An in vitro analysis of the total phenolic content, antioxidant power, physical, physicochemical, and chemical composition of Terminalia Catappa Linn fruits

• Autor(a) principal: Marques,Marcelo Rodrigues
• Data de Publicação: 2012
• Outros Autores: Paz,Diego Damasceno, Batista,Lívia Patrícia Rodrigues, Barbosa,Celma de Oliveira, Araújo,Marcos Antônio Mota, Moreira-Araújo,Regilda Saraiva dos Reis
• 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=S0101-20612012000100031
• topic: tropical fruit; functional properties; bioactive compounds

This study assessed the antioxidant, total phenolic, and physicochemical properties of in vitro Terminalia Catappa Linn (locally called castanhola) using the DPPH assay. The castanhola fruits had an average weight of 19.60 ± 0.00 g, combining shell, pulp, and seed weight, and a soluble solids content of 8 °Brix. The chemical composition was determined with predominance of carbohydrates (76,88 ± 0,58%).The titration method was used to determine Vitamin C content using 2,6-dichlorophenolindophenol (DCFI), known as reactive Tillmans resulting in no significant levels. Aqueous extracts of castanhola pulp showed a higher concentration of phenolics, 244.33 ± 18.86 GAE.g-1 of fruit, and alcoholic extracts, 142.84 ± 2.09 GAE.g-1 of fruit. EC50 values of the aqueous extract showed a greater ability to scavenge free radicals than the alcoholic extracts. The fruit had a significant content of phenolic compounds and high antioxidant capacity.