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dc.contributor.authorSilva, Ana Carolina Da [UNESP]
dc.contributor.authorJorge, Neuza [UNESP]
dc.date.accessioned2021-07-14T10:41:16Z
dc.date.available2021-07-14T10:41:16Z
dc.date.issued2020-11-09
dc.identifierhttp://dx.doi.org/10.1590/0034-737X202067060003
dc.identifier.citationRevista Ceres. Universidade Federal de Viçosa, v. 67, n. 6, p. 439-447, 2020.
dc.identifier.issn0034-737X
dc.identifier.urihttp://hdl.handle.net/11449/212522
dc.description.abstractThe bioactive compounds and the antioxidant capacities of mangaba, mango and papaya oils were investigated. Determinations of fatty acid composition, tocopherol, phytosterols, phenolic compounds profile, total carotenoids, and antioxidant activity were carried out in the oils of mangaba, mango and papaya seeds. The analysis of antioxidant activity was performed by the methods DPPH•, ABTS•+, FRAP, and β-carotene/linoleic acid. Only essential fatty acid C18:2 was detected, in an average of 6.2%. In contrast, the main fatty acids quantified were oleic, palmitic, and stearic. The amount of phytosterols in mangaba (1951.7 mg kg-1), papaya (3540.3 mg kg-1), and mango (4565.7 mg kg-1) oils was higher than that of conventional oils, such as soybean oil. α-tocopherol was the main tocopherol found in all oils analyzed. Quantities of phenolic compounds were found only in mango seed oil. Papaya seed oil showed high quantity of total carotenoids (49.90 µg g-1). The possible use of the seeds studied to produce oils appears to be favorable. The information available in this study is of great importance for investigations regarding the use of vegetable oils as raw material for food, pharmaceutical, and chemical industries.en
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.format.extent439-447
dc.language.isoeng
dc.publisherUniversidade Federal de Viçosa
dc.relation.ispartofRevista Ceres
dc.sourceSciELO
dc.subjectantioxidant capacityen
dc.subjectoilen
dc.subjectseedsen
dc.subjectwasteen
dc.titlePotential of mangaba (Hancornia speciosa), mango (Mangifera indica L.), and papaya (Carica papaya L.) seeds as sources of bioactive compounds1en
dc.typeArtigo
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.description.affiliationUniversidade Estadual Paulista, Instituto de Biociências, Letras e Ciências Exatas
dc.description.affiliationUnespUniversidade Estadual Paulista, Instituto de Biociências, Letras e Ciências Exatas
dc.identifier.doi10.1590/0034-737X202067060003
dc.identifier.scieloS0034-737X2020000600439
dc.rights.accessRightsAcesso aberto
dc.description.sponsorshipIdFAPESP: 2011/50557-6
dc.identifier.fileS0034-737X2020000600439.pdf
unesp.author.orcid0000-0001-6272-6147[1]
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