29B-4

J. MANCINI-FILHO¹, R. Pavan², D. A. P. Mancini³, and D. E. G. Torres². (1) Food Science & Nutrition Dept., São Paulo Univ., 580 Av. Prof. Lineu Prestes, São Paulo, SP, 05508-900, Brazil, (2) Departamento de Alimentos e Nutrição Experimental, São Paulo University, (3) Virology Laboratory, Butantan Institute, São Paulo, SP, 05500-900, Brazil

Lipid oxidation is the one main changes that can occur during processing, distribution, storage and final food preparation. The oxidation can be prevented by adding synthetic or natural antioxidants. In spite of safety of synthetic ones has been questioned. This situation promotes increasing demand for food additives of natural origin. Sacha mangua is one fruit specie from Amazonia that is used as food. Sacha mangua samples were obtained from Amazonia, dried at 60° C, milled (32 mesh sieve) and submitted to sequential extraction using as solvent: ether, ethanol and water. The antioxidant activity in the extracts was measured by the b -carotene/linoleic acid system, at 50° C ant it absorbances reading at 470nm every 15 min intervals for 120 min. Two controls were used in this determination: one with synthetic antioxidant (BHT, 100ppm) and other without antioxidant. Phenolic fractions were obtained by tetrahydrofuran extraction. The phenolic acids were identified by gas chromatography equipped with capillary column and flame ionization detector. The phenolic acids were identified on the basis of retention times compared with its standards. The etheric, ethanolic and aqueous extracts inhibited the oxidative process in 34%; 47% and 84% respectively, and the control BHT inhibited in 66%. Three fractions were obtained with tetrahydrofuran: free phenolic acids, soluble phenolic esters and unsoluble phenolic esters. The fractions obtained showed the presence of following phenolic acids: salicylic, trans-cinnamic, sinapitic, protocatecnic, gallic, quimic, p.hydroxibenzoic, o.coumaric, vanilic. The phenolic compounds in sacha mangua fruit extracts may be responsible for its higher antioxidant activity and the results obtained are suggesting that the sacha mangua extracts can be used as food antioxidant. Further studies are in progress to analyse the activity of sacha mangua extracts on influenza virus and its synergic association with synthetic antioxidants on oil shelf life.

Session 29B, Food Chemistry: Lipids, antioxidants and emulsifiers
2:00 PM - 5:30 PM, Sunday PM

2003 IFT Annual Meeting - Chicago,