| Texto completo | |
| Autor(es): |
Morais, Damila R.
;
Rotta, Eliza M.
;
Sargi, Sheisa C.
;
Schmidt, Eduardo M.
;
Bonafe, Elton Guntendorfer
;
Eberlin, Marcos N.
;
Sawaya, Alexandra C. H. F.
;
Visentainer, Jesui V.
Número total de Autores: 8
|
| Tipo de documento: | Artigo Científico |
| Fonte: | Food Research International; v. 77, p. 8-pg., 2015-11-01. |
| Resumo | |
The antioxidant capacities of avocado, pineapple, banana, papaya, passion fruit, watermelon and melon's different parts (pulp, seed, raw peel and dried peels) were evaluated using DPPI-1. and FRAP assays. Levels of total phenolic compounds and flavonoids were measured. Quantitation of organic acids (citric, malic and tartaric) and phenolic compounds was also performed by UPLC-ESI(-)-MS. Avocado dried peel presented the highest total phenolic compounds (1252.31 +/- 165.62 mg GAE 100 g(-1) DW), the highest antioxidant capacities by the FRAP assay (441.83 +/- 67.86 mu mol FeSO4 g(-1) DW) and the lowest IC.50 value (1822 +/- 1.45 mu g.mL(-1)), followed by passion fruit seed (49.71 +/- 2.17 mu g.mL(-1)). Melon raw peel presented the highest total flavonoids (204.28 +/- 21.05 mg EQ 100g(-1) DW). Citric, malic and tartaric acids as well as catechin hydrate, epicatechingallate, epicatechin, epigallocatechin, and epigallocatechin gallate were found in the methanol fruit extracts by UPLC-ESI-(-)-MS. (C) 2015 Elsevier Ltd. All rights reserved. (AU) | |
| Processo FAPESP: | 08/58035-6 - Control of lignin biosynthesis in sugar cane: many gaps still to be filled |
| Beneficiário: | Paulo Mazzafera |
| Modalidade de apoio: | Auxílio à Pesquisa - Programa BIOEN - Temático |