Carotenoids, sugars, ascorbic acid, total phenolics, and antioxidant activity of murici from Brazilian Cerrado during refrigerated storage (original) (raw)
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Food chemistry, 2018
Given the economic importance of fruit processing, this study aimed to analyze the chemical composition, antioxidant activity, and sensorial acceptance of six fruit pulps from the Brazilian Cerrado. For bioactive compounds of the selected fruits, buriti contains the highest carotenoid content (2.85 mg licopene/100 g e 4.65 mg β-carotene/100g), however showed the lowest ascorbic acid concentration (7.42 mg/100g); while mangaba contains the highest ascorbic acid concentration (175.06 mg/100g), but obtained the lowest total phenolic compounds (46.85 mg GAEs/100g) and antioxidant capacity. The marolo reported the highest total phenolic compounds (728.17 mg GAEs/100g), total fiber (21.62%), and a high antioxidant potential. Regarding the mineral composition, marolo stood out as potassium (378.69 mg/100g) and magnesium (31.78 mg/100g) contents, and yellow mombin as phosphorus (26.24 mg/100g) content. Finally, juice prepared using cagaita and marolo had greater sensorial acceptance. The co...
Bioactivities of Brazilian Fruits and the Antioxidant Potential of Tropical Biomes
Food and Public Health, 2013
The increased consumption of fruits rich in antio xidants has been associated with reduced risk o f several chronic diseases caused by oxidative stress. The biological properties of these fruits have been largely attributed to their high levels of various phenolic compounds, carotenoids and ascorbic acid. Brazil is a country with appropriate climatic conditions for growing a large number of underexp loited native and exotic fru it species. This fruits have great potential to the agricultural industry and can offer a future source of income for local peoples. The study of their bioactiv ities has been very promising and became advisable to incorporate some of these fruits in the diet of the Brazilian.
Antioxidant capacity and bioactive compounds of four Brazilian native fruits
Journal of Food and Drug Analysis, 2015
The purpose of this study was to evaluate the bioactive compounds and antioxidant activity of extracts from araç a (Psidium cattleianum), buti a (Butia eriospatha), and pitanga (Eugenia uniflora) fruits with different flesh colors (i.e., purple, red, and orange), and blackberries (Rubus sp.; cv. Xavante and Cherokee) collected in the southern region of Brazil. The content of ascorbic acid, total carotenoids, and phenolics were determined. The profile of the phenolic compounds was assessed by high-performance liquid chromatography combined with diode array detection (HPLC-DAD). The antioxidant activity was determined using the ferricreducing antioxidant power (FRAP) assay, 2,2-diphenyl-2-picrylhydrazyl hydrate (DPPH) assay, total reactive antioxidant potential (TRAP) assay, and total antioxidant reactivity (TAR) assay. The Xavante blackberry and purple-fleshed pitanga showed the highest total phenolic content [816.50 mg gallic acid equivalents (GAE)/100g and 799.80 mg GAE/100g, respectively]. The araç a and red-fleshed pitanga showed the highest carotenoid content (6.27 ug b-carotene/g and 5.86 ug b-carotene/g, respectively). The fruits contained several phenolic compounds such as quercetin derivatives, quercitrin, isoquercitrin, and cyanidin derivatives, which may contribute differentially to the antioxidant capacity. The highest scavenging activity in the DPPH assay was found for purple-fleshed pitanga (IC 50 36.78 mg/L), blackberries [IC 50 44.70 (Xavante) and IC 50 78.25 mg/L (Cherokee)], and araç a (IC 50 48.05 mg/L), which also showed the highest FRAP, followed by orange-and red-fleshed pitanga. Our results revealed that some fruits grown in southern Brazil such as purple-fleshed pitanga, blackberries, and araç a are rich sources of phenolic compounds and have great antioxidant activity.
Antioxidant Properties of Brazilian Tropical Fruits by Correlation between Different Assays
BioMed Research International, 2013
Four different assays (the Folin-Ciocalteu, DPPH, enzymatic method, and inhibitory activity on lipid peroxidation) based on radically different physicochemical principles and normally used to determine the antioxidant activity of food have been confronted and utilized to investigate the antioxidant activity of fruits originated from Brazil, with particular attention to more exotic and less-studied species (jurubeba, Solanum paniculatum; pequi, Caryocar brasiliense; pitaya, Hylocereus undatus; siriguela, Spondias purpurea; umbu, Spondias tuberosa) in order to (i) verify the correlations between results obtained by the different assays, with the final purpose to obtain more reliable results avoiding possible measuring-method linked mistakes and (ii) individuate the more active fruit species. As expected, the different methods give different responses, depending on the specific assay reaction. Anyhow all results indicate high antioxidant properties for siriguela and jurubeba and poor values for pitaya, umbu, and pequi. Considering that no marked difference of ascorbic acid content has been detected among the different fruits, experimental data suggest that antioxidant activities of the investigated Brazilian fruits are poorly correlated with this molecule, principally depending on their total polyphenolic content.
Changes of antioxidant activity and total phenolic compounds during storage of selected fruits
Journal of Food Composition and Analysis, 2008
The antioxidant activity and total phenolic compounds in various fruits (common fruits-two varieties of mangoes (ripe and unripe), guava, papaya, mangosteen and banana; and two indigenous fruits-makiang and maluod) were investigated. Banana and papaya showed the lowest activity, and mangosteen, mango and guava exhibited high levels of antioxidant activity (oxygen radical absorbance capacity (ORAC), and ferric-reducing antioxidant power (FRAP)) as well as total phenolic compounds. The studied indigenous fruits (makiang and maluod) are high in both antioxidant activity (ORAC and FRAP) and total phenolic compounds. Three independent batches of selected fruits-guava (Psidium guajava), makiang (Cleistocalyx nervosum var paniala) and maluod (Elaeagnus iatifolia, Linn)-were used to determine the changes in antioxidant activity (AO) and total phenolic compounds (TP) during storage at À20 1C for 3 months and at 5 1C for 10 days. The ORAC-AO during storage at À20 1C for 2 wk decreased significantly in homogenised guava (23%) and in whole fruits of maluod (62%), whereas that of makiang was constant. A continuous decrease in TP was found in homogenised guava throughout the 3-months storage period (69% retention) whereas constant levels were found in other fruits. At 5 1C, a decrease in the ORAC-AO in the whole fruits of makiang (14%) and maloud (70%) was found after a 3-days storage, whereas a gradual increase in the activity (120-190%) was found in the whole fruit of guava throughout the storage period. Among the factors which can affect the levels of antioxidant activity and total phenolic compounds in fruits could be the species, size and texture of fruits, the prepared form of the samples and the conditions of storage (e.g. time, temperature). Preliminary studies on the effect of storage in individual types of fruits are suggested before making a sampling plan for systematic analyses of their antioxidant activity.
Bioactive Compounds During the Maturation of Four Fruits Native to the Restinga Forest of Ceara
2017
Fruits provide not only essential nutrients for food, but also bioactive compounds that promote health benefits and help reducing the risk of developing non-communicable chronic diseases. In this sense, this work aimed at quantifying bioactive compounds during the maturation of four fruits native to the Restinga forest of Ceara. Myrtle fruits (Eugenia punicifolia (Kunth) DC.) were collected at the Botanical State Park of Ceara, Caucaia-CE, and guajiru (Chrisobalanus icaco L.), manipuça (Mouriri cearensis Huber) and murici-pitanga fruits (Byrsonima gardneriana A. Juss.) at the Botanical Garden of São Gonçalo, São Gonçalo do Amarante-CE. Fruits were collected at different stages (E) and transported to the Laboratory of Plant Ecophysiology, being characterized into five or six maturation stages according to the bark color, then processed and frozen for the following physicochemical and chemical evaluations: ascorbic acid, total chlorophyll, total carotenoids, total anthocyanins and yel...
Ethnobotanical, phytochemical, ethnopharmacological and toxicological studies are b eing used b y different authors to support indigenous knowledge and to provide scientific evidence of the benefic effect s o f na t i ve fruits and other natural products on health. In the present research, antioxidant capacity of hydroethanolic extracts of fruit pulp from Mimusops caffra (family Sapotaceae), Strychnos madagascariensis Poir. (family Log ania ceae) a nd Vangueria infausta Burch. subsp. infausta (Rubiaceae) was studied. The total phenolic compounds and total ascorbic acid were quantified by the spectrophotometric methods of Folin-Ciocalteu and 2,4-Dinitrophenyl Hydrazine respectively. The antioxidant capacity of the extracts was evaluated using reducing methods (p hospho mo lybdenum antioxidant assay, ferric reducing ability of plasma, metal chelating activity and ferric reducing power assay) and free radical scavenging method (DPPH and ABTS assay). The results showed significant differences (p <0.05) between the three samples analyzed. In the quantification of total phenols, the highest value (355,814 ± 4,167 mgEAG / gES) w a s found for the hydroethanolic extract of M. caffra while the hydroethanolic extract of V. infa ust a w a s t he o ne t hat exhibited the highest content of ascorbic acid (120,146 ± 0.224). The highest t o ta l a nt io xid ant a ct ivit y w a s a l so exhibited by the fruit extract of M. caffra. The results found in the present study show that the fruits of the species o f M. caffra and S. madagascariensis have secondary metabolites with a strong antioxidant activity, w hi ch sug g est s a beneficial effect on health, resulting from consumption of these fruits, especially in communities with limited resources. On the other hand, they can be used as an alternative to synthetic additives in the food processing industries or in pharmaceutical laboratories for the conservation of their formulations.
Molecules
Amazonian fruits are excellent sources of bioactive compounds and can be used in beverages to improve the nutritional and sensorial characteristics. The present study aimed to develop a blend of murici (Byrsonima Crassifolia (L.) Kunth) and taperebá (Spondias Mombin L.) through experimental design and investigating the nutritional and sensorial characteristics of fruits and beverages. The murici was highlighted as higher vitamin C content (58.88 mg · 100 g−1) compared to taperebá (25.93 mg · 100 g−1). The murici and taperebá are good sources of total phenolic compounds (taperebá 1304.15 ± 19.14 mgGAE · 100 g−1 and the murici of 307.52 ± 19.73 mg GAE · 100 g−1) and flavonoids (174.87 ± 1.76 μgQE/g and 129.46 ± 10.68 μgQE/g, murici and taperebá, respectively), when compared to other Brazilian fruits. The antioxidant capacity in different methods revealed that the taperebá had a higher average in the results, only in the ORAC method and did not present a significant difference (p > ...
Prospective use of fruit byproducts in Colombia according to their antioxidant capacity
Revista de la Academia Colombiana de Ciencias Exactas, Físicas y Naturales, 2020
Currently, the use of agro-industrial waste represents a viable alternative for obtaining valuable compounds that, in the case of biorefineries, is an opportunity for improvement. In this context, the aim of our study was to determine the flavonoid content and the antioxidant capacity of 30 byproducts from fruit processing in Colombia and propose possible applications. We analyzed the antioxidant capacity of the ethanolic extracts from each byproduct using the ferric reducing antioxidant power (FRAP) and the reducing power of antioxidant activity (RPAA) assays, as well as the oxygen radical absorbance capacity (ORAC) test. We found that tree tomato peels and stem and peach peels had a high flavonoid content, with values greater than 8,271.82 ± 702.70 μg quercetin per gram of dry sample. We also found that mango (22,676.57 ± 759.71 μg TE1/g Sdb, 3,692.38 ± 92.67 μg GAE/g Sdb), soursop (22,117.13 ± 754.94 μg TE1/g Sdb, 4,858.79 ± 156.71 μg GAE/g Sdb, 14,713.39 ± 757.95 μg TE2/g Sdb), ...