Physicochemical and antioxidant properties of the pequi (Caryocar brasiliense Camb.) almond oil obtained by handmade and cold-pressed processes

L. R.O. Torres; F. B. Shinagawa; F. C. Santana; E. S. Araújo; M. V.C. Oropeza; L. F.L. Macedo; L. B. Almeida-Muradian; H. C. Lima; J. Mancini-Filho

Physicochemical and antioxidant properties of the pequi (Caryocar brasiliense Camb.) almond oil obtained by handmade and cold-pressed processes

L. R.O. Torres, F. B. Shinagawa, F. C. Santana, E. S. Araújo, M. V.C. Oropeza, L. F.L. Macedo, L. B. Almeida-Muradian, H. C. Lima, J. Mancini-Filho

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12 Scopus citations

Abstract

The aim of this study is to characterize physical and chemically and determine the antioxidant capacity of pequi almond oils (PAO) extracted by handmade and by cold-pressing. Both oils showed good quality by acid, peroxide and thiobarbituric acid values. The fatty acid (FA) profile showed a significant presence of monounsaturated FA, mainly oleic acid (53.48 to 55.41 %); saturated FA, such as palmitic acid (33.30 to 35.89 %); and polyunsaturated FA (PUFA), such as linoleic acid (5.85 to 7.23 %). The total phenolic (TP) and carotenoid content ranged in concentration from 87.56 to 392.00 mg GAE/100 g and 36.03 to 262.40 mg/100 g, respectively. The tocopherol and phytosterol results indicated the predominant presence of a-tocopherol (52 to 67 %) and stigmasterol (63 to 68 %). The antioxidant capacity of PAO as measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH^•) method oscillated from 58.48 mg/mL to 76.46 mg/ mL (IC₅₀), from 10.61 to 40.46 μmol TE/g by the 2,2'-azino-bis (3-ethylbenzothiazoline-6- sulphonic acid) (ABTS^•+) method, and from 113.93 to 280.85 μmol TE/100 g and 164.49 to 277.86 μmol TE/100 g, by the lipophilic and hydrophilic oxygen radical absorbance capacity (ORAC) methods, respectively. The oils presented a good oxidative and thermal stability by Rancimat method (IP of 7.33 a 15.91 h) and curves thermogravimetric and differential scanning calorimetry (To 337-363 °C and 159-184 °C, respectively). The results confirmed the presence of compounds that conferred antioxidant capacity and oxidative and thermal resistance for PAO made by handmade or cold-pressing, indicating that these oils can potentially be used for food and non-food applications.

Original language	English
Pages (from-to)	1541-1551
Number of pages	11
Journal	International Food Research Journal
Volume	23
Issue number	4
State	Published - 2016

Bibliographical note

Funding Information:
The corresponding author (L. R. O. TORRES) is grateful to the Coordination for the Improvement of Higher Education Personnel (CAPES) and to the National Council for Scientific and Technological Development (CNPq) for financial support at the University of São Paulo. We are also grateful to the Maranhão Federal Institute of Education, Science and Technology for release to attend the doctoral program and to John Harris for assistance with English review.

Keywords

Antioxidant capacity
Cold-pressed process
Fatty acids
Pequi almond oils
Thermal behavior

Cite this

Torres, L. R. O., Shinagawa, F. B., Santana, F. C., Araújo, E. S., Oropeza, M. V. C., Macedo, L. F. L., Almeida-Muradian, L. B., Lima, H. C., & Mancini-Filho, J. (2016). Physicochemical and antioxidant properties of the pequi (Caryocar brasiliense Camb.) almond oil obtained by handmade and cold-pressed processes. International Food Research Journal, 23(4), 1541-1551.

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title = "Physicochemical and antioxidant properties of the pequi (Caryocar brasiliense Camb.) almond oil obtained by handmade and cold-pressed processes",

abstract = "The aim of this study is to characterize physical and chemically and determine the antioxidant capacity of pequi almond oils (PAO) extracted by handmade and by cold-pressing. Both oils showed good quality by acid, peroxide and thiobarbituric acid values. The fatty acid (FA) profile showed a significant presence of monounsaturated FA, mainly oleic acid (53.48 to 55.41 %); saturated FA, such as palmitic acid (33.30 to 35.89 %); and polyunsaturated FA (PUFA), such as linoleic acid (5.85 to 7.23 %). The total phenolic (TP) and carotenoid content ranged in concentration from 87.56 to 392.00 mg GAE/100 g and 36.03 to 262.40 mg/100 g, respectively. The tocopherol and phytosterol results indicated the predominant presence of a-tocopherol (52 to 67 %) and stigmasterol (63 to 68 %). The antioxidant capacity of PAO as measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH•) method oscillated from 58.48 mg/mL to 76.46 mg/ mL (IC50), from 10.61 to 40.46 μmol TE/g by the 2,2'-azino-bis (3-ethylbenzothiazoline-6- sulphonic acid) (ABTS•+) method, and from 113.93 to 280.85 μmol TE/100 g and 164.49 to 277.86 μmol TE/100 g, by the lipophilic and hydrophilic oxygen radical absorbance capacity (ORAC) methods, respectively. The oils presented a good oxidative and thermal stability by Rancimat method (IP of 7.33 a 15.91 h) and curves thermogravimetric and differential scanning calorimetry (To 337-363 °C and 159-184 °C, respectively). The results confirmed the presence of compounds that conferred antioxidant capacity and oxidative and thermal resistance for PAO made by handmade or cold-pressing, indicating that these oils can potentially be used for food and non-food applications.",

keywords = "Antioxidant capacity, Cold-pressed process, Fatty acids, Pequi almond oils, Thermal behavior",

author = "Torres, {L. R.O.} and Shinagawa, {F. B.} and Santana, {F. C.} and Ara{\'u}jo, {E. S.} and Oropeza, {M. V.C.} and Macedo, {L. F.L.} and Almeida-Muradian, {L. B.} and Lima, {H. C.} and J. Mancini-Filho",

note = "Funding Information: The corresponding author (L. R. O. TORRES) is grateful to the Coordination for the Improvement of Higher Education Personnel (CAPES) and to the National Council for Scientific and Technological Development (CNPq) for financial support at the University of S{\~a}o Paulo. We are also grateful to the Maranh{\~a}o Federal Institute of Education, Science and Technology for release to attend the doctoral program and to John Harris for assistance with English review.",

year = "2016",

language = "Ingl{\'e}s",

volume = "23",

pages = "1541--1551",

journal = "International Food Research Journal",

issn = "1985-4668",

publisher = "Universiti Putra Malaysia",

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TY - JOUR

T1 - Physicochemical and antioxidant properties of the pequi (Caryocar brasiliense Camb.) almond oil obtained by handmade and cold-pressed processes

AU - Torres, L. R.O.

AU - Shinagawa, F. B.

AU - Santana, F. C.

AU - Araújo, E. S.

AU - Oropeza, M. V.C.

AU - Macedo, L. F.L.

AU - Almeida-Muradian, L. B.

AU - Lima, H. C.

AU - Mancini-Filho, J.

N1 - Funding Information: The corresponding author (L. R. O. TORRES) is grateful to the Coordination for the Improvement of Higher Education Personnel (CAPES) and to the National Council for Scientific and Technological Development (CNPq) for financial support at the University of São Paulo. We are also grateful to the Maranhão Federal Institute of Education, Science and Technology for release to attend the doctoral program and to John Harris for assistance with English review.

PY - 2016

Y1 - 2016

N2 - The aim of this study is to characterize physical and chemically and determine the antioxidant capacity of pequi almond oils (PAO) extracted by handmade and by cold-pressing. Both oils showed good quality by acid, peroxide and thiobarbituric acid values. The fatty acid (FA) profile showed a significant presence of monounsaturated FA, mainly oleic acid (53.48 to 55.41 %); saturated FA, such as palmitic acid (33.30 to 35.89 %); and polyunsaturated FA (PUFA), such as linoleic acid (5.85 to 7.23 %). The total phenolic (TP) and carotenoid content ranged in concentration from 87.56 to 392.00 mg GAE/100 g and 36.03 to 262.40 mg/100 g, respectively. The tocopherol and phytosterol results indicated the predominant presence of a-tocopherol (52 to 67 %) and stigmasterol (63 to 68 %). The antioxidant capacity of PAO as measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH•) method oscillated from 58.48 mg/mL to 76.46 mg/ mL (IC50), from 10.61 to 40.46 μmol TE/g by the 2,2'-azino-bis (3-ethylbenzothiazoline-6- sulphonic acid) (ABTS•+) method, and from 113.93 to 280.85 μmol TE/100 g and 164.49 to 277.86 μmol TE/100 g, by the lipophilic and hydrophilic oxygen radical absorbance capacity (ORAC) methods, respectively. The oils presented a good oxidative and thermal stability by Rancimat method (IP of 7.33 a 15.91 h) and curves thermogravimetric and differential scanning calorimetry (To 337-363 °C and 159-184 °C, respectively). The results confirmed the presence of compounds that conferred antioxidant capacity and oxidative and thermal resistance for PAO made by handmade or cold-pressing, indicating that these oils can potentially be used for food and non-food applications.

AB - The aim of this study is to characterize physical and chemically and determine the antioxidant capacity of pequi almond oils (PAO) extracted by handmade and by cold-pressing. Both oils showed good quality by acid, peroxide and thiobarbituric acid values. The fatty acid (FA) profile showed a significant presence of monounsaturated FA, mainly oleic acid (53.48 to 55.41 %); saturated FA, such as palmitic acid (33.30 to 35.89 %); and polyunsaturated FA (PUFA), such as linoleic acid (5.85 to 7.23 %). The total phenolic (TP) and carotenoid content ranged in concentration from 87.56 to 392.00 mg GAE/100 g and 36.03 to 262.40 mg/100 g, respectively. The tocopherol and phytosterol results indicated the predominant presence of a-tocopherol (52 to 67 %) and stigmasterol (63 to 68 %). The antioxidant capacity of PAO as measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH•) method oscillated from 58.48 mg/mL to 76.46 mg/ mL (IC50), from 10.61 to 40.46 μmol TE/g by the 2,2'-azino-bis (3-ethylbenzothiazoline-6- sulphonic acid) (ABTS•+) method, and from 113.93 to 280.85 μmol TE/100 g and 164.49 to 277.86 μmol TE/100 g, by the lipophilic and hydrophilic oxygen radical absorbance capacity (ORAC) methods, respectively. The oils presented a good oxidative and thermal stability by Rancimat method (IP of 7.33 a 15.91 h) and curves thermogravimetric and differential scanning calorimetry (To 337-363 °C and 159-184 °C, respectively). The results confirmed the presence of compounds that conferred antioxidant capacity and oxidative and thermal resistance for PAO made by handmade or cold-pressing, indicating that these oils can potentially be used for food and non-food applications.

KW - Antioxidant capacity

KW - Cold-pressed process

KW - Fatty acids

KW - Pequi almond oils

KW - Thermal behavior

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M3 - Artículo

AN - SCOPUS:84977564010

SN - 1985-4668

VL - 23

SP - 1541

EP - 1551

JO - International Food Research Journal

JF - International Food Research Journal

IS - 4

ER -

Physicochemical and antioxidant properties of the pequi (Caryocar brasiliense Camb.) almond oil obtained by handmade and cold-pressed processes

Abstract

Bibliographical note

Keywords

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