Brazilian fruit pulps as functional foods and additives: Evaluation of bioactive compounds

• Autor(a) principal: Paz, Mário
• Data de Publicação: 2015
• Outros Autores: Gúllon, Patricia, Barroso, M. Fátima, Carvalho, Ana P., Domingues, Valentina F., Gomes, Ana M., Becker, Helena, Longhinotti, Elisane, Delerue-Matos, Cristina
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.22/7248
• topic: Antioxidant activity; Antibacterial activity; DPPH; Flavonoid content; Functional foods; Functional ingredients; FRAP; Phenolic content; Tropical fruit pulps

Eight tropical fruit pulps from Brazil were simultaneously characterised in terms of their antioxidant and antimicrobial properties. Antioxidant activity was screened by DPPH radical scavenging activity (126–3987 mg TE/100 g DW) and ferric reduction activity power (368–20819 mg AAE/100 g DW), and complemented with total phenolic content (329–12466 mg GAE/100 g DW) and total flavonoid content measurements (46–672 mg EE /100 g DW), whereas antimicrobial activity was tested against the most frequently found food pathogens. Acerola and açaí presented the highest values for the antioxidant-related measurements. Direct correlations between these measurements could be observed for some of the fruits. Tamarind exhibited the broadest antimicrobial potential, having revealed growth inhibition of Pseudomonas aeruginosa. Escherichia coli, Listeria monocytogenes, Salmonella sp. and Staphylococcus aureus. Açaí and tamarind extracts presented an inverse relationship between antibacterial and antioxidant activities, and therefore, the antibacterial activity cannot be attributed (only) to phenolic compounds.