Effect of different extraction conditions on the antioxidant potential of baru almonds (Dipteryx alata Vog.): comparison to common nuts from Brazil

Borges, Thays H.; Rodrigues, Nuno; Souza, Adriana Marques de; Pereira, J.A.

Publication

Effect of different extraction conditions on the antioxidant potential of baru almonds (Dipteryx alata Vog.): comparison to common nuts from Brazil

2014Journal article

dc.contributor.author	Borges, Thays H.
dc.contributor.author	Rodrigues, Nuno
dc.contributor.author	Souza, Adriana Marques de
dc.contributor.author	Pereira, J.A.
dc.date.accessioned	2016-12-21T10:21:29Z
dc.date.available	2016-12-21T10:21:29Z
dc.date.issued	2014
dc.description.abstract	The antioxidant properties and total phenols content of baru almonds (Dipteryx alata Vog.) were investigated using different solvents and extraction temperatures, and were compared with other types of nuts commonly consumed in Brazil. Although baru almonds are popular and widely consumed, few studies report on their biological properties and there are no data on optimum extraction conditions. For this reason, we tested five different extraction methodologies (water and methanol at boiling and room temperature, and water : methanol (1 : 1) at room temperature) on baru almonds, and evaluated the antioxidant properties based on scavenging activity, reducing power and total phenols content. The methanolic extraction at room temperature was the best extraction methodology providing the highest general antioxidant potential. The extraction method selected was applied to several dry fruits: baru almonds (three different samples), peanut, cashew nut, crude cashew nut, macadamia and Brazil nut. Among these nut fruits, baru had the highest antioxidant activity and total phenols content. The results obtained revealed that baru almonds are a good source of bioactive compounds, and have a higher bioactivity than many nut fruits widely distributed, consumed and more popular.	pt_PT
dc.description.version	info:eu-repo/semantics/publishedVersion	pt_PT
dc.identifier.citation	Borges, Thays Helena; Rodrigues, Nuno; Souza, Adriana Marques de; Pereira, J.A. (2014). Effect of different extraction conditions on the antioxidant potential of baru almonds (Dipteryx alata Vog.): comparison to common nuts from Brazil. Journal of Food and Nutrition Research. ISSN 1336-8672. 53: 2, p. 180–188	pt_PT
dc.identifier.issn	1336-8672
dc.identifier.uri	http://hdl.handle.net/10198/13635
dc.language.iso	eng	pt_PT
dc.peerreviewed	yes	pt_PT
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	pt_PT
dc.subject	Baru almonds	pt_PT
dc.subject	Extraction	pt_PT
dc.subject	Antioxidant activity	pt_PT
dc.subject	Dry fruits	pt_PT
dc.title	Effect of different extraction conditions on the antioxidant potential of baru almonds (Dipteryx alata Vog.): comparison to common nuts from Brazil	pt_PT
dc.type	journal article
dspace.entity.type	Publication
oaire.citation.endPage	188	pt_PT
oaire.citation.startPage	180	pt_PT
oaire.citation.title	Journal of Food and Nutrition Research	pt_PT
person.familyName	Rodrigues
person.familyName	Pereira
person.givenName	Nuno
person.givenName	José Alberto
person.identifier.ciencia-id	F41D-B424-5F78
person.identifier.ciencia-id	611F-80B2-A7C1
person.identifier.orcid	0000-0002-9305-0976
person.identifier.orcid	0000-0002-2260-0600
person.identifier.rid	L-6798-2014
person.identifier.scopus-author-id	55258560600
person.identifier.scopus-author-id	57204366348
rcaap.rights	openAccess	pt_PT
rcaap.type	article	pt_PT
relation.isAuthorOfPublication	00739d63-995d-4b1f-97d0-03d24c7cf0fd
relation.isAuthorOfPublication	7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublication.latestForDiscovery	7932162e-a2da-4913-b00d-17babbe51857