Fatty acid composition and antioxidant activity of oils from two cultivars of Cantaloupe extracted by supercritical fluid extraction

Maznah Ismail; Abdalbasit Mariod; Gururaj Bagalkotkar; Hoe Sy Ling

doi:10.3989/gya.053909

Autores/as

Maznah Ismail Laboratory of Molecular BioMedicine, Institute of Bioscience, Universitiy Putra - Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, University Putra
Abdalbasit Mariod Laboratory of Molecular BioMedicine, Institute of Bioscience, Universitiy Putra - Department of Food Science & Technology, Sudan University of Science &Technology
Gururaj Bagalkotkar Laboratory of Molecular BioMedicine, Institute of Bioscience, Universitiy Putra
Hoe Sy Ling Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, University Putra

DOI:

https://doi.org/10.3989/gya.053909

Palabras clave:

Ácido graso, Actividad antioxidante, 1, 1-difenil-2-picrilhidrazylo, Ensayo de decoloración de beta-caroteno, Extracción con fluido supercrítico, Melón

Resumen

El efecto del fraccionamiento mediante extracción con fluido supercrítico de tres fracciones (fracción 1ª, 2ª y 3ª) sobre la composición de ácidos grasos y actividad antioxidante de aceites de dos variedades de melón fué investigado. Aceites de melón de los cultivares Rock (RMO) y Golden Langkawi GLO) fueron extraídos usando SFE y los principales ácidos grasos en cada cultivar fueron ácido linoleico, oleico, palmítico y esteárico. Los ácidos grasos saturados (SFA) disminuyeron desde 15.78 a 14.14% en la 1ª fracción de RMO y los ácidos grasos monoinsaturados (MUFA) disminuyeron desde 18.30 a 16.56% en la 2ª fracción de RMO, mientras que los ácidos grasos poliinsaturados (PUFA) aumentaron de 65.9 a 69.30% en la 3ª fracción de RMO. Por otra parte, SFA disminuyo de 16.35 a 13.91% en la primera fracción de GLO y MUFA disminuyo de 17.50 a 15.57% en la 2ª fracción de GLO, mientras que PUFA aumento de 66.15 a 70.52% en la 3ª fracción de GLO. Las diferentes fracciones de los dos aceites mostraron una alta actividad antioxidante al reducir la oxidación del β-caroteno en el ensayo de decoloración de beta-carotene (BCB) y en la eliminación del radical 1,1-difenil-2-picrilhidrazilo (DPPH).

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