Abstract
Enzymatic interesterification is used to manipulate oil and fat in order to obtain improved restructured lipids with desired technological properties. However, with raw materials containing significant amounts of bioactive compounds, the influence of this enzymatic process on the bioactivity of the final product is still not clear. Thus, the aim of this study is to evaluate the antioxidant potential and modulatory effects of two raw materials from the Amazonian area, buriti oil and murumuru fat, before and after lipase interesterification, on human hepatoma cells (HepG2). The results indicate that minor bioactive compounds naturally found in the raw materials and their antioxidant capacity are preserved after enzymatic interesterification, and that the restructured lipids modulate HepG2 endogenous antioxidant enzyme.
Highlights
Research has demonstrated that products with antioxidant features may reduce the risk of many diseases in which oxidative stress may play a role, especially chronic illnesses such as cancer, cardiovascular and neurodegenerative diseases and inflammation [1]
The results indicate that minor bioactive compounds naturally found in the raw materials and their antioxidant capacity are preserved after enzymatic interesterification, and that the restructured lipids modulate HepG2 endogenous antioxidant enzyme
Studies have indicated that these types of oil have antioxidant activity due to their fatty acid composition and the presence of minor compounds such as tocols, carotenoids and phenolic compounds
Summary
Research has demonstrated that products with antioxidant features may reduce the risk of many diseases in which oxidative stress may play a role, especially chronic illnesses such as cancer, cardiovascular and neurodegenerative diseases and inflammation [1]. Among the compounds with antioxidant potential, exotic raw oils and fats, such as the products from the Amazon rainforest region in Brazil, not well known outside their region of origin, but with a potential for industrial applications, produced according to the tradition of the local population, have shown promising results [2,3]. Studies have indicated that these types of oil have antioxidant activity due to their fatty acid composition and the presence of minor compounds such as tocols (tocopherols and tocotrienols), carotenoids and phenolic compounds. Amazonian palm Mauritia flexuosa, known as buriti, produces the oil with high concentration of monounsaturated fatty acids (MUFA) and minor compounds such as tocopherols, carotenoids and polyphenols [3,4,5]. Less popular palm found in Amazon region is the Astrocaryum murumuru, known as murumuru This palm produces a type of fat rich in lauric and myristic fatty acids [8]. There are no studies that evaluate the antioxidant activity of this fat, there is evidence of the antioxidant potential of medium chain fatty acids [9]
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