Comparison of Four Oil Extraction Methods for Sinami Fruit (<i>Oenocarpus mapora</i> H. Karst): Evaluating Quality, Polyphenol Content and Antioxidant Activity
The sinami palm (<i>Oenocarpus mapora</i> 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 polyph...
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-05-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/10/1518 |
| _version_ | 1797499869331456000 |
|---|---|
| author | Ana María Muñoz Sandra Casimiro-Gonzales Raquel B. Gómez-Coca Wenceslao Moreda Ivan Best María Isabel Cajo-Pinche Juan Francisco Loja Elena Ibañez Alejandro Cifuentes Fernando Ramos-Escudero |
| author_facet | Ana María Muñoz Sandra Casimiro-Gonzales Raquel B. Gómez-Coca Wenceslao Moreda Ivan Best María Isabel Cajo-Pinche Juan Francisco Loja Elena Ibañez Alejandro Cifuentes Fernando Ramos-Escudero |
| author_sort | Ana María Muñoz |
| collection | DOAJ |
| description | The sinami palm (<i>Oenocarpus mapora</i> 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 <i>L</i>* 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. |
| first_indexed | 2024-03-10T03:53:37Z |
| format | Article |
| id | doaj.art-de52eed6130d445cb96d560f72ca59d4 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T03:53:37Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-de52eed6130d445cb96d560f72ca59d42023-11-23T11:00:18ZengMDPI AGFoods2304-81582022-05-011110151810.3390/foods11101518Comparison of Four Oil Extraction Methods for Sinami Fruit (<i>Oenocarpus mapora</i> H. Karst): Evaluating Quality, Polyphenol Content and Antioxidant ActivityAna María Muñoz0Sandra Casimiro-Gonzales1Raquel B. Gómez-Coca2Wenceslao Moreda3Ivan Best4María Isabel Cajo-Pinche5Juan Francisco Loja6Elena Ibañez7Alejandro Cifuentes8Fernando Ramos-Escudero9Instituto de Ciencias de Los Alimentos y Nutrición, Universidad San Ignacio de Loyola (ICAN-USIL), Campus Pachacamac, Sección B, Parcela 1, Fundo La Carolina, Pachacamac, Lima 15823, PeruInstituto de Ciencias de Los Alimentos y Nutrición, Universidad San Ignacio de Loyola (ICAN-USIL), Campus Pachacamac, Sección B, Parcela 1, Fundo La Carolina, Pachacamac, Lima 15823, PeruInstituto de la Grasa, CSIC, Campus Universidad Pablo de Olavide, Building 46, Ctra. de Utrera km 1, 41013 Sevilla, SpainInstituto de la Grasa, CSIC, Campus Universidad Pablo de Olavide, Building 46, Ctra. de Utrera km 1, 41013 Sevilla, SpainInstituto de Ciencias de Los Alimentos y Nutrición, Universidad San Ignacio de Loyola (ICAN-USIL), Campus Pachacamac, Sección B, Parcela 1, Fundo La Carolina, Pachacamac, Lima 15823, PeruCarrera Profesional de Ingeniería Agroindustrial, Universidad Nacional Amazónica de Madre de Dios (UNAMAD), Jr. Jorge Chávez 1160, Puerto Maldonado 17001, PeruAsociación para la Conservación de la Cuenca Amazónica (ACCA), Madre de Dios 17001, PeruFoodomics Laboratory, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, SpainFoodomics Laboratory, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, SpainUnidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutraceúticos, Universidad San Ignacio de Loyola (UNUSAN-USIL), Av. La Fontana 750, Lima 15024, PeruThe sinami palm (<i>Oenocarpus mapora</i> 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 <i>L</i>* 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.https://www.mdpi.com/2304-8158/11/10/1518sinami oiloil extractionphysicochemical compositioncarotenoidschlorophyllscolor measurement |
| spellingShingle | Ana María Muñoz Sandra Casimiro-Gonzales Raquel B. Gómez-Coca Wenceslao Moreda Ivan Best María Isabel Cajo-Pinche Juan Francisco Loja Elena Ibañez Alejandro Cifuentes Fernando Ramos-Escudero Comparison of Four Oil Extraction Methods for Sinami Fruit (<i>Oenocarpus mapora</i> H. Karst): Evaluating Quality, Polyphenol Content and Antioxidant Activity Foods sinami oil oil extraction physicochemical composition carotenoids chlorophylls color measurement |
| title | Comparison of Four Oil Extraction Methods for Sinami Fruit (<i>Oenocarpus mapora</i> H. Karst): Evaluating Quality, Polyphenol Content and Antioxidant Activity |
| title_full | Comparison of Four Oil Extraction Methods for Sinami Fruit (<i>Oenocarpus mapora</i> H. Karst): Evaluating Quality, Polyphenol Content and Antioxidant Activity |
| title_fullStr | Comparison of Four Oil Extraction Methods for Sinami Fruit (<i>Oenocarpus mapora</i> H. Karst): Evaluating Quality, Polyphenol Content and Antioxidant Activity |
| title_full_unstemmed | Comparison of Four Oil Extraction Methods for Sinami Fruit (<i>Oenocarpus mapora</i> H. Karst): Evaluating Quality, Polyphenol Content and Antioxidant Activity |
| title_short | Comparison of Four Oil Extraction Methods for Sinami Fruit (<i>Oenocarpus mapora</i> H. Karst): Evaluating Quality, Polyphenol Content and Antioxidant Activity |
| title_sort | comparison of four oil extraction methods for sinami fruit i oenocarpus mapora i h karst evaluating quality polyphenol content and antioxidant activity |
| topic | sinami oil oil extraction physicochemical composition carotenoids chlorophylls color measurement |
| url | https://www.mdpi.com/2304-8158/11/10/1518 |
| work_keys_str_mv | AT anamariamunoz comparisonoffouroilextractionmethodsforsinamifruitioenocarpusmaporaihkarstevaluatingqualitypolyphenolcontentandantioxidantactivity AT sandracasimirogonzales comparisonoffouroilextractionmethodsforsinamifruitioenocarpusmaporaihkarstevaluatingqualitypolyphenolcontentandantioxidantactivity AT raquelbgomezcoca comparisonoffouroilextractionmethodsforsinamifruitioenocarpusmaporaihkarstevaluatingqualitypolyphenolcontentandantioxidantactivity AT wenceslaomoreda comparisonoffouroilextractionmethodsforsinamifruitioenocarpusmaporaihkarstevaluatingqualitypolyphenolcontentandantioxidantactivity AT ivanbest comparisonoffouroilextractionmethodsforsinamifruitioenocarpusmaporaihkarstevaluatingqualitypolyphenolcontentandantioxidantactivity AT mariaisabelcajopinche comparisonoffouroilextractionmethodsforsinamifruitioenocarpusmaporaihkarstevaluatingqualitypolyphenolcontentandantioxidantactivity AT juanfranciscoloja comparisonoffouroilextractionmethodsforsinamifruitioenocarpusmaporaihkarstevaluatingqualitypolyphenolcontentandantioxidantactivity AT elenaibanez comparisonoffouroilextractionmethodsforsinamifruitioenocarpusmaporaihkarstevaluatingqualitypolyphenolcontentandantioxidantactivity AT alejandrocifuentes comparisonoffouroilextractionmethodsforsinamifruitioenocarpusmaporaihkarstevaluatingqualitypolyphenolcontentandantioxidantactivity AT fernandoramosescudero comparisonoffouroilextractionmethodsforsinamifruitioenocarpusmaporaihkarstevaluatingqualitypolyphenolcontentandantioxidantactivity |