Antioxidant activity, fatty acid profile and tocopherols of Tamarindus indica L. seeds

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dc.contributor.authorMoreno Luzia, Debora Maria [UNESP]
dc.contributor.authorJorge, Neuza [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T14:02:02Z
dc.date.available2014-05-20T14:02:02Z
dc.date.issued2011-04-01
dc.description.abstractThis study aimed to characterize Tamarindus indica L. seeds regarding its composition and to evaluate its antioxidant potential, fatty acid profile and content of tocopherols. In order to obtain the extract, the dried and crushed seeds were extracted with ethanol for 30 minutes in a 1:3 seeds: ethanol ratio under continuous stirring at room temperature. After that, the mixtures were filtered and subjected to roto-evaporation at 40 degrees C in order to determine, through direct weighing, the dry matter yields of the extracts. According to the results, Tamarindus indica L. seeds showed high content of total carbohydrates (71.91%) and offered relevant content and antioxidant activity of phenolic compounds. Tamarindus indica L. seeds oil presents high oxidative stability (15.83 hours) and significant total tocopherol content (57.77 mg.kg(-1)), besides presenting a higher percentage of unsaturated fatty acids - the main component being linolenic (59.61%), which is considered an essential fatty acid.en
dc.description.affiliationSão Paulo State Univ UNESP, Dept Engn & Food Technol, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.description.affiliationUnespSão Paulo State Univ UNESP, Dept Engn & Food Technol, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.format.extent497-501
dc.identifierhttp://dx.doi.org/10.1590/S0101-20612011000200034
dc.identifier.citationCiência e Tecnologia de Alimentos. Campinas: Soc Brasileira Ciência Tecnologia Alimentos, v. 31, n. 2, p. 497-501, 2011.
dc.identifier.fileS0101-20612011000200034.pdf
dc.identifier.issn0101-2061
dc.identifier.lattes6605948620230104
dc.identifier.scieloS0101-20612011000200034
dc.identifier.urihttp://hdl.handle.net/11449/21873
dc.identifier.wosWOS:000293654300034
dc.language.isoeng
dc.publisherSoc Brasileira Ciência Tecnologia Alimentos
dc.relation.ispartofCiência e Tecnologia de Alimentos
dc.relation.ispartofjcr1.084
dc.relation.ispartofsjr0,467
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectTamarindus indica L.en
dc.subjectoilsen
dc.subjectGas chromatographyen
dc.titleAntioxidant activity, fatty acid profile and tocopherols of Tamarindus indica L. seedsen
dc.title.alternativeAtividade antioxidante, perfil de ácidos graxos e tocoferóis de sementes de Tamarindus indica L.pt
dc.typeArtigo
dcterms.rightsHolderSoc Brasileira Ciência Tecnologia Alimentos
unesp.author.lattes6605948620230104
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE