Chemical characterization, fatty acid profile and antioxidant activity of <em>Gustavia macarenensis</em> fruit mesocarp and its oil from the Amazonian region of Ecuador as an unconventional source of vegetable oil

J. J. Reyes Mera; R. Abreu-Naranjo; J. M. Alvarez-Suarez; D. Viafara

doi:10.3989/gya.0569181

Autores/as

J. J. Reyes Mera Departamento de Ciencias de la Vida, Universidad Estatal Amazónica (UEA) https://orcid.org/0000-0001-6435-0649
R. Abreu-Naranjo Departamento de Ciencias de la Vida, Universidad Estatal Amazónica (UEA) https://orcid.org/0000-0003-1048-7126
J. M. Alvarez-Suarez Facultad de Ingeniería y Ciencias Agropecuarias (FICA). Grupo de Investigación en Biotecnología Aplicada a Biomedicina (BIOMED). Universidad de Las Américas https://orcid.org/0000-0001-8509-1498
D. Viafara Departamento de Ciencias de la Vida, Universidad Estatal Amazónica (UEA) https://orcid.org/0000-0003-1376-1231

DOI:

https://doi.org/10.3989/gya.0569181

Palabras clave:

Aceites comestibles, Actividad antioxidante, Análisis de conglomerados, Gustavia macarenensis, Perfil de ácidos grasos

Resumen

Hasta donde sabemos, este estudio sería el primero sobre la caracterización nutricional, los compuestos bioactivos y la actividad antioxidante de la fruta amazónica G. macarenensis. El perfil de ácidos grasos se determinó mediante análisis de cromatografía líquida de alta resolución. El contenido fenólico total y la actividad antioxidante se determinaron utilizando el método de Folin Ciocalteu y la medida de la actividad de eliminación de radicales, respectivamente. Además, se realizó un análisis de conglomerados para clasificar el aceite de fruta G. macarenensis según su perfil de ácidos grasos. Se obtuvieron siete funciones discriminantes lineales de Fisher a partir del análisis discriminante. Estos modelos permiten clasificar frutas nuevas en función de su perfil de ácidos grasos. Se obtuvo un alto valor para el total de lípidos (53.57%). Sus componentes principales son los ácidos palmítico y oleico. El valor TPC (156.49 ± 2.62 mg GAE/Kg de aceite) obtenido del aceite de pulpa de fruta de G. macarenensis es más alto que el que se reporta para algunas variedades de aceite de oliva y aceite de mango brasileño.

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