Bioactive Compounds and Antioxidant Capacity of Exotic Fruits and Commercial Frozen Pulps from Brazil

Abstract

The objective of this work was to characterize exotic fruits (cambuci, araça-boi, camu-camu, jaracatia, araça) and commercial frozen pulps (araça, cambuci, umbu, coquinho, pana, native passion fruit, cagaita) from Brazil in relation to their bioactive compounds contents and antioxidant capacity. Camu-camu (Myrciaria dubia) presented the highest vitamin C and total phenolics contents (397 and 1797 mg/100 gf.w., respectively) and the highest DPPH• scavenging capacity. Coquinho (Butia capitata) also showed a significant vitamin C content (43 mg/100 gf.w.). Among the commercial frozen pulps, cagaita presented the higher DPPH scavenging activity and inhibition of β-carotene bleaching. A good correlation between total phenols and DPPH scavenging activity was found for fruits (r = 0.997) and commercial frozen pulps (r = 0.738). However, no correlation was found for total phenols and inhibition of β-carotene bleaching. Quercetin and kaempferol derivatives were the main flavonoids present in all samples and cyanidin derivatives were detected only in camu-camu. Camu-camu and araça (Psidium guineensis) showed the highest total ellagic acid contents (48 and 63.5 mg/100 gf.w.). All commercial frozen pulps presented lower contents of bioactive compounds and antioxidant capacity than their respective fruits. According to our results, camu-camu and araça might be sources of bioactive compounds.

Comparison of total phenolic content and antiradical capacity of powders and "chocolates" from cocoa and cupuassu

“…The levels of phenolic compounds in plants are influenced by genetic and environmental factors, soil composition, and maturation level (BRAvo, 1998). Although belonging to the same genera and being subjected to similar conditions of processing, it is likely Similarly to our results, a good correlation between total phenolics and DPPH scavenging activity was previously found for Brazilian native fruits (r = 0.997) (GeNoveSe et al, 2008) and dry beans (Phaseolus vulgaris) cotyledons (RANILLA et al, 2007). Besides, almost double the value of antioxidant activity of the milk chocolate (67 µmol/100 g) was previously reported for dark chocolate (131 µmol/100 g) (STeINBeRG et al, 2003).…”

Flavonoids, total phenolics and antioxidant capacity: comparison between commercial green tea preparations

“…The ascorbic acid added to these products is also an antioxidant and depending on the concentration, it can also react with the Folin reagent used to quantify total phenolics, as it was previously observed by Duarte-Almeida et al (2006) and Hassimotto, Genovese and Lajolo (2005).…”

“…The column used was 250 × 4.6 mm, i.d., 5 μ, Prodigy ODS3 reversed phase silica (Phenomenex Ltd., Torrance, CA) and elution solvents were: A, water:tetrahydrofuran:trifluoro acetic acid (98:2:0.1) and B, acetonitrile. The solvent gradient was the same one used by Genovese et al (2008), except for the initial % B of 5%. The samples were injected in duplicate.…”

Physicochemical characterization and antioxidant capacity of pitanga fruits (Eugenia uniflora L.)

“…), which also belongs to the Myrtaceae family (246 mg gallic acid.100 g -1 f.w.) (GENOVESE et al, 2008). Although red and orange-fleshed pitanga had lower phenolic content when compared to the purple samples, its phenolic content is higher than that of araçá (Psidium guineensis Sw.), which is also a Myrtaceae fruit (129 mg gallic acid.100 g -1 f.w.)…”