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dc.contributor.authorVeronezi, Carolina Medici [UNESP]
dc.contributor.authorJorge, Neuza [UNESP]
dc.date.accessioned2014-05-20T14:02:06Z
dc.date.available2014-05-20T14:02:06Z
dc.date.issued2012-06-01
dc.identifierhttp://dx.doi.org/10.1111/j.1750-3841.2012.02736.x
dc.identifier.citationJournal of Food Science. Hoboken: Wiley-blackwell, v. 77, n. 6, p. C653-C657, 2012.
dc.identifier.issn0022-1147
dc.identifier.urihttp://hdl.handle.net/11449/21898
dc.description.abstractSeeds are considered to be agro-industrial residues, which can be used as source of macronutrients and/or raw material for extraction of vegetable oils, since they present great quantities of bioactive compounds. This study aimed to characterize the lipid fractions and the seeds of pumpkin (Cucurbita sp) varieties Nova Caravela, Mini Paulista, Menina Brasileira, and Moranga de Mesa aiming at using them in food. The chemical composition of the seeds was performed according to the official methods of American Oil Chemists' Society and Association of Official Analytical Chemists. Total carotenoids and phenolic compounds were determined by spectrophotometry, while the levels of tocopherols were analyzed by high efficiency liquid chromatography. It was noted that the seeds contain high amounts of macronutrients that are essential for the functioning of the human organism. As to total carotenoids, Mini Paulista and Menina Brasileira pumpkin varieties presented significant amounts, 26.80 and 26.03 mu g/g, respectively. Mini Paulista and Nova Caravela pumpkin varieties showed high amounts of total phenolic compounds in the lipid fractions and in the seeds. It was also found that gamma-tocopherol is the isomer that stood out in the lipid fractions and in the seeds, mainly in Menina Brasileira. Finally, the consumption of these seeds and use of lipid fractions provide the supply of large quantities of compounds that are beneficial for health and that may be potentially used in food, besides representing an alternative to better use of agro-industrial residues.en
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipFundação para o Desenvolvimento da UNESP (FUNDUNESP)
dc.format.extentC653-C657
dc.language.isoeng
dc.publisherWiley-Blackwell
dc.relation.ispartofJournal of Food Science
dc.sourceWeb of Science
dc.subjectCarotenoidsen
dc.subjectCucurbitaceaeen
dc.subjectmacronutrientsen
dc.subjectPhenolic compoundsen
dc.subjectTocopherolsen
dc.titleBioactive Compounds in Lipid Fractions of Pumpkin (Cucurbita sp) Seeds for Use in Fooden
dc.typeArtigo
dcterms.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dcterms.rightsHolderWiley-blackwell
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.description.affiliationSão Paulo State Univ, Dept Food Engn & Technol, BR-15054000 Sao Jose do Rio Preto, Brazil
dc.description.affiliationUnespSão Paulo State Univ, Dept Food Engn & Technol, BR-15054000 Sao Jose do Rio Preto, Brazil
dc.identifier.doi10.1111/j.1750-3841.2012.02736.x
dc.identifier.wosWOS:000304813100012
dc.rights.accessRightsAcesso restrito
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
dc.identifier.lattes6605948620230104
unesp.author.lattes6605948620230104
dc.relation.ispartofjcr2.018
dc.relation.ispartofsjr0,827
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