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Evaluating of the activity antioxidant and fatty acids profile of lychee seeds ( Litchi chinensis SONN.)

Evaluating of the activity antioxidant and fatty acids profile of lychee seeds ( Litchi chinensis... Purpose – The purpose of this paper is to characterize lychee seeds regarding their centesimal composition, and also to evaluate their antioxidant potential and fatty acid profile. Design/methodology/approach – To obtain the extract, dehydrated and grinded seeds were extracted with ethyl alcohol for 30 min, at a proportion of 1:3 of seeds:ethyl alcohol, under continuous agitation, at room temperature. Afterwards, the mixture was filtered and the supernatant subjected to a rotoevaporator at 40 o C aiming to determine, by direct weighing, the extract dry matter yield. Findings – The largest found values went to the total carbohydrates (72.75 percent). In the oil from the lychee seeds there was a high percentage of unsaturated fatty acids, the main component being linoleic, considered an essential fatty acid. Research limitations/implications – Implies the identification of compounds biativos extracted from seeds of tropical and subtropical fruits, and to prevent certain types of diseases. Originality/value – The article tries to identify new source of phenolic compounds extracted from fruit. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

Evaluating of the activity antioxidant and fatty acids profile of lychee seeds ( Litchi chinensis SONN.)

Débora Maria Moreno Luzia; Neuza Jorge
Nutrition & Food Science , Volume 41 (4): 7 – Jul 19, 2011
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References (29)

Publisher
Emerald Publishing
Copyright
Copyright © 2011 Emerald Group Publishing Limited. All rights reserved.
ISSN
0034-6659
DOI
10.1108/00346651111151393
Publisher site
See Article on Publisher Site

Abstract

Purpose – The purpose of this paper is to characterize lychee seeds regarding their centesimal composition, and also to evaluate their antioxidant potential and fatty acid profile. Design/methodology/approach – To obtain the extract, dehydrated and grinded seeds were extracted with ethyl alcohol for 30 min, at a proportion of 1:3 of seeds:ethyl alcohol, under continuous agitation, at room temperature. Afterwards, the mixture was filtered and the supernatant subjected to a rotoevaporator at 40 o C aiming to determine, by direct weighing, the extract dry matter yield. Findings – The largest found values went to the total carbohydrates (72.75 percent). In the oil from the lychee seeds there was a high percentage of unsaturated fatty acids, the main component being linoleic, considered an essential fatty acid. Research limitations/implications – Implies the identification of compounds biativos extracted from seeds of tropical and subtropical fruits, and to prevent certain types of diseases. Originality/value – The article tries to identify new source of phenolic compounds extracted from fruit.

Journal

Nutrition & Food Science – Emerald Publishing

Published: Jul 19, 2011

Keywords: Fruits; Brazil; Bioactive composition; Gas‐chromatography; Extract; DPPH

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