Phytochemicals and Antioxidant Activity of Citrus Seed Oils

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dc.contributor.authorMalacrida, Cassia Roberta [UNESP]
dc.contributor.authorKimura, Mieko [UNESP]
dc.contributor.authorJorge, Neuza [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T14:02:03Z
dc.date.available2014-05-20T14:02:03Z
dc.date.issued2012-05-01
dc.description.abstractCitrus seeds represent substantial wastes of citrus-processing. Oils extracted from orange (Citrus sinensis), lemon (Citrus limon) and tangerine (Citrus reticulata) seeds were investigated. The seeds were removed from the fruits, washed, dried at room temperature, ground and the oils extracted using a Soxhlet extractor. The seed oils were analyzed in terms of the lipid content, fatty acid, tocopherol and carotenoid compositions, total phenolic content, oxidative stability and the radical-scavenging activity. The oil content of citrus seeds ranged from 34.92 to 41.66%. The oils showed high degrees of unsaturation and essential fatty acids. Oils exhibited also natural antioxidants specially tocopherols and phenolic compounds. Oxidative stability and antioxidant activity were influenced by unsaturated fatty acids and tocopherol contents in the analyzed oils.en
dc.description.affiliationSão Paulo State Univ, UNESP, Dept Engn & Food Technol, BR-15054000 Sao Jose do Rio Preto, Brazil
dc.description.affiliationUnespSão Paulo State Univ, UNESP, Dept Engn & Food Technol, BR-15054000 Sao Jose do Rio Preto, Brazil
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipIdFAPESP: 05/54331
dc.format.extent399-404
dc.identifierhttp://dx.doi.org/10.3136/fstr.18.399
dc.identifier.citationFood Science and Technology Research. Basel: Karger, v. 18, n. 3, p. 399-404, 2012.
dc.identifier.doi10.3136/fstr.18.399
dc.identifier.issn1344-6606
dc.identifier.lattes2298375076173727
dc.identifier.lattes6605948620230104
dc.identifier.urihttp://hdl.handle.net/11449/21881
dc.identifier.wosWOS:000305658100012
dc.language.isoeng
dc.publisherKarger
dc.relation.ispartofFood Science and Technology Research
dc.relation.ispartofjcr0.379
dc.relation.ispartofsjr0,261
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectorangeen
dc.subjectlemonen
dc.subjecttangerineen
dc.subjectfatty aciden
dc.subjectAntioxidantsen
dc.titlePhytochemicals and Antioxidant Activity of Citrus Seed Oilsen
dc.typeArtigo
dcterms.licensehttp://www.karger.com/Journal/Guidelines/238704#15
dcterms.rightsHolderKarger
unesp.author.lattes2298375076173727
unesp.author.lattes6605948620230104
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

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE