Ascorbic acid and phenolic contents, antioxidant capacity and flavonoids composition of Brazilian Savannah native fruits
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400564 |
Resumo: | Abstract Brazilian Savannah native fruits have been investigated as potential sources of antioxidant substances. Cagaita, cerrado cashew and gabiroba were characterized with regard to the ascorbic acid and phenolic contents, antioxidant capacity and flavonoids composition. Gabiroba presented higher contents of ascorbic acid (61.5 mg.100 g–1), total phenolic compounds (1,222.59 mg GAE.100 g–1), and antioxidant capacity (DPPH, FRAP and ORAC assays) than cagaita and cerrado cashew. The correlation coefficients between total ascorbic acid or total phenolic contents and antioxidant capacity were strong and significant (0.970 ≤ r ≤ 0.998). Quercetin derivatives were found in cagaita (1.94 mg.100 g–1) and myricetin derivatives in cerrado cashew (1.2 mg.100 g–1). Peonidin 3-glucoside was the main anthocyanin in cerrado cashew, and its flavonoids composition was first identified in this study. Gabiroba showed relevant catechin content (23.32 mg.100 g–1). These Brazilian native fruits may be considered as important sources of bioactive compounds, notably gabiroba, since it presents high phenolic contents and antioxidant capacity. |
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Ascorbic acid and phenolic contents, antioxidant capacity and flavonoids composition of Brazilian Savannah native fruitsCerradoEugenia dysenterica DCAnacardium othonianum Rizz.Campomanesia adamantium (Cambess.) O. BergflavonoidsAbstract Brazilian Savannah native fruits have been investigated as potential sources of antioxidant substances. Cagaita, cerrado cashew and gabiroba were characterized with regard to the ascorbic acid and phenolic contents, antioxidant capacity and flavonoids composition. Gabiroba presented higher contents of ascorbic acid (61.5 mg.100 g–1), total phenolic compounds (1,222.59 mg GAE.100 g–1), and antioxidant capacity (DPPH, FRAP and ORAC assays) than cagaita and cerrado cashew. The correlation coefficients between total ascorbic acid or total phenolic contents and antioxidant capacity were strong and significant (0.970 ≤ r ≤ 0.998). Quercetin derivatives were found in cagaita (1.94 mg.100 g–1) and myricetin derivatives in cerrado cashew (1.2 mg.100 g–1). Peonidin 3-glucoside was the main anthocyanin in cerrado cashew, and its flavonoids composition was first identified in this study. Gabiroba showed relevant catechin content (23.32 mg.100 g–1). These Brazilian native fruits may be considered as important sources of bioactive compounds, notably gabiroba, since it presents high phenolic contents and antioxidant capacity.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400564Food Science and Technology v.37 n.4 2017reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.26716info:eu-repo/semantics/openAccessALVES,Aline MedeirosDIAS,TiagoHASSIMOTTO,Neuza Mariko AymotoNAVES,Maria Margareth Velosoeng2018-05-25T00:00:00Zoai:scielo:S0101-20612017000400564Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-05-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Ascorbic acid and phenolic contents, antioxidant capacity and flavonoids composition of Brazilian Savannah native fruits |
title |
Ascorbic acid and phenolic contents, antioxidant capacity and flavonoids composition of Brazilian Savannah native fruits |
spellingShingle |
Ascorbic acid and phenolic contents, antioxidant capacity and flavonoids composition of Brazilian Savannah native fruits ALVES,Aline Medeiros Cerrado Eugenia dysenterica DC Anacardium othonianum Rizz. Campomanesia adamantium (Cambess.) O. Berg flavonoids |
title_short |
Ascorbic acid and phenolic contents, antioxidant capacity and flavonoids composition of Brazilian Savannah native fruits |
title_full |
Ascorbic acid and phenolic contents, antioxidant capacity and flavonoids composition of Brazilian Savannah native fruits |
title_fullStr |
Ascorbic acid and phenolic contents, antioxidant capacity and flavonoids composition of Brazilian Savannah native fruits |
title_full_unstemmed |
Ascorbic acid and phenolic contents, antioxidant capacity and flavonoids composition of Brazilian Savannah native fruits |
title_sort |
Ascorbic acid and phenolic contents, antioxidant capacity and flavonoids composition of Brazilian Savannah native fruits |
author |
ALVES,Aline Medeiros |
author_facet |
ALVES,Aline Medeiros DIAS,Tiago HASSIMOTTO,Neuza Mariko Aymoto NAVES,Maria Margareth Veloso |
author_role |
author |
author2 |
DIAS,Tiago HASSIMOTTO,Neuza Mariko Aymoto NAVES,Maria Margareth Veloso |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
ALVES,Aline Medeiros DIAS,Tiago HASSIMOTTO,Neuza Mariko Aymoto NAVES,Maria Margareth Veloso |
dc.subject.por.fl_str_mv |
Cerrado Eugenia dysenterica DC Anacardium othonianum Rizz. Campomanesia adamantium (Cambess.) O. Berg flavonoids |
topic |
Cerrado Eugenia dysenterica DC Anacardium othonianum Rizz. Campomanesia adamantium (Cambess.) O. Berg flavonoids |
description |
Abstract Brazilian Savannah native fruits have been investigated as potential sources of antioxidant substances. Cagaita, cerrado cashew and gabiroba were characterized with regard to the ascorbic acid and phenolic contents, antioxidant capacity and flavonoids composition. Gabiroba presented higher contents of ascorbic acid (61.5 mg.100 g–1), total phenolic compounds (1,222.59 mg GAE.100 g–1), and antioxidant capacity (DPPH, FRAP and ORAC assays) than cagaita and cerrado cashew. The correlation coefficients between total ascorbic acid or total phenolic contents and antioxidant capacity were strong and significant (0.970 ≤ r ≤ 0.998). Quercetin derivatives were found in cagaita (1.94 mg.100 g–1) and myricetin derivatives in cerrado cashew (1.2 mg.100 g–1). Peonidin 3-glucoside was the main anthocyanin in cerrado cashew, and its flavonoids composition was first identified in this study. Gabiroba showed relevant catechin content (23.32 mg.100 g–1). These Brazilian native fruits may be considered as important sources of bioactive compounds, notably gabiroba, since it presents high phenolic contents and antioxidant capacity. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400564 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400564 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457x.26716 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.37 n.4 2017 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126321684643840 |