Bioactive Compounds in Lipid Fractions of Pumpkin (Cucurbita sp) Seeds for Use in Food

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Antioxidant potential of oregano extract (Origanum vulgare L.)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Antioxidantes utilizados em óleos, gorduras e alimentos gordurosos

Lipid oxidation is certainly one of the most important alterations that affect both oils or fats and foods that contain them. It is responsible for the development of unpleasant taste and smell in foods, making them unsuitable for consuming. The use of antioxidants permits a longer useful life of these products. This work presents a bibliographic review of research carried out in order to evaluate the antioxidant activity of natural or synthetic substances used in the conservation of food lipid. Among such substances, the following antioxidants are highlighted: butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tertiary butylhydroquinone (TBHQ), propyl gallate (PG), tocopherols, phenolic acids and isolated compounds from rosemary and oregano.

Yellow passion fruit seed oil (Passiflora edulis f. flavicarpa): physical and chemical characteristics

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

Influence of used frying oil quality and natural tocopherol content on oxidative stability of fried potatoes

Sunflower oil (SO) and high-oleic sunflower oil (HOSO) were used to prepare fried potatoes by either discontinuous or continuous laboratory frying. Fried potatoes that had been fried in oils of differing quality were stored at 60 degrees C for up to 30 d and evaluated for polar compounds, polymers, peroxide value, oil stability index, and alpha-tocopherol content. Results obtained through the various methods applied were consistent and indicated that the length of the induction period could not be explained only on the basis of the degree of unsaturation or polar compound levels in fried potatoes before storage. alpha-Tocopherol content also had a significant influence as potatoes fried in HOSO, with 16% polar compounds and only 10 mg/kg alpha-tocopherol at the starting point of storage, were oxidized more rapidly than potatoes fried in SO with a comparatively higher degradation level, 19% polar compounds, and 100 mg/kg alpha-tocopherol.

Eugenia dysenterica DC: Actividad antioxidante, Perfil de ácidos grasos y determinación de tocoferoles

This work aimed to characterize the proximate composition, antioxidant activity and fatty acids profile and tocopherol composition of the oil from Eugenia dysenterica DC seeds. To obtain the extract, the dehydrated and triturated seeds were extracted with ethyl alcohol for 30 minutes, at a proportion of 1:3 of seeds:ethyl alcohol, under continuous agitation at room temperature. Afterwards, the mixture was filtered and the supernatant was dehydrated at 40°C in order to determine by direct weighing the dry matter yield of the extract. The cagaita seeds showed to be an important source of total carbohydrates, had relevant antioxidant activity and a high content of total phenolic compounds. In comparison to other oils and fats, cagaita seeds oil do not constitutes a good source of tocopherols.

ANTIOXIDANT ACTIVITY OF ROSEMARY EXTRACT IN SOYBEAN OIL UNDER THERMOXIDATION

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.

Basil (Ocimum Basilicum L.) as a Natural Antioxidant

The antioxidant activity from basil ethanol extract, the effect on oxidative stability, total polar compounds, tocopherols levels and fatty acid profile in soybean oil under thermoxidation were evaluated. The basil leaves were dried in lyophilizer, ground and subjected to extraction with ethanol. The soybean oil (SO), soybean oil with 50mg/kg of tert-butylhydroquinone (TBHQ), soybean oil with 3,000mg/kg of extract (BE) and soybean oil with 3,000mg/kg of extract and 50mg/kg of TBHQ (mixture) treatments were subjected to 180±5C for 20h. Oil samples were taken at 0, 10 and 20h and subjected to analysis. The addition of the basil extract increased oxidative stability and resulted in lower formation of total polar compounds. Although the content of tocopherols and polyunsaturated fatty acids decreased over the course of heating, their values remained higher than the SO treatments. Synergistic effect was not observed in the mixture treatment. © 2012 Wiley Periodicals, Inc.

Bioactive substance contents and antioxidant capacity of the lipid fraction of Annona crassiflora Mart. seeds

Annona crassiflora Mart. is a typical fruit of the Brazilian cerrado, considered to be a species of economic interest, mainly for its use in cooking, which is widespread among the inhabitants of that region, and can be found in many typical local dishes, especially sweets, jellies, liqueurs, soft drinks, ice creams and juices. Thus, the objective of this study was to determine the bioactive substance contents and the antioxidant capacity of the lipid fraction of A. crassiflora Mart. seeds in the interest of better identifying the quality of this raw material from the Brazilian cerrado. After the receipt of the fruits, the seeds were removed manually and, then, the lipid fraction was obtained by cold extraction with chloroform:methanol:water (2:1:0.8, v/v/v) and analyzed for the composition of phytosterols, tocopherols, fatty acids, total carotenoids, antioxidant activity and oxidative stability index. The lipid fraction showed significant quantity of bioactive substances, especially phytosterols, tocopherols and unsaturated fatty acids, as well as significant antioxidant capacity and oxidative stability, influenced by the content of phytosterols and the composition of fatty acids present in the analyzed fraction. © 2012 Elsevier B.V.

Chemical composition and antioxidant activity of dried powder formulations of Agaricus blazei and Lentinus edodes

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.

Estudo da atividade antioxidante em frutas nativas e exóticas brasileiras

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Caracterização dos óleos extraídos de sementes de laranjas (Citrus sinensis) como aproveitamento de resíduos agroindustriais

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Avaliação da composição química de óleos extraídos de sementes de abóboras (Cucurbita sp)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Caracterização e propriedades funcionais de óleos extraídos de castanhas e nozes

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Ação antioxidante de alfa-tocoferol e extrato de alecrim em óleo de soja submetido à termoxidação

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