The Association between Chromaticity, Phenolics, Carotenoids, and In Vitro Antioxidant Activity of Frozen Fruit Pulp in Brazil: An Application of Chemometrics

Abstract

A total of 19 Brazilian frozen pulps from the following fruits: açai (Euterpe oleracea), blackberry (Rubus sp.), cajá (Spondias mombin), cashew (Anacardium occidentale), cocoa (Theobroma cacao), coconut (Cocos nucifera), grape (Vitis sp.), graviola (Annona muricata), guava (Psidium guajava), papaya (Carica papaya), peach (Prunus persica), pineapple (Ananas comosus), pineapple and mint (A. comosus and Mentha spicata), red fruits (Rubus sp. and Fragaria sp.), seriguela (Spondias purpurea), strawberry (Fragaria sp.), tamarind (Tamarindus indica), umbu (Spondias tuberosa), and yellow passion fruit (Passiflora edulis) were analyzed in terms of chromaticity, phenolic compounds, carotenoids, and in vitro antioxidant activity using ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays. Data were processed using principal component analysis (PCA) and hierarchical cluster analysis (HCA). Antioxidant capacity was measured by DPPH and FRAP assays, which showed significant (P < 0.01) correlation with total phenolic compounds (r = 0.88 and 0.70, respectively), total flavonoids (r = 0.63 and 0.81, respectively), and total monomeric anthocyanins (r = 0.59 and 0.73, respectively). PCA explained 74.82% of total variance of data, and the separation into 3 groups in a scatter plot was verified. Three clusters also suggested by HCA, corroborated with PCA, in which cluster 3 was formed by strawberry, red fruits, blackberry, açaí, and grape pulps. This cluster showed the highest contents of total phenolic compounds, total flavonoids, and antioxidant activity.

BOTÂNICA E FISIOLOGIA/ BOTANY AND PHYSIOLOGY ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PARAMETERS IN ‘CUERNAVAQUEÑA’ MEXICAN PLUM (Spondias purpurea L.) AT DIFFERENT RIPENING STAGES

“…The highest concentration of total flavonoids was observed in the epicarp of ripe plums with 214 mg QE 100 g -1 (Table 2). The total flavonoids content in ripe Mexican plum 'Cuernavaqueña' when the pulp and the epicarp flavonoids concentrations are added come to a total DOI 10.1590/0100-29452017 787 Jaboticabal -SP BOTÂNICA E FISIOLOGIA/ BOTANY AND PHYSIOLOGYANTIOXIDANT... of approximately 245 mg QE 100 g -1 which is higher than the content reported for papaya (63.2 mg QE 100 g -1 ), grape (55.9 mg EQ 100 g -1 ), açaí (70.1 mg QE 100 g -1 ) and strawberry (21.8 mg QE 100 g -1 ) (ZIELINSKI et al, 2014). These results suggest that Mexican plum provides important quantities of flavonoids when it is consumed.…”

Aspectos físico-químicos e microbiológicos de polpas de frutas comercializadas em Petrolina (PE) e Juazeiro (BA)

“…Isso ocorre devido à redução de atividade de água nas polpas congeladas que diminui a degradação de carotenoides. Segundo Zielinski et al (2014), a partir dos resultados obtidos em um estudo com diversos sabores de polpas de frutas congeladas, sugerem também que há um decréscimo na luminosidade e no ângulo de tonalidade em relação a uma maior atividade antioxidante em polpas de fruta.…”

A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics

“…Multivariate analyses are more accurate than univariate comparisons (Zielinski et al 2014b), a reason why they are increasingly applied in the characterization, determination of origin, authentication and adulteration, and quality control of food products. In line with this new methodological tendency the objective of the present study was to compare the capsaicin, dihidrocapsaicin and phenolic contents as well as the antioxidant activities of pulp and seed extracts of six different peppers of the genus Capsicum using multivariate statistical techniques.…”