea courbaril L.) pulp and seed oils. The lipid content of both fractions was below 6%. There was a significant presence of minerals, especially, sodium, potassium and phosphorus. The main macronutrient in pulp and seed was crude fiber, and considerable amounts of Vitamin C, 51.87 and 121.45. mg/100. g respectively, were found. The physicochemical properties demonstrated the good quality of the oils. The oxidative stability index was influenced by the composition of fatty acids reaching a value of 45.97. h for the jatoba pulp oil. The most abundant bioactive compounds were α-tocopherol (886.37 and 993.63. mg/kg) and β-sitosterol (61.83 and 91.09. mg/kg) for pulp and seed oils, respectively. Among the unsaturated fatty acids in the pulp, the oleic (46.09%) and linolenic acid (14.54%) stood out. The pulp and seed oils can be considered a valuable source for new industrial, cosmetic and pharmaceutical products. © 2013 Elsevier B.V.

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Physico-chemical characteristics, fatty acid and tocopherol compositions, total phenolic content and antioxidant activity of crude oil extracted from guava (Psidium guajava var. pomifera) seeds were investigated. Oil yield from the seeds was 14.0%. Data obtained for the analytical indexes compared well with those of others edible oils. The oil showed high levels of unsaturated fatty acids (88.1%), mainly linoleic acid (78.4%). The tocopherol and total phenolic contents in the oil amounted to 29.2 and 92.3 mg/100 g, respectively. The guava seed oil exhibited a great DPPH · scavenging activity showing EC50 of 12.9 g oil/g [DPPH · ] -1 and antiradical efficiency of 7.9×10 -2 . Therefore, the potential utilization of the guava seed oil as a raw material of food, chemical and pharmaceutical industries appears to be favourable and provides the use of a renewable resource, adding value to agricultural products.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)