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Molecules 2011, 16(7), 5875-5885; doi:10.3390/molecules16075875

Comparative Properties of Amazonian Oils Obtained by Different Extraction Methods

Departamento de Química, Instituto de Ciências Exatas, Universidade Federal de Juiz de Fora, Rua José Lourenço Kelmer, s/n – Campus Universitário, Bairro Martelos, 36036-900, Juiz de Fora-MG, Brazil
Departamento de Parasitologia, Microbiologia e Imunologia, Instituto e Ciências Biológicas, Universidade Federal de Juiz de Fora, 36036-900, Juiz de Fora, Brazil
Author to whom correspondence should be addressed.
Received: 23 June 2011 / Revised: 30 June 2011 / Accepted: 1 July 2011 / Published: 13 July 2011
(This article belongs to the Section Natural Products)
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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.
Keywords: antibacterial; antioxidant; cytotoxicity; Amazonian oils; pequi; passion fruit antibacterial; antioxidant; cytotoxicity; Amazonian oils; pequi; passion fruit
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Ferreira, B.S.; De Almeida, C.G.; Faza, L.P.; De Almeida, A.; Diniz, C.G.; Silva, V.L.; Grazul, R.M.; Le Hyaric, M. Comparative Properties of Amazonian Oils Obtained by Different Extraction Methods. Molecules 2011, 16, 5875-5885.

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