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Characterization of Lipid Extracts from Different Colors of Peach Palm Fruits-Red, Yellow, Green, and White-Obtained through Ultrasound-Assisted Green Extraction.
Santos, Mayara Priscila Lima Dos; Santos, Orquídea Vasconcelos Dos; Conceição, Leyvison Rafael Vieira da; Teixeira-Costa, Barbara Elisabeth; Lourenço, Lúcia de Fátima Henriques; Sousa, Consuelo Lucia Lima de.
Afiliación
  • Santos MPLD; Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Instituto de Tecnologia, Universidade Federal do Pará, Belém 66075-110, PA, Brazil.
  • Santos OVD; Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Instituto de Tecnologia, Universidade Federal do Pará, Belém 66075-110, PA, Brazil.
  • Conceição LRVD; Programa de Pós-Graduação em Engenharia Química, Instituto de Ciências Exatas, Universidade Federal do Pará, Belém 66075-110, PA, Brazil.
  • Teixeira-Costa BE; Programa de Pós-Graduação em Biotecnologia, Universidade Federal do Amazonas, Manaus 69067-005, AM, Brazil.
  • Lourenço LFH; Faculdade de Nutrição Emília de Jesus Ferreiro, Universidade Federal Fluminense, Niterói 24020-140, RJ, Brazil.
  • Sousa CLL; Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Instituto de Tecnologia, Universidade Federal do Pará, Belém 66075-110, PA, Brazil.
Foods ; 13(10)2024 May 10.
Article en En | MEDLINE | ID: mdl-38790775
ABSTRACT
This study represents a pioneering investigation and comparative analysis of lipid extracts from four different colors of peach palm (Bactris gasipaes Kunt) fruits-red, yellow, green, and white-by employing a green method based on ethanolic ultrasound-assisted extraction. This study examined the extraction yield, physico-chemical-quality attributes, chromatographic profiles (GC), color measurements, total carotenoid content, differential thermogravimetry (TG/DTA), and infrared spectroscopy (FTIR). The obtained lipid extracts displayed a high quality, considering the physico-chemical parameters of the Codex Alimentarius, and a fatty acids profile characterized by unsaturated fatty acids, notably omegas (ω-3, ω-6, and ω-9). The indices of atherogenicity (A.I.), thrombogenicity (I.T.), and hypocholesterolemic and hypercholesterolemic ratios revealed superior outcomes for the red peach palm lipid extract (approximately 0.35, 0.52, and 2.75, respectively), along with higher levels of ß-carotene (748.36 µg of ß-carotene per 100 g-1 of lipid extract) compared to the yellow, green, and white counterparts. Consequently, this research successfully demonstrates the efficacy of using a green extraction method in preserving the lipid's quality, which can display cardiovascular functionality and thermal stability. These findings underscore the considerable potential of peach palm lipid extract as a valuable raw material for diverse industrial applications across various sectors. The results support its utilization in the production of functional food products and nutraceuticals due to its favorable fatty acid composition, potent antioxidant properties exhibited by its high ß-carotene content, and notable cardiovascular functionality indices.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2024 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2024 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Suiza