Chemical-functional composition of Terminalia catappa oils from different varieties

O.V.  Santos; S.D.  Soares; P.C.S.  Dias; S.P.A.  Duarte; M.P.L.  Santos; F.C.A.  Nascimento; B.E.  Teixeira-Costa

doi:10.3989/gya.0102211

Authors

O.V. Santos Universidade Federal do Pará - UFPA https://orcid.org/0000-0001-5423-1945
S.D. Soares Universidade Federal do Pará - UFPA https://orcid.org/0000-0002-4229-7805
P.C.S. Dias Universidade Federal do Pará - UFPA https://orcid.org/0000-0002-2807-711X
S.P.A. Duarte Universidade Federal do Pará - UFPA https://orcid.org/0000-0002-5235-6880
M.P.L. Santos Universidade Federal do Pará - UFPA https://orcid.org/0000-0001-6673-4419
F.C.A. Nascimento Universidade Federal do Pará - UFPA https://orcid.org/0000-0002-2817-3312
B.E. Teixeira-Costa Universidade Federal do Amazonas - UFAM. Programa de Pós-Graduação em Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro - UFRJ, https://orcid.org/0000-0003-3695-7499

DOI:

https://doi.org/10.3989/gya.0102211

Keywords:

Antioxidant activity, Bioactive substances, Linoleic acid, Oleic acid, Tropical almond, Vegetable oil

Abstract

This study aimed to extract and physical-chemically characterize Terminalia catappa L. kernel oil from purple (CR) and yellow (CA) varieties. Physical-chemical parameters, composition of fatty acids, nutritional quality indices, bioactive compounds and antioxidant capacity of both oil varieties were evaluated according to the literature. Both oils presented low levels of acidity and peroxides, besides the predominance of unsaturated fatty acids, ~63% of oleic and ~26% of linoleic acids, which influenced its nutritional indices. The CR oil variety exhibited a higher content in anthocyanin (18.3 ± 1.5 mg·100 g^-1), ascorbic acid (68.4 ± 2.02 mg·100 g^-1) and total polyphenol contents (152.3 ± 2.4 mg GAE·g^-1), and a good antioxidant activity (38.6 ± 2.2 μg TE·g^-1) determined by TEAC assay, when compared to the CA oil (p < 0.05). Therefore, the results confirm the importance of T. catappa as a lipid source for human consumption to be used in the development of food products.

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