Antioxidants in processed fruit, essential oil, and seed oils of feijoa
| Autor: | Diana GUERRA-RAMÍREZ, Karla E. GONZÁLEZ-GARCÍA, Jessica M. MEDRANO-HERNÁNDEZ, Franco FAMIANI, Juan G. CRUZ-CASTILLO |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 49, Iss 1 (2021) |
| Druh dokumentu: | article |
| ISSN: | 0255-965X 1842-4309 |
| 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: | Directory of Open Access Journals |
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