AI Article Synopsis
- The study focuses on the rising interest in using vegetable oils, particularly those extracted from orange seeds, to address food waste and enhance health benefits.
- It characterizes oils from four types of oranges—Hamlin, Natal, Pera-rio, and Valencia—by evaluating their levels of carotenoids, phenolic compounds, tocopherols, and phytosterols.
- Results show that these oils have significant antioxidant activity and high levels of bioactive compounds, indicating their potential as specialty oils for dietary use.
Article Abstract
Due to the increasing production of food in the world with consequent increase of the production of waste, the importance of developing researches for its use is noticed. Thus, the interest in vegetable oils with bioactive compounds, such as the ones extracted from fruit seeds, is growing. Therefore, the present study aims to characterize the oils extracted from seeds of Hamlin, Natal, Pera-rio and Valencia orange varieties (Citrus sinensis), as to the levels of total carotenoids, total phenolic compounds, tocopherols and phytosterols, as well as to determine their antioxidant activity. The orange seed oils presented important content of total carotenoids (19.01 mg/kg), total phenolic compounds (4.43 g/kg), α-tocopherol (135.65 mg/kg) and phytosterols (1304.2 mg/kg). The antioxidant activity ranged from 56.0% (Natal) to 70.2% (Pera-rio). According to the results it is possible to conclude that the orange seed oils can be used as specialty oils in diet, since they contain considerable amounts of bioactive compounds and antioxidants.
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| http://dx.doi.org/10.1590/0001-3765201620140562 | DOI Listing |
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