Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 562770
Title The phenolic compounds, tocopherols, and phytosterols in the edible oil of guava (Psidium guava) seeds obtained by supercritical CO2 extraction
Author(s) Narváez-Cuenca, Carlos Eduardo; Inampues-Charfuelan, Mary Lucía; Hurtado-Benavides, Andrés Mauricio; Parada-Alfonso, Fabián; Vincken, Jean Paul
Source Journal of Food Composition and Analysis 89 (2020). - ISSN 0889-1575
Department(s) VLAG
Food Chemistry
Publication type Refereed Article in a scientific journal
Publication year 2020
Keyword(s) Agroindustrial by-products - Agroindustrial waste - Cinnamaldehyde - Linolenic acid - Supercritical fluid extraction - Tropical fruit - Vanillin

An edible oil was obtained from guava seeds by supercritical CO2 extraction. The oil was characterized by its fatty acid composition, physicochemical properties, and the contents of phenolic, miscellaneous, phytosterol, and tocopherol compounds. The oil, obtained with a yield of 8.6 ± 1.2 g oil/100 g guava seeds, had a high content of linoleic acid (78.5 %, w/w), followed by that of oleic acid (13.8 %, w/w). The guava seed oil had physicochemical properties comparable to those published in previous research, except for the low stability to oxidation. The chromatographic profile of the phenolic and miscellaneous compounds was dominated by vanillin (9.6 ± 0.3 mg/100 g oil) and cinnamaldehyde (9.4 ± 0.2 mg/100 g oil), followed by vanillic acid (3.9 ± 0.4 mg/100 g oil), cinnamic acid (2.4 ± 0.1 mg/100 g oil), and minor amounts of other phenolic aldehydes. Among the phytosterols and tocopherols, β-sitosterol (1048.9 ± 48.4 mg/100 g oil) and γ-tocopherol (82.6 ± 3.7 mg/100 g oil) were the most abundant. The low oxidative stability of the oil compared to that published in previous reports might reflect the high complexity of this matrix. This oil might have applications, directly or after blending with more stable edible oils.

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