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

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...

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Bibliographic Details
Published in:	Journal of agricultural and food chemistry Vol. 64; no. 4; pp. 852 - 859
Main Authors:	Rodríguez, Juanita C, Gómez, Daniela, Pacetti, Deborah, Núñez, Oscar, Gagliardi, Riccardo, Frega, Natale G, Ojeda, Myriam L, Loizzo, Monica R, Tundis, Rosa, Lucci, Paolo
Format:	Journal Article
Language:	English
Published:	United States American Chemical Society 03-02-2016 American Chemical Society, Books and Journals Division
Subjects:	Antioxidants - chemistry Antioxidants - metabolism Arecaceae - chemistry Arecaceae - genetics Arecaceae - growth & development Arecaceae - metabolism Fruit - chemistry Fruit - genetics Fruit - growth & development Fruit - metabolism Inbreeding Oli de palma Olis vegetals Palm Oil Phenols - chemistry Phenols - metabolism Plant Extracts - chemistry Plant Extracts - metabolism Plant Oils - chemistry Plant Oils - metabolism Polifenols Polyphenols Polyphenols - chemistry Polyphenols - metabolism Vegetable oils phenols dietary antioxidants HPLC-ESI-MS/MS ripening interspecific hybrid palm
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Summary:	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.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0021-8561 1520-5118
DOI:	10.1021/acs.jafc.5b04990