Polyphenol composition, vitamin C content and antioxidant capacity of Mauritian citrus fruit pulps

Ramful, Deena; Tarnus, Evelyne; Aruoma, Okezie I.; Bourdon, Emmanuel; Bahorun, Theeshan

doi:10.1016/j.foodres.2011.03.056

Cited by 247 publications

(156 citation statements)

References 58 publications

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“…Total polyphenols and carotenoids in lemons, oranges and grapefruits peels are significantly higher than in the peeled fruits (Ramful et al, 2011).…”

Section: Introductionmentioning

confidence: 78%

Application of Lemon and Orange Peels in Meat Products: Quality and Safety

Ibrahim¹,

Hassan²,

Hamed³

2018

Int.J.Curr.Microbiol.App.Sci

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“…Total polyphenols and carotenoids in lemons, oranges and grapefruits peels are significantly higher than in the peeled fruits (Ramful et al, 2011).…”

Section: Introductionmentioning

confidence: 78%

Application of Lemon and Orange Peels in Meat Products: Quality and Safety

Ibrahim¹,

Hassan²,

Hamed³

2018

Int.J.Curr.Microbiol.App.Sci

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“…and P. edulis 27.02 mg 100 g -1 f.w (De Marchi et al, 2000). According to the classification proposed by Ramful, Tarnus, Aruoma, Bourdon, and Bahorun (2011), P. glandulosa Cav. of Cariri region is classified as having high ascorbic acid content (> 50 mg 100 g -1 pulp).…”

Section: Resultsmentioning

confidence: 99%

<b>Antioxidant activity and physicochemical analysis of passion fruit (<i>Passiflora glandulosa</i> Cav.) pulp native to Cariri region

Lima-Neto

Marques

Mendes

et al. 2017

Acta Sci. Biol. Sci.

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ABSTRACT. The objective of this study was to determine the proximal composition, the physical and chemical characteristics and the in vitro antioxidant capacity (DPPH, ABTS and FRAP) of the pulp of the wild passion fruit (Passiflora glandulosa Cav.) from Cariri region, Ceara, Brazil. The results showed that the proximal composition and the caloric value of this passion fruit are similar to other species, but with a high ascorbic acid content. The fruit pulp showed low level of antioxidant activity and low level of polyphenolic compounds followed by three methodologies used. Due to high levels of titratable acidity (3.52) and total soluble solids (17.80° Brix), this fruit can be considered as a high value fruit for commerce. However, it is a species of passion fruit with few studies described in the literature, and more research is needed to assess its nutritional and functional potential.Keywords: functional food, agricultural, dietary fiber, phenolics, natural antioxidants.Atividade antioxidante e análise físico-química da polpa do maracujá (Passiflora glandulosa Cav.) nativo da região do Cariri RESUMO. O objetivo do estudo foi determinar a composição centesimal, as características físicas e químicas e a capacidade antioxidante (DPPH, ABTS e FRAP) in vitro da polpa do maracujá-do-mato (Passiflora glandulosa Cav.) da região do Cariri, Ceará, Brasil. Os resultados demonstraram que a composição centesimal e o valor calórico desse tipo de maracujá são similares a outras espécies, mas com nível elevado de ácido ascórbico. A polpa apresentou baixo teor de polifenóis e baixa atividade antioxidante para as três metodologias aplicadas. Em razão dos altos níveis de acidez titulável (3,52) e sólidos solúveis totais (17,80° Brix), este fruto pode ser considerado como um fruto de alto valor para o comércio. Porém, esta é uma espécie de maracujá pouco descrita na literatura, sendo necessárias mais análises para avaliar seu potencial valor nutricional e funcional.Palavras-chave: alimento funcional, agricultura, fibra dietética, fenólicos, antioxidantes naturais.

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“…Groups 6 and 7 had low amounts of carbohydrate, which were 32.40 and 38.03 mg/100 g fw, respectively. According to Ramful et al (2011), fruits can be classified into three categories with respect to the amount of ascorbic acid: low (<30 mg/100 g), medium (30-50 mg/100 g) and high (> 50 mg/100 g). In this study, there were plants in group 1 of Cristália with values higher than 50 mg/100 g, although population from Mirabela showed valued considered medium.…”

Section: Resultsmentioning

confidence: 99%

Evaluating chemical composition of Butia capitata pulp among various populations and locations using multivariate analysis

Magalhães¹,

Brandão²,

Stracieri³

et al. 2017

Afr. J. Biotechnol.

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There are many native species from Cerrado that are used as food supply. However, their nutritional constitution is still unknown. The objective of this study was to evaluate and quantify the nutritional composition of coquinho-azedo fruits, obtained from different regions and populations in Northern Minas Gerais, using multivariate analysis. Ripe fruits of various B. capitata populations were obtained from four locations in Northern Minas Gerais. Fruit samples were analyzed for total acidity, total sugars, ascorbic acid, phenolic compounds, antioxidant activity, macro-and microelements. Results show that Butia capitata fruits are acidic given that values of titratable acidity ranged from 1.57 to 2.61, and Brix values ranged from 6.6° to 10.00°Bx. The total sugar content was relatively low with the lowest values observed in groups 4, 5 and 8 from Cristália (0.65, 0.75 and 0.78%, respectively). Ascorbic acid content also varied among populations and locations; the highest average (92.43) was observed in group 2 from Cristália and the highest value (821.63 mg/100 g fw) was observed in group 7 from Bonito de Minas. The highest antioxidant activity value (58.39%) was observed in group 7 from Cristália. Multivariate analysis grouped and separated populations that were genetically similar or dissimilar for ascorbic acid, antioxidant activity, total phenolic compounds and total sugars. The nutritional composition of B. capitata varied widely according to the sampled site and groups of plants. In general, the fruits contain high amounts of ascorbic acid, potassium and iron.

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Polyphenol composition, vitamin C content and antioxidant capacity of Mauritian citrus fruit pulps

Cited by 247 publications

References 58 publications

Application of Lemon and Orange Peels in Meat Products: Quality and Safety

Application of Lemon and Orange Peels in Meat Products: Quality and Safety

<b>Antioxidant activity and physicochemical analysis of passion fruit (<i>Passiflora glandulosa</i> Cav.) pulp native to Cariri region

Evaluating chemical composition of Butia capitata pulp among various populations and locations using multivariate analysis

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