01663naa a2200421 a 450000100080000000500110000800800410001902200140006002400270007410000180010124501790011926000090029852003710030765000240067865000250070265000160072765000240074365000220076765000110078970000190080070000210081970000180084070000230085870000180088170000210089970000220092070000230094270000300096570000210099570000190101670000130103570000170104870000220106570000170108770000220110470000250112677300900115121095622019-10-15       2019    bl uuuu     u00u1 u    #d  a0022-51427 a10.1002/jsfa.94982DOI1 aMARCELINO, G.  aCharacterization and oxidative stability of oils and bioactive compounds of the fruits of Byrsonima cydoniifolia A. Juss. at different ripening stages.h[electronic resource]  c2019  aFruits 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.  aBioactive compounds  aChemical composition  aFatty acids  aOxidative stability  aThermal stability  aMurici1 aDONADON, J. R.1 aCAIRES, A. R. L.1 aMICHELS F. S.1 aOLIVEIRA, L. C. S.1 aCORTES, M. R.1 aMALDONADE, I. R.1 aCAVALHEIRO, L. F.1 aNAZÁRIO, C. E. D.1 aNORÓSTICA JÚNIOR, M. R.1 aSANTOS, N. M. D.1 aBATISTA, P. B.1 aPOTT, A.1 aNUNES, A. A.1 aFIGUEIREDO, P. S.1 aHIANE, P. A.1 aNASCIMENTO, V. A.1 aGUIMARÃES, R. C. A.  tJournal of the Science of Food and Agriculturegv. 99, n. 6, p. 2855-2864, Apr. 2019.