Antioxidants in processed fruit, essential oil, and seed oils of feijoa
| Autor: | Jessica M. Medrano-Hernández, Diana Guerra-Ramírez, Juan Guillermo Cruz-Castillo, Karla Elizabeth González-García, Franco Famiani |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
linoleic acid
030309 nutrition & dietetics DPPH Agriculture (General) Linoleic acid Plant Science Horticulture phenols in jam S1-972 law.invention 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Nutraceutical law Phenols Food science Acca sellowiana nutraceutical foods Essential oil 0303 health sciences ABTS Vitamin C food and beverages Forestry 04 agricultural and veterinary sciences SD1-669.5 040401 food science chemistry Behenic acid volatile oil Agronomy and Crop Science |
| Zdroj: | Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 49, Iss 1 (2021) |
| ISSN: | 1842-4309 0255-965X |
| DOI: | 10.15835/nbha49111988 |
| Popis: | The degradation of nutraceutical properties during processing of the fruits of feijoa (Acca sellowiana), and the characterization of seed oils, and volatile compounds were evaluated. In feijoa fruit dehydrated by a standard convective air process, the total phenols and total flavonoids declined 42%, and the antioxidant capacity determined by ABTS, DPPH, and FRAP declined 26% with respect to lyophilized fruit. In feijoa jam, the reduction of total phenols and flavonoids was 52%, and the reduction in antioxidant capacity was 72%. Vitamin C in the jam was also reduced by the processing. Feijoa seeds had 69.4% unsaturated fatty acids, mainly linoleic (46.2%) and linolenic (3.7%) acids. Behenic acid was also detected in the seeds but in small amounts (0.91%). The feijoa skin had 31 volatile compounds in two orchards with different climate, one in a tropical highland and the other in a temperate zone. The extraction yield was on average 0.45%. The major compounds in the essential oil of the feijoa skin were 3-hexen-1-yl benzoate, elixene, spathulenol, D-germacrene and alpha-cadinol. In general, the concentration of volatile oils was higher in the temperate zone. |
| Databáze: | OpenAIRE |
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