Fatty Acid Content and Physicalchemical Properties of Cagaite Seed Oil (Eugenia dysenterica DC) Obtained by Different Extraction Methods

IF 1.3 4区化学 Q3 CHEMISTRY, MULTIDISCIPLINARY

Journal of the Brazilian Chemical Society Pub Date : 2023-05-26 DOI:10.21577/0103-5053.20220147

R. Rial, T. Merlo, P. Santos, Luiz Felipe Dias Melo, O. D. de Freitas, R. Barbosa, C. E. Nazário, L. H. Viana

{"title":"Fatty Acid Content and Physicalchemical Properties of Cagaite Seed Oil (Eugenia dysenterica DC) Obtained by Different Extraction Methods","authors":"R. Rial, T. Merlo, P. Santos, Luiz Felipe Dias Melo, O. D. de Freitas, R. Barbosa, C. E. Nazário, L. H. Viana","doi":"10.21577/0103-5053.20220147","DOIUrl":null,"url":null,"abstract":"Cagaiteira, the fruit popularly known as cagaite, belongs to the Myrtaceae family. Seed oil cagaite (Eugenia dysenterica DC) was obtained by three methods of extraction, extraction using an ultrasound (OCU), extraction by mechanical pressing (OCP) and extraction with Soxhlet extractor (OCS) in 3 different times (3, 6 and 9 h) and the content of fatty acids and physicalchemical properties were compared. The rate of saturated fatty acids ranged from 19.46% (OCP03) to 31.18% (OCS09), while the amount of unsaturated fatty acids ranged from 54.72% (OCP03) to 67.64% (OCS09). Linoleic and linolenic acids, important in nutrition food, varied between 32.22- 38.11 and 5.55-8.78%. For oxidative stability, OCUAq (heated ultrasound extraction) samples showed the highest induction periods, showing a positive correlation with antioxidant activity and phenol content, demonstrating the efficiency of the use of ultrasonic extraction to obtain quality oils from cagaite seeds.","PeriodicalId":17257,"journal":{"name":"Journal of the Brazilian Chemical Society","volume":"1 1","pages":""},"PeriodicalIF":1.3000,"publicationDate":"2023-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the Brazilian Chemical Society","FirstCategoryId":"92","ListUrlMain":"https://doi.org/10.21577/0103-5053.20220147","RegionNum":4,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, MULTIDISCIPLINARY","Score":null,"Total":0}

引用次数: 0

Abstract

Cagaiteira, the fruit popularly known as cagaite, belongs to the Myrtaceae family. Seed oil cagaite (Eugenia dysenterica DC) was obtained by three methods of extraction, extraction using an ultrasound (OCU), extraction by mechanical pressing (OCP) and extraction with Soxhlet extractor (OCS) in 3 different times (3, 6 and 9 h) and the content of fatty acids and physicalchemical properties were compared. The rate of saturated fatty acids ranged from 19.46% (OCP03) to 31.18% (OCS09), while the amount of unsaturated fatty acids ranged from 54.72% (OCP03) to 67.64% (OCS09). Linoleic and linolenic acids, important in nutrition food, varied between 32.22- 38.11 and 5.55-8.78%. For oxidative stability, OCUAq (heated ultrasound extraction) samples showed the highest induction periods, showing a positive correlation with antioxidant activity and phenol content, demonstrating the efficiency of the use of ultrasonic extraction to obtain quality oils from cagaite seeds.

查看原文本刊更多论文

不同提取方法得到的Cagaite籽油脂肪酸含量及理化性质

卡盖特拉，俗称卡盖特，属于桃金娘科。采用超声提取(OCU)、机械压榨提取(OCP)和索氏提取(OCS) 3种不同提取时间(3、6、9 h)对Eugenia dysenterica DC种子油进行提取，比较其脂肪酸含量和理化性质。饱和脂肪酸含量在19.46% (OCP03) ~ 31.18% (OCS09)之间，不饱和脂肪酸含量在54.72% (OCP03) ~ 67.64% (OCS09)之间。营养食品中重要的亚油酸和亚麻酸含量在32.22 ~ 38.11%和5.55 ~ 8.78%之间。在氧化稳定性方面，OCUAq(加热超声提取)样品的诱导期最高，与抗氧化活性和酚含量呈正相关，证明了超声波提取法可以有效地从cagaite种子中获得优质油。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of the Brazilian Chemical Society 化学-化学综合

CiteScore

2.90

自引率

7.10%

发文量

审稿时长

3.4 months

期刊介绍： The Journal of the Brazilian Chemical Society embraces all aspects of chemistry except education, philosophy and history of chemistry. It is a medium for reporting selected original and significant contributions to new chemical knowledge.