Antioxidant Activity of Dietary Fruits, Vegetables, and Commercial Frozen Fruit Pulps

Hassimotto, Neuza Mariko Aymoto; Genovese, Maria Inês; Lajolo, Franco Maria

doi:10.1021/jf047894h

Cited by 402 publications

(292 citation statements)

References 50 publications

(76 reference statements)

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“…HASSIMOTO, GENOVESE e LAJOLO 15 , avaliando a capacidade antioxidante de frutas, vegetais e polpas de frutas, observaram maior capacidade antioxidante em amostras contendo antocianinas, tanto pelo método do β-caroteno quanto pelo do lipossomo. A mesma relação foi demonstrada por MUNÕZ-ESPADA et al 28 , avaliando as cultivares de Vitis vinifera e Vitis labrusca, nas quais se observou uma associação positiva entre o conteúdo de antocianinas e a capacidade antioxidante pelo método de seqüestro de radicais livres do DPPH.…”

Section: Resultsunclassified

Compostos fenólicos e capacidade antioxidante de cultivares de uvas Vitis labrusca L. e Vitis vinifera L.

Abe¹,

Mota²,

Lajolo³

et al. 2007

Ciênc. Tecnol. Aliment.

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142

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ResumoO conteúdo de compostos fenólicos, incluindo resveratrol, antocianinas e outros flavonóides, e a capacidade antioxidante de cinco cultivares de uvas produzidas em Minas Gerais foram determinados. O conteúdo de fenólicos totais, determinado através do método de Folin-Ciocalteau variou significativamente, entre 65 ± 1 e 390 ± 30 mg equivalentes de ácido gálico.100 g -1 de amostra base úmida (b.u.). O conteúdo de antocianinas totais quantificado por CLAE variou entre 6,7 ± 0,2 e 154 ± 4 mg equivalentes de cianidina.100 g -1 (b.u.). Outros flavonóides encontrados foram catequina, epicatequina, quercetina, caempferol além dos ácidos hidroxicinâmicos. O resveratrol foi encontrado em três cultivares, variando entre 0,022 ± 0,001 e 0,60 ± 0,03 mg.100 g -1 (b.u.). A capacidade antioxidante foi analisada usando o método de seqüestro de radicais livres do DPPH (2,2-difenil-1-picrilhidrazila), que variou entre 2,7 ± 0,1 e 19 ± 2 µmoles equivalentes de Trolox.g -1 de amostra (b.u.), mostrando boa correlação com o conteúdo de fenólicos totais. As uvas tintas de coloração mais escura apresentaram maior conteúdo de antocianinas, e conseqüentemente maior teor de fenólicos totais e capacidade antioxidante. Palavras-chave: flavonóides; capacidade antioxidante; Vitis sp. AbstractPhenolic compounds including resveratrol, anthocyanins and other flavonoids and antioxidant capacity were evaluated for five grape cultivars cultivated in Minas Gerais (Brazil). The content of total phenolic determined by the Folin Ciocalteau method varied significantly, from 65 ± 1 to 390 ± 30 mg gallic acid equivalents.100 g -1 of FW (Fresh Weight). The content of total anthocyanins quantified by HPLC varied from 6.7 ± 0.2 to 154 ± 4 mg of cyanidin equivalents.100 g -1 FW. Resveratrol was found in three cultivars, in contents from 0.022 ± 0.001 to 0.60 ± 0.03 mg.100 g -1 of FW. In addition to hydroxicynnamic acids, other flavonoids such as catechin, epicatechin, quercetin and kaempferol were also present. The antioxidant capacity was analyzed using the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging method and varied from 2.7 ± 0.1 to 19 ± 2 µmol trolox equivalents.g -1 FW, showing good correlation with the content of total phenolics. The darker red grapes presented higher anthocyanin contents and consequently higher total phenolic contents and antioxidant capacity. Keywords: flavonoids; antioxidant capacity; Vitis sp.Compostos fenólicos e capacidade antioxidante de cultivares de uvas Vitis labrusca L. e Vitis vinifera L. Phenolic compounds and antioxidant activity of Vitis labrusca and Vitis vinifera cultivarsLucile Tiemi ABE 1 , Renata Vieira DA MOTA 2 , Franco Maria LAJOLO 1 , Maria Inés GENOVESE 1 * IntroduçãoVários efeitos benéficos à saúde têm sido atribuídos aos compostos fenólicos presentes nas frutas, vegetais, chás e vinhos. Estudos epidemiológicos, clínicos e in vitro mostram múl-tiplos efeitos biológicos relacionados aos compostos fenólicos da dieta, tais como: atividades antioxidante, antiinflamatória, antimicrobiana e anticarci...

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Section: Resultsunclassified

Compostos fenólicos e capacidade antioxidante de cultivares de uvas Vitis labrusca L. e Vitis vinifera L.

Abe¹,

Mota²,

Lajolo³

et al. 2007

Ciênc. Tecnol. Aliment.

Self Cite

142

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“…In vitro antioxidant assay: The antioxidant capacity of the extracts obtained from the analysis of total phenolics was determined according to the β-carotene bleaching method ( HASSIMOTTO; GENOVESE; LAJOLO, 2005). An aliquot (20 µL) of β-carotene solution (2 mg.mL -1 in chloroform) was added to a flask containing 40 µL linoleic acid, 1.0 mL chloroform and 0.4 mL Tween 40, and mixed.…”

Section: Methodsmentioning

confidence: 99%

“…The antioxidant capacity of the dietary intake of fruits and vegetables changes considerably according to the presence of diverse compounds with antioxidant capacity, but the amount of anthocyanins present in them seems to be important ( HASSIMOTTO; GENOVESE; LAJOLO, 2005). Among the Brazilian vegetables already studied, mulberry (Morus nigra), açaí (Euterpe oleracea), jambolão (Syzygium cumini), purple lettuce (Lactuca sativa), purple cabbage (Brassica oleracea) and commercial frozen blackberry (Rubus sp.)…”

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confidence: 99%

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Physico-chemical characterization and bioactive compounds of blackberry fruits (Rubus sp.) grown in Brazil

Hassimotto¹,

Mota²,

Cordenunsi³

et al. 2008

Ciênc. Tecnol. Aliment.

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*A quem a correspondência deve ser enviada Physico-chemical characterization and bioactive compounds of blackberry fruits (Rubus sp.) grown in BrazilCaracterização físico-química e de compostos bioativos em amora-preta (Rubus sp.) cultivada no BrasilNeuza Mariko Aymoto HASSIMOTTO 1 , Renata Vieira da MOTA 2 , Beatriz Rosana CORDENUNSI 1 *, Franco Maria LAJOLO 1 IntroductionFruit and vegetable intake has proven to reduce the development of a considerable number of chronic diseases, such as cancer and cardiovascular diseases. The protective effect evidenced in laboratory and epidemiological studies has been associated with a variety of nutrient and non-nutrient constituents, being many of them characterized by their antioxidant properties (PIETTA, 2000). Among the compounds with high antioxidant capacity are ascorbic acid, tocopherols, β-carotene and phenolic compounds, especially flavonoids (DREWNOWSKI; GOMEZ-CARNERO, 2000).Anthocyanins, the glycoside form of the anthocyanidins, belong to a class of flavonoids which present water-soluble pigments responsible for the orange, red and blue colors of many fruits, vegetables, leaves, flowers and roots. Anthocyanidins vary with different hydroxyl or methoxyl substitutions in their basic structure, flavylium (2-phenylbenzopyrillium). Only six of the 16 anthocyanidins identified in natural products occur frequently and in many different vegetables and fruits: cyanidin, pelargonidin, delphinidin, peonidin, petunidin and malvidin (WU; PRIOR, 2005a;. Anthocyanins are highly studied compounds because of their effects on human health as antioxidant compounds, as shown in a number of in vitro and in vivo studies HEINONEN, 2003), for their anti-inflammatory effect modulating ciclooxygenase 1 and 2 enzymes (TALL et al., 2004) and their inhibitory effect on the development of some cancer cells (HAGIWARA; YOSHINO; ICHIBARA, 2002).Among the small fruits group, including strawberry, raspberry, blueberry and blackberry crops, blackberry appears as the richest source of anthocyanins, with cyanidin content ranging from 93 to 280 mg.100 g -1 fresh weight depending on the cultivar (CONNOR et al., 2002), followed by black raspberry (up to 197 mg), blackberry (153 mg) and strawberry (32 mg) (WANG; LIN, 2000). Blackberry plants were introduced in Brazil by the Estação Experimental de Pelotas (RS), renamed ResumoCinco cultivares de amora-preta (Rubus sp.) foram avaliadas quanto a sua capacidade antioxidante, perfil de compostos bioativos e composição físico-química. Os níveis de ácido ascórbico total, presentes na forma de ácido desidroascórbico, variaram entre 9,8 a 21,4 mg.100 g -1 (b.u.). Os principais flavonóides presentes nas cinco cultivares foram: a antocianina cianidina (66 a 80% do total de flavonóides); o flavan-3-ol epicatequina; e os flavonóis quercetina e traços de caenferol. As cinco cultivares apresentaram alta capacidade antioxidante quando avaliadas pelo sistema de co-oxidação β-caroteno/ácido linoléico, similar ao antioxidante sintético BHT, na concentração de 50 µM. A cu...

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“…The following aspects are mentioned in the papers: Storage under different conditions [3, 14, 16, 20, 23, 40, 41 -43, 46, 49, 53, 63, 67, 68, 70, 74, 75, 77 -80, 83, 91, 100, 102], washing treatment [78,104], blanching [59,65,101], drying [102], sun-drying [37,45], treatment with a growth regulator [23,41], alkaline and acid hydrolysis [90], juice centrifugation [65], flash release process [54], cowinemaking and wine aging [52,56,105], grape destemming [17], fermentation [44,57], germination [22,82,93], extraction [60,84,85,89], thermal stability [44], bread making [86], cooking [22], roasting [97], stir-baked processing [96], steaming [87], thermal treatment [50,58,68,81], SO 2 treatment [106], break-process [72], freezing [4,71], freeze-drying [64], maceration [47,48,51], enzymatic treatment …”

Section: Aspects Of Postharvest Processing and Storage Proceduresmentioning

confidence: 99%

Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

Amarowicz

Carle

Dongowski

et al. 2009

Molecular Nutrition Food Res

139

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The review is based on the evaluation of electronically collated data published between 2002 to June 2006. It is based on 325 references dealing with the following subclasses of phenolic compounds: hydroxycinnamic and hydroxybenzoic acids, chalcones, flavanones, flavones, flavonols, monomeric flavanols and anthocyanins. Only publications dealing directly with the effects of storage and postharvest processing on the phenolic acid and flavonoid contents of foods were considered. The expectation that the structural diversity even within each subgroup, and the number of different procedures and of different parameters would make finding homogenous tendencies unlikely, has, in most instances, been confirmed. By adding a database Excel table combined with a focused and unified evaluation, specific additional information was rendered accessible and concise. It holds true for most of the subclasses in question that the effect of storage and food processing on the polyphenol content is negligible in comparison to the differences between different varieties of plants. Variety dependence must always be considered, for all classes of compounds.

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Antioxidant Activity of Dietary Fruits, Vegetables, and Commercial Frozen Fruit Pulps

Cited by 402 publications

References 50 publications

Compostos fenólicos e capacidade antioxidante de cultivares de uvas Vitis labrusca L. e Vitis vinifera L.

Compostos fenólicos e capacidade antioxidante de cultivares de uvas Vitis labrusca L. e Vitis vinifera L.

Physico-chemical characterization and bioactive compounds of blackberry fruits (Rubus sp.) grown in Brazil

Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

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