Comparative properties of Amazonian oils obtained by different extraction methods |
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| Authors: | Ferreira Bianca Silva de Almeida Camila Guimarães Faza Lara Pereira de Almeida Angelina Diniz Cláudio Galuppo da Silva Vânia Lúcia Grazul Richard Michael Le Hyaric Mireille |
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| Institution: | Departamento de Química, Instituto de Ciências Exatas, Universidade Federal de Juiz de Fora, Rua José Louren?o Kelmer, s/n - Campus Universitário, Bairro Martelos, 36036-900, Juiz de Fora-MG, Brazil. |
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| Abstract: | Pequi (Caryocar brasiliense Camb.), baba?u (Orbignya phalerata Mart.), buriti (Mauritia flexuosa), and passion fruit (Passiflora edulis) oils were studied to determine their antibacterial, antioxidant and cytotoxic activities, as well as their total phenol and carotenoid contents. The fatty acid contents were determined by GC-MS. The three types of passion fruit oils studied were refined, cold pressed or extracted from seeds in a Soxhlet apparatus. The oils thus obtained showed differences in antioxidant activity and carotenoid content, but were similar in regard to total phenols. Buriti and pequi had the highest carotenoid contents, while refined and cold pressed passion fruit oil displayed the highest antioxidant activity. Pequi oil was the only oil to display antibacterial and cytotoxic activity. |
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