Abstract
To our knowledge, this study is the first to report on the nutritional characterization, bioactive compounds and antioxidant activity of Amazonian G. macarenensis fruit. The fatty acid profile was determined using a high performance liquid chromatography analysis. The total phenolic content and antioxidant activity were determined using Folin Ciocalteu’s method and by radical scavenging activity, respectively. Moreover, a cluster analysis was carried out in order to classify the G. macarenensis fruit oil according to its fatty acid profile. Seven Fisher linear discriminant functions were obtained from the discriminant analysis. These models allow one to classify new fruits on the basis of their fatty acid profile. A high value for total lipids was obtained (53.57%). Its main components were palmitic and oleic acid. The TPC value (156.49 ± 2.62 mg GAE/Kg of oil) obtained from the G. macarenensis fruit pulp oil is higher than what was reported for some olive oil and Brazilian mango oil varieties.
Highlights
The aim of this study was to determine the physical and chemical characteristics of the G. macarenensis fruit mesocarp, as well as the fatty acid composition, total phenolic content and antioxidant activity of the oil obtained from the fruit pulp
To the best of our knowledge, this study is the first report about the nutritional characterization, bioactive compounds and antioxidant activity of the
A high value of total lipids was obtained (53.57%), G. macarenensis can be considered a good source of vegetable oil
Summary
The aim of this study was to determine the physical and chemical characteristics of the G. macarenensis fruit mesocarp, as well as the fatty acid composition, total phenolic content and antioxidant activity of the oil obtained from the fruit pulp
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