Atividade antioxidante de frutos de quatro cultivares de pessegueiro

Santos, Cláudia Mendes dos; Abreu, Celeste Maria Patto de; Freire, Juliana Mesquita; Corrêa, Angelita Duarte

doi:10.1590/s0100-29452013000200002

Cited by 14 publications

(13 citation statements)

References 14 publications

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“…However, they are lower than the values of: 0.67 mg FW per g DPPH for "acerola" (Malpighia emarginata), 0.47 mg FW per g DPPH for "camu-camu" (Myrciaria dubia), and 3.02 mg FW per g DPPH for "jambolão" (Syzygium cumini), all tropical native fruit trees in Brazil (Rufino et al, 2010). Fruits of peach cultivars also showed higher TAA (EC 50 values in hydroalcoholic extract of 5.25-61.25 mg FW per g DPPH) (Santos et al, 2013) than the flesh of feijoa.…”

Section: Resultsmentioning

confidence: 99%

Phenolic content and antioxidant activity of fruit of Brazilian genotypes of feijoa

Amarante

Souza

Benincá

et al. 2017

Pesq. agropec. bras.

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-The objective of this work was to quantify the total phenolic content (TPC) and total antioxidant activity (TAA) of fruit from Brazilian genotypes of feijoa (Acca sellowiana). Skin and flesh tissues of the fruit were evaluated for the Alcântara, Helena, Mattos, and Nonante cultivars, and for the 2316 accession. TPC and TAA were both assessed in aqueous and hydroalcoholic extracts, and TAA was assayed by the DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)] methods. The TPC values, for aqueous extracts of the skin and flesh tissues, were 114.9 and 88.3 mg gallic acid equivalent (GAE) per 100 g fresh weight (FW), respectively. The corresponding values for TAA determined by the DPPH method, the skin and flesh tissues, given as EC 50 (substrate concentration which leads to 50% reduction of the DPPH), were 10.7 and 39.7 mg FW per g DPPH, respectively; and, by the ABTS method, the TAA values were 12.01 and 8.33 µmol L -1 Trolox per g FW, respectively. The greatest values for TPC and TAA were obtained for 'Mattos' and 'Nonante', in the skin, and for 'Nonante' and accession 2316, in the flesh. Feijoa fruit has important functional value, particularly in the skin, characterized by high TPC and TAA.Index terms: Acca sellowiana, Feijoa sellowiana, DPPH and ABTS methods, flesh and skin characterization, functional food. Compostos fenólicos e atividade antioxidante em frutos de genótipos brasileiros de goiabeira-serranaResumo -O objetivo deste trabalho foi avaliar compostos fenólicos totais (CFT) e atividade antioxidante total (AAT) em frutos de genótipos brasileiros de goiabeira-serrana (Acca sellowiana). As avaliações foram realizadas na casca e na polpa dos frutos, nas cultivares Alcântara, Helena, Mattos e Nonante, e no acesso 2316. CFT e AAT foram determinados em soluções extratoras aquosa e hidroalcoólica, e, para AAT, foram utilizados os métodos DPPH (2,2-difenil-1-picrilhidrazilo) e ABTS [2,2'-azino-bis (3-etilbenzotiazolin) 6-ácido sulfônico]. Os valores de CFT em extrato aquoso na casca e na polpa foram de 114,9 e de 88,3 mg em equivalente de ácido gálico (EAG) por 100 g de matéria fresca (MF), respectivamente. Para AAT, em extrato aquoso, na casca e na polpa, no método DPPH, os valores de EC 50 (concentração de substrato para reduzir em 50% a concentração inicial de DPPH) foram de 10,7 e 39,7 mg MF por g de DPPH, respectivamente; e, no método ABTS, foram de 12.01 e 8.33 µmol L -1 de Trolox por g de MF, respectivamente. Os maiores valores de CFT e AAT foram observados em 'Mattos' e 'Nonante', na casca, e em 'Nonante' e no acesso 2316 na polpa. Os frutos de goiabeira-serrana apresentam importante valor funcional, especialmente no tecido da casca, caracterizado pelos elevados conteúdos de CFT e alta AAT.Termos para indexação: Acca sellowiana, Feijoa sellowiana, métodos DPPH e ABTS, caracterização de polpa e casca, alimento funcional.

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Section: Resultsmentioning

confidence: 99%

Phenolic content and antioxidant activity of fruit of Brazilian genotypes of feijoa

Amarante

Souza

Benincá

et al. 2017

Pesq. agropec. bras.

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“…In relation to the vitamin C content, it appears that the Angulata and Pubences stand out for presenting the highest levels (75.44 mg/100 g and 72.87 mg/100 g, respectively). Tavarini et al (2008), Santos et al (2013) and Souza et al (2015) reported that the bioactive contents and total antioxidant capacity varies depending on the cultivar.…”

Section: Physalis Speciesmentioning

confidence: 99%

Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese

et al. 2017

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Faced with the need for greater knowledge of the different physalis species, the aim of this study was to characterize different Native American physalis species (Physalis peruviana L., Physalis pubescens L., Physalis angulata L., Physalis mínimos L. and Physalis ixocarpa Brot) as to their physicochemical characteristics, bioactive compounds and antioxidant activity. Besides that, in order to increase their use and add even more value to this fruit, we also evaluate the influence of these different species on the physicochemical, rheological and sensory characteristics of physalis jelly. In addition, this study evaluated the sensory acceptance of the combination of physalis jellies obtained from different species with brie-type cheese. The Peruviana, Pubences and Angulata, are highlighted for being the nutritionally richest species, with the highest levels of phenolic compounds, vitamin C and antioxidant. Moreover, they stand out for originating the most widely sensory accepted jellies, either in pure form or in combination with brie-type cheese.Keywords: Physalis L.; different species; characterization; jelly processing; harmonization. Practical Aplications: It was possible to verify which physalis are the nutritionally richest species and which species are more suitable for jelly processing.

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“…According to Tavarini et al (2008), the genotype (cultivar) directly influences the total antioxidant capacity in fruits. The antioxidant capacity varies depending on the cultivar (Santos et al 2013).…”

Section: Bioactive Compounds and Antioxidant Activitymentioning

confidence: 99%

Characterization and Influence of Subtropical Persimmon Cultivars on Juice and Jelly Characteristics

Curi

Tavares

Almeida

et al. 2017

An. Acad. Bras. Ciênc.

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To increase the availability to consumers and add more value to persimmon (Diospyros kaki L.), which is a very perishable and seasonal fruit and in order to identify which cultivars grown in subtropical regions are more suitable for processing in the form of juice and jelly, as well as understand what the consumer profile is for these products, the objective of this study was to evaluate the influence of different persimmon cultivars (Rama Forte, Mel, Guiombo and Taubaté) grown in subtropical regions of Brazil on the physicochemical characteristics, rheological properties and sensory acceptance of the resulting juice and jelly in order to identify cultivars with the greatest potential for industrial use. The different studied persimmon cultivars had different physical and physicochemical characteristics which resulted in juices and jellies with different physicochemical, rheological and sensory characteristics. Based on sensory acceptance and productivity/ adaptability of persimmon crop in Brazil, the most suitable persimmon cultivars for processing are Rama Forte and Guiombo. In this study it was found that the consumer prefers a more acidic persimmon juice and a less firm or softer, less sweet, clearer and more intense yellow color persimmon jelly.

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Atividade antioxidante de frutos de quatro cultivares de pessegueiro

Cited by 14 publications

References 14 publications

Phenolic content and antioxidant activity of fruit of Brazilian genotypes of feijoa

Phenolic content and antioxidant activity of fruit of Brazilian genotypes of feijoa

Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese

Characterization and Influence of Subtropical Persimmon Cultivars on Juice and Jelly Characteristics

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