Chemical composition and antioxidants potential of extracts of yellow melon seeds in Soybean oil

Página do item simplificado
dc.contributor.authorRoberta Malacrida, Cassia [UNESP]
dc.contributor.authorMilene Angelo, Priscila [UNESP]
dc.contributor.authorAndreo, Denise [UNESP]
dc.contributor.authorJorg, Neuza [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T14:01:52Z
dc.date.available2014-05-20T14:01:52Z
dc.date.issued2007-01-01
dc.description.abstractThe aim of this work was to characterize the yellow melon seeds, hybrid variety, as for their proximate composition, and to evaluate the antioxidant potential of extracts of seed in soybean oil. The extract of melon seeds (EM), obtained by extraction using ethanol: water (95:5), was applied in soybean oil at three different concentrations (500; 750 and 1000 mg kg(-1)) and submitted to Shaal oven method at 60 degrees C for 20 days. Oil samples were evaluated for peroxic a value in periods of five days. The antioxidant activity of the extract was compared to the BHT (butyl-hydroxytoluene) activity. The melon seeds showed a high nutrition value, containing high percentages of lipids (25.2%), proteins (20.1%) and fiber (30.0%). All these treatments retarded lipid oxidation in soybean oil; however the natural extracts were less effective than BHT after 10 days in the oven. The antioxidant activities of different treatments tested in this study followed the order: BHT > EM 1000 mg kg(-1) = EM 750 mg kg(-1) > EM 500 mg kg(-1)> control.en
dc.description.affiliationUNESP, IBILCE, Dep Eng & Tecnol Alimentos, Sao Jose do Rio Preto, SP, Brazil
dc.description.affiliationUnespUNESP, IBILCE, Dep Eng & Tecnol Alimentos, Sao Jose do Rio Preto, SP, Brazil
dc.format.extent372-376
dc.identifierhttp://www.ccarevista.ufc.br/seer/index.php/ccarevista/article/view/96
dc.identifier.citationRevista Ciência Agronomica. Fortaleza: Univ Federal Ceara, v. 38, n. 4, p. 372-376, 2007.
dc.identifier.fileWOS000254758600007.pdf
dc.identifier.issn0045-6888
dc.identifier.urihttp://hdl.handle.net/11449/21830
dc.identifier.wosWOS:000254758600007
dc.language.isospa
dc.publisherUniv Federal Ceara
dc.relation.ispartofRevista Ciência Agronômica
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectCucumis melopt
dc.subjectvegetable oilpt
dc.subjectperoxide valuept
dc.titleChemical composition and antioxidants potential of extracts of yellow melon seeds in Soybean oilen
dc.typeArtigo
dcterms.licensehttp://www.ccarevista.ufc.br/seer/index.php/ccarevista/about
dcterms.rightsHolderUniv Federal Ceara
unesp.author.lattes2114367431104728[1]
unesp.author.orcid0000-0003-0069-6581[1]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

Arquivos

Pacote Original
Agora exibindo 1 - 1 de 1
Imagem de Miniatura
Nome:
WOS000254758600007.pdf
Tamanho:
42.86 KB
Formato:
Adobe Portable Document Format
Baixar
Licença do Pacote
Agora exibindo 1 - 1 de 1
Nenhuma Miniatura disponível
Nome:
license.txt
Tamanho:
1.71 KB
Formato:
Item-specific license agreed upon to submission
Descrição:

Coleções

Artigos - Engenharia e Tecnologia de Alimentos - IBILCE