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Effects of the Fruit Ripening Stage on Antioxidant Capacity, Total Phenolics, and Polyphenolic Composition of Crude Palm Oil from Interspecific Hybrid Elaeis oleifera × Elaeis guineensis.
J Agric Food Chem. 2016 Feb 03; 64(4):852-9.JA

Abstract

In the present study, we assessed for the first time the changes in the antioxidant capacity, total phenolic content, and polyphenolic composition of interspecific hybrid palm oil extracted from Elaeis oleifera × Elaeis guineensis (O × G, Coari × La Mé cultivar) during the fruit ripening process 18, 20, 22, and 24 weeks after anthesis. A progressive decrease (p < 0.05) of phenolic content occurred during fruit development together with marked changes in polyphenol profiles. Significant negative correlations were established between antioxidant activity measured by TEAC (R = -0.954; p < 0.05) and ORAC (R = -0.745; p < 0.05) and the fruit ripening stage, while a positive correlation between total phenolic content was found using either the TEAC assay or the ORAC assay. The highest DPPH radical scavenging activity was also obtained with oils extracted at 18 WAA. These results highlight that O × G fruits of early ripeness represent a better source of phenolic compounds and may provide extracts with higher antioxidant activities when hybrid palm oil is aimed to be used as a functional ingredient for the development of food or food products with antioxidant properties.

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Authors+Show Affiliations

Rodríguez JC
Department of Nutrition and Biochemistry, Faculty of Sciences, Pontificia Universidad Javeriana , Bogota D.C., Colombia.
Gómez D
Department of Nutrition and Biochemistry, Faculty of Sciences, Pontificia Universidad Javeriana , Bogota D.C., Colombia.
Pacetti D
Department of Agricultural, Food, and Environmental Sciences, Polytechnic University of Marche , Via Brecce Bianche, 60131 Ancona, Italy.
Núñez O
Department of Analytical Chemistry, University of Barcelona , Martí i Franquès 1-11, 08028 Barcelona, Spain. Research Institute in Food Nutrition and Food Safety (INSA), University of Barcelona , Barcelona, Spain.
Gagliardi R
Department of Agricultural, Food, and Environmental Sciences, Polytechnic University of Marche , Via Brecce Bianche, 60131 Ancona, Italy.
Frega NG
Department of Agricultural, Food, and Environmental Sciences, Polytechnic University of Marche , Via Brecce Bianche, 60131 Ancona, Italy.
Ojeda ML
Department of Nutrition and Biochemistry, Faculty of Sciences, Pontificia Universidad Javeriana , Bogota D.C., Colombia.
Loizzo MR
Department of Pharmacy, Health and Nutritional Sciences, University of Calabria , Arcavacata di Rende, Italy.
Tundis R
Department of Pharmacy, Health and Nutritional Sciences, University of Calabria , Arcavacata di Rende, Italy.
Lucci P
Department of Food Science, University of Udine , via Sondrio 2/a, 33100 Udine, Italy.

MeSH

AntioxidantsArecaceaeFruitInbreedingPalm OilPhenolsPlant ExtractsPlant OilsPolyphenols

Pub Type(s)

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

Language

eng

PubMed ID

26752619

Citation

Rodríguez, Juanita C., et al. "Effects of the Fruit Ripening Stage On Antioxidant Capacity, Total Phenolics, and Polyphenolic Composition of Crude Palm Oil From Interspecific Hybrid Elaeis Oleifera × Elaeis Guineensis." Journal of Agricultural and Food Chemistry, vol. 64, no. 4, 2016, pp. 852-9.
Rodríguez JC, Gómez D, Pacetti D, et al. Effects of the Fruit Ripening Stage on Antioxidant Capacity, Total Phenolics, and Polyphenolic Composition of Crude Palm Oil from Interspecific Hybrid Elaeis oleifera × Elaeis guineensis. J Agric Food Chem. 2016;64(4):852-9.
Rodríguez, J. C., Gómez, D., Pacetti, D., Núñez, O., Gagliardi, R., Frega, N. G., Ojeda, M. L., Loizzo, M. R., Tundis, R., & Lucci, P. (2016). Effects of the Fruit Ripening Stage on Antioxidant Capacity, Total Phenolics, and Polyphenolic Composition of Crude Palm Oil from Interspecific Hybrid Elaeis oleifera × Elaeis guineensis. Journal of Agricultural and Food Chemistry, 64(4), 852-9. https://doi.org/10.1021/acs.jafc.5b04990
Rodríguez JC, et al. Effects of the Fruit Ripening Stage On Antioxidant Capacity, Total Phenolics, and Polyphenolic Composition of Crude Palm Oil From Interspecific Hybrid Elaeis Oleifera × Elaeis Guineensis. J Agric Food Chem. 2016 Feb 3;64(4):852-9. PubMed PMID: 26752619.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of the Fruit Ripening Stage on Antioxidant Capacity, Total Phenolics, and Polyphenolic Composition of Crude Palm Oil from Interspecific Hybrid Elaeis oleifera × Elaeis guineensis. AU - Rodríguez,Juanita C, AU - Gómez,Daniela, AU - Pacetti,Deborah, AU - Núñez,Oscar, AU - Gagliardi,Riccardo, AU - Frega,Natale G, AU - Ojeda,Myriam L, AU - Loizzo,Monica R, AU - Tundis,Rosa, AU - Lucci,Paolo, Y1 - 2016/01/22/ PY - 2016/1/12/entrez PY - 2016/1/12/pubmed PY - 2016/10/7/medline KW - HPLC-ESI-MS/MS KW - dietary antioxidants KW - interspecific hybrid palm KW - phenols KW - ripening SP - 852 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 64 IS - 4 N2 - In the present study, we assessed for the first time the changes in the antioxidant capacity, total phenolic content, and polyphenolic composition of interspecific hybrid palm oil extracted from Elaeis oleifera × Elaeis guineensis (O × G, Coari × La Mé cultivar) during the fruit ripening process 18, 20, 22, and 24 weeks after anthesis. A progressive decrease (p < 0.05) of phenolic content occurred during fruit development together with marked changes in polyphenol profiles. Significant negative correlations were established between antioxidant activity measured by TEAC (R = -0.954; p < 0.05) and ORAC (R = -0.745; p < 0.05) and the fruit ripening stage, while a positive correlation between total phenolic content was found using either the TEAC assay or the ORAC assay. The highest DPPH radical scavenging activity was also obtained with oils extracted at 18 WAA. These results highlight that O × G fruits of early ripeness represent a better source of phenolic compounds and may provide extracts with higher antioxidant activities when hybrid palm oil is aimed to be used as a functional ingredient for the development of food or food products with antioxidant properties. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/26752619/Effects_of_the_Fruit_Ripening_Stage_on_Antioxidant_Capacity_Total_Phenolics_and_Polyphenolic_Composition_of_Crude_Palm_Oil_from_Interspecific_Hybrid_Elaeis_oleifera_×_Elaeis_guineensis_ DB - PRIME DP - Unbound Medicine ER -