Physicochemical characterization, fatty acid profile, antioxidant activity and antibacterial potential of cacay oil, coconut oil and cacay butter

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dc.contributor.authorDamasceno, Karla Suzanne Florentino da Silva Chaves
dc.contributor.authorAzevedo, Wendell Medeiros de
dc.contributor.authorOliveira, Larissa Ferreira Ribeiro de
dc.contributor.authorAlcântara, Maristela Alves
dc.contributor.authorCordeiro, Angela Maria Tribuzy de Magalhães
dc.contributor.authorAraújo, Nathália Kelly de
dc.contributor.authorAssis, Cristiane Fernandes de
dc.contributor.authorSousa Júnior, Francisco Caninde de
dc.date.accessioned2024-08-28T20:42:01Z
dc.date.available2024-08-28T20:42:01Z
dc.date.issued2020-04
dc.description.resumoThe Amazon region is rich in genetic resources such as oilseeds which have potentially important local commercial exploitation. Despite its high concentration of bioactive compounds, cacay (Caryodendron orinocense Karst.) oil is poorly investigated and explored. Thus, this study focuses on the physicochemical characterization (moisture, density, and saponification, iodine, and acidity values), fatty acid composition as determined by gas chromatograph mass spectrometry (GC/MS), total phenolic content (TPC), and antioxidant activity (DPPH and ABTS radical scavenging assay) of cacay oil, coconut oil and a coconut/cacay oil blend, also known as cacay butter. The antibacterial activity of cacay oil was additionally evaluated. Our study demonstrated that cacay oil presents a high amount of polyunsaturated fatty acid (PUFA) (58.3%) with an emphasis on linoleic acid and a lower acidity value (2.67 ± 0.01 cg I2/g) than butter and coconut oil, indicating a low concentration of free fatty acids. In contrast, cacay butter and coconut oil presented higher saturated fatty acid percentages (69.1% and 78.4%, respectively) and higher saponification values (242.78 and 252.22 mg KOH/g, respectively). The samples showed low moisture and relative density between 912 and 916 kg/m3 . The hydrophilic fraction of cacay oil was highlighted in the quantification of TPC (326.27 ± 6.79 mg GAE/kg) and antioxidant capacity in vitro by DPPH radical scavenging assay (156.57 ± 2.25 μmol TE/g). Cacay oil inhibited the growth of Bacillus cereus (44.99 ± 7.68%), Enterococcus faecalis (27.76 ± 0.00%), and Staphylococcus aureus (11.81 ± 3.75%). At long last, this is the first study reporting the physicochemical characterization and bioactive properties of cacay butter. Coconut oil and cacay butter showed great oxidative stability potential due to higher contents of saturated fatty acids. Moreover, cacay oil presents as an alternative source of raw materials for cosmetic and biotechnology industries due to its high concentration of PUFA and for being a rich source of phenolic compoundspt_BR
dc.identifier.citationAZEVEDO, Wendell Medeiros de; OLIVEIRA, Larissa Ferreira Ribeiro de; ALCÂNTARA, Maristela Alves; CORDEIRO, Angela Maria Tribuzy de Magalhães; DAMASCENO, Karla Suzanne Florentino da Silva Chaves; ARAÚJO, Nathália Kelly de; ASSIS, Cristiane Fernandes de; SOUSA JUNIOR, Francisco Caninde de. Physicochemical characterization, fatty acid profile, antioxidant activity and antibacterial potential of cacay oil, coconut oil and cacay butter. Plos One, [S.l.], v. 15, n. 4, p. 1-11, 28 abr. 2020. DOI: 10.1371/journal.pone.0232224. Disponível em: https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0232224. Acesso em: 5 ago. 2024.pt_BR
dc.identifier.doihttp://dx.doi.org/10.1371/journal.pone.0232224
dc.identifier.urihttps://repositorio.ufrn.br/handle/123456789/59933
dc.languageenpt_BR
dc.publisherPlos Onept_BR
dc.rightsAttribution 3.0 Brazil*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/br/*
dc.subjectPhysicochemical characterizationpt_BR
dc.subjectFatty acid profilept_BR
dc.subjectAntioxidant activitypt_BR
dc.subjectCacay oilpt_BR
dc.subjectAntibacterial potentialpt_BR
dc.titlePhysicochemical characterization, fatty acid profile, antioxidant activity and antibacterial potential of cacay oil, coconut oil and cacay butterpt_BR
dc.typearticlept_BR

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