Antioxidant capacity and composition of pitanga seeds

• Autor(a) principal: Bagetti,Milena
• Data de Publicação: 2009
• Outros Autores: Facco,Elizete Maria Pesamosca, Rodrigues,Daniele Bobrowski, Vizzotto,Márcia, Emanuelli,Tatiana
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Ciência Rural
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782009000800036
• topic: antioxidant capacity; DPPH; FRAP; Eugenia uniflora L.

Food industry generates a significant amount of seed wastes from the juice production, frozen pulps and jams. Considering that the characterization of wastes is the first step to determine their potential use, the aim of the present study was to determine the composition and the antioxidant capacity of seeds from pitanga fruits with different flesh colors (purple, red and orange). Chemical composition results revealed that pitanga seeds are a good source of insoluble dietary fiber, with low protein and fat levels, and no relevant differences were found among pitanga seeds from different flesh colors. Pitanga seed extracts had powerful antioxidant capacity that was partially correlated to their high phenolic content and showed some variation according to the pitanga flesh colors. Accordingly, it's suggested that this low value waste of pitanga processing, could be used as a source of natural antioxidants and dietary fiber, for animal and/or human nutrition.