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Article
Publication date: 11 September 2017

Irene Rodrigues Freitas, Marília Gonçalves Cattelan, Mara Lina Rodrigues, Débora Maria Moreno Luzia and Neuza Jorge

This study aims to evaluate the effect of grape seed extract on the thermal oxidation of soybean oil.

Abstract

Purpose

This study aims to evaluate the effect of grape seed extract on the thermal oxidation of soybean oil.

Design/methodology/approach

Four treatments were used: soybean oil (SO), butylhydroxytoluene (BHT), antioxidant at concentration of 100 mg/kg in soybean oil (BHTSO), grape seed extract at a concentration of 100 mg/kg in soybean oil (Extract), and mixture at a concentration of 50 mg/kg of grape seed extract (Mixture) and 50 mg/kg of BHT in soybean oil subjected to 180°C for 20 h. The total phenolic compounds were quantified by spectrophotometry using the Folin-Ciocalteu reagent. The antioxidant activity was evaluated by the ABTS•+, DPPH and FRAP acid systems. The fatty acid composition and phytosterols were determined by gas chromatography (GC) and tocopherols were determined by high-performance liquid chromatography.

Findings

Among the treatments studied, the Extract and the Mixture presented lower losses of total phenolic compounds, DPPH and FRAP, while BHTSO had an opposite effect. After 10 h of heating, the Mixture and the Extract were more effective in reducing the formation decomposition products, measured by the amount of total polar compounds. The Mixture resulted in higher retention of essential fatty acids at the end of heating. The Extract and Mixture showed higher retention rates of total tocopherols and the Mixture resulted in 338.71 mg/100 g (P ≤ 0.05) of total phytosterol after 20 h of heating.

Originality/value

Oils undergoing the heating process suffer major changes, requiring the addition of antioxidant compounds. As a result of the questioning on the use of chemical additives, research on natural antioxidants, as substitute to the synthetic ones, is increasing. Among the natural compounds with high antioxidant potential, the grape wastes such as its seeds are highlighted. Studies using grape seed extract are scarce.

Details

Nutrition & Food Science, vol. 47 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 19 July 2011

Débora Maria Moreno Luzia and Neuza Jorge

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.

401

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.

Details

Nutrition & Food Science, vol. 41 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 26 October 2012

Débora Maria Moreno Luzia and Neuza Jorge

This study aims to analyze the soursop and sugar apple seeds as to its composition, to evaluate the antioxidant potential of seeds extract and characterize the oil extracted from…

852

Abstract

Purpose

This study aims to analyze the soursop and sugar apple seeds as to its composition, to evaluate the antioxidant potential of seeds extract and characterize the oil extracted from them, regarding the fatty acids profile and content of tocopherols.

Design/methodology/approach

To obtain the extracts, dried and crushed seeds were extracted with ethanol for 30 minutes, at a ratio of 1:3 (m/m, seed: ethyl alcohol) under continuous stirring at room temperature. Then, the mixture was filtered and the supernatants subjected to rotoevaporator at 40°C aiming to determine, by direct weighing, the yields of dry extracts.

Findings

According to the results, the soursop and sugar apple seeds constituted significant sources of lipids, proteins and carbohydrates and can therefore be used in food and feed, and offer relevant antioxidant activity of phenolic compounds. The oil seeds are a good source of unsaturated fatty acids, especially oleic and linoleic acids and they have significant amounts of total tocopherol.

Research limitations/implications

Implications are the identification of bioactive compounds extracted from seeds of tropical and subtropical fruits, and to prevent certain types of diseases.

Practical implications

The information presented might be directly used for developing of functional foods such as fruits.

Originality/value

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

Details

Nutrition & Food Science, vol. 42 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

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