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Chemical Composition and Antioxidant Capacity of Brazilian Passiflora Seed Oils.
J Food Sci. 2015 Dec; 80(12):C2647-54.JF

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.

Authors+Show Affiliations

Dept. of Food Science and Experimental Nutrition, Univ. of São Paulo, Av. Professor Lineu Prestes, 580, Bloco 14, 05508-900, São Paulo, São Paulo, Brazil.Dept. of Food Science and Experimental Nutrition, Univ. of São Paulo, Av. Professor Lineu Prestes, 580, Bloco 14, 05508-900, São Paulo, São Paulo, Brazil.Dept. of Food Science and Experimental Nutrition, Univ. of São Paulo, Av. Professor Lineu Prestes, 580, Bloco 14, 05508-900, São Paulo, São Paulo, Brazil.Embrapa Cerrados, BR- 020, 73310-970, Planaltina, Distrito Federal, Brazil.Dept. of Food Science and Experimental Nutrition, Univ. of São Paulo, Av. Professor Lineu Prestes, 580, Bloco 14, 05508-900, São Paulo, São Paulo, Brazil.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26512548

Citation

de Santana, Fernanda Carvalho, et al. "Chemical Composition and Antioxidant Capacity of Brazilian Passiflora Seed Oils." Journal of Food Science, vol. 80, no. 12, 2015, pp. C2647-54.
de Santana FC, Shinagawa FB, Araujo Eda S, et al. Chemical Composition and Antioxidant Capacity of Brazilian Passiflora Seed Oils. J Food Sci. 2015;80(12):C2647-54.
de Santana, F. C., Shinagawa, F. B., Araujo, E. d. a. . S., Costa, A. M., & Mancini-Filho, J. (2015). Chemical Composition and Antioxidant Capacity of Brazilian Passiflora Seed Oils. Journal of Food Science, 80(12), C2647-54. https://doi.org/10.1111/1750-3841.13102
de Santana FC, et al. Chemical Composition and Antioxidant Capacity of Brazilian Passiflora Seed Oils. J Food Sci. 2015;80(12):C2647-54. PubMed PMID: 26512548.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical Composition and Antioxidant Capacity of Brazilian Passiflora Seed Oils. AU - de Santana,Fernanda Carvalho, AU - Shinagawa,Fernanda Branco, AU - Araujo,Elias da Silva, AU - Costa,Ana Maria, AU - Mancini-Filho,Jorge, Y1 - 2015/10/29/ PY - 2015/02/23/received PY - 2015/09/06/accepted PY - 2015/10/30/entrez PY - 2015/10/30/pubmed PY - 2016/9/2/medline KW - Passiflora KW - antioxidant capacity KW - passion fruit KW - seed oils KW - vegetable oils SP - C2647 EP - 54 JF - Journal of food science JO - J Food Sci VL - 80 IS - 12 N2 - 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. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/26512548/Chemical_Composition_and_Antioxidant_Capacity_of_Brazilian_Passiflora_Seed_Oils_ DB - PRIME DP - Unbound Medicine ER -