Atividade antioxidante e determinação de fenóis totais, carotenoides, betacarotenos, licopeno e zinco em variedades branca, amarela e rosada de Manihot esculenta crantz

• Autor(a) principal: Silva, Regildo Márcio Gonçalves da [UNESP]
• Data de Publicação: 2014
• Outros Autores: Figueiredo, Patrícia Aparecida [UNESP], Peixoto, Erika Cosendey Toledo de Mello, Silva, Luciana Pereira
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://www.seer.ufu.br/index.php/biosciencejournal/article/view/18222/13773; http://hdl.handle.net/11449/181701
• topic: Mandioca; Nutracêuticos; Sequestro de radicais livres; Processamento de Alimentos; DPPH; Folin-Ciocalteu; Cassava; Nutraceuticals; Free radical scavenging; Food Processing; DPPH; Folin-Ciocalteu

There are cassava varieties that present compounds as carotenoids, beta-carotene, lycopene and minerals important for human and animal health. The present study evaluated the antioxidant activity of the white, yellow and pinkish varieties of Manihot esculenta, by mean of the DPPH test and by the ferrous ion-chelating activity. Furthermore, the total phenols, carotenoids, beta-carotene, lycopene and zinc contents were also determined. Utilizing the DPPH test it was possible to find that extracts of boiled samples presented higher antioxidant activity (89.53% - pinkish) in comparison to the fresh samples (1.97% - white). For the ferrous ion-chelating test, the highest activity was found for the boiled pinkish variety extract (63.43%) and the lowest was for fresh yellow extract (17.34%) the white sample did not present activity. The highest concentration of total phenols and zinc content was obtained for the boiled pinkish variety extract 136.12 mg EAG/g of extract and 0,811ppm, respectively, in the concentration of 1000 µg/mL. The pinkish variety presented also higher quantity of pigments, including carotenoid (29.40 µg/g), beta-carotene (9.14 µg/100g) and lycopene (68.92%). According to the results obtained in this study it was possible to conclude that the yellow and pinkish varieties of M. esculenta present quantity of phenolic compounds and minerals sufficient to attribute the antioxidant activity and may thus contribute to reduce oxidative damage and be used as nutraceuticals or directly ingested in the diet to maintain good health.