Fatty acids and some antioxidant compounds of Psidium guajava seed oil

Malacrida, C. and Jorge, N. (2013) Fatty acids and some antioxidant compounds of Psidium guajava seed oil. Acta Alimentaria, 42 (3). pp. 371-378. ISSN 0139-3006

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Abstract

Physico-chemical characteristics, fatty acid and tocopherol compositions, total phenolic content and antioxidant activity of crude oil extracted from guava (Psidium guajava var. pomifera) seeds were investigated. Oil yield from the seeds was 14.0%. Data obtained for the analytical indexes compared well with those of others edible oils. The oil showed high levels of unsaturated fatty acids (88.1%), mainly linoleic acid (78.4%). The tocopherol and total phenolic contents in the oil amounted to 29.2 and 92.3 mg/100 g, respectively. The guava seed oil exhibited a great DPPH· scavenging activity showing EC50 of 12.9 g oil/g [DPPH·]−1 and antiradical efficiency of 7.9×10−2. Therefore, the potential utilization of the guava seed oil as a raw material of food, chemical and pharmaceutical industries appears to be favourable and provides the use of a renewable resource, adding value to agricultural products.

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