Characterization and oxidative stability of oils and bioactive compounds of the fruits of Byrsonima cydoniifolia A. Juss. at different ripening stages

• Published in: Journal of the science of food and agriculture Vol. 99; no. 6; pp. 2855 - 2864
• Main Authors: Marcelino, Gabriela, Donadon, Juliana R, Caires, Anderson RL, Michels, Flavio S, Oliveira, Lincoln CS, Cortes, Mário R, Maldonade, Iriani R, Cavalheiro, Leandro F, Nazário, Carlos ED, Maróstica Júnior, Mário R, Santos, Nathalia MD, Batista, Patrícia B, Pott, Arnildo, Nunes, Ângela A, Figueiredo, Priscila S, Hiane, Priscila A, Nascimento, Valter A, Guimarães, Rita CA
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01-04-2019; John Wiley and Sons, Limited
• Subjects: Antioxidants; Antioxidants - chemistry; Ascorbic acid; Bioactive compounds; Biological activity; Byrsonima; Carotenoids; Carotenoids - chemistry; Chemical composition; Chemical compounds; Edible oils; Fatty acids; Fatty Acids - chemistry; Fruit - chemistry; Fruit - growth & development; Fruits; Gallic acid; Lipids; Lutein; Malpighiaceae - chemistry; Malpighiaceae - growth & development; murici; Oils & fats; Organic chemistry; Oxidation; Oxidation-Reduction; oxidative stability; Phenols; Plant Oils - chemistry; Ripening; Stability; thermal stability; Vegetable oils; bioactive compounds; thermal stability; murici; fatty acids; chemical composition; oxidative stability
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.9498

BACKGROUND
Fruits present high concentrations of bioactive compounds that are beneficial to health due to their antioxidant properties. New alternatives to vegetable oils with such properties have been studied. We determined the chemical compounds of Byrsonima cydoniifolia A. Juss. fruits in three ripening stages as well as the optical behavior and quality level of the oils.
RESULTS
The ripening stage affected the chemical composition of the fruits and oils. The fruits presented high values of bioactive compounds, as ascorbic acid (1.46–1.82 g kg−1) and total phenols (3.54–15.91 g gallic acid equivalents kg−1), as well as showed excellent antioxidant activity. The ripe fruits showed high content of carotenoids (45.90 mg kg−1) were lutein is the major carotenoid, representing 55.56%. The oil of the ripe fruits showed high lipid content (252.6 g kg−1) and contained oleic (521.83 g kg−1), palmitic (209.13 g kg−1) and linoleic (195.4 g kg−1) fatty acids. The oil of ripe fruits showed the best oxidative stability, with longer induction period (22.29 h) than the other oils.
CONCLUSION
Fruits of B. cydoniifolia A. Juss. demonstrate to possess a promising potential for the use as functional ingredients. The oil of the ripe fruits was more stable and presents a greater potential to be used for edible purposes. © 2018 Society of Chemical Industry