Evaluation of quality parameters, physicochemical and bioactive properties of licuri oil (Syagrus coronata)

被引：0

作者：

Pereira, Gabriel Sthefano Lourenco ^{[1
]}

de Souza, Patricia Tonon ^{[1
]}

Flozino, Grace Kelly Mizuno ^{[1
]}

Almeida, Rafael Fernandes ^{[1
]}

Sobral, Dhayna Oliveira ^{[1
]}

Morgano, Marcelo Antonio ^{[2
]}

Lustri, Wilton Rogerio ^{[3
]}

Lazarini, Silmara Cristina ^{[3
]}

Corbi, Pedro Paulo ^{[4
]}

Meirelles, Antonio Jose de Almeida ^{[1
]}

Maximo, Guilherme Jose ^{[1
]}

Batista, Eduardo Augusto Caldas ^{[1
]}

Sampaio, Klicia Araujo ^{[1
]}

机构：

[1] Univ Estadual Campinas UNICAMP, Fac Food Engn, Lab Extract Appl Thermodynam & Equilibrium, Monteiro Lobato St 80, BR-13083970 Campinas, SP, Brazil

[2] Inst Food Technol ITAL, Brasil Ave 2880, BR-13070178 Campinas, SP, Brazil

[3] Univ Araraquara UNIARA, Dept Biol & Hlth Sci, Carlos Gomes St 1338, BR-14801320 Araraquara, SP, Brazil

[4] Univ Estadual Campinas UNICAMP, Inst Chem, Josue de Castro St, BR-13083970 Campinas, SP, Brazil

来源：

FOOD RESEARCH INTERNATIONAL | 2025年 / 208卷

基金：

巴西圣保罗研究基金会;

关键词：

Caatinga; Bioactive compounds; Lauric acid; Oxidative stability; CHAIN CARBOXYLIC-ACIDS; VEGETABLE-OILS; FATTY-ACIDS; OLIVE OIL; OXIDATION; HEALTH; FRACTIONS;

D O I：

10.1016/j.foodres.2025.116157

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study aimed to conduct a comprehensive analysis of licuri (Syagrus coronata) oil, exploring its composition, quality parameters, bioactive profile, and physicochemical properties. Licuri oil was extracted by cold pressing from mature fruits and subjected to extensive chemical characterization, including lipid, protein, water content, peroxide value, acidity, trace metals, carboxylic acid, total polyphenol, carotenoids and tocols. The oil's lipid profile, including fatty acid, and triacylglycerol profile was also determined. Antioxidant capacity was determined by DPPH radical scavenging assay (IC50), melting and crystallization behaviors were examined via differential scanning calorimetry (DSC), complete rheological profile was assessed through stress - strain curves, and oil's oxidative stability determined by Rancimat apparatus. The analysis revealed that licuri oil has favorable characteristics, such as low water content (0.54 %), peroxide value within regulatory limits (5.83 mEq/kg), and low free fatty acid content (0.09 %). It is a rich source of lauric acid (45.01 %), with significant amounts of myristic (13.2 %), caprylic (12.34 %), and oleic acid (10.79 %), similar to coconut or palm kernel oils, largely applied in industry. The predominance of triglycerides derived from lauric acid contributes to its functionality, including an interesting melting and rheological profile, making it suitable for various food and cosmetic applications. Additionally, licuri oil exhibits a significant content of phenolic compounds (196.73 mu g CAE/g) and tocols (7.79 mu g/g), leading to improved oxidative stability (30.09 h at 110 degrees C), and antioxidant capacity, thus making licuri oil a healthier alternative to conventional oils.

引用

页数：12

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