Department of Nutrition, Universidade Federal de Pernambuco. Cidade Universitária, 50670-901 Recife, PE, Brazil.
Department of Nutrition, Universidade Federal do Rio Grande do Norte, Lagoa Nova, 59078970 Natal, RN, Brazil.
Food Chem. 2021 Feb 1;337:127771. doi: 10.1016/j.foodchem.2020.127771. Epub 2020 Aug 4.
Faveleira (Cnidoscolus quercifolius) is an emerging Brazilian plant, with seeds rich in edible oil. This study investigates physicochemical properties, chemical composition, thermal and oxidative stability, in vitro and in vivo toxicity, antioxidant, antinociceptive and anti-inflammatory activities of faveleira seed oil. It was observed that the oil has low acidity, value of peroxide, chlorophyll, carotenoids, β-carotene and high concentrations of unsaturated fatty acids. In addition to presenting thermal and oxidative stability and high total phenolic content, with vanillin, eugenol and quercetin were predominating. The oil showed no toxicity in vitro and in vivo, and presented antioxidant, anti-inflammatory and antinociceptive activities. These findings provide relevant and appropriate conditions for processing of faveleira seed oil as functional food.
巴西新兴植物栗钙藤（Cnidoscolus quercifolius）的种子富含可食用油。本研究调查了栗钙藤籽油的理化特性、化学成分、热稳定性和氧化稳定性、体外和体内毒性、抗氧化、镇痛和抗炎活性。结果表明，该油具有低酸度、低过氧化值、低叶绿素、类胡萝卜素和β-胡萝卜素含量，以及高不饱和脂肪酸浓度。此外，该油还表现出热稳定性和氧化稳定性，总酚含量高，其中香草醛、丁香酚和槲皮素含量较高。该油在体外和体内均无毒性，且具有抗氧化、抗炎和镇痛活性。这些发现为栗钙藤籽油作为功能性食品的加工提供了相关且适宜的条件。
