Antioxidant activity, fatty acid profile and tocopherols of Tamarindus indica L. seeds;Atividade antioxidante, perfil de ácidos graxos e tocoferóis de sementes de Tamarindus indica L.

Ciencia e Tecnologia de Alimentos

Volumn 31, Issue 2, 2011, Pages 497-501

  Luzia, Debora Maria Moreno ^a   Jorge, Neuza ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Gas chromatography; Oils; Tamarindus indica L.

Indexed keywords

TAMARINDUS INDICA;

EID: 80051624945     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612011000200034     Document Type: Article

References (26)

1. AMAROWICZ, R. et al. Free radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies. Food Chemistry, v. 84, n. 4, p. 551-562, 2004. http://dx.doi.org/10.1016/S0308-8146(03)00278-4
2. AMERICAN OIL CHEMISTS SOCIETY - AOCS. Official methods and recommended practices of the American Oil Chemists' Society. Champaign: AOCS, 1993.
3. AMERICAN OIL CHEMISTS SOCIETY- AOCS. Official methods and recommended practices of the American Oil Chemists' Society. Champaign: AOCS, 1997.
4. ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS - AOAC. Official and Tentative Methods of the AOAC International. Maryland: AOAC, 1995.
5. BAHIA (Estado). Secretaria da Agricultura, Irrigação e Reforma Agrária - SEAGRI. Cultura - Tamarindo. Disponível em: . Acesso em: 29 dez. 2009.
6. BELDA, M. C. R.; POURCHET-CAMPOS, M. A. Ácidos graxos essenciais em nutrição: uma visão atualizada. Revista Ciência e Tecnologia de Alimentos, v. 11, n. 1, p.5-35, 1991.
7. BOCCO, A. et al. Antioxidant activity and phenolic composition of citrus peel and seed extracts. Journal of Agricultural and Food Chemistry, v. 46, n. 6, p. 2123-2129, 1998. http://dx.doi.org/10.1021/jf9709562
8. BORGES, S. V. et al. Chemical composition of umbu (Spondias Tuberosa Arr. Cam) seeds. Química Nova, v. 30, n. 1, p. 49-52, 2007.
9. BRAND-WILLIAMS, W.; CUVELIER, M. E.; BERSET, C. Use of a free radical method to evaluate antioxidant activity. Lebensmittel - Wissenschaft und Technologie, v. 28, n. 1, p. 25-30, 1995.
10. CURI, R. et al. Entendendo a gordura - os ácidos graxos. São Paulo: MANOLE, 2002.
11. EL-ADAWY, T. A.; TAHA, K. M. Characteristics and composition of different seed oils and flours. Food Chemistry, v. 74, n. 1, p. 47-54, 2001. http://dx.doi.org/10.1016/S0308-8146(00)00337-X
12. FERNANDES, J. B. et al. Extrações de óleos de sementes de citros e suas atividades sobre a formiga cortadeira Atta sexdens e seu fungo simbionte. Química Nova, v. 25, n. 6B, p. 1091-1095, 2002. http://dx.doi.org/10.1590/S0100-40422002000700009
13. GAMÉZ-MEZA, N. et al. Antioxidant activity in soybean oil of extracts from Thompson grape bagasse. Journal of the American Oil Chemists' Society, v. 76, n. 12, p. 1445-1447, 1999.
14. HARTMAN, L.; LAGO, R. C. A. Rapid preparation of fat acids methyl esters. Laboratory and Practy, v. 22, p. 475-476, 1973.
15. JAYAPRAKASHA, G. K.; SINGH, R. P.; SAKARIAH, K. K. Antioxidant activity of grape seeds (Vitis vinifera) extracts on peroxidation models in vitro. Food Chemistry, v. 73, n. 3, p. 285-290, 2001. http://dx.doi.org/10.1016/S0308-8146(00)00298-3
16. JUNG, M. Y.; MIN, D. B. Effects of α, γ, e δ tocopherols on oxidative stability of soybean oil. Journal of Food Science, v. 55, n. 5, p. 1464-1465, 1990. http://dx.doi.org/10.1111/j.1365-2621.1990.tb03960.x
17. KAMAL-ELDIN, A.; APPELQVIST, L. A. The chemistry and antioxidant properties of tocopherols and tocotrienols. Lipids, v. 31, n. 7, p. 671-701, 1996. http://dx.doi.org/10.1007/BF02522884
18. KOBORI, C. N.; JORGE, N. Caracterização dos óleos de algumas sementes de frutas como aproveitamento de resíduos industriais. Ciência e Agrotecnologia, v. 29, n. 5, p. 1008-1014, 2005. http://dx.doi.org/10.1590/S1413-70542005000500014
19. KOMUTARIN, T. et al. Extract of the seed coat of Tamarindus indica inhibits nitric oxide production by murine macrophages in vitro and in vivo. Food and Chemical Toxicology, v. 42, n. 4, p. 649-658, 2004. http://dx.doi.org/10.1016/j.fct.2003.12.001
20. MALACRIDA, C. R. et al. Composição química e potencial antioxidante de extratos de sementes de melão amarelo em oleo de soja. Revista Ciência Agronômica, v. 38, n. 4, p. 372-376, 2007.
21. POMPÉIA, C.; PROCÓPIO, J.; CURI, R. Fatty acids and the immune system. Revista Brasileira de Ciências Farmacêuticas, v. 35, n. 2, p. 165-194, 1999.
22. SIDDHURAJU, P. Antioxidant activity of polyphenolic compounds extracted from defatted raw and dry heated Tamarindus indica seed coat. Food Science and Technology, v. 40, n. 6, p. 982-990, 2007.
23. SINGLETON, V. L.; ROSSI JR, J. A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, v. 16, n. 3, p. 144-158, 1965.
24. TAKEMOTO, E. et al. Composição química da semente e do óleo de baru (Dipteryx alata Vog.) nativo do Município de Pirenópolis, Estado de Goiás. Revista do Instituto Adolfo Lutz, v. 60, n. 2, p. 113-117, 2001.
25. TORRES, J. L. et al. Valorization of grape (Vitis vinifera) byproducts. Antioxidant and biological properties of polyphenolic fractions differing in procyanidin composition and flavonol content. Journal of Agricultural and Food Chemistry, v. 50, n. 26, p. 7548-7555, 2002. http://dx.doi.org/10.1021/jf025868i
26. TSUDA, T. et al. Antioxidative components isolated from the seed of tamarind (Tamarindu indica L.). Journal of Agricultural and Food Chemistry, v. 42, n. 12, p. 2671-2674, 1994. http://dx.doi.org/10.1021/jf00048a004