Efficiency of DPPH and FRAP assays for estimating antioxidant activity and separation of organic acids and phenolic compounds by liquid chromatography in fresh-cut nectarine
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.21475/ajcs.19.13.07.p1368 http://hdl.handle.net/11449/199591 |
Resumo: | Nectarine contain relevant amounts of antioxidants, including hydroxycinnamic acids, flavan-3-ols, flavonols, anthocyanins, procyanidins, and carotenoids. The aim of this research was to compare the efficiency of DPPH and FRAP assays to estimate antioxidant activities contents in nectarine minimally processed. Moreover, separation of organic acids, phenolic compounds and carotenoids were done by HPLC. Nectarine fruits 'R48' cv. were hand harvested, with 80% of their reddish coloration. The following treatments were applied: Control; 1% citric acid + 1% calcium chloride as anti-browning (AB) agent; 4 KJ m-2 UV-C radiation; 8 KJ m-2 UV-C; 12 KJ m-2 UV-C ; AB + ≅ 95 kPa O2 (High O2); AB + 4 KJ m-2 UV-C + High O2; AB + 8 kJ m-2 UV-C + High O2 and AB + 12 KJ m-2 UV-C + High O2. We determined antioxidant activity to DPPH; antioxidant activity to FRAP; total phenols and HPLC-DAD analyses. In general the DPPH showed higher efficiency of antioxidant concentration in comparison with FRAP in minimally processed nectarines. There was clear trend in phenolic content in fresh-cut nectarine the treatment AB + 8 kJ m-2UV-C + High O2. The 22 minimally processed nectarine phenolic compounds were studied and quantified by HPLC, being detected: Hydroxycinnamates, flavonols, and anthocyanins. These results allow to conclude that the most abundant compounds found in this study of fresh-cut nectarine were chlorogenic acid, caffeic acid and ellagic acid with HPLC chromatograms were recorded at 280 nm, quercentin 3-galactoside, quercetin 3- Xyloside at 340nm and Cyanidin 3- glucoside at 510nm. |
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Efficiency of DPPH and FRAP assays for estimating antioxidant activity and separation of organic acids and phenolic compounds by liquid chromatography in fresh-cut nectarineAnthocyaninsFlavonolsHPLCPolyphenolsPrunus persicaNectarine contain relevant amounts of antioxidants, including hydroxycinnamic acids, flavan-3-ols, flavonols, anthocyanins, procyanidins, and carotenoids. The aim of this research was to compare the efficiency of DPPH and FRAP assays to estimate antioxidant activities contents in nectarine minimally processed. Moreover, separation of organic acids, phenolic compounds and carotenoids were done by HPLC. Nectarine fruits 'R48' cv. were hand harvested, with 80% of their reddish coloration. The following treatments were applied: Control; 1% citric acid + 1% calcium chloride as anti-browning (AB) agent; 4 KJ m-2 UV-C radiation; 8 KJ m-2 UV-C; 12 KJ m-2 UV-C ; AB + ≅ 95 kPa O2 (High O2); AB + 4 KJ m-2 UV-C + High O2; AB + 8 kJ m-2 UV-C + High O2 and AB + 12 KJ m-2 UV-C + High O2. We determined antioxidant activity to DPPH; antioxidant activity to FRAP; total phenols and HPLC-DAD analyses. In general the DPPH showed higher efficiency of antioxidant concentration in comparison with FRAP in minimally processed nectarines. There was clear trend in phenolic content in fresh-cut nectarine the treatment AB + 8 kJ m-2UV-C + High O2. The 22 minimally processed nectarine phenolic compounds were studied and quantified by HPLC, being detected: Hydroxycinnamates, flavonols, and anthocyanins. These results allow to conclude that the most abundant compounds found in this study of fresh-cut nectarine were chlorogenic acid, caffeic acid and ellagic acid with HPLC chromatograms were recorded at 280 nm, quercentin 3-galactoside, quercetin 3- Xyloside at 340nm and Cyanidin 3- glucoside at 510nm.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Federal Rural University of Amazonia Campus ParagominasDepartment of Chemistry and Biochemistry Institute of Biosciences Universidade do Estado de Sao Paulo UNESPPostharvest and Refrigeration Group Department of Food Engineering Universidad Politcnica de CartagenaUniversidade do Estado de Mato GrossoUniversidade Federal da Paraíba Campus de AreiaDepartment of Chemistry and Biochemistry Institute of Biosciences Universidade do Estado de Sao Paulo UNESPFederal Rural University of AmazoniaUniversidade Estadual Paulista (Unesp)Universidad Politcnica de CartagenaUniversidade do Estado de Mato GrossoUniversidade Federal da Paraíba (UFPB)Borges, Luciana da SilvaLima, Giuseppina Pace Pereira [UNESP]Artés, Franciscode Souza, Manoel EuźbioFreitas, Luís de Souzade Jesus, Hanna IbiapinaSantos, Núbia de Fátima AlvesMelo, Márcio Roberto da Silva2020-12-12T01:44:03Z2020-12-12T01:44:03Z2019-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article1053-1060http://dx.doi.org/10.21475/ajcs.19.13.07.p1368Australian Journal of Crop Science, v. 13, n. 7, p. 1053-1060, 2019.1835-27071835-2693http://hdl.handle.net/11449/19959110.21475/ajcs.19.13.07.p13682-s2.0-85074386583Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengAustralian Journal of Crop Scienceinfo:eu-repo/semantics/openAccess2021-10-23T08:25:06Zoai:repositorio.unesp.br:11449/199591Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462021-10-23T08:25:06Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Efficiency of DPPH and FRAP assays for estimating antioxidant activity and separation of organic acids and phenolic compounds by liquid chromatography in fresh-cut nectarine |
title |
Efficiency of DPPH and FRAP assays for estimating antioxidant activity and separation of organic acids and phenolic compounds by liquid chromatography in fresh-cut nectarine |
spellingShingle |
Efficiency of DPPH and FRAP assays for estimating antioxidant activity and separation of organic acids and phenolic compounds by liquid chromatography in fresh-cut nectarine Borges, Luciana da Silva Anthocyanins Flavonols HPLC Polyphenols Prunus persica |
title_short |
Efficiency of DPPH and FRAP assays for estimating antioxidant activity and separation of organic acids and phenolic compounds by liquid chromatography in fresh-cut nectarine |
title_full |
Efficiency of DPPH and FRAP assays for estimating antioxidant activity and separation of organic acids and phenolic compounds by liquid chromatography in fresh-cut nectarine |
title_fullStr |
Efficiency of DPPH and FRAP assays for estimating antioxidant activity and separation of organic acids and phenolic compounds by liquid chromatography in fresh-cut nectarine |
title_full_unstemmed |
Efficiency of DPPH and FRAP assays for estimating antioxidant activity and separation of organic acids and phenolic compounds by liquid chromatography in fresh-cut nectarine |
title_sort |
Efficiency of DPPH and FRAP assays for estimating antioxidant activity and separation of organic acids and phenolic compounds by liquid chromatography in fresh-cut nectarine |
author |
Borges, Luciana da Silva |
author_facet |
Borges, Luciana da Silva Lima, Giuseppina Pace Pereira [UNESP] Artés, Francisco de Souza, Manoel Euźbio Freitas, Luís de Souza de Jesus, Hanna Ibiapina Santos, Núbia de Fátima Alves Melo, Márcio Roberto da Silva |
author_role |
author |
author2 |
Lima, Giuseppina Pace Pereira [UNESP] Artés, Francisco de Souza, Manoel Euźbio Freitas, Luís de Souza de Jesus, Hanna Ibiapina Santos, Núbia de Fátima Alves Melo, Márcio Roberto da Silva |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Federal Rural University of Amazonia Universidade Estadual Paulista (Unesp) Universidad Politcnica de Cartagena Universidade do Estado de Mato Grosso Universidade Federal da Paraíba (UFPB) |
dc.contributor.author.fl_str_mv |
Borges, Luciana da Silva Lima, Giuseppina Pace Pereira [UNESP] Artés, Francisco de Souza, Manoel Euźbio Freitas, Luís de Souza de Jesus, Hanna Ibiapina Santos, Núbia de Fátima Alves Melo, Márcio Roberto da Silva |
dc.subject.por.fl_str_mv |
Anthocyanins Flavonols HPLC Polyphenols Prunus persica |
topic |
Anthocyanins Flavonols HPLC Polyphenols Prunus persica |
description |
Nectarine contain relevant amounts of antioxidants, including hydroxycinnamic acids, flavan-3-ols, flavonols, anthocyanins, procyanidins, and carotenoids. The aim of this research was to compare the efficiency of DPPH and FRAP assays to estimate antioxidant activities contents in nectarine minimally processed. Moreover, separation of organic acids, phenolic compounds and carotenoids were done by HPLC. Nectarine fruits 'R48' cv. were hand harvested, with 80% of their reddish coloration. The following treatments were applied: Control; 1% citric acid + 1% calcium chloride as anti-browning (AB) agent; 4 KJ m-2 UV-C radiation; 8 KJ m-2 UV-C; 12 KJ m-2 UV-C ; AB + ≅ 95 kPa O2 (High O2); AB + 4 KJ m-2 UV-C + High O2; AB + 8 kJ m-2 UV-C + High O2 and AB + 12 KJ m-2 UV-C + High O2. We determined antioxidant activity to DPPH; antioxidant activity to FRAP; total phenols and HPLC-DAD analyses. In general the DPPH showed higher efficiency of antioxidant concentration in comparison with FRAP in minimally processed nectarines. There was clear trend in phenolic content in fresh-cut nectarine the treatment AB + 8 kJ m-2UV-C + High O2. The 22 minimally processed nectarine phenolic compounds were studied and quantified by HPLC, being detected: Hydroxycinnamates, flavonols, and anthocyanins. These results allow to conclude that the most abundant compounds found in this study of fresh-cut nectarine were chlorogenic acid, caffeic acid and ellagic acid with HPLC chromatograms were recorded at 280 nm, quercentin 3-galactoside, quercetin 3- Xyloside at 340nm and Cyanidin 3- glucoside at 510nm. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-01-01 2020-12-12T01:44:03Z 2020-12-12T01:44:03Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.21475/ajcs.19.13.07.p1368 Australian Journal of Crop Science, v. 13, n. 7, p. 1053-1060, 2019. 1835-2707 1835-2693 http://hdl.handle.net/11449/199591 10.21475/ajcs.19.13.07.p1368 2-s2.0-85074386583 |
url |
http://dx.doi.org/10.21475/ajcs.19.13.07.p1368 http://hdl.handle.net/11449/199591 |
identifier_str_mv |
Australian Journal of Crop Science, v. 13, n. 7, p. 1053-1060, 2019. 1835-2707 1835-2693 10.21475/ajcs.19.13.07.p1368 2-s2.0-85074386583 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Australian Journal of Crop Science |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
1053-1060 |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1797789750495543296 |