Comparative properties of Amazonian oils obtained by different extraction methods

• Published in: Molecules (Basel, Switzerland) Vol. 16; no. 7; pp. 5875 - 5885
• Main Authors: Ferreira, Bianca Silva, de Almeida, Camila Guimarães, Faza, Lara Pereira, de Almeida, Angelina, Diniz, Cláudio Galuppo, da Silva, Vânia Lúcia, Grazul, Richard Michael, Le Hyaric, Mireille
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 13.07.2011; MDPI
• Subjects: Amazonian oils; Animals; antibacterial; Antimicrobial agents; antioxidant; Antioxidants; Antioxidants - chemistry; Artemia - drug effects; Biphenyl Compounds - chemistry; Carotenoids; Carotenoids - chemistry; Cytotoxicity; Fatty acids; Fruits; Gas Chromatography-Mass Spectrometry; Gram-Negative Bacteria - drug effects; Gram-Positive Bacteria - drug effects; Microbial Sensitivity Tests; Oils & fats; Passiflora; passion fruit; pequi; Phenol - chemistry; Phenols; Picrates - chemistry; Plant Oils - chemistry; Plant Oils - pharmacology; Seeds; Vegetable oils; Brazil
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules16075875

Pequi (Caryocar brasiliense Camb.), babaçu (Orbignya phalerata Mart.), buriti (Mauritia flexuosa), and passion fruit (Passiflora edulis) oils were studied to determine their antibacterial, antioxidant and cytotoxic activities, as well as their total phenol and carotenoid contents. The fatty acid contents were determined by GC-MS. The three types of passion fruit oils studied were refined, cold pressed or extracted from seeds in a Soxhlet apparatus. The oils thus obtained showed differences in antioxidant activity and carotenoid content, but were similar in regard to total phenols. Buriti and pequi had the highest carotenoid contents, while refined and cold pressed passion fruit oil displayed the highest antioxidant activity. Pequi oil was the only oil to display antibacterial and cytotoxic activity.