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dc.contributor.authorAbreu-Naranjo, Reinieres_ES
dc.contributor.authorRamirez-Huila, Wagner Nolascoes_ES
dc.contributor.authorReyes Mera, Jorge Julioes_ES
dc.contributor.authorBanguera, Derwin Viafaraes_ES
dc.contributor.authorLeón Camacho, Manueles_ES
dc.date.accessioned2020-07-02T09:36:04Z-
dc.date.available2020-07-02T09:36:04Z-
dc.date.issued2020-08-
dc.identifier.citationFood Bioscience 36: 100624 (2020)es_ES
dc.identifier.issn2212-4292-
dc.identifier.urihttp://hdl.handle.net/10261/215857-
dc.description6 Tablas.-- 2 Figurases_ES
dc.description.abstractThe main nutraceutical properties were determined for Capparis scabrida fruit seed oil to evaluate the potential of this species as an unconventional source of plant oil. Nutritional properties were compared with commercial edible oils. The fatty acid composition was determined using gas chromatography analysis. The total phenolic content (TPC) and antioxidant activity were determined using the Folin-Ciocalteu method and using radical scavenging activity: 1,1-diphenyl-2- picrylhydrazyl (DPPH) and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assays, respectively. The statistical tools of cluster and discriminant analysis were used to classify C. scabrida seed oil in comparison with other seed oils. The C. scabrida seed has 31.5% lipid, of which 52.8% is oleic acid. Eicosapentaenoic acid, which is uncommon in the plant kingdom, was found. The omega-6 (7.87%):omega-3 (2.97%) ratio was 2.7:1, which is consistent with recent dietary guidelines. The TPC, DPPH and ABTS value were 150 mg gallic acid equivalents kg−1, 1.11 and 1.94 mM Trolox kg−1, respectively, for C. scabrida seed oil.es_ES
dc.description.sponsorshipThis study was supported by the Universidad Estatal Amazónica, Puyo, Ecuador. We appreciate the comments of the reviewers and Editor-in-Chief who have contributed to improving the manuscript through the peer-review process.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsopenAccessen_EN
dc.subjectAntioxidant activityes_ES
dc.subjectCapparis scabridaes_ES
dc.subjectEicosapentaenoic acides_ES
dc.subjectOmega-3es_ES
dc.subjectZapotees_ES
dc.titlePhysico-chemical characterisation of Capparis scabrida seed oil and pulp, a potential source of eicosapentaenoic acides_ES
dc.typeartículoes_ES
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.fbio.2020.100624es_ES
dc.identifier.e-issn2212-4306-
dc.contributor.funderUniversidad Estatal Amazónicaes_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.type.coarhttp://purl.org/coar/resource_type/c_6501es_ES
item.openairetypeartículo-
item.cerifentitytypePublications-
item.languageiso639-1en-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
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