Chemical Composition and Antioxidant Capacity of Brazilian Passiflora Seed Oils
The seed oils of different varieties of 4 Passiflora species cultivated in Brazil were analyzed and compared regarding their physicochemical parameters, fatty acid composition and the presence of minor components, such as phytosterols, tocopherols, total carotenoids, and phenolic compounds. The anti...
Gespeichert in:
| Veröffentlicht in: | Journal of food science 2015-12, Vol.80 (12), p.C2647-C2654 |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | C2654 |
|---|---|
| container_issue | 12 |
| container_start_page | C2647 |
| container_title | Journal of food science |
| container_volume | 80 |
| creator | de Santana, Fernanda Carvalho Shinagawa, Fernanda Branco Araujo, Elias da Silva Costa, Ana Maria Mancini-Filho, Jorge |
| description | The seed oils of different varieties of 4 Passiflora species cultivated in Brazil were analyzed and compared regarding their physicochemical parameters, fatty acid composition and the presence of minor components, such as phytosterols, tocopherols, total carotenoids, and phenolic compounds. The antioxidant capacities of the oil extracts were determined using the 2,2'azinobis [3‐ethylbenzothiazoline‐6‐sulfonic acid] and oxygen radical absorbance capacity methods. The results revealed that all studied Passiflora seed oils possessed similar physicochemical characteristics, except for color, and predominantly contained polyunsaturated fatty acids with a high percentage of linolenic acid (68.75% to 71.54%). Other than the total phytosterol content, the extracted oil from Passiflora setacea BRS Pérola do Cerrado seeds had higher quantities (% times higher than the average of all samples), of carotenoids (44%), phenolic compounds (282%) and vitamin E (215%, 56%, 398%, and 100% for the α‐tocopherol, β‐tocopherol, γ‐tocopherol, and δ‐tocopherol isomers, respectively).
The methanolic extracts from Passiflora setacea BRS Pérola do Cerrado seed oil also showed higher antioxidant activity, which was positively correlated with the total phenolic, δ‐tocopherol, and vitamin E contents. For the first time, these results indicate that Passiflora species have strong potential regarding the use of their seeds for oil extraction. Due to their interesting composition, the seed oils may be used as a raw material in manufacturing industries in addition to other widely used vegetable oils.
Practical Application
In this study Passiflora seed oils were found to have potential to be used as edible oil due the composition of polyunsaturated fatty acids and the content of vitamin E isomers, phytosterols, carotenoids and polyphenols. A variation in the chemical composition was observed between the different cultivars and species of a same genus and the specie P. setacea stood out for the amount of some minoritary components and the antioxidant capacity. The knowledge regarding the compositions of seed oils could enable their use in human health and industrial sectors and improve the reuse of products considered waste. |
| doi_str_mv | 10.1111/1750-3841.13102 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1800481923</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1760859172</sourcerecordid><originalsourceid>FETCH-LOGICAL-c6162-919b3bf856b5ffa067fbe7b6947d748499d4f8ba5c6c854b564be629fc99765f3</originalsourceid><addsrcrecordid>eNqN0c1PFDEYBvDGaGRFz95MEy9eBvr9cYRRQCEsYTUem3amjcWZ6drORpa_nlkX9sAFe-lHfu-TNA8A7zE6wNM6xJKjiiqGDzDFiLwAs93LSzBDiJAKYyb3wJtSbtDmTsVrsEcEx4QzNQPz-pfvY2M7WKd-mUocYxqgHVp4NEzH29jaYYS1XdomjmuYAjzO9i520Q7wypYSQ5eyhQvvWziPXXkLXgXbFf_uYd8HP06-fK_Pqov56df66KJqBBak0lg76oLiwvEQLBIyOC-d0Ey2kimmdcuCcpY3olGcOS6Y84Lo0GgtBQ90H3za5i5z-rPyZTR9LI3vOjv4tCoGK4SYwprQ56mUQkisBfoPKpDiGksy0Y9P6E1a5WH686S45IQqhSd1uFVNTqVkH8wyx97mtcHIbBrcYGQ2fZl_DU4THx5yV6737c4_VjYBsQV_Y-fXz-WZbyefF4_J1XYwltHf7gZt_m2EpJKbn5en5vjs-hJJeW4W9B7bz7HE</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1757523881</pqid></control><display><type>article</type><title>Chemical Composition and Antioxidant Capacity of Brazilian Passiflora Seed Oils</title><source>MEDLINE</source><source>Access via Wiley Online Library</source><creator>de Santana, Fernanda Carvalho ; Shinagawa, Fernanda Branco ; Araujo, Elias da Silva ; Costa, Ana Maria ; Mancini-Filho, Jorge</creator><creatorcontrib>de Santana, Fernanda Carvalho ; Shinagawa, Fernanda Branco ; Araujo, Elias da Silva ; Costa, Ana Maria ; Mancini-Filho, Jorge</creatorcontrib><description>The seed oils of different varieties of 4 Passiflora species cultivated in Brazil were analyzed and compared regarding their physicochemical parameters, fatty acid composition and the presence of minor components, such as phytosterols, tocopherols, total carotenoids, and phenolic compounds. The antioxidant capacities of the oil extracts were determined using the 2,2'azinobis [3‐ethylbenzothiazoline‐6‐sulfonic acid] and oxygen radical absorbance capacity methods. The results revealed that all studied Passiflora seed oils possessed similar physicochemical characteristics, except for color, and predominantly contained polyunsaturated fatty acids with a high percentage of linolenic acid (68.75% to 71.54%). Other than the total phytosterol content, the extracted oil from Passiflora setacea BRS Pérola do Cerrado seeds had higher quantities (% times higher than the average of all samples), of carotenoids (44%), phenolic compounds (282%) and vitamin E (215%, 56%, 398%, and 100% for the α‐tocopherol, β‐tocopherol, γ‐tocopherol, and δ‐tocopherol isomers, respectively).
The methanolic extracts from Passiflora setacea BRS Pérola do Cerrado seed oil also showed higher antioxidant activity, which was positively correlated with the total phenolic, δ‐tocopherol, and vitamin E contents. For the first time, these results indicate that Passiflora species have strong potential regarding the use of their seeds for oil extraction. Due to their interesting composition, the seed oils may be used as a raw material in manufacturing industries in addition to other widely used vegetable oils.
Practical Application
In this study Passiflora seed oils were found to have potential to be used as edible oil due the composition of polyunsaturated fatty acids and the content of vitamin E isomers, phytosterols, carotenoids and polyphenols. A variation in the chemical composition was observed between the different cultivars and species of a same genus and the specie P. setacea stood out for the amount of some minoritary components and the antioxidant capacity. The knowledge regarding the compositions of seed oils could enable their use in human health and industrial sectors and improve the reuse of products considered waste.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.13102</identifier><identifier>PMID: 26512548</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>United States: Blackwell Publishing Ltd</publisher><subject>alpha-Linolenic Acid - analysis ; antioxidant capacity ; Antioxidants ; Antioxidants - analysis ; Antioxidants - pharmacology ; Brazil ; Carotenoids ; Carotenoids - analysis ; Carotenoids - pharmacology ; Fatty acids ; Fatty Acids - analysis ; Fatty Acids, Unsaturated - analysis ; Food science ; Humans ; Oxidation-Reduction ; Passiflora ; Passiflora - chemistry ; passion fruit ; Phenols ; Phenols - analysis ; Phenols - pharmacology ; Phytosterols - analysis ; Plant Oils - chemistry ; seed oils ; Seeds ; Seeds - chemistry ; Tocopherol ; Tocopherols - analysis ; Tocopherols - pharmacology ; Vegetable oils ; Vitamin E ; Vitamin E - analysis ; Vitamin E - pharmacology</subject><ispartof>Journal of food science, 2015-12, Vol.80 (12), p.C2647-C2654</ispartof><rights>2015 Institute of Food Technologists</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c6162-919b3bf856b5ffa067fbe7b6947d748499d4f8ba5c6c854b564be629fc99765f3</citedby><cites>FETCH-LOGICAL-c6162-919b3bf856b5ffa067fbe7b6947d748499d4f8ba5c6c854b564be629fc99765f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.13102$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.13102$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/26512548$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>de Santana, Fernanda Carvalho</creatorcontrib><creatorcontrib>Shinagawa, Fernanda Branco</creatorcontrib><creatorcontrib>Araujo, Elias da Silva</creatorcontrib><creatorcontrib>Costa, Ana Maria</creatorcontrib><creatorcontrib>Mancini-Filho, Jorge</creatorcontrib><title>Chemical Composition and Antioxidant Capacity of Brazilian Passiflora Seed Oils</title><title>Journal of food science</title><addtitle>Journal of Food Science</addtitle><description>The seed oils of different varieties of 4 Passiflora species cultivated in Brazil were analyzed and compared regarding their physicochemical parameters, fatty acid composition and the presence of minor components, such as phytosterols, tocopherols, total carotenoids, and phenolic compounds. The antioxidant capacities of the oil extracts were determined using the 2,2'azinobis [3‐ethylbenzothiazoline‐6‐sulfonic acid] and oxygen radical absorbance capacity methods. The results revealed that all studied Passiflora seed oils possessed similar physicochemical characteristics, except for color, and predominantly contained polyunsaturated fatty acids with a high percentage of linolenic acid (68.75% to 71.54%). Other than the total phytosterol content, the extracted oil from Passiflora setacea BRS Pérola do Cerrado seeds had higher quantities (% times higher than the average of all samples), of carotenoids (44%), phenolic compounds (282%) and vitamin E (215%, 56%, 398%, and 100% for the α‐tocopherol, β‐tocopherol, γ‐tocopherol, and δ‐tocopherol isomers, respectively).
The methanolic extracts from Passiflora setacea BRS Pérola do Cerrado seed oil also showed higher antioxidant activity, which was positively correlated with the total phenolic, δ‐tocopherol, and vitamin E contents. For the first time, these results indicate that Passiflora species have strong potential regarding the use of their seeds for oil extraction. Due to their interesting composition, the seed oils may be used as a raw material in manufacturing industries in addition to other widely used vegetable oils.
Practical Application
In this study Passiflora seed oils were found to have potential to be used as edible oil due the composition of polyunsaturated fatty acids and the content of vitamin E isomers, phytosterols, carotenoids and polyphenols. A variation in the chemical composition was observed between the different cultivars and species of a same genus and the specie P. setacea stood out for the amount of some minoritary components and the antioxidant capacity. The knowledge regarding the compositions of seed oils could enable their use in human health and industrial sectors and improve the reuse of products considered waste.</description><subject>alpha-Linolenic Acid - analysis</subject><subject>antioxidant capacity</subject><subject>Antioxidants</subject><subject>Antioxidants - analysis</subject><subject>Antioxidants - pharmacology</subject><subject>Brazil</subject><subject>Carotenoids</subject><subject>Carotenoids - analysis</subject><subject>Carotenoids - pharmacology</subject><subject>Fatty acids</subject><subject>Fatty Acids - analysis</subject><subject>Fatty Acids, Unsaturated - analysis</subject><subject>Food science</subject><subject>Humans</subject><subject>Oxidation-Reduction</subject><subject>Passiflora</subject><subject>Passiflora - chemistry</subject><subject>passion fruit</subject><subject>Phenols</subject><subject>Phenols - analysis</subject><subject>Phenols - pharmacology</subject><subject>Phytosterols - analysis</subject><subject>Plant Oils - chemistry</subject><subject>seed oils</subject><subject>Seeds</subject><subject>Seeds - chemistry</subject><subject>Tocopherol</subject><subject>Tocopherols - analysis</subject><subject>Tocopherols - pharmacology</subject><subject>Vegetable oils</subject><subject>Vitamin E</subject><subject>Vitamin E - analysis</subject><subject>Vitamin E - pharmacology</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqN0c1PFDEYBvDGaGRFz95MEy9eBvr9cYRRQCEsYTUem3amjcWZ6drORpa_nlkX9sAFe-lHfu-TNA8A7zE6wNM6xJKjiiqGDzDFiLwAs93LSzBDiJAKYyb3wJtSbtDmTsVrsEcEx4QzNQPz-pfvY2M7WKd-mUocYxqgHVp4NEzH29jaYYS1XdomjmuYAjzO9i520Q7wypYSQ5eyhQvvWziPXXkLXgXbFf_uYd8HP06-fK_Pqov56df66KJqBBak0lg76oLiwvEQLBIyOC-d0Ey2kimmdcuCcpY3olGcOS6Y84Lo0GgtBQ90H3za5i5z-rPyZTR9LI3vOjv4tCoGK4SYwprQ56mUQkisBfoPKpDiGksy0Y9P6E1a5WH686S45IQqhSd1uFVNTqVkH8wyx97mtcHIbBrcYGQ2fZl_DU4THx5yV6737c4_VjYBsQV_Y-fXz-WZbyefF4_J1XYwltHf7gZt_m2EpJKbn5en5vjs-hJJeW4W9B7bz7HE</recordid><startdate>201512</startdate><enddate>201512</enddate><creator>de Santana, Fernanda Carvalho</creator><creator>Shinagawa, Fernanda Branco</creator><creator>Araujo, Elias da Silva</creator><creator>Costa, Ana Maria</creator><creator>Mancini-Filho, Jorge</creator><general>Blackwell Publishing Ltd</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201512</creationdate><title>Chemical Composition and Antioxidant Capacity of Brazilian Passiflora Seed Oils</title><author>de Santana, Fernanda Carvalho ; Shinagawa, Fernanda Branco ; Araujo, Elias da Silva ; Costa, Ana Maria ; Mancini-Filho, Jorge</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c6162-919b3bf856b5ffa067fbe7b6947d748499d4f8ba5c6c854b564be629fc99765f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>alpha-Linolenic Acid - analysis</topic><topic>antioxidant capacity</topic><topic>Antioxidants</topic><topic>Antioxidants - analysis</topic><topic>Antioxidants - pharmacology</topic><topic>Brazil</topic><topic>Carotenoids</topic><topic>Carotenoids - analysis</topic><topic>Carotenoids - pharmacology</topic><topic>Fatty acids</topic><topic>Fatty Acids - analysis</topic><topic>Fatty Acids, Unsaturated - analysis</topic><topic>Food science</topic><topic>Humans</topic><topic>Oxidation-Reduction</topic><topic>Passiflora</topic><topic>Passiflora - chemistry</topic><topic>passion fruit</topic><topic>Phenols</topic><topic>Phenols - analysis</topic><topic>Phenols - pharmacology</topic><topic>Phytosterols - analysis</topic><topic>Plant Oils - chemistry</topic><topic>seed oils</topic><topic>Seeds</topic><topic>Seeds - chemistry</topic><topic>Tocopherol</topic><topic>Tocopherols - analysis</topic><topic>Tocopherols - pharmacology</topic><topic>Vegetable oils</topic><topic>Vitamin E</topic><topic>Vitamin E - analysis</topic><topic>Vitamin E - pharmacology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>de Santana, Fernanda Carvalho</creatorcontrib><creatorcontrib>Shinagawa, Fernanda Branco</creatorcontrib><creatorcontrib>Araujo, Elias da Silva</creatorcontrib><creatorcontrib>Costa, Ana Maria</creatorcontrib><creatorcontrib>Mancini-Filho, Jorge</creatorcontrib><collection>Istex</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>de Santana, Fernanda Carvalho</au><au>Shinagawa, Fernanda Branco</au><au>Araujo, Elias da Silva</au><au>Costa, Ana Maria</au><au>Mancini-Filho, Jorge</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Chemical Composition and Antioxidant Capacity of Brazilian Passiflora Seed Oils</atitle><jtitle>Journal of food science</jtitle><addtitle>Journal of Food Science</addtitle><date>2015-12</date><risdate>2015</risdate><volume>80</volume><issue>12</issue><spage>C2647</spage><epage>C2654</epage><pages>C2647-C2654</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>The seed oils of different varieties of 4 Passiflora species cultivated in Brazil were analyzed and compared regarding their physicochemical parameters, fatty acid composition and the presence of minor components, such as phytosterols, tocopherols, total carotenoids, and phenolic compounds. The antioxidant capacities of the oil extracts were determined using the 2,2'azinobis [3‐ethylbenzothiazoline‐6‐sulfonic acid] and oxygen radical absorbance capacity methods. The results revealed that all studied Passiflora seed oils possessed similar physicochemical characteristics, except for color, and predominantly contained polyunsaturated fatty acids with a high percentage of linolenic acid (68.75% to 71.54%). Other than the total phytosterol content, the extracted oil from Passiflora setacea BRS Pérola do Cerrado seeds had higher quantities (% times higher than the average of all samples), of carotenoids (44%), phenolic compounds (282%) and vitamin E (215%, 56%, 398%, and 100% for the α‐tocopherol, β‐tocopherol, γ‐tocopherol, and δ‐tocopherol isomers, respectively).
The methanolic extracts from Passiflora setacea BRS Pérola do Cerrado seed oil also showed higher antioxidant activity, which was positively correlated with the total phenolic, δ‐tocopherol, and vitamin E contents. For the first time, these results indicate that Passiflora species have strong potential regarding the use of their seeds for oil extraction. Due to their interesting composition, the seed oils may be used as a raw material in manufacturing industries in addition to other widely used vegetable oils.
Practical Application
In this study Passiflora seed oils were found to have potential to be used as edible oil due the composition of polyunsaturated fatty acids and the content of vitamin E isomers, phytosterols, carotenoids and polyphenols. A variation in the chemical composition was observed between the different cultivars and species of a same genus and the specie P. setacea stood out for the amount of some minoritary components and the antioxidant capacity. The knowledge regarding the compositions of seed oils could enable their use in human health and industrial sectors and improve the reuse of products considered waste.</abstract><cop>United States</cop><pub>Blackwell Publishing Ltd</pub><pmid>26512548</pmid><doi>10.1111/1750-3841.13102</doi><tpages>8</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 2015-12, Vol.80 (12), p.C2647-C2654 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1800481923 |
| source | MEDLINE; Access via Wiley Online Library |
| subjects | alpha-Linolenic Acid - analysis antioxidant capacity Antioxidants Antioxidants - analysis Antioxidants - pharmacology Brazil Carotenoids Carotenoids - analysis Carotenoids - pharmacology Fatty acids Fatty Acids - analysis Fatty Acids, Unsaturated - analysis Food science Humans Oxidation-Reduction Passiflora Passiflora - chemistry passion fruit Phenols Phenols - analysis Phenols - pharmacology Phytosterols - analysis Plant Oils - chemistry seed oils Seeds Seeds - chemistry Tocopherol Tocopherols - analysis Tocopherols - pharmacology Vegetable oils Vitamin E Vitamin E - analysis Vitamin E - pharmacology |
| title | Chemical Composition and Antioxidant Capacity of Brazilian Passiflora Seed Oils |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-21T11%3A46%3A44IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Chemical%20Composition%20and%20Antioxidant%20Capacity%20of%20Brazilian%20Passiflora%20Seed%20Oils&rft.jtitle=Journal%20of%20food%20science&rft.au=de%20Santana,%20Fernanda%20Carvalho&rft.date=2015-12&rft.volume=80&rft.issue=12&rft.spage=C2647&rft.epage=C2654&rft.pages=C2647-C2654&rft.issn=0022-1147&rft.eissn=1750-3841&rft.coden=JFDSAZ&rft_id=info:doi/10.1111/1750-3841.13102&rft_dat=%3Cproquest_cross%3E1760859172%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1757523881&rft_id=info:pmid/26512548&rfr_iscdi=true |