Comparison of four oil extraction methods for sinami fruit (Oenocarpus mapora H. Karst): Evaluating quality, polyphenol content and antioxidant activity

Comparison of four oil extraction methods for sinami fruit (Oenocarpus mapora H. Karst): Evaluating quality, polyphenol content and antioxidant activity

This article belongs to the Special Issue Bioactive Compounds, Nutritional Quality and Oxidative Stability of Edible Oils and By-Products of Their Extraction.

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Main Authors: Muñoz, Ana María, Casimiro-Gonzales, Sandra, Gómez-Coca, R. B., Moreda, Wenceslao, Best, Ivan, Cajo-Pinche, María Isabel, Loja, Juan Francisco, Ibáñez, Elena, Cifuentes, Alejandro, Ramos-Escudero, Fernando
Other Authors: Fondo Nacional de Desarrollo Científico, Tecnológico y de Información Tecnológica (Perú)
Format: artículo biblioteca
Language:English
Published: Multidisciplinary Digital Publishing Institute 2022-05-23
Subjects:Carotenoids, Chemometrics, Chlorophylls, Color measurement, Oil extraction, Physicochemical composition, Sinami oil,
Online Access:http://hdl.handle.net/10261/272495
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spelling dig-cial-es-10261-2724952022-10-28T12:40:36Z Comparison of four oil extraction methods for sinami fruit (Oenocarpus mapora H. Karst): Evaluating quality, polyphenol content and antioxidant activity Muñoz, Ana María Casimiro-Gonzales, Sandra Gómez-Coca, R. B. Moreda, Wenceslao Best, Ivan Cajo-Pinche, María Isabel Loja, Juan Francisco Ibáñez, Elena Cifuentes, Alejandro Ramos-Escudero, Fernando Fondo Nacional de Desarrollo Científico, Tecnológico y de Información Tecnológica (Perú) Universidad San Ignacio de Loyola Carotenoids Chemometrics Chlorophylls Color measurement Oil extraction Physicochemical composition Sinami oil This article belongs to the Special Issue Bioactive Compounds, Nutritional Quality and Oxidative Stability of Edible Oils and By-Products of Their Extraction. The sinami palm (Oenocarpus mapora H. Karst) is a plant from the South American Amazonia that has great potential for industrial applications in the development of functional foods, nutraceuticals and cosmeceuticals. In this manuscript, the physicochemical properties, total polyphenol content and antioxidant activity of sinami oil that was obtained using four extraction systems, namely expeller press extraction (EPE), cold press extraction (CPE), ultrasound-assisted extraction (UAE) and supercritical fluid extraction (SFE), were studied and compared. The oxidative stability (OSI) was statistically non-significant in EPE and SFE. The chromatic properties (CIELab) were influenced by the extraction methods and SFE presented high values of L* and a lower content of plant pigments. Ultrasound-assisted extraction showed a higher content of polyphenols and higher antioxidant activity. Different analyses for the evaluation of the physicochemical properties, the content of total polyphenols and antioxidant activity were used to classify sinami oil according to chemometrics using principal component analysis (PCA). For example, the sinami oil that was obtained using each extraction method was in a different part of the plot. In summary, sinami oil is an excellent resource for plant pigments. Additionally, the information that was obtained on the quality parameters in this study provided a good foundation for further studies on the characterization of major and minor compounds. This research was funded by the Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica of Perú (project number 108-2018-FONDECYT-BM-IADT-MU) and the APC was funded by Universidad San Ignacio de Loyola. Peer reviewed 2022-06-14T12:38:11Z 2022-06-14T12:38:11Z 2022-05-23 artículo Foods 11(10): 1518 (2022) http://hdl.handle.net/10261/272495 10.3390/foods11101518 2304-8158 35627087 en Foods (Basel, Switzerland) Publisher's version http://dx.doi.org/10.3390/foods11101518 Sí open Multidisciplinary Digital Publishing Institute
institution CIAL ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-cial-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del CIAL España
language English
topic Carotenoids
Chemometrics
Chlorophylls
Color measurement
Oil extraction
Physicochemical composition
Sinami oil
Carotenoids
Chemometrics
Chlorophylls
Color measurement
Oil extraction
Physicochemical composition
Sinami oil
spellingShingle Carotenoids
Chemometrics
Chlorophylls
Color measurement
Oil extraction
Physicochemical composition
Sinami oil
Carotenoids
Chemometrics
Chlorophylls
Color measurement
Oil extraction
Physicochemical composition
Sinami oil
Muñoz, Ana María
Casimiro-Gonzales, Sandra
Gómez-Coca, R. B.
Moreda, Wenceslao
Best, Ivan
Cajo-Pinche, María Isabel
Loja, Juan Francisco
Ibáñez, Elena
Cifuentes, Alejandro
Ramos-Escudero, Fernando
Comparison of four oil extraction methods for sinami fruit (Oenocarpus mapora H. Karst): Evaluating quality, polyphenol content and antioxidant activity
description This article belongs to the Special Issue Bioactive Compounds, Nutritional Quality and Oxidative Stability of Edible Oils and By-Products of Their Extraction.
author2 Fondo Nacional de Desarrollo Científico, Tecnológico y de Información Tecnológica (Perú)
author_facet Fondo Nacional de Desarrollo Científico, Tecnológico y de Información Tecnológica (Perú)
Muñoz, Ana María
Casimiro-Gonzales, Sandra
Gómez-Coca, R. B.
Moreda, Wenceslao
Best, Ivan
Cajo-Pinche, María Isabel
Loja, Juan Francisco
Ibáñez, Elena
Cifuentes, Alejandro
Ramos-Escudero, Fernando
format artículo
topic_facet Carotenoids
Chemometrics
Chlorophylls
Color measurement
Oil extraction
Physicochemical composition
Sinami oil
author Muñoz, Ana María
Casimiro-Gonzales, Sandra
Gómez-Coca, R. B.
Moreda, Wenceslao
Best, Ivan
Cajo-Pinche, María Isabel
Loja, Juan Francisco
Ibáñez, Elena
Cifuentes, Alejandro
Ramos-Escudero, Fernando
author_sort Muñoz, Ana María
title Comparison of four oil extraction methods for sinami fruit (Oenocarpus mapora H. Karst): Evaluating quality, polyphenol content and antioxidant activity
title_short Comparison of four oil extraction methods for sinami fruit (Oenocarpus mapora H. Karst): Evaluating quality, polyphenol content and antioxidant activity
title_full Comparison of four oil extraction methods for sinami fruit (Oenocarpus mapora H. Karst): Evaluating quality, polyphenol content and antioxidant activity
title_fullStr Comparison of four oil extraction methods for sinami fruit (Oenocarpus mapora H. Karst): Evaluating quality, polyphenol content and antioxidant activity
title_full_unstemmed Comparison of four oil extraction methods for sinami fruit (Oenocarpus mapora H. Karst): Evaluating quality, polyphenol content and antioxidant activity
title_sort comparison of four oil extraction methods for sinami fruit (oenocarpus mapora h. karst): evaluating quality, polyphenol content and antioxidant activity
publisher Multidisciplinary Digital Publishing Institute
publishDate 2022-05-23
url http://hdl.handle.net/10261/272495
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