Santos Mayara Priscila Lima Dos, Santos Orquídea Vasconcelos Dos, Conceição Leyvison Rafael Vieira da, Teixeira-Costa Barbara Elisabeth, Lourenço Lúcia de Fátima Henriques, Sousa Consuelo Lucia Lima de
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Instituto de Tecnologia, Universidade Federal do Pará, Belém 66075-110, PA, Brazil.
Programa de Pós-Graduação em Engenharia Química, Instituto de Ciências Exatas, Universidade Federal do Pará, Belém 66075-110, PA, Brazil.
Foods. 2024 May 10;13(10):1475. doi: 10.3390/foods13101475.
This study represents a pioneering investigation and comparative analysis of lipid extracts from four different colors of peach palm ( Kunt) fruits-red, yellow, green, and white-by employing a green method based on ethanolic ultrasound-assisted extraction. This study examined the extraction yield, physico-chemical-quality attributes, chromatographic profiles (GC), color measurements, total carotenoid content, differential thermogravimetry (TG/DTA), and infrared spectroscopy (FTIR). The obtained lipid extracts displayed a high quality, considering the physico-chemical parameters of the , and a fatty acids profile characterized by unsaturated fatty acids, notably omegas (ω-3, ω-6, and ω-9). The indices of atherogenicity (A.I.), thrombogenicity (I.T.), and hypocholesterolemic and hypercholesterolemic ratios revealed superior outcomes for the red peach palm lipid extract (approximately 0.35, 0.52, and 2.75, respectively), along with higher levels of β-carotene (748.36 µg of β-carotene per 100 g of lipid extract) compared to the yellow, green, and white counterparts. Consequently, this research successfully demonstrates the efficacy of using a green extraction method in preserving the lipid's quality, which can display cardiovascular functionality and thermal stability. These findings underscore the considerable potential of peach palm lipid extract as a valuable raw material for diverse industrial applications across various sectors. The results support its utilization in the production of functional food products and nutraceuticals due to its favorable fatty acid composition, potent antioxidant properties exhibited by its high β-carotene content, and notable cardiovascular functionality indices.
本研究采用基于乙醇超声辅助提取的绿色方法，对四种不同颜色（红色、黄色、绿色和白色）的桃棕果（Kunt）的脂质提取物进行了开创性的调查和比较分析。本研究考察了提取率、物理化学质量属性、色谱图（GC）、颜色测量、总类胡萝卜素含量、差示热重分析（TG/DTA）和红外光谱（FTIR）。考虑到脂质提取物的物理化学参数，所获得的脂质提取物显示出高质量，其脂肪酸谱以不饱和脂肪酸为特征，尤其是欧米伽（ω-3、ω-6和ω-9）。致动脉粥样硬化指数（A.I.）、血栓形成指数（I.T.）以及降胆固醇和升胆固醇比率显示，红色桃棕脂质提取物的结果更佳（分别约为0.35、0.52和2.75），与黄色、绿色和白色的对应提取物相比，其β-胡萝卜素含量也更高（每100克脂质提取物含748.36微克β-胡萝卜素）。因此，本研究成功证明了使用绿色提取方法在保持脂质质量方面的有效性，该脂质可展现心血管功能和热稳定性。这些发现强调了桃棕脂质提取物作为一种有价值的原材料在各个领域不同工业应用中的巨大潜力。研究结果支持其在功能性食品和营养保健品生产中的应用，因为其脂肪酸组成良好，高β-胡萝卜素含量展现出强大的抗氧化性能，且具有显著的心血管功能指标。
