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dc.contributor.authorLuzia, débora Maria Moreno [UNESP]
dc.contributor.authorJorge, Neuza [UNESP]
dc.date.accessioned2014-05-27T11:25:55Z
dc.date.available2014-05-27T11:25:55Z
dc.date.issued2011-07-01
dc.identifierhttp://dx.doi.org/10.1108/00346651111151393
dc.identifier.citationNutrition and Food Science, v. 41, n. 4, p. 261-267, 2011.
dc.identifier.issn0034-6659
dc.identifier.urihttp://hdl.handle.net/11449/72513
dc.description.abstractPurpose: The purpose of this paper is to characterize lychee seeds regarding their centesimal composition, and also to evaluate their antioxidant potential and fatty acid profile. Design/methodology/approach: To obtain the extract, dehydrated and grinded seeds were extracted with ethyl alcohol for 30 min, at a proportion of 1:3 of seeds:ethyl alcohol, under continuous agitation, at room temperature. Afterwards, the mixture was filtered and the supernatant subjected to a rotoevaporator at 40<UP>o</UP>C aiming to determine, by direct weighing, the extract dry matter yield. Findings: The largest found values went to the total carbohydrates (72.75 percent). In the oil from the lychee seeds there was a high percentage of unsaturated fatty acids, the main component being linoleic, considered an essential fatty acid. Research limitations/implications: Implies the identification of compounds biativos extracted from seeds of tropical and subtropical fruits, and to prevent certain types of diseases. Originality/value: The article tries to identify new source of phenolic compounds extracted from fruit. © Emerald Group Publishing Limited.en
dc.format.extent261-267
dc.language.isoeng
dc.relation.ispartofNutrition and Food Science
dc.sourceScopus
dc.subjectBioactive composition
dc.subjectBrazil
dc.subjectDPPH
dc.subjectExtract
dc.subjectFruits
dc.subjectGas-chromatography
dc.subjectLitchi chinensis
dc.titleEvaluating of the activity antioxidant and fatty acids profile of lychee seeds (Litchi chinensis SONN.)en
dc.typeArtigo
dcterms.licensehttp://www.emeraldinsight.com/about/policies/copyright.htm
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.description.affiliationDepartment of Food Engineering and Technology São Paulo State University, São Paulo
dc.description.affiliationUnespDepartment of Food Engineering and Technology São Paulo State University, São Paulo
dc.identifier.doi10.1108/00346651111151393
dc.rights.accessRightsAcesso restrito
dc.identifier.scopus2-s2.0-79960646947
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.ispartofsjr0,248
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