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Evaluating of the activity antioxidant and fatty acids profile of lychee seeds (Litchi chinensis SONN.)

Débora Maria Moreno Luzia (Department of Food Engineering and Technology, São Paulo State University, São Paulo, Brazil)
Neuza Jorge (Department of Food Engineering and Technology, São Paulo State University, São Paulo, Brazil)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 19 July 2011

Abstract

Purpose

The purpose of this paper is to characterize lychee seeds regarding their centesimal composition, and also to evaluate their antioxidant potential and fatty acid profile.

Design/methodology/approach

To obtain the extract, dehydrated and grinded seeds were extracted with ethyl alcohol for 30 min, at a proportion of 1:3 of seeds:ethyl alcohol, under continuous agitation, at room temperature. Afterwards, the mixture was filtered and the supernatant subjected to a rotoevaporator at 40oC aiming to determine, by direct weighing, the extract dry matter yield.

Findings

The largest found values went to the total carbohydrates (72.75 percent). In the oil from the lychee seeds there was a high percentage of unsaturated fatty acids, the main component being linoleic, considered an essential fatty acid.

Research limitations/implications

Implies the identification of compounds biativos extracted from seeds of tropical and subtropical fruits, and to prevent certain types of diseases.

Originality/value

The article tries to identify new source of phenolic compounds extracted from fruit.

Keywords

Citation

Moreno Luzia, D.M. and Jorge, N. (2011), "Evaluating of the activity antioxidant and fatty acids profile of lychee seeds (Litchi chinensis SONN.)", Nutrition & Food Science, Vol. 41 No. 4, pp. 261-267. https://doi.org/10.1108/00346651111151393

Publisher

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Emerald Group Publishing Limited

Copyright © 2011, Emerald Group Publishing Limited