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dos Santos LC, Álvarez-Rivera G, Sánchez-Martínez JD, Johner JCF, Barrales FM, de Oliveira AL, Cifuentes A, Ibáñez E, Martínez J. Comparison of different extraction methods of Brazilian "pacová" ( Renealmia petasites Gagnep.) oilseeds for the determination of lipid and terpene composition, antioxidant capacity, and inhibitory effect on neurodegenerative enzymes. Food Chem X 2021; 12:100140. [PMID: 34746747 PMCID: PMC8550982 DOI: 10.1016/j.fochx.2021.100140] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 10/08/2021] [Accepted: 10/08/2021] [Indexed: 11/24/2022] Open
Abstract
Lipid and terpene composition of R. petasites seeds were reported for the 1st time. 2-Carene, spathulenol, labdadiene, and cis-α-bergamotene were the main terpenes. Supercritical CO2 was most selective to MUFAs and PUFAs. Soxhlet extract demonstrated potential inhibitory effect against lipoxygenase.
Pacová (Renealmia petasites Gagnep.) is a Brazilian native plant, usually cultivated in south regions of the country. Pacová was previously reported concerning their possible health benefits, mostly from folk medicine. However, only few works relates the health benefits with the composition of the fruit parts. In this context, this work aimed to bring, for the first time in literature, the chemical characterization in respect to lipid and terpene composition of R. petasites oilseed, performed by three different extraction methods (supercritical fluid extraction (SFE) with CO2, Soxhlet with petroleum ether (SOX), and maceration with hexane (MAC)). SFE was most selective for MUFAs, PUFAs, sesqui- and diterpenes. The main terpene identified in all extracts was 2-carene. The extracts presented poor AChE inhibition, and SOX presented potential inhibitory effect against lipoxygenase activity. Overall, R. petasites oilseed is a natural source of terpenes and their potential health benefits are highly encouraged to be investigated.
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Affiliation(s)
- Luana Cristina dos Santos
- Laboratory of High Pressure in Food Engineering (LAPEA), Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, R. Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Gerardo Álvarez-Rivera
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolás Cabrera 9, 28049 Madrid, Spain
| | - José David Sánchez-Martínez
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Julio César Flores Johner
- Laboratory of High Pressure in Food Engineering (LAPEA), Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, R. Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil
| | - Francisco Manuel Barrales
- Laboratory of High Pressure in Food Engineering (LAPEA), Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, R. Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil
| | - Alessandra Lopes de Oliveira
- Natural Products and High Pressure Technology Laboratory (LTAPPN), Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo (USP), 13635-900 Pirassununga, SP, Brazil
| | - Alejandro Cifuentes
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Elena Ibáñez
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolás Cabrera 9, 28049 Madrid, Spain
- Corresponding author.
| | - Julian Martínez
- Laboratory of High Pressure in Food Engineering (LAPEA), Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, R. Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil
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