SciELO - Scientific Electronic Library Online

 
vol.16 issue2Effect of Different Times of Cold Storage on Some Parameters of Phytoseiulus persimilis (Athias Henriot) and Neoseiulus californicus. (Parasitiformes: Phytoseiidae)Evaluation of Two Methods DNA Extraction from Formalin-Fixed, Paraffin-Embedded Tissues on Non-Optimal Conditions author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

  • On index processCited by Google
  • Have no similar articlesSimilars in SciELO
  • On index processSimilars in Google

Share


Acta Biológica Colombiana

Print version ISSN 0120-548X

Abstract

NEUZA, JORGE; BRUNA, JORGE BERTANHA  and  MORENO LUZIA, DÉBORA MARIA. Antioxidant Activity and Profile Fatty Acids of Jabuticaba Seeds (Myrciaria cauliflora Berg). Acta biol.Colomb. [online]. 2011, vol.16, n.2, pp.75-82. ISSN 0120-548X.

Numerous natural compounds found in fruits, grains and vegetables have antioxidant activity. This work aimed to characterize jabuticaba seeds (Myrciaria cauliflora Berg) by proximate composition, antioxidant activity and fatty acids profile of their extracted oil. To obtain the extract, the dehydrated and triturated seeds were extracted with ethyl alcohol for 30 min, at a proportion of 1:3 of seeds:ethyl alcohol, under continuous agitation, at room temperature. Afterwards, the mixture was filtered and the supernatant dehydrated at 40 ºC aiming to determine, by direct weighing, the extract’s dry matter yield. According to the results, the jabuticaba seeds are an important source of total carbohydrates, and also presented relevant antioxidant activity. In the jabuticaba seeds oil, a significant percentage of polyunsaturated fatty acids stood out, with linoleic and α-linolenic being the main component, essentials fatty acids.

Keywords : Seeds; edible oils; antioxidant activity; phenolic compounds; DPPH; fruits.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License