Characterization and oxidative stability of oils and bioactive compounds of the fruits of Byrsonima cydoniifolia A. Juss. at different ripening stages

BACKGROUND Fruits present high concentrations of bioactive compounds that are beneficial to health due to their antioxidant properties. New alternatives to vegetable oils with such properties have been studied. We determined the chemical compounds of Byrsonima cydoniifolia A. Juss. fruits in three r...

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Veröffentlicht in:	Journal of the science of food and agriculture 2019-04, Vol.99 (6), p.2855-2864
Hauptverfasser:	Marcelino, Gabriela, Donadon, Juliana R, Caires, Anderson RL, Michels, Flavio S, Oliveira, Lincoln CS, Cortes, Mário R, Maldonade, Iriani R, Cavalheiro, Leandro F, Nazário, Carlos ED, Maróstica Júnior, Mário R, Santos, Nathalia MD, Batista, Patrícia B, Pott, Arnildo, Nunes, Ângela A, Figueiredo, Priscila S, Hiane, Priscila A, Nascimento, Valter A, Guimarães, Rita CA
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Antioxidants - chemistry Ascorbic acid Bioactive compounds Biological activity Byrsonima Carotenoids Carotenoids - chemistry Chemical composition Chemical compounds Edible oils Fatty acids Fatty Acids - chemistry Fruit - chemistry Fruit - growth & development Fruits Gallic acid Lipids Lutein Malpighiaceae - chemistry Malpighiaceae - growth & development murici Oils & fats Organic chemistry Oxidation Oxidation-Reduction oxidative stability Phenols Plant Oils - chemistry Ripening Stability thermal stability Vegetable oils
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