Bioactive compounds and total antioxidant capacity of cashew apples (Anacardium occidentale L.) during the ripening of early dwarf cashew clones

Lopes, Mônica Maria de Almeida; Miranda, Maria Raquel Alcântara de; Moura, Carlos Farley Herbster; Filho, Joaquim Enéas

doi:10.1590/s1413-70542012000300008

Cited by 44 publications

(39 citation statements)

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“…But it is possible to correlate the antioxidant activity described with extraction of total phenols and tannins, highlighting the importance of these bioactive compounds inthe antioxidant capacity of these extracts studied. These results corroborate those obtained by Lopes et al (2012), who found a positive correlation between the amount of phenolics and antioxidant activity.…”

Section: Resultssupporting

confidence: 92%

In vitro and in vivo antioxidant activity of the pulp of Jatobá-do-cerrado

et al. 2016

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Dxygen metabolism in cells causes the production of free radicals, which produce damage, including changes in cell structure and function. Antioxidants are substances that, at low concentrations, slow down or prevent oxidation. Fruits and vegetables contribute to the dietary supply of these compounds. The flora of the Cerrado in Brazil has shown to have high levels of bioactive compounds. This study aimed to characterize the antioxidant activity of the pulp of jatobá-do-cerrado in vitro and in vivo. In vitro antioxidant activity of the aqueous, ethanol and aqueous acetone extracts was evaluated by the DPPH method. We determined total phenols by the Folin-Ciocalteu assay and tannins by the Folin-Denis method. In vivo antioxidant potential of the aqueous acetone extract was evaluated by the TBARS technique. The aqueous acetone extract had the highest antioxidant capacity, followed by the aqueous and ethanol extracts. The same pattern occurred in the extraction of phenols and in the extraction of tannins. In vivo administration of the aqueous acetone extract inhibited lipid peroxidation compared to the control group. The inhibition of peroxidation has increased by elevating the dosage concentration of the extracts, demonstrating a significant antioxidant potential in vivo as well as in vitro.

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Section: Resultssupporting

confidence: 92%

In vitro and in vivo antioxidant activity of the pulp of Jatobá-do-cerrado

et al. 2016

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“…In a screening of 15 olive tree clones, some were found to have high total polyphenol, oleic and linoleic acid contents [33]. The vitamin C, total carotenoid, total anthocyanin, yellow flavonoids and polyphenol contents and total antioxidant capacity were analyzed in clones of cashew apples, and differences were found between clones [34,35]. Dietary fiber and phenolic compounds were also found to be high in selected clones of acerola and cashew apple [36].…”

Section: Methods For Improving Plant Phenolic Contentmentioning

confidence: 99%

Elicitors: A Tool for Improving Fruit Phenolic Content

2013

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Fruits are one of the most important sources of polyphenols for humans, whether they are consumed fresh or as processed products. To improve the phenolic content of fruits, a novel field of interest is based on results obtained using elicitors, agrochemicals which were primarily designed to improve resistance to plant pathogens. Although elicitors do not kill pathogens, they trigger plant defense mechanisms, one of which is to increase the levels of phenolic compounds. Therefore, their application not only allows us to control plant disease but also to increase the phenolic content of plant foodstuffs. Pre-or post-harvest application of the most commonly used elicitors to several fruits is discussed in this review.

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“…BRS 366 and Florida Sweet showed contrasting behavior regarding their sugar (Table 1) and vitamin C contents; as the one with highest vitamin level accumulated less sugar ('BRS 366') and the one with the sweetest fruits had a lower vitamin C concentration ('Florida Sweet'). Despite the observed decline, the evaluated acerola varieties still presented high vitamin C contents compared to other fruits as orange, guava and cashew apple with 62.50, 135.70 and 279.37 mg.100 g -1 , respectively (COUTO; CANNIATTI-BRAZACA, 2010;SILVA et al, 2010;LOPES et al, 2012).…”

Section: Quality and Non-enzymatic Antioxidantsmentioning

confidence: 98%

Antioxidant compoundsand total antioxidant activity in fruits of acerola from cv. Flor Branca, Florida Sweet and BRS 366

Souza¹,

Moura

Brito

et al. 2014

Rev. Bras. Frutic.

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-Information on antioxidant properties at different ontological stages may help producers and food technologists to identify which cultivar and/or maturity stage are most adequate for their need, therefore this work aimed to study the changes in the antioxidant metabolism during acerola development. Fruit from cv. Flor Branca, BRS366 and Florida Sweet were harvested at different stages: immature green colored (I), physiologically mature with green color and maximum size (II), breaker (III) and full red ripe (IV). After harvest, fruits were selected, divided into four replications with 500 g each and evaluated regarding their titratable acidity, pH, soluble solids, total soluble sugar, vitamin C, polyphenol, anthocyanin, yellow flavonoid, total antioxidant activity and antioxidant enzyme activity. Anthocyanin and flavonoid were determined through LC-DAD-ESI/MS and all analysis followed a completely randomized factorial 3 x 4 design. Fruits of 'Florida Sweet' presented significantly higher soluble solids (9.46°Brix). Vitamin C content decreased during ripening, but ripe 'BRS 366' fruits showed the greatest values (1363 mg.100 g -1 ) and highest TAA with 42.36 µM TEAC.g -1 FW. Cyanidin 3-rhamnoside (520.76 mg.100 g -1 DM) and quercetin 3-rhamnoside (33.72 mg.100 g -1 DM) were the most abundant anthocyanin and yellow flavonoids found mainly in 'Flor Branca' fruit of acerola, whose antioxidant enzymes activities were also higher. Ripe 'Florida Sweet' fruit presents a great potential for fresh consumption, meanwhile physiologically mature 'BRS 366' fruit seems the best option for the bioactive compounds processing industry. As 'Flor Branca' fruit of acerola kept the highest activity levels, it could be an indicative of greater potential for postharvest conservation. Index Terms: Malpighia emarginata, development, vitamin C, enzymes, polyphenols. COMPOSTOS ANTIOXIDANTES E ATIVIDADE ANTIOXIDANTE TOTAL EM FRUTOS DAS VARIEDADES FLOR BRANCA, FLORIDA SwEET E BRS 366 DE ACEROLEIRARESUMO -Informações sobre propriedades antioxidantes em diferentes estádios ontológicos podem ajudar os produtores e tecnólogos de alimentos a identificar quais cultivares e/ou estádio de maturidade são os mais adequados para a sua necessidade; portanto, o objetivo deste trabalho foi estudar as alterações no metabolismo antioxidante durante o desenvolvimento de frutos da aceroleira. Frutos das cv. FlorBranca, BRS 366 e Florida Sweet foram colhidos em diferentes estádios: imaturos com cor verde (I), fisiologicamente maduros com cor verde e tamanho máximo (II), com cor predominantemente vermelha (III) e totalmente vermelha, maduro (IV). Após a colheita, os frutos foram selecionados, divididos em quatro repetições com 500 g cada e avaliados quanto à acidez titulável, pH, sólidos solúveis, açúcares solúveis totais, vitamina C, polifenóis, antocianinas, flavonoides amarelo, atividade antioxidante total e atividade de enzimas antioxidantes. Antocianina e flavonoides foram determinados por meio LC-DAD-ESI/MS, e todas as análises seguiram um deline...

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Bioactive compounds and total antioxidant capacity of cashew apples (Anacardium occidentale L.) during the ripening of early dwarf cashew clones

Cited by 44 publications

References 28 publications

In vitro and in vivo antioxidant activity of the pulp of Jatobá-do-cerrado

In vitro and in vivo antioxidant activity of the pulp of Jatobá-do-cerrado

Elicitors: A Tool for Improving Fruit Phenolic Content

Antioxidant compoundsand total antioxidant activity in fruits of acerola from cv. Flor Branca, Florida Sweet and BRS 366

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