Phenolic profile and antioxidant capacity of fruit Averrhoa carambola L.: a review

• Autor(a) principal: VARGAS-MADRIZ,Ángel Félix
• Data de Publicação: 2022
• Outros Autores: KURI-GARCÍA,Aarón, VARGAS-MADRIZ,Haidel, CHÁVEZ-SERVÍN,Jorge Luis, AYALA-TIRADO,Rosa Adriana
• 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=S0101-20612022000102008
• topic: A. carambola L.; extraction; antioxidant capacity; phenolic compounds; HPLC

Abstract The fruit of Averrhoa carambola L. (A. carambola L.) belongs to the Oxalidaceae family, is probably native to Ceylon and Moluccas, and is commonly known in various places as “star-fruit” or “carambola.” This fruit is used as traditional medicine for a variety of diseases. The phenolic compounds that the fruit contains are thought to be responsible for its many benefits. Currently there is extensive research on the content of phenolic compounds and the antioxidant capacity of the fruit of A. carambola L. Most authors report total phenolic content (TPC) and total flavonoid content (TFC); while antioxidant capacity has been analyzed using different techniques such as: 1,1-diphenyl-2-picrylhydrazyl assay (DPPH), ferric reducing antioxidant power assay (FRAP), and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS). HPLC analysis has resulted in the identification of phenolic compounds in the fruit. However, each of the authors use different methodologies in the various stages of the analysis, from obtaining the sample to the form of analysis, and this may explain the differences in their results. This paper offers a review of existing research on the phenolic profile and antioxidant capacity of the A. carambola L. fruit, with special attention to the methodologies used.