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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
03/11/2020 |
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Data da última atualização: |
18/02/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
REIS, C. C.; MAMED, A. M. G. N.; SOARES, A. G.; FREITAS, S. P. |
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Afiliação: |
Carolina Cruzeiro Reis, UFRJ; Alexandra Mara Goulart Nunes Mamede, IFBA; ANTONIO GOMES SOARES, CTAA; Suely Pereira Freitas, UFRJ. |
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Título: |
Production of lipids and natural antioxidants from passion fruit seeds. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Grasas y Aceites, v. 71, n. 4, p. e385, oct. 2020. |
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Páginas: |
1-7 |
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ISSN: |
1988-4214 |
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DOI: |
http://dx.doi.org/10.3989/gya.0803192. |
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Idioma: |
Inglês |
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Conteúdo: |
The wild passion fruit species Passiflora setacea, Passiflora alata, and Passiflora tenuifila are native to the Brazilian biomass. The seed waste generated from the extraction of passion fruit juice contains functional polyunsaturated fatty acids and phenolic compounds. The aims of this study were to obtain lipids and natural antioxidants from passion fruit seeds. Passion seed oils were extracted using a lab-scale continuous press and their oxidative stability was evaluated using the Rancimat® method. Higher antioxidant extract capacity was observed when using an ethanol-water solution (70:30) at 45 ºC. In these cases, the total phenolic contents expressed as gallic acid equivalents from P. setacea, P. alata, and P. tenuifila cakes were approximately 1800, 600 and 900 mg·100g?1 of extract. Induction periods increased up to two-fold when adding these extracts to their respective seed oil. Therefore, passion fruit seed extract can contribute to increasing the oxidative stability of polyunsaturated oils. |
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Palavras-Chave: |
Natural antioxidants; Passiflora setacea; Passiflora tenuifila. |
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Thesaurus Nal: |
Food technology; Passiflora alata; Phenolic compounds; Sustainable technology. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01835naa a2200277 a 4500
001 2126200
005 2021-02-18
008 2020 bl uuuu u00u1 u #d
022 $a1988-4214
024 7 $ahttp://dx.doi.org/10.3989/gya.0803192.$2DOI
100 1 $aREIS, C. C.
245 $aProduction of lipids and natural antioxidants from passion fruit seeds.$h[electronic resource]
260 $c2020
300 $a1-7
520 $aThe wild passion fruit species Passiflora setacea, Passiflora alata, and Passiflora tenuifila are native to the Brazilian biomass. The seed waste generated from the extraction of passion fruit juice contains functional polyunsaturated fatty acids and phenolic compounds. The aims of this study were to obtain lipids and natural antioxidants from passion fruit seeds. Passion seed oils were extracted using a lab-scale continuous press and their oxidative stability was evaluated using the Rancimat® method. Higher antioxidant extract capacity was observed when using an ethanol-water solution (70:30) at 45 ºC. In these cases, the total phenolic contents expressed as gallic acid equivalents from P. setacea, P. alata, and P. tenuifila cakes were approximately 1800, 600 and 900 mg·100g?1 of extract. Induction periods increased up to two-fold when adding these extracts to their respective seed oil. Therefore, passion fruit seed extract can contribute to increasing the oxidative stability of polyunsaturated oils.
650 $aFood technology
650 $aPassiflora alata
650 $aPhenolic compounds
650 $aSustainable technology
653 $aNatural antioxidants
653 $aPassiflora setacea
653 $aPassiflora tenuifila
700 1 $aMAMED, A. M. G. N.
700 1 $aSOARES, A. G.
700 1 $aFREITAS, S. P.
773 $tGrasas y Aceites$gv. 71, n. 4, p. e385, oct. 2020.
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