Effects of the Fruit Ripening Stage on Antioxidant Capacity, Total

Subscriber access provided by FONDREN LIBRARY, RICE UNIVERSITY

Article

Effects of the fruit ripening stage on antioxidant capacity, total phenolics, and polyphenolic composition of crude palm oil from interspecific hybrid Elaeis oleifera×Elaeis guineensis Juanita C. Rodríguez, Daniela Gómez, Deborah Pacetti, Oscar Nunez, Riccardo Gagliardi, Natale G. Frega, Miriam L. Ojeda, Monica R. Loizzo, Rosa Tundis, and Paolo Lucci J. Agric. Food Chem., Just Accepted Manuscript • DOI: 10.1021/acs.jafc.5b04990 • Publication Date (Web): 11 Jan 2016 Downloaded from http://pubs.acs.org on January 15, 2016

Just Accepted “Just Accepted” manuscripts have been peer-reviewed and accepted for publication. They are posted online prior to technical editing, formatting for publication and author proofing. The American Chemical Society provides “Just Accepted” as a free service to the research community to expedite the dissemination of scientific material as soon as possible after acceptance. “Just Accepted” manuscripts appear in full in PDF format accompanied by an HTML abstract. “Just Accepted” manuscripts have been fully peer reviewed, but should not be considered the official version of record. They are accessible to all readers and citable by the Digital Object Identifier (DOI®). “Just Accepted” is an optional service offered to authors. Therefore, the “Just Accepted” Web site may not include all articles that will be published in the journal. After a manuscript is technically edited and formatted, it will be removed from the “Just Accepted” Web site and published as an ASAP article. Note that technical editing may introduce minor changes to the manuscript text and/or graphics which could affect content, and all legal disclaimers and ethical guidelines that apply to the journal pertain. ACS cannot be held responsible for errors or consequences arising from the use of information contained in these “Just Accepted” manuscripts.

Journal of Agricultural and Food Chemistry is published by the American Chemical Society. 1155 Sixteenth Street N.W., Washington, DC 20036 Published by American Chemical Society. Copyright © American Chemical Society. However, no copyright claim is made to original U.S. Government works, or works produced by employees of any Commonwealth realm Crown government in the course of their duties.

Page 1 of 27

Journal of Agricultural and Food Chemistry

Figure 1. Total phenols determined by using the Folin−Ciocalteu assay. Results represents means ± standard deviation (n=3); 18, 20, 22, 24 = number of weeks after anthesis; means without a common letter (a-c) indicate significantly different values (P< 0.05).

ACS Paragon Plus Environment


Figure 2. LC-ESI-MS/MS chromatogram of polyphenols found in hybrid palm oil sample at 18 week after anthesis.


Page 2 of 27

Page 3 of 27


Figure 3. In vitro antioxidant activity [(a): TEAC, (b): ORAC; (c): DPPH assay]. Results represents means ± standard deviation (n=3); 18, 20, 22, 24 = number of weeks after anthesis; means without a common letter (a-d) indicate significantly different values (P< 0.05).



Page 4 of 27

1

Effects of the fruit ripening stage on antioxidant capacity, total phenolics, and

2

polyphenolic composition of crude palm oil from interspecific hybrid Elaeis

3

oleifera×Elaeis guineensis

4 5

Juanita C. Rodríguez1, Daniela Gómez1, Deborah Pacetti2, Oscar Nùñez3,4, Riccardo Gagliardi2,

6

Natale G. Frega2, Myriam L. Ojeda1, Monica R. Loizzo5, Rosa Tundis5, Paolo Lucci6*

7 8 9

1

Department of Nutrition and Biochemistry, Faculty of Sciences, Pontificia Universidad Javeriana, Bogota D.C.,

10

Colombia

11

2

12

Bianche, 60131, Ancona, Italy

13

3

Department of Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, 08028 Barcelona, Spain

14

4

Serra Húnter Fellow, Generalitat de Catalunya, Spain

15

5

Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Arcavacata di Rende, Italy

16

6

Department of Food Science, University of Udine, via Sondrio 2/a, 33100 Udine, Italy

Department of Agricultural, Food, and Environmental Sciences, Polytechnic University of Marche, Via Brecce

17 18 19 20 21 22 23 24 25

* Corresponding author: Department of Food Science, University of Udine, via Sondrio 2/a, 33100 Udine, Italy; Tel.

26

+3904325558170– Email: [email protected]; [email protected]


Page 5 of 27


27

ABSTRACT

28

In the present study, we assessed for the first time the changes in the antioxidant capacity, total

29

phenolic content, and polyphenolic composition of interspecific hybrid palm oil extracted from

30

Elaeis oleifera x Elaeis guineensis (O×G, Coari × La Mé cultivar) during the fruit ripening process

31

18, 20, 22, and 24 weeks after anthesis. A progressive decrease (p

Effects of the Fruit Ripening Stage on Antioxidant Capacity, Total

Recommend Documents