Fatty acids and bioactive compounds of the pulps and kernels of Brazilian palm species,guariroba (Syagrus oleraces), jerivá (Syagrus romanzoffiana) and macaúba (Acrocomia aculeata)

BACKGROUND: Bioactive compounds are capable of providing health benefits, reducing disease incidence or favoring body functioning. There is a growing search for vegetable oils containing such compounds. This study aimed to characterize the pulp and kernel oils of the Brazilian palm species guariroba (Syagrus oleracea), jerivá (Syagrus romanzoffiana) and macaúba (Acrocomia aculeata), aiming at possible uses in several industries. RESULTS: Fatty acid composition, phenolic and carotenoid contents, tocopherol composition were evaluated. The majority of the fatty acids in pulps were oleic and linoleic; macaúba pulp contained 526 g kg^?1 of oleic acid. Lauric acid was detected in the kernels of all three species as the major saturated fatty acid, in amounts ranging from 325.8 to 424.3 g kg^?1. The jerivá pulp contained carotenoids and tocopherols on average of 1219 µg g^?1 and 323.50 mg kg^?1, respectively. CONCLUSION: The pulps contained more unsaturated fatty acids than the kernels, mainly oleic and linoleic. Moreover, the pulps showed higher carotenoid and tocopherol contents. The kernels showed a predominance of saturated fatty acids, especially lauric acid. The fatty acid profiles of the kernels suggest that these oils may be better suited for the cosmetic and pharmaceutical industries than for use in foods. Copyright © 2011 Society of Chemical Industry     

Phytochemical constituents and antioxidant capacity of different pecan [Carya illinoinensis (Wangenh.) K. Koch] cultivars

Six pecan cultivars were analyzed for their antioxidant capacity (AC), total phenolics (TP), condensed tannin (CT), HPLC phenolic profile, tocopherol and fatty acid composition. Kernels which included the outer brown testa or pellicle, and shells which is the hard cover that surrounds the kernel, were evaluated for each cultivar. Strong correlations were found in kernels between AC and TP for both DPPH (r² = 0.98) and AC_ORAC (r² = 0.75) antioxidant assays. AC_ORAC values ranged from 372 to 817 μmol trolox equivalents/g defatted kernel, corresponding to Desirable and Kanza cultivars, respectively. CT ranged from 23 to 47 mg catechin equivalents/g defatted kernel and TP from 62 to 106 mg of chlorogenic acid equivalents/g defatted kernel. After a consecutive basic-acid hydrolysis, gallic acid, ellagic acid, catechin and epicatechin were identified by HPLC. The TP, AC and CT were 6, 4.5 and 18 times higher, respectively, for shells compared to kernels. The presence of phenolic compounds with high antioxidant capacity in kernels and shells indicates pecans can be considered an important dietary source of antioxidants.     

Carbohydrate composition and color development during drying and roasting of macadamia nuts (Macadamia integrifolia)

Research was conducted to determine whether variability in sugar content contributes to differences in kernel browning during processing of macadamia nut (Macadamia integrifolia) cultivars, Kau (HAES 344), Keaau (HAES 660), Keauhou (HAES 246), and Kakea (HAES 508). At harvest, total sugar content of fresh macadamia kernels varied from 2.9 to 5.6 g/100 g dry weight basis (db), and the average moisture content ranged from 15.6 to 23.6 g/100 g fresh weight. Cultivars differed in kernel sucrose content, but not reducing sugar content. Reducing sugars decreased during drying, and kernel centers darkened slightly. An incremental drying process limited sucrose hydrolysis, minimizing the amount of glucose and fructose available for browning reactions. Therefore, the centers of roasted kernels were not darker than dried kernels. The variability in sugar composition in fresh kernels had a minimal impact on color quality when low-temperature drying and roasting at 125 °C were used. However, when roasted kernels received from a processor were separated based on color quality, kernels with internal or external browning had higher reducing sugar concentrations (0.24-0.27 g/100 g db) than cream-colored kernels (0.03 g/100 g db). Immature kernels had higher sucrose and reducing sugar contents and more browning than mature kernels. During commercial processing, optimal conditions may not be achieved and the presence of immature nuts can contribute to kernel browning.     

Chemical composition and antioxidant activity of Gaylussacia brasiliensis (camarinha) grown in Brazil

This paper presents the centesimal and mineral composition, fatty acid profile of the lipidic fraction, phenolic and anthocyanin contents, and antioxidant activity of Gaylussacia brasiliensis fruit. The results indicated the following composition: moisture (81.30%), lipids (0.62%), proteins (0.56%), carbohydrates (10.74%), dietary fiber (6.53%), and ash (0.25%). The main elements comprising the mineral composition were K, Mg, Ca, and Fe. The fatty acid composition was characterized by a high content of polyunsaturated fatty acids (62.2%) and a high PUFA/SFA ratio (2.92). The G. brasiliensis fruit contained considerable amounts of phenolics (492.87 mgAG/100 g) and anthocyanins (240.43 mg/100 g), which contribute to its high antioxidant activity. This study highlights the potential of this fruit as an important source of both nutritional and bioactive compounds available in the native Brazilian flora.     

Phenolic composition of Flacourtia indica, Opuntia megacantha and Sclerocarya birrea

The phenolic acid composition of the peel and pulp of the fruits of Flacourtia indica (Burm. f.) Merr., Opuntia megacantha (L.) Mill and Sclerocarya birrea (A. Rich.) Hochst., from Zimbabwe, were analysed using traditional colorimetric as well as HPLC methods. The total phenolics, flavanoids and condensed tannin levels varied with species. Sclerocarya birrea pulp had the highest total phenolics, flavanoids and condensed tannins, i.e., 2262 μg GAE/g, 202 μg catechin/g and 6.0% condensed tannins, respectively. Flacourtia indica pulp contained the least total phenolics, flavanoids and condensed tannins 334 μg GAE/g, 41 μg catechin/g and 1.4%, respectively. There were no significant differences in the total phenolics between the peels and the pulps of the individual fruits. However, significant differences were noted in the flavanoids and the condensed tannins between the peels and pulps of the fruits assayed. Ferulic acid, caffeic acid and vanillic acid were the dominant phenolic acids in the three fruits. There were differences between the phenolic acids in the peels and the pulps of the fruits.     

Bioactivities of açaí (Euterpe precatoria Mart.) fruit pulp,superior antioxidant and anti-inflammatory properties to Euterpe oleracea Mart.

There are two predominant palm tree species producing edible fruit known as “açaí” found widely dispersed through the Amazon: Euterpe oleracea Mart. and Euterpe precatoria Mart. They differ from each other in terms of how the plants grow and their phytochemical composition. E. oleracea (EO) has received considerable attention as a “super fruit” because of its high antioxidant capacity, while studies on E. precatoria (EP) remain rare. In this study, the antioxidant and anti-inflammatory activities of EP fruit pulps were evaluated by different assays including a series of oxygen radical absorbance capacity (ORAC) based assays, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, the cell-based antioxidant protection in erythrocyte (CAP-e) assay, as well as the nuclear factor-kappa B (NF-κB) secreted embryonic alkaline phosphatase (SEAP) assay. Total phenolics were also measured as an indication of the total phenol content. For comparative purposes, the EO fruit pulp was included. The antioxidant capacity of the EP fruit pulp was determined to be superior to the EO fruit pulp in every chemical based assay. In the cell-based CAP-e assay, the EP fruit pulp showed a dose-dependent inhibition against oxidative damage with an IC₅₀ of 0.167 g/l. In the SEAP reporter assay, the EP fruit pulp polyphenol-rich extracts inhibited lipopolysaccharide (LPS)-induced NF-κB activation by 23% (p < 0.05) at 20 μg/ml, whereas the extract of the EO fruit pulp did not show a significant inhibitory effect at comparable doses. In addition, carotenoids were quantified for the first time in EP, since EP has high scavenging capacity against singlet oxygen.     

Açaí (Euterpe oleraceae) ‘BRS Pará’: A tropical fruit source of antioxidant dietary fiber and high antioxidant capacity oil

This article reports a study of the concentrations of dietary fiber (DF) and antioxidant capacity in fruits (pulp and oil) of a new açaí (Euterpe oleraceae) cultivar—‘BRS-Pará’, with a view to determine the possibility of using it as a source of antioxidants in functional foods or dietary supplements. Results show that ‘BRS-Pará’ açaí fruits has a high content of DF (71% dry matter) and oil (20.82%) as well as a high antioxidant capacity in both defatted matter and oil. ‘BRS-Pará’ Açaí fruits can be considered as an excellent source of antioxidant dietary fiber. Antioxidant capacity of açaí ‘BRS-Pará’ oil by DPPH assay was higher (EC₅₀ = 646.3 g/g DPPH) than extra virgin olive oil (EC₅₀ = 2057.27 g/g DPPH). These features provide açaí ‘BRS-Pará’ fruits with considerable potential for nutritional and health applications.     

Nutritional properties of yellow mombin (Spondias mombin L.) pulp

Yellow mombin (Spondias mombin L.) is a tropical fruit with increasing acceptance in both national and international fruit markets. The aim of this work was to evaluate the centesimal composition, mineral content, total phenolics, antioxidant activity, and characterize the carotenoids of frozen yellow mombin pulp. Results indicated that the yellow mombin pulp contained an important amount of potassium and copper. The antioxidant activity and total phenolic values scored 17.5 mmol TEAC g⁻¹ and 260 mg galic acid/100 g respectively, higher than those reported for other fruits. Five carotenoids were identified, ??-cryptoxanthin, lutein, zeinoxanthin, ?? and ?? carotene, being ??-cryptoxanthin the major one, accounting for the high level of pro-vitamin A activity in the pulp. A 100 g portion of yellow mombin pulp can provide more than 37% of the recommended daily allowance of vitamin A.     

Nutritional composition of Canarium pimela L. kernels

The kernels of Canarium pimela L., obtained from Guangdong Province, PR China, were analysed for their proximate composition, fatty acid composition, amino acid profile and mineral contents. The kernels were abundant in fats (59.7%) and proteins (23.9%). The acid, iodine, and saponification values of the kernel oil were 0.33, 92.4 and 191, respectively. Oleic acid (43.0%) and linoleic acid (26.5%) constituted the main unsaturated fatty acids of the kernel oil, while palmitic acid (24.8%) was the major saturated fatty acid. The kernel proteins were rich in glutamic acid, arginine and aspartic acid (21.0%, 12.5%, and 6.80%, respectively), but not the limiting amino acid lysine (2.37%). The mineral elements were also involved in this study. The results indicated that C. pimela L. kernels may be a potential source of oil or protein for the human diet.     

Chemical properties and antiulcerogenic activity of a galactomannoglucan from Syagrus oleracea

A galactomannoglucan (GMG) with an estimated weight–average molar mass of 415,000 g/mol was obtained from an aqueous extract of the mesocarp of fruits of Syagrus oleracea (Mart.) Becc. by fractionation by Sephacryl S-300 HR and Sephadex G-25. Chemical and spectroscopic studies indicated that GMG has a chain of (1 → 4)-linked β-d-mannopyranosyl residues attached to an initial chain of (1 → 3)-linked β-d-galactopyranosyl residues and a terminal chain of (1 → 4)-linked α-d-glucopyranosyl residues which comprised galactose, mannose and glucose in the molar ratio of 30:33:37. Results of the present study indicated that the polysaccharide GMG of S. oleracea significantly inhibited gastric lesions induced by ethanol, showing a gastroprotective property.     

Effects of Fusarium infection on the amino acid composition of winter wheat grain

Winter wheat (susceptible cultivar Ritmo) was grown in 2006 near Kiel and in 2007 near Heide in northern Germany. Plants were inoculated at anthesis using a Fusarium graminearum macroconidial suspension. The percentage of Fusarium-damaged kernels (FDK) ranged from 0 ± 2% to 28 ± 2%. The contents of the Fusarium mycotoxin deoxynivalenol (DON) and wheat amino acids were determined in the grain. Levels of the amino acids alanine, lysine, and tyrosine increased with the percentage of FDK or DON contents whereas glutamic acid contents decreased. Aspartic acid and threonine were not related to the percentage of FDK or DON contents. Effects of Fusarium infection on other amino acids were significant only at the sampling site with the higher degree of Fusarium-damage. Interestingly, those amino acids that increased consistently and significantly with the degree of Fusarium-damage are derived from phosphoenolpyruvate or pyruvate, suggesting that pathogen-induced changes in the glycolytic input for amino acid biosynthesis play a significant role for the amino acid composition of Fusarium-damaged winter wheat grain. On average, amino acid contents decreased by 0.13% compared to the amino acid content of sound kernels upon an increase of 1% of FDK.     

Structural characteristics and in vitro digestibility of Mango kernel starches (Mangifera indica L.)

Structural characteristics and digestibility of starches isolated from the kernels of two mango cultivars (Chausa and Kuppi) were studied and compared with those of a commercial normal corn starch. Mango kernel starches showed an A-type X-ray diffraction pattern, with relative crystallinities of 35.4% and 38.3%, respectively for Kuppi and Chausa cultivars. The structural characterisation obtained, using high performance size exclusion column chromatography connected to multi-angle laser light scattering and refractive index detectors (HPSEC-MALLS-RI), revealed that the mango kernel starches had lower molecular weight (M_w) and radius of gyration (R_g) of amylopectin and amylose compared to those of corn starch. The M_w of amylopectin for Chausa and Kuppi starches were 179 × 10⁶ and 140 × 10⁶ g/mol, respectively. The amounts of readily digestible starch (RDS) and slowly digestible starch (SDS) were lower for mango kernel starch than those of corn starch. Resistant starch (RS) contents in the mango kernel starches (75.6% and 80.0%, respectively) were substantially higher than those of corn starch (27.3%). The glycemic index (GI) values for mango kernel starches were 48.8 and 50.9 (for Chausa and Kuppi, respectively), whereas that of corn starch was 74.8, indicating that the mango kernel starch granules were highly resistant to digestion with significant contents of RS.     

Functional lipid characteristics,oxidative stability,and antioxidant activity of macadamia nut (Macadamiaintegrifolia) cultivars

Phytochemical compounds (tocopherols, tocotrienols, and squalene) were measured in seven macadamia cultivars harvested from four locations on Hawaii island to establish whether these compounds enhance the oxidative stability of roasted kernels. Cultivars that had the greatest oxidative stability also had high total lipid-soluble antioxidant capacity. Tocopherols [delta (δ), gamma (γ), alpha (α)] were not detected in most macadamia nut samples, but macadamia kernels contained significant amounts of tocotrienols (31–92 μg/g oil) and squalene (72–171 μg/g oil) for all cultivars tested. This is the first report of variation for three tocotrienol homologs (δ-, γ-, α-T3) and total antioxidant capacity in macadamia nut cultivars. No statistical correlations were found between oxidative stability and tocopherol, tocotrienol, and squalene concentrations. However, two cultivars (HAES 294 and HAES 835) were identified with superior oxidative stability, suggesting that the kernel quality of these cultivars is more stable during storage.     

Effects of drying method on the extraction yields and quality of oils from quebec sea buckthorn (Hippophaë rhamnoides L.) seeds and pulp

The effects of air-drying and freeze-drying on the extraction yields and quality of oils from Quebec sea buckthorn (cv. Indian-summer) seeds and pulp were studied. Oil extractions were carried out using hexane. Air-dried (ADS) and freeze-dried (FDS) seeds, gave a similar extraction yields (∼12% w/w), whereas those of air-dried (ADP) and freeze-dried (FDP) pulps were significantly different (35.9 ± 0.8 vs. 17.1 ± 0.6% w/w). Fatty acid analysis revealed that α-linolenic (37.2–39.6%), linoleic (32.4–34.2%) and oleic (13.1%) acids were the main fatty acids in seed oils, while pulp oils were rich in palmitoleic (39.9%), palmitic (35.4%) and linoleic (10.6%) acids. Lipid fractionation of crude oils, obtained by solid phase extraction (SPE), yielded mainly neutral lipids (93.9–95.8%). The peroxide values of seed and pulp oils were ca. 1.8 meq/kg and between 3.0 and 5.4 meq/kg, respectively. The melting behavior of seed and pulp oils showed multiple endothermic transitions, as observed normally in vegetable oils.     

Identification and quantification of carotenoids by HPLC-DAD during the process of peach palm (Bactris gasipaes H.B.K.) flour

The identification and quantification of carotenoids has been carried out on tropical and non tropical fruits because of two important carotenoid's properties: as antioxidant compounds having a prevention role in some diseases, and as a source of provitamin A needed for a good human nutrition. This study aimed to identify carotenoids present during different steps for producing flour from Costa Rican peach-palm fruit (Bactris gasipaes H.B.K). Nine carotenoids were tentatively identified and quantified by HPLC-DAD in raw pulp, and 14 were detected in cooked pulp, the additional five being products of isomerization and hydroxylation of carotenoids in the raw pulp. The flour contained 13 carotenoids, one less (all-trans-??-criptoxanthin) than in cooked pulp, with the main one being all-trans ??-carotene. This carotenoid was also present in raw pulp at a concentration of 96.0 ± 1.7 ??g equiv. of ??-carotene g⁻¹ dw. The concentration decreased significantly (P < 0.05) during cooking and drying to reach a final concentration of 33.3 ± 1.0 ??g equiv. ??-carotene g⁻¹ dw in the flour. Flour production reduced (P < 0.05) the total carotenoid content from 373.4 to 237.7 ??g of ??-carotene g⁻¹ dw, with a final retention rate of 63.7% by the end of the process. Moreover, 9 of the 14 carotenoids account for high levels of provitamin A, which, even so, had decreased from 2723 retinol equivalents (RE) 100 g⁻¹ in raw pulp to 1614 RE 100 g⁻¹ in cooked pulp and 1289 RE 100 g⁻¹ in flour. Provitamin A level is still high when compared to other common provitamin A sources. Our study shows that while there is a change in the levels and profile of carotenoids during the peach-palm flour process, and a reduction of provitamin A value, peach-palm fruit is a great source of bioactive compounds.     

Cagaita (Eugenia dysenterica DC.) of the Cerrado of Minas Gerais, Brazil: Physical and chemical characterization, carotenoids and vitamins

The physical characteristics (diameters, height and mass), chemical composition (tritratable acidity, soluble solids, pH, moisture, ash, protein, lipids and total dietary fiber), occurrence and content of vitamin C (ascorbic acid and dehydroascorbic acid), carotenoids (??-carotene, ??-carotene, ??-cryptoxanthin and lycopene), vitamin E (??-, ??-, ??- and ??-tocopherol and tocotrienol) and folates (tetrahydrofolate, 5-methyltetrahydrofolate and 5-formyltetrahydrofolate) were evaluated in the cagaita obtained from the Cerrado of Minas Gerais, Brazil. The analyses of vitamin C and carotenoids were performed by HPLC-DAD and vitamin E and folates by HPLC with fluorescence detection. The cagaita pulp presented high content of moisture (91.56 g 100 g^− 1), vitamin C (34.11 mg 100 g^− 1) and folates (25.74 ??g 100 g^− 1). The presence of protein (0.63 g 100 g^− 1), ash (0.18 g 100 g^− 1), lipids (0.57 g 100 g^− 1), carbohydrates (5.54 g 100 g^− 1), dietary fiber (1.54 g 100 g^− 1) and carotenoids (0.77 mg 100 g^− 1) was observed in its composition. Vitamin E isomers were not detected. Consumption of cagaita (100 g) contributed significantly to supply the daily requirements of vitamin C (on average 71.0%), vitamin A (on average 7.5%) and folates (on average 7.9%). The cagaita showed high pulp yield, reduced total energy value and was considered a source of vitamin C, which play important role in human health.     

Chemical composition and DSC thermal properties of two species of Hylocereus cacti seed oil: Hylocereus undatus and Hylocereus polyrhizus

Two types of pitaya (Hylocereus cacti) seeds (Hylocereus undatus and Hylocereus polyrhizus) were investigated in this study. The fatty acid, phenolic, tocopherol, and sterol contents of the extracted seed oil were analysed. The results showed that the pitaya seeds contained a high amount of oil (18.33–28.37%). The three major fatty acids in the H. undatus seed oil (WFSO) and H. polyrhizus seed oil (RFSO) were linoleic, oleic, and palmitic acids. The total tocopherol contents in the WFSO and RFSO were 36.70 and 43.50 mg/100 g, respectively. The phytosterol compounds identified in the WFSO and RFSO were cholesterol, campesterol, stigmasterol, and β-sitosterol. Seven phenolic acid compounds were identified in the WFSO and RFSO, namely, gallic, vanillic, syringic, protocatechuic, p-hydroxybenzoic, p-coumaric, and caffeic acids. WFSO and RFSO can be differentiated by their T_off and T_on values in the DSC thermal curves. This study reveals that pitaya seed oil has a high level of functional lipids and can be used as a new source of essential oil.     

Nutritional constituents and antioxidant properties of indigenous kembayau (Dacryodes rostrata (Blume) H. J. Lam) fruits

The nutritional and antioxidant properties of peels, pulp and seeds of kembayau (Dacryodes rostrata) fruits were evaluated. Kembayau seeds and pulp were rich in fat, while peels had the highest ash contents. Potassium was the most prevalent mineral in peels (380.72-1112.00 mg/100 g). In kembayau fruits, total flavonoid content (1012.74-28,022.28 mg rutin equivalent/100 g) was higher than total phenolic and total monomeric anthocyanin contents. Kembayau seeds exhibited high flavonoid and phenolic contents compared to the contents in peels and pulp. Antioxidant capacities were also higher in seeds as typified by trolox equivalent antioxidant capacity assay (51.39-74.59 mmol TE/100 g), ferric reducing antioxidant power assay (530.05-556.98 mmol Fe²⁺/100 g) and by 1,1-diphenyl-2-picryl hydrazyl radical scavenging activity (92.18-92.19%) when compared to peels and pulp. Pulp and peels of kembayau fruit may be an important source of energy and minerals for human consumption, while seeds have a good potential as antioxidants.     

Carotenoids and antioxidant capacities from Canarium odontophyllum Miq. fruit

Carotenoids were isolated and identified from peel, pulp and seed fractions of Canarium odontophyllum Miq., and their antioxidant capacities were evaluated. all-trans-β-carotene was present in a large amount in peel (69.5 ± 1.0 mg/kg), followed by pulp (31.1 ± 0.76 mg/kg) and seed (15.1 ± 3.0 mg/kg). Additionally, 15-cis-β-carotene, 9-cis-β-carotene and 13-cis-β-carotenes were also major contributors to carotenoid contents in peel, pulp and seed fractions. Pulp exhibited excellent β-carotene bleaching activity, significantly higher than peel and seed; high 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, whereas peel exhibited significantly higher scavenging activity of 2,2’-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radicals. All the extracts exhibited good inhibitory effect against hydrogen peroxide-induced haemoglobin oxidation, ranging from 45.3 to 59.7%. This is the first report about carotenoids and antioxidant capacities from C. odontophyllum fruit, and indicates that this fruit can be explored and promoted as a potential source of natural antioxidants.